Crispy tofu not only has the nutritional components of ordinary tofu, but also is superior to other bean products in appearance, taste and color. It is golden in color, crisp as cucumber, rich in nutrition and unique in cold, fried and cooked flavor. The crispy tofu is made through the following steps:

First, old tofu. The production standard of old tofu is less moisture, older texture, toughness, good water retention, and strong and elastic tofu blocks. Such tofu is suitable for crispy tofu.

Second, slice. In order to slice quickly and with high quality, there must be special tools. You can't slice directly with a knife. The special tool for slicing is a steel wire frame. The concrete structure is as follows: a bottomless four-box, made of wooden boards, with a height of 70 cm, a length of 150 cm and a width of 100 cm. On the hollowed-out side, a thin steel wire is fixed every 8 mm to form a steel wire frame. When operating, put the tofu in a straight position, aim the steel wire on the steel wire rack at the tofu, press it by hand, and cut the tofu into pieces. The specifications of each piece are: length 10 cm, width 6 cm and thickness 0.8mm..

Third, drying and dehydration. Drying and dehydration can adopt two methods: drying and airing. You can use radiators as a heat source when drying, and the room is full of radiators. Indoor shelves are like silkworms, with tofu slices. The threshing floor should choose a place with good light and stay away from toilets and livestock pens. Dried bean curd is sauce-colored, with glossy surface, sauce-colored stubble and no white core as the top grade.

Fourth, warm oil puffing. Put peanut oil in a big pot (other frying can't make it golden). It is recommended to put 10 kg of oil in a large pot, and each pot of 1 kg of dried tofu is the easiest to operate.

Heat the oil to 140 ~ 160℃, add the dried bean curd, and turn it constantly with a spoon, so that the dried bean curd is evenly heated and prevented from bending, so as not to bring inconvenience to the later processing. The whole process takes about 2 minutes.

Fifth, embrittlement treatment. The embrittlement agent is sodium hydroxide, and the pure product is colorless and transparent crystal. When producing crispy tofu, food-grade sodium hydroxide and flake alkali are selected. There are chemical enterprises all over the country.

According to the size of cement soaking tank or cylinder, the water consumption is determined, so as to determine the alkali consumption. The concentration of sodium hydroxide in the soaking pool is required to be 0.4% ~ 0.5% (by weight). Dissolve sodium hydroxide in the washbasin with a small amount of cold water, then pour it into a pool or jar and stir well.

Soak the dried tofu drained of oil slick in a pool or sink. Soaking time: above 20℃ 12 hours; When the temperature is lower than 20℃, soak 16 ~ 38 hours until the dried bean curd becomes soft and brittle and full of water.

6. Neutralization and washing. The function of neutralization rinsing is molding, further embrittlement and neutralization of excess sodium hydroxide. Neutralizing agent is food-grade acetic acid, which can also be replaced by vinegar. There is about 4% ~ 10% acetic acid in vinegar, which can also be used as neutralizer.

The concentration of acetic acid solution is required to be 1% ~ 2%, that is, 0.5 ~ 1 kg acetic acid or 5 ~ 10 kg vinegar is put into 50 kg water. Soaking time: about 2 ~ 5 hours at 20℃. When the temperature is high or low, the soaking time can be shortened or extended as appropriate.

Seven, rinse with water. Clean water washing equipment is the same as embrittlement equipment. The rinsing time with clear water is 2-5 hours, and the rinsing can be completed when the pH value is 7. Rinsed crispy tofu can be packaged and sold after drying the surface moisture.