The invention belongs to the technical field of dried bean curd
processing and in particular relates to a
processing method for improving physical quality of a dried bean curd by virtue of
microwave treatment. The
processing method comprises the following steps: treating a selected soybean
raw material for 30-40 seconds under the condition of 3.5-4.0kW / kg, then soaking for 1.5-2 hours with
warm water, placing for 10-12 hours in a lightproof container, and then preparing and moulding according to the conventional method, wherein tenderization treatment is divided into two stages. Compared with the prior art, the processing method provided by the invention has the advantages that soybeans are subjected to
microwave treatment at a certain temperature before being ground into thick liquid, macromolecular
nutrient substances can be effectively decomposed, structural damage of
protein is reduced,
fatty acid oxygenolysis is promoted, and free
fatty acid content is reduced, so that molecular interior void is enlarged, water absorbability is improved, elasticity of the dried bean curd is beneficially improved, the physical quality of the dried bean curd is improved while nutritional ingredients of the dried bean curd are guaranteed, and the product
palatability is enhanced.