Boiling deteriorating prevention manner of the freeze-dried bean curd which features that the water which is obtained by the boiling deteriorating prevention manner and its manner

摘要

PROBLEM TO BE SOLVED: To provide a method for preventing dried bean curd from being broken while cooking, hardly receiving the influence of the concentration of a seasoning component in a soup; and to provide a processed food of the dried bean curd obtained by the method.;SOLUTION: (1) The dried bean curd is boiled in a magnesium chloride solution or a seawater natural bittern (crude seawater magnesium chloride) solution. The concentration of the magnesium chloride solution or the seawater natural bittern (crude seawater magnesium chloride) solution is 0.005-1.0%. Common salt in a proportion of 0.001-2.0% may be added to the solution. (2) The dried bean curd is soaked in the magnesium chloride solution or the seawater natural bittern (crude seawater magnesium chloride) solution for ≥10 min, and the soaked dried bean curd is boiled in water or common salt water. The concentration of the magnesium chloride solution or the seawater natural bittern (crude seawater magnesium chloride) solution for soaking is the same as the above (1). The soaking temperature is 15-90°C, and the concentration of the common salt water is the same as the above (2).;COPYRIGHT: (C)2005,JPO&NCIPI