/b/12633499-1241767163.html The moisture content of spiced dried tofu is 4%-5% of that of tofu. The manufacturing method is as follows: (1) preparing materials. 3 kg of superior soybeans, 6 g of refined salt, 25 g of soy sauce, 15 g of cinnamon, 25 g of diced ginger, 15 g of chives and 1 g of monosodium glutamate. (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) boiling. After the ground raw soybean milk is cooked in a pot, 2%-25% water is added to reduce the concentration of soybean milk and slow down the speed of suspected solidification, so as to slow down the formation of protein solidified substance network and reduce the wrapping of water and soluble substances, so as to facilitate the smooth discharge of water during pressing. (4) solidification. When the slurry temperature drops to 8__-9℃, the slurry can be ordered with brine. 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 3-4 minutes, and wrap it when the pulp temperature drops to about 7 ~ C. (5) stroke the brain. Chop the tofu before wrapping, which will not only help to break the network and release the wrapping water, but also make the bean curd evenly spread on the wrapping cloth, and the quality of the products made is close, which can avoid uneven thickness and more gaps. (6) packaging. First, spread the wrapping cloth on the grid (the grid on the grid is determined according to the size of the required dried tofu), and then add the bean curd onto the wrapping cloth, so that the bean curd should be spread layer by layer, which can be slightly higher than the grid by several millimeters, and the quantity should be determined according to the thickness of the dried tofu, but the thickness of each batch should be consistent. Then tie the cloth tightly, press and form, remove the cloth after 1 hour, cut the dried tofu with a knife according to the grid print, and soak it in clear water for about 3 minutes to take it out. (7) soaking. First, put 5 grams of refined salt into 3 kilograms of clear water and mix well, then put the dried bean curd in a dry salt water tank, soak it for half a day, then take it out and drain the water. Pour 7 kilograms of clean water into a pot, and put 1 grams of refined salt, diced ginger, cinnamon (packed in gauze), soy sauce, chives and monosodium glutamate to make brine. (8) Boil dry. Bring the prepared brine back to the pot to boil, add dried bean curd, and cook for about 3 minutes. Take a dried bean curd for observation. If it is brownish red in color and delicious, take it out. The moisture content of dried tofu is 4%-5% of tofu. The manufacturing method is as follows: (1) preparing materials. 3 kg of superior soybeans, 6 g of refined salt, 25 g of soy sauce, 15 g of cinnamon, 25 g of diced ginger, 15 g of chives and 1 g of monosodium glutamate. (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) boiling. After the ground raw soybean milk is cooked in a pot, 2%-25% water is added to reduce the concentration of soybean milk and slow down the speed of suspected solidification, so as to slow down the formation of protein solidified substance network and reduce the wrapping of water and soluble substances, so as to facilitate the smooth discharge of water during pressing. (4) solidification. When the slurry temperature drops to 8__-9℃, the slurry can be ordered with brine. 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 3-4 minutes, and wrap it when the pulp temperature drops to about 7 ~ C. (5) stroke the brain. Chop the tofu before wrapping, which will not only help to break the network and release the wrapping water, but also make the bean curd evenly spread on the wrapping cloth, and the quality of the products made is close, which can avoid uneven thickness and more gaps. (6) packaging. First, spread the wrapping cloth on the grid (the grid on the grid is determined according to the size of the required dried tofu), and then add the bean curd onto the wrapping cloth, so that the bean curd should be spread layer by layer, which can be slightly higher than the grid by several millimeters, and the quantity should be determined according to the thickness of the dried tofu, but the thickness of each batch should be consistent. Then tie the cloth tightly, press and form, remove the cloth after 1 hour, cut the dried tofu with a knife according to the grid print, and soak it in clear water for about 3 minutes to take it out. (7) soaking. First, put 5 grams of refined salt into 3 kilograms of clear water and mix well, then put the dried bean curd in a dry salt water tank, soak it for half a day, then take it out and drain the water. Pour 7 kilograms of clean water into a pot, and put 1 grams of refined salt, diced ginger, cinnamon (packed in gauze), soy sauce, chives and monosodium glutamate to make brine. (8) Boil dry. Bring the prepared brine back to the pot to boil, add dried bean curd, and cook for about 3 minutes. Take a dried bean curd for observation. If it is brownish red in color and delicious, take it out. There is also a simple one: "Zhuxian town spiced dried bean curd" is made as follows: main ingredients and auxiliary materials-15g spiced dried bean curd, 3g onion and 15g sesame oil. Production skills-1. Soak the spiced dried bean curd in water for about 15 minutes, or steam it in a cage for 2 minutes, then take it out, cut it into pieces with a knife, then cut it into 6 cm long silk with a knife and put it in a plate for later use. 2. Cut 3 grams of onion into shreds, sprinkle on the shredded tofu, and then pour with sesame oil, and mix well when eating.