Dried bean curd production process: (the whole process takes 4 hours) 1, choose fresh, full grain soybean shelling, after sufficient cleaning, soak in water for 6 hours to 8 hours, so that it expands. (Water soaking should not be less than 1 hour, less time to affect the utilization of protein) 2, with a high-speed pulverizer crushed into soybean milk (mainly affects the size of the cellulose molecules), separated from the soy milk, soybean residue. Then boil the soy milk (soy milk). 3, the appropriate temperature to add starch and cooked gypsum (the most critical operation, mainly affecting the quality of the gel), so that the protein coagulation, and the formation of gel. 4, the solidified proteins into the slot molding, cooling, slightly pressurized, (mainly affect the appearance and the quality of the outer skin) made of harder raw dried beans. 5, the raw dried beans into the addition of coloring in warm water heated to boiling (mainly affects the appearance of quality), removed and cooled, that is, into the finished product. The above is the production method of dried tofu, I do not know and you said dried tofu flower is not a thing. The following URL can also be referred to /www/dongtaizixun/110649361.html

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