1. The summer water temperature of soaked beans is around 30℃; Soak for 6-8 hours (change water every 24 hours); In winter, the water temperature is 5℃ and the soaking time is about 24 hours. Pure water and soft water are better for water quality. Soaking beans requires douban to be full and divided into a small line. But if the soaking time is too long, it will affect the pulp yield.

2. Generally, a refiner that can automatically separate pulp residue is selected for grinding, and the coarse grinding and fine grinding are carried out for 2-3 times to improve the extraction rate of soybean protein as much as possible. Try to wash the pulp out of the bean dregs. The ground slag should feel delicate and have no particles.

3. Boiling: put the ground slurry into a stainless steel boiling barrel, boil the slurry to 60℃-70℃ with steam, and add about 0.3% edible defoamer until the bubbles generated in the heating process are completely eliminated. Then continue to heat and boil the pulp, keep it for 3-5 minutes after boiling, and cook the pulp thoroughly.

4. Cooling The cooked pulp (100℃) is cooled to below 85℃.

5. Point the fat (add coagulant). Firstly, β -gluconolactone is dissolved with a small amount of cold boiled water. Dosage: when making old tofu, 1 kg pulp is added with 30 g of internal fat, when making tender tofu, 1 kg pulp is added with 24 g-30 g of internal fat. Add the dissolved internal fat into the cooled soybean milk and stir slowly and evenly.

6. Forming: pour the oil-coated slurry into the forming mold and put it into the curing tank. Keeping the temperature at 80-85 DEG C for 20 minutes to obtain a finished product. The freshly formed tofu should not be shaken for a while, so let it cool for a while.

-from Baidu know team.