PROCESS FOR KEEPING FRESHNESS OF BEAN CURD

摘要

PROBLEM TO BE SOLVED: To extend the retention time of the freshness of bean curd by a safe process. ;SOLUTION: In an electrolysis tank having an anode chamber and a cathode chamber partitioned by a diaphragm having ion permeability, an aqueous solution of an alkali chloride compound is electrolyzed to produce an anode water having an oxidation-reduction potential of 1000-1200mV and pH of 2.0-3.0 in the anode chamber. Bean curd is placed in an adequate container, and the anode water is poured into the container in such an amount that the bean curd is dipped in the water. The opening of the container is covered with a food packaging film, etc., to intercept the inner materials from the outer atmosphere, and the container is allowed to stand. The proliferation of microorganisms on the surface of the bean curd is suppressed by the anode water, and the suppressing effect lasts for several days because of the interception from the outer atmosphere. Since the anode water is converted into water, the anode water is harmless.;COPYRIGHT: (C)1997,JPO