Using a vacuum packaging machine dry tofu physical preservation methods of process study industry information | | oven furnace grilled fish, roast mutton stove, grill, pizza

As soybean nutritional value has been found that soy products is the world recognized as health food, appeared in Europe and the United States and other countries & other Tofu hot & throughout; 。 Due to the eating habits and customs, the influence of soy thousand water tofu, tofu, bean curd and become deeply people's favorite traditional food in China. In terms of dry tofu itself characteristic, high moisture content of about 50%, had just made a lot of bean protein adhered on the surface of the emulsion, after long time storage adhesion between layer and layer is not easy to separate, metamorphic speed, short shelf life. Usually food preservation storage method is to add a moderate amount of preservatives in food, and then stored at low temperature, as people gradually understanding and the understanding of food safety, need a new way to replace it. In order to overcome the shortage of the existing technology, this article provides a method of dry tofu preservation process does not add any preservative and antistaling agent harmful to human body, and can guarantee the taste and flavor of dried bean curd premise to extend the shelf life, and also solves the problem of limited storage, transportation and sales. Materials and methods 1. 1 test materials sold fresh dried bean curd, the supermarket to buy; Pure water, wahaha products co. , LTD. ; Food grade double silicone oil paper, hangzhou auspicious letter paper products co. , LTD. ; Composite film bags, changchun caly packing products co. , LTD. Vacuum packaging machine, Shanghai super bearing machinery technology co. , LTD. Product; Electric portable pressure steam sterilization pot, Shanghai medical nuclear instrument factory products; Super clean workbench, suzhou Sue clean products co. , LTD. ; Incubator, Shanghai build constant instrument plant products; Electronic balance, rush at the Shanghai co. , LTD. Product; Counter balance, yongkang HuaYing horizontal machine products co. , LTD. 1. 2 process dry tofu & ndash; Pure water cleaning & ndash; Cutting & ndash; Effect of pile pile & ndash; Bagging & ndash; • Vacuum & ndash; • High temperature and high pressure steaming & ndash; Cooling & ndash; Room temperature storage. 1. 3 analysis method of single factor test and orthogonal test using the total number of colonies as measure of dry tofu preservation quality parameters, and refer to table 1 in organization form, taste, colour and lustre, smell 4 sensory index as evaluation standard, health indicators to accord with national standard GB 2711 & ndash; 2003 'non leaven soy products and gluten and health standard' 1. Next up: the mechanism of wheat flour powder operation improvement and discussed in the previous: before using a smoke-free teppanyaki should understand some simple fire rules