传统卤水（石膏）豆腐包装技术研究

目的]为实现豆腐的产业化生产提供技术支持。方法]在传统卤水（石膏）豆腐加工技术的基础上,增加包装工艺,使传统豆腐得以包装。结果]豆腐包装加工技术方案的原料、筛选、计量、浸泡、水洗、磨制、分离、煮浆、豆浆、点浆阶段与传统豆腐加工工艺相同。豆腐包装加工技术在豆浆点浆完成后,将调配卤水（或石膏）后的豆浆趁热装入灌装盒内,灌装量根据成品豆腐含水量确定;灌装盒由上下两部分组成,下部是普通的豆腐盒,上部是一个上下相通的筒,筒口径与豆腐盒开口处的口径大小、形状一致;在灌装盒中完成蹲脑,蹲脑时间一般保持20～25 m in,然后挤压脱水,挤压脱水完成后,除去活塞及上部分的筒,用封口机将豆腐盒封口,然后贴标即为成品。结论]该包装工艺为实现传统豆腐的产业化生产奠定了技术基础。

Research on the Packaging Technology of Traditional Marinated (Gypsum) Tofu

Objective]The purpose was to provide technical support for realizing the industrial production of tofu.Method]Based the processing technology of traditional marinated(gypsum) tofu,the packaging technoloy was supplemented and this made traditional tofu packaged.Result]The packaging and processing technology plan of tofu was identical with its traditional processing technology in stages of raw material,sieving,measuring,soaking,bathing,grinding,separation,siruping,soybean milk and curdling.In the packaging and processing technology plan of tofu,after the curdling of soybean milk was finished,the hot soybean milk recombined with brine or plaster was filled into filling box;the filling amount was ascertained according to the water content of finished tofu;the filling box was composed of upper part and lower part,the lower part was common tofu box,the upper part was a ducted shell and its calibre size and shape were the same with that of open part of tofu box;the post-solidification was finished in filling box and the post-solidification time was controlled in 20-25 min generally;then the tofu was pressed for dewatering and after this step was finished,the piston and upper shell were removed,the tofu box was sealed with capper and the product was procued after it was labelled.Conclusion]This packaging technology laid a technical foundation for realizing the industrial production of traditional tofu.