METHOD OF CONSERVATION OF SOYBEAN CURD RESIDUE

摘要

The preserving period of soybean curd residue is prolonged by i) adjusting the soybean curd residue (I) or the water strained off coagulating soybean curd (II) into pH 3.3˜3.7 by adding 5˜10% acid, ii) putting the pH adjusted (I) or (II) into a container, and sealing or vacuum-packing. The acid is acetic acid, sulfuric acid or hydrochloric acid.