The production technology of instant dried tofu was studied in this work, which used dried tofu from middle of Hunan Province as raw material. The processing technology was investigated and chosen by cooking experiments. It showed that the dried tofu with the highest sensory score could be obtained by the original taste dried tofu with the thickness of 0.5 cm after cooking for 40 min at the temperature of 95 ℃. After high-tempera-ture sterilization process, the product of instant dried tofu was got.%以湘中豆干为原料,研究即食麻辣豆干的生产工艺,通过试验研究,对豆干加工工艺进行筛选,研究结果表明:以原味,厚度为0.5 cm的豆干为原料,炖煮加工时的温度和时间分别为95℃和40 min时得到的感官评分最高,辅以高温灭菌工艺,得到成品豆干.
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