2. Then the first raw pulp (raw pulp is thicker) and out of the pot of pulp mixed, rinsed well and then rinsed with coagulant;
3. Squatting brain for about 15 minutes on the frame, on the full orbital probably Press down half, the water content of fried tofu billet is between tofu and dried tofu;
4.
Practice 2
White tofu
White tofu
1. The concentration of soybean milk is the same as that used to make dried tofu, and after filtering the pulp, when the temperature of the pulp is lowered to about 80 ℃, cool water is added, and then it is lowered to 70 ℃ when it is dotted with brains;
2. For every 100 kilograms of soybean milk, add 10 kilograms of cool water, 100 grams of soda, and use a brine to dot the point; or the soybean milk without the addition of Soda, every 100 kilograms of soybean milk add 15 kilograms of cool water, point with brine;
3. Under the brine should be slow, turn the pulp should also be slow. Brain to be tender, squatting brain time a little longer;
4. point of good brain on the model after the press, after pressing the billet should be the surface of the surface of the bright without pitting, a pound of dry beans out of two pounds of billet or so.
Frying method using a two-step method:
1. Frying tofu bubble the first stage, the first stage of the lower oil temperature frying, warm oil into the pot, the blanks
Tofu bubble
Tofu bubble
Inside the water vaporization and expansion of the surface of the slow
slow loss of water, the tofu billet Xu Xu expansion;
2. The second stage is the high-temperature shaping stage, the purpose of which is to make the billet fully expanded on the basis of the initial expansion, the oil temperature is generally controlled between 160 degrees to 180 degrees, after frying and fish out.
After deep-frying, we should pay attention to:
1. Tofu billet water content is too low, or frying stirred too much, or the surface of the billet is not smooth, or in the oil temperature frying time is too long, are prone to tofu bubbles to drink the oil phenomenon;
2. The oil temperature should be controlled, the oil temperature is too high, then it is not easy to blister, caused by the "release of bubbles ", very unsafe.
Tofu bubble
Tofu bubble
Industrial practice
Point pulp: soybean milk for tofu bubble can be slightly lighter to 10 kg of soybean milk per kilogram of soybeans is appropriate. In order to promote the foaming of tofu bubbles, you can add 10% cold water in the cooked milk. Point pulp when the temperature of soybean milk should be mastered at about 85 ℃, coagulant should be 27% salt brine, diluted with water to 10% before use, point pulp method with dried tofu.
Expansion pulp: time 5 to 10 minutes, the same method as other soybean products.
Wrench slop or elimination slop: wrench slop method and dried tofu wrench slop the same, but be sure to insert the plate into the bottom of the tofu flower tank, to wrench two, wrench enough, so that the tofu flower turned thoroughly. Only tofu flower point enough, wrench enough, in order to make the tofu bubble hair through, hair enough. Tide slop is in the salt brine to stop pointing into the soybean milk, copper spoon should continue to keep stirring left and right, so that the tofu flower continue to turn up and down, until the slop a large number of leaks, tofu flower comprehensive sinking until. This process is commonly known as "elimination". Tide of slop" process than the "slop" process made of tofu foam "pull slop" method of product hair through, hair enough, but get out of the product is slightly lower.
Pulling slop: the same method as for dried tofu, i.e., pulling out the yellow slop water on the surface of the tofu flower.
Pouring: the same method as tofu pouring.