PRODUCTION METHOD OF SEASONED AND DRIED BEANCURD

摘要

PURPOSE: A making method of seasoned and dried beancurd that has a high storage period with abundant nutrients is provided. The beancurd product can be taken easily without any cooking process. CONSTITUTION: The seasoned beancurd is made by the steps of: (i) soaking cut beancurd in 1-3wt% of a saline solution and boiling for 30min before drying at 10 deg.C for 24hr; (ii) dipping the beancurd in 20-40 wt% of sugar or soy sauce and then hot-air drying or hot-air drying the dried beancurd and frying in cooking oil; and then (iii) packing the product by sealing up the beancurd with P.E film or impermeable film.