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) refining. First, wash the soybeans, soak them in clear water for one night, then grind them into slurry and filter the residue for later use.
(3) Boil. 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.
(4) curing. 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) packaging. 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.
(7) soaking. 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.
1 marinated dried bean curd (short for marinated dried bean curd)
Dried bean curd products marinated with seasoning, such as white dried bean curd, famous dried bean curd, fragrant dried bean curd and stinky dried bean curd. Among them, stinky dried food is a product soaked in stinky brine (the raw juice used to make stinky tofu, which contains a specific microbial population and has a special smell).
2 Fried dried bean curd (short for fried dried bean curd)
Dried bean curd is a product made of dried bean curd and fried with plants. Such as fried dried tofu. Oil silk, etc. 3. Smoked dried bean curd (referred to as smoked dried)
Dried bean curd is used as raw material, and processed into smoked products through molding, boiling with salt water, smoking and other processes. Such as drying and rolling.
4 Fried pickled bean curd
This product is made of tofu by shaping, frying and adding seasoning. Such as dried flowers, vegetarian belly and so on.
5 fried dried bean curd (also called fried dried bean curd)
Tofu is used as raw material, then fried, pickled and finally fried. There are two kinds of frying: frying and sugar frying. Such as: braised dry tip, sweet and spicy dry, etc.
6 steamed dried bean curd
This product is made of dried bean curd by cooking process. Like vegetarian chicken.