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問題5 正昇豆腐乳保存期限為什麼是三年?

本公司研製豆腐乳食品,遵循古早傳統方式所研製,必須經過三至四個月發酵時間過程,

豆腐乳食品配製時間上需存放越久越美味,建議消費者選擇時效性較久豆腐乳成品來品嚐更有口齒留香古早味,因此【保存期限三年】。

問題4 豆腐乳瓶蓋為何有膨蓋現象,打開時會有氣泡?

豆腐乳為發酵性食品,發酵時麴菌會有氣體產生,故豆腐乳有膨蓋現象,也因此開瓶時會有煙霧產生(實正常現象),敬請放心食用。

問題3 豆腐乳保存方法?放冰箱還是常溫存放?

第一招:必用乾燥沒有水份的筷子挾

使用乾燥的餐具接觸豆腐乳,並記得把瓶蓋拴緊冷藏,即便一年後打開罐品嚐都是原先好滋味。

第二招:加點米酒更美味

豆腐乳放置一段時間,常發現浸泡的汁液少了,沒有水份淹蓋豆腐乳。這時候米酒派上用場,只要倒進米酒補充,讓米酒淹過豆腐乳,之後瓶蓋密封後,兩三天後,豆腐乳不只找回原來口感,而且酒香入味,也讓豆腐乳更美味。

第三招:別選剛出廠日期的豆腐乳

豆腐乳跟酒一樣越沉越香。剛出場的豆腐乳看起來白白的,但吃起來就是少些什麼。原因在於放得不夠久,汁液還沒跟豆腐乳產生足夠的化學變化,香起跑不出來。記得挑一下,製造出廠日至少兩個月以上的,這樣吃起來才更入味喔。

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問題2 為什麼豆腐乳放一陣子後顏色會越來越深?是否還能吃呢?

豆腐乳瓶內蛋白質正在持續發酵,因此會越沉越深口感亦更甘甜,

實屬正常發酵情況請安心食用!

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問題1 為什麼豆腐乳瓶身有白色顆粒呢?是否發霉可以吃嗎?

豆腐乳於瓶身有白色顆粒的物質,其實不是發霉,一般豆腐乳,如果發霉會長在最上面。若是瓶身上的白色顆粒、它的全名為~ ~ L型酪胺酸 ~ ~ 為蛋白質於發酵過程中會形成的一種無害物質。衛生署食品衛生處,委託嘉義農專以〈傳統高癌醃漬食品白色顆粒污染物生成條件之探討及其在食品衛生安全之意義〉為題,進行調查指出經由立體顯微觀察及以X一射線繞射色顆粒物的結果發,其晶物與蛋白質的分解物一純L型酪胺酸物質的結構完全相同,並非發霉所致,若出現肉眼可見的白色物質時,仍可安心食用。

 

 

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