Point the paste: the soybean milk made of oil tofu can be slightly weak, and it is appropriate to make soybean milk 10 kg per kilogram. In order to promote the foaming of bean curd, 10% cold water can be added to the cooked pulp. The temperature of soybean milk should be controlled at about 85℃, and the coagulant is 27% brine, which should be diluted to 10% with water before use. The method of ordering soybean milk is the same as that of dried tofu.
Slurry expansion: the time is 5 ~ 10 minute, and the method is the same as other bean products.
Pull or disassemble: the method of pulling is the same as that of dried tofu, but the board must be inserted at the bottom of the jar of tofu flower, and it must be pulled twice and fully to turn the tofu flower over. Tofu flowers are pulled little by little, and oily tofu can fully develop. Dehalogenation is to drop brine into soybean milk, and the copper spoon should be constantly stirred left and right, so that the tofu flower can be turned up and down until a large amount of swill is discharged and the tofu flower sinks completely. This process is commonly known as "elimination". Compared with the products made by jigging method, the oil tofu made by jigging process developed completely, but the output was slightly lower.
Pumping: the method is the same as pumping dried tofu, that is, pumping the yellow serofluid on the surface of tofu flower.
Pouring: The same method as tofu pouring.
Squeezing: after the bean curd cake is poured out, it should be moved into a squeezing bed and squeezed for 15 minutes. Don't squeeze the bean curd blank too dry, too dry, and the bean curd can't be done thoroughly; It is too tender, contains too much water, is not easy to crust when frying, and consumes a lot of oil. The tenderness of tofu brain blank should be between dried tofu and old tofu. You don't need to blanch the tofu blank, just press it.
Blanking: Blanking should be done while it is hot. After the blank is cooled, the blade will be hairy, which will increase fuel consumption when frying. Blanks can be divided into small squares, triangles, large squares, thick and thin stripes and other shapes according to needs.
Frying: after the blank is completely cooled. The oil temperature should be determined according to the age and tenderness of the blank. If the billet is tender, the oil temperature should be high and controlled at155 ~160℃; If it is an old billet, the oil temperature should be low, which can be controlled at 145 ~ 150℃. Usually it will be cooked in 7-8 minutes.
The key points of making oil tofu well:
(1) blank old and young should be mastered. Too old will make oily tofu not fat; Too tender will prevent tofu from crusting or bursting, thus increasing fuel consumption.
(2) fried too old, the oily tofu skin is excellent, which consumes oil and tastes bad.
(3) Fried too tender, oily tofu will shrivel and become stiff. When the blank is about to mature after 7-8 minutes of frying, you can take a few for observation first. If it will dry up, it will be fried for a while.
(4) If the oil temperature is too high and the blank sinks, it will crust immediately, and the oily tofu will not grow. Emergency measures should be taken to put out the fire, reduce the oil temperature, fish out the blank with hedges, sprinkle water on the oily tofu, and fry the blank until it becomes soft, so that the oily tofu can grow fully.
Specification and quality: per 100kg raw material production 120kg finished product, consumption 16kg frying oil. The finished product is golden yellow, with neat blocks and 70 ~ 80 honeycombs per 500g. The moisture content is 50% ~ 68%, and protein is not less than 20%.