| 摘要 |
PURPOSE: To carry out treatment capable of prolonging the preservability of cut bean curd. CONSTITUTION: This method for preservability treatment of cut bean curd which is cut in a water tank and inserted into a packing container comprises a process for closing the packing container into which cut bean curd is inserted and a process for heating and sterilizing the cut bean curd together with the packing container in a heating water tank and rapidly cooling the cut bean curd together with the packing container in a cooling water tank. Not only the proliferation of putrefactive bacteria brought in during insertion of the cut bean curd into the packing container is prevented but also the bacteria are destroyed to reduce the number of the bacteria attached to the cut bean curd by the process for closing the packing container into which cut bean curd is inserted and by the process for heating and sterilizing the cut bean curd together with the packing container in the heating water tank. Successively, since the core part of the bean curd is kept at <=2-3 deg.C and the proliferation of the putrefactive bacteria is suppressed by the process for rapidly cooling the cut bean curd together with packing container in the cooling water tank, the consumption period of bean curd is extremely prolonged. |
