| 摘要 |
PURPOSE:To make it possible to preserve bean curd for a long period, by cooling bean curd to a specific temperature, placing the cooled bean curd in a container, introducing warm water at a specific temperature into a gap between the container and the bean curd, sealing the opening part of the container, heating the bean curd to a high temperature, and quenching the bean curd. CONSTITUTION:Soybean milk is coagulated and molded, and the resultant bean curd is cut to a given size to give the aimed bean curd 1. The resultant bean curd 1 is then cooled to 30-50 deg.C and then placed in a container 2. Warm water at 30-50 deg.C is introduced into a gap 3 between the container 2 and the bean curd 1, and the opening part of the container 2 is sealed with tight seal 4. The sealed and packaged bean curd 1 is then sterilized under heating at a temperature as high as 70-95 deg.C for 25-30min, dipped in cold water at 0-10 deg.C and quenched. |
