The production of Japanese tofu
Making tofu with gluconolactone as additive is a new technology introduced from Japan, which replaces the traditional processing method of using brine and gypsum as tofu coagulant. The product is white, smooth and tasteless. Generally, 6 kilograms of bean curd can be made per kilogram of soybean. The content of protein is about 65438 08% higher than that of tofu processed by traditional methods, and the economic benefit is obviously improved.
Main raw materials: select moldy soybeans, screen out impurities, remove insect particles and grind them for later use.
Equipment and appliances: stone mill or pulverizer, wooden bucket or crock, cauldron, steamer, etc.
Production method: Put soybeans into wooden barrels or tanks, then pour cold water, and add 22 kilograms of water to each kilogram of soybeans. When soaking, change the water for three times, and stir the soybeans when changing the water, so as to further remove impurities, reduce the PH value, and prevent protein from turning sour. The soaking time is: the peeled soybeans are soaked for 6-8 hours at room temperature 15℃, 5-6 hours at about 20℃, and 3 hours at high temperature in summer. Soybean with skin: Soak for 4-5 hours in summer, 8- 10 hours in spring and autumn, and about 24 hours in winter. Old soybeans can be extended for a period of time accordingly. Soaking in this way can improve the luster, stiffness and decay rate of tofu products.
Grind the soaked soybeans with a stone mill. The stone mill should be ground evenly, and the soybean milk should be even and delicate. In order to fully release the protein in soybean, it should be ground twice. When grinding for the first time, add cold water and 30 kilograms of water while grinding. After the first grinding, grind soybean milk for the second time, and add cold water 15kg at the same time. At this time, the ratio of soybean to water is generally around 1:5. After grinding, put the soybean milk into a wooden bucket or vat.
Take vegetable oil or oil residue, accounting for about 1% of soybean, put it in a container, add 10 kg of warm water at 50℃~60℃, and stir it evenly with a tool. Then pour it into soybean milk to eliminate foam.
Filter immediately after defoaming. Generally, it should be filtered twice and stirred while filtering. During the second filtration, appropriate amount of cold water should be added to wash the bean dregs, so that the soybean milk and the bean dregs can be fully separated. The pores of the filter cloth should not be too large or too thin.
Then pour the filtered soybean milk into the pot at one time, cover it and heat it, and boil it for 2-3 minutes. Be careful not to burn the fire too hard, and stir the pulp with a spoon while heating to prevent the pot from burning. After cooking, pour the soybean milk into a wooden basin and let it cool. When the soybean milk is cooled to about 30℃, take 200 grams of gluconolactone, dissolve it in appropriate amount of water, quickly add it into the soybean milk, and stir it evenly with a spoon. Then pour the semi-solidified soybean milk into an aluminum container or a special plastic food bag and heat it with steam or steamer for about 20 minutes. The temperature shall be controlled between 80℃ and 90℃ and shall not exceed 90℃. Then it is cooled again, and with the decrease of temperature, the soybean milk forms white tofu.
The technological process is as follows: raw soybean → stone grinding → water soaking → pulping → defoaming and filtering → cooking → adding gluconic acid delta-lactone → solidification → heating → cooling and solidification to obtain the finished product.
Japan's new packaged tofu
The preparation method of the newly packaged bean curd is as follows: under aseptic conditions, the sterilized coagulant and sterilized soybean milk above 60℃ are poured into a non-toxic container, sealed in place, and left standing for more than 3 minutes, so that bubbles mixed with the soybean milk disappear, the soybean milk solidifies, and the soybean milk is heated and molded.
The whole grouting machine is located in the aseptic room, and the storage box and container equipment, grouting and sealing device of the grouting machine are in aseptic state.
Soybean milk and coagulant can be filled at the same time, or the coagulant can be filled first and then the soybean milk can be filled.
Soymilk must be filled above 60℃, and it will not solidify below 60℃. Strictly speaking, there is something wrong with the coagulant at this temperature, but it has little effect when there is less soybean milk. In fact, just master the temperature of soybean milk. In operation, the temperature of soybean milk should be controlled at about 80~98℃. When the temperature is lower than 80℃, the solidification speed is only slow. The filling speed is 3~ 15 seconds, and 300 grams of soybean milk will be filled. If the time is too long, a small amount of bubbles will be mixed in.
After filling the soybean milk, seal it immediately.
If the curing is not complete, it can also be heated in a heating tank at a temperature of about 80~95℃.
Solidified soybean milk can be molded by physical impact at high temperature. The specific method is to gently pat the side of the container with 5~30 cm droplets. This operation must be carried out by heat, and it will have no effect if it is cold.
Finally, cooling in a cooling tank to obtain the product.
The more ways to urgently ask for Japanese tofu, the better.
convention
Materials:
Japanese bean curd, green pepper, mushroom, water bamboo, carrot, egg white, raw flour, onion, ginger, salt, sugar, monosodium glutamate, soy sauce.
