| 摘要 |
PURPOSE:To obtain the titled cooked bean curd preservable over a long period, by throwing small pieces of bean curd in boiled salt solution having a specific concentration to effect the osmotic dehydration of the cured, mixing the processed bean curd with ingredients and soup, etc., filling the mixture in a heat-resistant container and sterilizing in hot water. CONSTITUTION:A boiled aqueous solution of salt having a concentration of 0.4-0.8% is charged with small pieces of bean curd after stopping boiling. The temperature of the salt solution is again raised to 70-95 deg.C and maintained to the level for about 1-10min to effect the osmotic dehydration treatment of the bean curd. The treated bean curd is mixed with ingredients, soup, etc., and the mixture is filled in a heat-resistant container and sealed. The product is sterilized with hot water at 75-95 deg.C to obtain the objective cooked and packaged bean curd. The collapse of bean curd can be mitigated by the osmotic dehydration treatment of bean curd with a salt solution. |
