2. Wash the broken beans twice, peel them and soak them in water at 25℃ for 4 hours.
3. Put the beans into a refiner or a stone mill, add water while grinding, and add 4 kilograms of water to 0.5 kilograms of soybeans, and grind them twice. Don't grind it too fine, but twist it into small particles with your fingers.
4. Use a separator to separate the bean dregs from the pulp. The filter basket in the separator is 80-90 mesh. In rural areas, tofu filter cloth for grinding water tofu can be used, filtered and boiled, and the temperature is controlled at about 93t.
5. Divide the pan with a length of 2m, a width of 1.5m and a height of 15cm into six squares with small wooden strips. Install a heating conduit to keep the temperature at the bottom of the pot at 70~90~C, pour the cooked soybean milk into the pot, and after 3-5 minutes, scab can be formed in the grid, and when small wrinkles appear on the skin, the skin can be uncovered. Peel the skin off each small square in turn. One pot of soybean milk can be uncovered for more than 10 times, and 4 -5 kg of bean curd skin can be produced.
6. Hang the wet skin in the drying room and dry it quickly. Tofu skin should not be dried outdoors. Air-drying and packaging.
2. Processing of spicy tofu skin
3. Spicy tofu skin is a kind of flavor food made from the by-product of soybean oil pressing, with Chili powder, pepper powder, salt and monosodium glutamate. It has rich nutrition, unique taste, good market, simple production equipment, easy access to raw materials, less investment and easy to use. Now its processing method is introduced as follows:
The raw materials of tofu skin should be fresh, mildew-free, odor-free, and have good color. In order to avoid buying adulterated Chili powder, you can choose the best dried red pepper and process it into Chili powder yourself.
Molding According to the actual situation, products can be designed into various styles:
1. Cut the bean curd skin into small pieces, make the finished product and pack it into several small packets;
2. Cut into long strips, about10cm× 20cm;
3. Cut the cylindrical tofu skin into strips from one side, then roll it up from one end like kelp skin, roll it into several rolls with a diameter of 5.5 cm, insert it from the fracture and stick it to the end, and insert a toothpick every 1 cm along the fracture. After stringing, cut it from the gap of the toothpick with a knife, thus becoming a round tofu skin.
Salinization: add 6-7 kg of salt into 50 kg of boiling water, fully stir and dissolve, and then cool. Soak the bean curd skin blank in cooled salt water for about 2 hours, then take it out and drain it.
After the wok is oiled and boiled, put the drained tofu skin blank into the wok, fry until the tofu skin floats and turns into sauce brown or meat brown, and take it out.
To season every 10 kg of bean curd skin, you can mix 1 kg of Chili powder, 0.6 kg of pepper powder, 0.5 kg of sesame oil, 2 kg of soy sauce, 0.5 kg of Shaoxing wine (rice wine is not allowed) and 0. 1 kg of monosodium glutamate with appropriate amount of cold water, spray them evenly on the fried bean curd skin, and then sprinkle with Chili powder.