The raw materials of Chiba tofu are soy protein powder, tapioca starch, salad oil and water.
Qianye Tofu is a new vegetarian product. It is made of soybean protein isolate and water as the main raw materials, edible vegetable oil, starch, etc. as auxiliary materials, and a small amount of stabilizers, coagulants, thickeners and other raw materials. Therefore, Thousand Page Tofu can be classified as a synthetic vegetarian product.
Although Qianye Tofu is a soy product, it is not tofu or tofu products. Its production raw materials, production technology, product physical and chemical indicators, internal organizational structure, and product taste are essentially different from tofu.
The protein content of Qianye Tofu is similar to that of tofu, but the calcium and soy lecithin are indeed inferior to tofu, and during the processing, some salt, sugar, MSG and other ingredients are added to Qianye Tofu. Therefore, compared with tofu of the same quality and thousand-page tofu, the calories of thousand-page tofu are indeed slightly higher.
Process flow
1. Preparation work. Prepare ice water and ensure that the temperature of the ice water used during operation is less than 2°C.
2. Emulsification (cut and mix). Add soy protein isolate to ice water (60% addition amount), chop and mix for 120~130s, add salad oil, chop and mix at high speed for 60~70s, and then add other seasonings.
Then add TG enzyme and modified starch dissolved in 1kg of ice water, then chop and mix at medium speed for 60~70s. After chopping and mixing, discharge the material into the mold. During the chopping and mixing process, the temperature of the ice water is controlled below 2°C, and the temperature of the filling is controlled below 12°C.
3. Let it sit. The thousand-leaf tofu loaded into the mold is placed in a constant temperature warehouse overnight. The constant temperature library needs to control the temperature from 0 to 7°C.
4. Steaming. Push the prepared Chiba tofu into the steamer and steam at 85°C for 50 minutes. The core temperature of the product reaches 82°C and can be maintained for more than 45 minutes.
5. Cooling. Place the product in a cooling room and cool to room temperature.
Reference for the above content: Baidu Encyclopedia-Thousand Pages of Tofu