The processing technology of dried bean curd is basically the same as that of tofu, but the difference is that the thickness is relatively small when pouring, generally 5~6cm, and the pressing time is 15~30min. The moisture content of pressed dried bean curd is required to be 60%~65%, and then it is cut into dried bean curd embryos according to the requirements of different finished products, that is, finished products. The specific production process is as follows:
Soybean milk-boiling and cooling-beating brain-squatting brain-pouring-squeezing-packaging-cutting into pieces-finished product.
The water content of dried tofu is 40%-50% of tofu. The manufacturing method is as follows:
1, material preparation
3 kg of superior soybeans, 600 g of refined salt, 250 g of soy sauce, 25 g of cinnamon 15 g, 25 g of ginger, 0/5 g of shallots 10 g of monosodium glutamate10 g.
2. Pulping
First, wash the soybeans, soak them in clear water for one night, then grind them into slurry and filter the residue for later use.
Step 3: Boil the pulp.
After the ground raw soybean milk is cooked in the pot, 20%-25% water is added to reduce the concentration of soybean milk and slow down the speed of suspected solidification, thus slowing down the formation of protein condensate network and reducing the encapsulation of water and soluble substances, which is beneficial to the smooth discharge of water during pressing.
Step 4 solidify
When the slurry temperature drops to 80-90℃, you can order the slurry with salt water. Pay attention to uniformity and consistency when ordering slurry, and stir frequently, but prevent disorderly stirring. Stop when sesame-sized particles appear in the pulp, cover it for about 30-40 minutes, and wrap it when the pulp temperature drops to about 70 ~ C.
5. Stroke
Chopping tofu and wrapping it, not only helps to break the net and release wrapping water, but also enables tofu to be evenly spread on the wrapping cloth, and the quality of the products is close, which can avoid uneven thickness and more gaps.
6. On the package
First spread cloth on the grid (the grid on the grid depends on the size of the required dried tofu), and then add the dried tofu to the cloth, so that the dried tofu should be spread layer by layer, which can be slightly higher than the grid, and the number depends on the thickness of the dried tofu, but the thickness of each batch should be consistent. Then tie the cloth tightly, press and shape it, take off the cloth after 1 hour, cut the dried bean curd with a knife according to the grid printing, soak it in clear water for about 30 minutes, and take it out.
soak
First, put 500 grams of refined salt into 3 kilograms of clean water and stir evenly, then put the dried bean curd into a dry salt water tank and soak it for half a day, then take it out and drain it. Pour 7kg of clean water into a pot, and add100g of refined salt, Jiang Mo, cinnamon (packed with gauze), soy sauce, shallots and monosodium glutamate to make brine.
8. Boil dry
Bring the prepared brine back to the pot, add the dried bean curd and cook for about 30 minutes. Take a piece of dried bean curd for observation. If it's reddish brown and delicious, take it out.
Expanding knowledge: how to make dried tofu delicious
1, stir-fried dried bean curd with cabbage
Rinse the cabbage with water and cut it into cubes. Wash the dried bean curd and cut it into strips. Pour a little oil into the pot, stir-fry the cabbage after heating, and then add the dried tofu. After frying, taste the salt, because the cabbage itself contains salt, so add some salt according to your personal taste, and add monosodium glutamate to taste before frying.
2, celery fried dried beans
Remove leaves and tendons from celery, wash, cut into sections, wash dried tofu and cut into strips. Chop some garlic, pour oil into the pot, heat it, add minced garlic and stir-fry until fragrant, then add dried bean curd and stir-fry. When the surface of dried bean curd bubbles slightly, add celery, salt and soy sauce, stir fry over high fire, add monosodium glutamate before taking out the pot, and then pour sesame oil.
3. Fried dried tofu with bacon
Wash the bacon, cut it into thin slices, cut the dried bean curd into strips, then wash the garlic leaves, cut them into sections, and chop the garlic. Pour a little oil into the pot, heat it, add minced garlic and stir fry, then add bacon and stir fry. Because there is a lot of fat in the bacon, you can slowly fry the oil, and when the oil starts to come out, you can add the dried tofu and fry it together. Bacon also contains a lot of salt, so you should pay attention to the right amount when seasoning and add some soy sauce to color it. Add garlic leaves before cooking, turn them over a few times, and then add monosodium glutamate to serve.
4. Fried dried bean curd with leek
Wash leek, drain, cut into sections, and cut dried tofu into strips. Pour oil into the pan and stir-fry the dried tofu when the oil temperature is eight minutes hot. Wait until the dried tofu changes color before putting the leek, otherwise it will turn yellow if fried for too long. Add salt in the process of cooking, stir well and add monosodium glutamate to the pot.
5. Dry-cured tofu
Put water in the pot and pour in soy sauce, salt, allspice powder, fennel, star anise, cinnamon, onion and ginger slices. If you want to eat spicy food, you can add pepper and boil the water now. It would be better if there is braised beef soup, which can be used directly. Dried tofu can be cut or not, and put into the soup. After the fire is boiled again, turn to low heat and cook slowly, so that the dried tofu can fully absorb the flavor of the juice. When it is fully flavored, add monosodium glutamate, stir well, and then take out the dried tofu to eat. Generally, you take as much as you eat, and the rest is still ruined.