The brine concentration is generally controlled at 14-22BE. The concentration of soy milk varies depending on the type of soy products.

1. For tofu with a large water holding capacity, the amount of water added is 8-10 times the weight of the raw materials;

2. For tofu with a small water holding capacity, the amount of water added is 11-12 times the weight of the raw materials. times;

3. The brine tablets are made into brine, and the ratio of dilution with water is 1:1.5.

1. Prepare high-quality soybeans from Northeast China, which should be free of insect beans, moldy beans, black beans, and impurities.

2. Wash the soybeans with clean water before soaking. ?

3. Soak beans. Soak 1 jin of soybeans in 4 jins of water. The soaking time is 8-10 hours in spring, 6-8 hours in summer, and 12 hours in winter. (If you use warm water to soak beans, the temperature should not exceed 35 degrees.) After the beans swell, the beans must not be exposed to the water.

4. For the first grinding of beans, add a moderate amount of water. The water flow is ￠8-10 mm. Add 14 kilograms of wet soybeans (about 6 kilograms of dry beans). The water ratio of tofu is 1:6, which is 36 kilograms of raw soy milk ( The ratio of soy milk to water is 1:8 to 1:10). The amount of soy milk is less than 40 kilograms.

Note: (After grinding for the first time, add water to the bean dregs to make a paste, grind it again and add it to the slurry.)

5. Boil the slurry until it reaches 80 degrees Add defoaming agent (ratio: 8g/40kg) to the left and right sides and stir evenly with a long spoon until the foam disappears and extinguishes when it reaches 98 degrees.

6. Put the slurry out? Filter the slurry with a filter rack and a filter screen. Let the temperature naturally cool to 80-85 degrees before stewing.

7. Dilute the brine tablets with water (the ratio is 1:1.5) to make brine, add appropriate salt, (it is better to have a little salt precipitate) and the temperature of the slurry. When the temperature is 80-85 degrees, use a spoon to slowly turn it up and down in the bucket, and slowly add the brine. When the floc appears, the brine will be drained. When the floc appears at 80 degrees, stop the brine (the amount of brine is about 250-300 ml) and Sprinkle brine on the liquid surface.

8. Squat in the cylinder and stay still for about 10 minutes to allow the protein to fully solidify.

9. In the molded tofu forming box, first flatten the bean bag cloth diagonally, and put the bean curd into the box from the four corners. Do not stir before placing the bean curd. The bean bag is flattened and covered, and then spun into shape. , when spinning, the spring should be squeezed slowly. When there is a slight gap in the spring, it can be stopped. Repeat this three times and it will be formed in 10 minutes.