New crisp tofu production technology
First, the equipment and raw materials equipment include slag separation refiner, water tank, reservoir, large iron pan, water tank (pressed tofu), blower, etc.; raw materials are soybean (soy), slurry (brine or cooked gypsum powder All can be, optionally one), edible hygiene oil, sodium hydroxide (fire alkali), defoamer (alternative oil root available for edible oil instead), water. Second, the production process 1, bubble beans. The selected 5 kg soybean crushed and peeled (also can be soaked), add cool water 15 kg soak. Room temperature below 15 °C, soak 6-7 hours; room temperature about 20 °C, soak 5-5.5 hours; room temperature 25-30 °C, soak 4-5 hours. 2, refining. Use pulp slag separator to grind the pulp: The slurry should be ground 2-3 times, and the grinding is required to be even; when grinding the first time, add 4 kg of water while grinding (Note that when grinding the second or third time, add water to the bean dregs Stir directly to refine the pulp). 3, killing foam. Use 20-30 grams of edible oil sludge (oil root from the next year) to add 2 kg of hot water at 50°C, stir well, pour into soya milk, wait for 5-10 minutes, the bean foam will disappear naturally, and use the defoamer to kill the foam When the milk is heated to 40°C, use 15kg of hot water to defoam 15g of defoamer and pour into the milk for 3-5 minutes to kill the foam. 4, filter. After the ground soybean milk was filtered, the refiner was rinsed with 10 kilograms of cold water, and the grinding water was added to the slag in the soybean milk slurry after filtration to leave it as a paste. 5, boiled pulp. After the foamy milk is poured into a large iron pot and boiled for 2-3 minutes, raise the pulp with a spoon to prevent the paste pot from overflowing. It is forbidden to put cool water in the pot. 6, point the pulp. There are two methods: one is the brine sizing method, and the other is the plastisol sizing method. Brine can be prepared with 1:10 m vinegar and water, or with 1:30 vinegar essence and water to make primers. After the pulp is used, the pressure of the bean curd flowing out of the broth is used. The brine that flows out of the tofu can be reused in the water tank. . Constant addition of new brines, 3-5 days in the summer to clean the brine tank, change the new brine. The optimum temperature for pulping with brine (tofu temperature) is 80°C. When the pulp is added, the brine is added to the milk and the slurry is slowly formed into bean curd. The so-called gypsum sizing method is to wash the slag with slaked gritty water and stir it evenly for 3 to 5 minutes. Pour the gypsum solution into the tank and drain the gypsum deposit. The simmered soy milk is poured into the tank where the gypsum solution is placed, and the mixture is gently stirred, and the lid is agitated for 20 minutes. When the temperature drops to 70°C, press the bag (Note: For the 5kg soya bean, 250g of the gypsum is used, 250g of the gypsum is dissolved with 3.5-4kg of water or scouring water). 7, press beans. Water poured out of the molded bean curd was drained, and the cloth was rinsed with warm water and the cloth was spread in the water tank. Then, the tofu was picked up into the wrapper's water tank, and the tofu brain was wrapped in the wrapper, the hand pressure was flattened, the planks were covered, and the pressure was slowly pressed. Every 15 kilograms of soybeans must not be less than 150 kilograms; if they are well known, they can be increased to 180 kilograms to ensure the weight and quality of the finished tofu, and the water content is less. Summer pressure 4-5 hours, spring, winter pressure of about 3 hours. The well-pressed tofu can be cut in a ventilated place for 10 minutes. When processing crisp tofu, it must be under pressure, and the less water it presses the better. Generally, 12 kg of bean curd is processed per 10 kg of soybeans, and 7 kg of semi-Finished Products are dried to meet the standard. Third, tofu slices, dried slices specifications are generally 10 cm long, 6 cm wide, 0.8 cm thick. Dry tofu must be cut neatly. Then tofu slices were dried and the tofu slices were turned once every 2-3 hours. The next day, the tofu tablet began to be oily, and it was completely dry in 3 days. It became a golden colored semi-finished crisp tofu. Put it in a plastic bag and store it in a cool, dry and ventilated place for 6-9 months. Matters needing attention: In case of rainy days, freshly cut tofu slices should be placed indoors with an electric fan to dry or stove dry, otherwise it is easy to mold deterioration and affect product quality. Fourth, fried semi-finished crisp tofu The edible oil (rapeseed oil, cottonseed oil, soybean oil, and other optional one) into the iron pan heated to 150 °C (do not boil), the oil began to smoke. Place the semi-finished crispy tofu chips in a pan and inflate them. During the frying process, it is necessary to keep turning until the tofu sheet is completely inflated and golden yellow on both sides is acceptable. Finally, use a colander to remove tofu tablets and put them to use after draining them. (Note: Tofu flakes have already been oiled when they are air-dried, so they consume a small amount of oil during frying. Generally, 50 kg of half-finished tofu slices actually consume about 1 kg of oil). V. Preparation of swelling agent Put clean tap water into large plastic basin or water tank (do not use metal container), add sodium hydroxide (fire alkali), stir until sodium hydroxide is completely dissolved and it is swollen Agent. Sixth, the product of the brewing of the fried semi-finished tofu into swelling agents, covered with bricks on the block, so that the tofu tablets completely immersed in the swelling agent does not float. Generally soak for 15 hours, pinch elastic, no hard heart, remove, rinse with water. Soak it in fresh water for 1-2 hours, then change the water and continue soaking for 1 hour. The last time the water is replaced with spice seasoning, salt water soaked, Serve five spiced tofu. Swelling agent can be used repeatedly, usually every 2-3 days in summer and autumn, once in spring and winter every 5-7 days.
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