Exercise:
1, carefully disassemble the Japanese tofu and cut it into pieces of about 2 cm;
2. Slice other vegetable raw materials for later use;
3. Wrap Japanese tofu with egg white, stick with cornstarch, fry in oil until golden brown, and take it out for later use;
4. Pour a little salad oil into the pot, saute shallots and ginger slices, then pour the cut vegetable slices, stir fry slightly, and season with salt, monosodium glutamate and a little soy sauce;
5. Finally, pour in the fried tofu and turn it carefully, otherwise it will break and affect the impression;
6. Add a small amount of sugar (half a tablespoon) when cooking. If there is broth, sugar is better. /kloc-Turn off the fire after 0/minute.
7. Well, you can eat Japanese braised tofu. Be careful not to let saliva flow into the pot when cooking.
In addition: I don't like dark dishes, so I used soy sauce, and I can also use soy sauce. Because soy sauce is the main flavor and the main color, I should still use soy sauce to make pot-stewed dishes. Hehe, I changed it according to my own preferences.
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Illustration of eggs and Japanese tofu
Raw materials:
Shrimp, egg tofu (also called Japanese tofu), corn, peas, tomato sauce.
Exercise:
1. Remove the head, tail and skin of fresh shrimp, cut it in half from the back, and remove the sand line from the abdomen and back.
Put it in a bowl, add salt, chicken essence and starch, and marinate for a while.
2. Japanese tofu, washed, cut in half from the middle of the bag, gently pour out the tofu inside and cut into small pieces.
3. Put the cut tofu neatly on the plate. For the sake of beauty, the head and tail parts can be placed on the lower layer. Put it in a microwave oven and heat it for 2 minutes on medium-high fire.
4. The wok is on fire. After the oil is hot, add shrimp, stir fry, see the color change, add corn and peas, add a little water, and finally add salt and chicken essence. Turn off the fire and pour the fried vegetables evenly on the heated tofu. Finally, pour the ketchup on the dish. All right!
The practice of seeking home-cooked Japanese tofu
Colorful Japanese tofu ingredients: two Japanese tofu, fresh mushrooms, red peppers, a small piece of lean meat with pickled chicken legs and shrimps.
Accessories: chopped green onion, salt and chicken essence. Steps: First, shell and thread the shrimps and marinate them with a little salt.
Mushrooms, red peppers, diced chicken legs and lean meat. Cut the Japanese tofu, put it on a plate piece by piece, boil the water in the pot and steam it on the shelf for three to four minutes.
At the same time, heat the oil pan, saute diced mushrooms and red peppers, add shrimps, stir-fry until red, add a little salt and hang some broth. When the soup is almost collected, put a little chicken essence, take the steamed Japanese tofu off the steaming rack, pour the fried toppings, add some chopped green onion, and serve. Delicious Japanese tofu pot materials: 2 pieces of Japanese tofu, 50g of corn (I usually add mung bean sprouts, which are delicious and low in calories, so it is not bad to replace them with corn), straw mushroom 100g, appropriate amount of chicken, onion 1 seasoning: no special kitchenware: casserole method: 1, Japanese tofu cut well.
2. Add the right amount of water to the casserole and add the chicken. 3. After boiling, add the corn and bring it to a low heat again. 4. Cook for 5 minutes, then add Japanese bean curd, boil over high fire and turn to low heat for 5 minutes.
5. Add straw mushrooms. 6. Cook for about 3 minutes until the straw mushrooms are soft.
7. Sprinkle with chopped green onion. The first step of crispy Japanese tofu: prepare materials, mainly including a piece of white jade Japanese tofu, some tomato sauce, some starch, 6 pieces of crystal sugar (according to your own taste), a clove of garlic (without adding), a few pieces of lettuce (without adding), some dry flour (in a small bowl for later use), 6 tablespoons of dry flour+1 tablespoon of starch and water to make a paste. Step 2: Cut the lettuce into pieces and put it at the bottom of the plate for later use: (I prefer the taste of lettuce with tomato sauce, which is really delicious, especially when the tofu is greasy; Step 3: Cut the white jade tofu into blocks with a thickness of about 1.5cm for later use; Step 4: put a piece of tofu into dry flour and fully wrap it with dry powder; (Because tofu itself is slippery and not easy to paste, it will be better to wrap it with dry flour in advance and paste it later; Step 5: Paste the tofu stained with dry flour, take it out with a small spoon and put it in an 80% hot oil pan; Step 6: fry the tofu in turn, and then put it on the plate (remember, after frying the tofu, its skin will only be brittle for 5 minutes at most, so be sure to be quick; Step 7: 4 tablespoons of tomato sauce+starch (dough powder) 1 tablespoon +6 pieces of rock sugar+garlic paste+appropriate amount of water, and fully stir for later use; Step 8: put a proper amount of water into the wok, and after the water boils, put the sauce just prepared into the wok; It takes time for rock sugar to melt. Use a small fire! Step 9: Finally, pour the sauce on the Japanese tofu that has been put on the plate, and you're done.