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fxr999/Article_Print? Article leid = 3346

There is a market for multicolored tofu

Beancurd from Taiwan Strait Consumer News-Shield Weekly

, which is deeply loved by people because of its rich raw materials and tender taste. What people usually see and eat is mostly white tofu.

Multicolored tofu uses a completely new coagulant, which is different from traditional products, such as brine or gypsum, and uses a pure natural coagulant extracted from vegetables. Compared with traditional tofu, multicolored tofu has better water solubility, and it is a true full-nutrition tofu. Rich in color, good in taste, and rich in nutrition.

It can be processed into black sesame bean curd and ham bean curd, and it can also be processed into colorful bean curd with unique flavor by using the juice of crops such as tomato, wax gourd, towel gourd, Chinese kale, Chinese cabbage and pumpkin. At the same time, it can also be processed into colorful frozen tofu and colorful soybean milk. Production conditions: Fully mechanized production mode requires a workshop of 2-3 square meters, and a direct sales counter can be placed if conditions permit, with 2 employees. The equipment investment is 8, yuan and the working capital is 3, yuan. Investment Benefit Analysis: At present, the price of white tofu in the market is .5-.8 yuan/box, the production cost is below .2 yuan, the production cost of colorful tofu is .3 yuan/box, and the market retail price can be higher than that of white tofu, and the price is .6-1. yuan/box. Although marketing strategy raw materials are common, they are greatly influenced by season and weather factors, which may greatly increase the actual cost in rainy weather. Therefore, we should adjust measures to local conditions and purchase goods in batches according to the actual situation to reduce the expenditure cost.

Tofu is a popular bean product, but the key is the quality, taste and after-sales service of tofu. Grasping these two key points can effectively reduce the impact of other risks.

The price of "multicolored tofu" should not be set too high. First, open the market with product quality and service attitude.

In the early stage, the products were mainly sold to restaurants, hotels and other places. In addition, some large-scale supermarkets now supply vegetables, non-staple foods, etc., so you can contact them to supply "colorful tofu". At the same time, you can set up counters in the meat market for consumers to taste.

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zmd.hnkjcg/system/technc/showinfo? Infoid=4348

High-yield technology of colorful tofu

Colorful tofu is made by adding natural color juice and flavor seasoning to traditional white tofu. It has the advantages of bright and varied appearance, comprehensive nutrition, no discoloration after long-term cooking and frying, freshness after natural storage for 6 days, and unique flavor.

1. Soak the selected soybeans to remove impurities and bad grains from the soybeans through screening and washing. The soaking water consumption is 5 times of the dry weight of soybeans, and the soaking time is 1-12 hours in winter and 4-6 hours in summer. When soaking soybeans, an appropriate amount of alkali is added.

2. After grinding and soaking the pulped beans, take them out and drain them for 5 minutes, then put them into clear water (the amount of clear water is 1 times of the dry weight of soybeans), add a proper amount of bean defoamer and mix them evenly, then pour them into the hopper of the beater and start grinding. After the first grinding, grind them again. The fineness of bean dregs should be controlled at about 1 meshes, so that the solubility value of soybean protein can reach over 9%.

3-color juice-blended tofu can't be dyed with chemical pigments, otherwise the processed colorful tofu will fade quickly during cooking and taste very bad. Color juice is squeezed from natural melons and vegetables, such as tomato juice is rose red, amaranth juice is purple, leek juice is green and pumpkin juice is golden yellow. The colorful tofu processed with natural vegetable juice is bright and attractive in color, and it will not fade after long-term cooking and frying, as well as the clear fragrance of melons and vegetables. The concentration and amount of vegetable juice should be moderate, otherwise it will affect the yield, appearance, color, taste and flavor of tofu.

4 mixed boiling: First, boil the soybean milk and divide it into five equal parts, then add four kinds of color juices with different colors and mix well, and then make the milk immediately.

5 Three-stage cold punching takes clean water which is five times the weight of dried beans, and adds appropriate amount of mixed liquid of gluconolactone and gypsum water (the ratio is 1∶1), and then it is divided into three equal parts and washed in three times. 1 minutes after the first pulp washing, the second pulp washing is carried out, and then the third pulp washing is carried out in 7 minutes, and then the soybean milk is completely solidified. Slurry washing is the key process of high yield of tofu, so we must master the time distance between three times of slurry washing.

6. Setting and color matching: Put the solidified tofu of five different colors into molding water respectively, cut it into tofu pieces with the same size with a knife when it is half-dry, then stack five small pieces of different colors into a big piece, put it back into the mold and continue to press the water until there is no water seeping out at the bottom of the mold, and it will become multicolored tofu.

7. Deep processing of multicolored tofu

7.1 Adding corresponding flavor seasonings during cooking can make the finished multicolored tofu present dozens of special flavors, such as sour and spicy, fish flavor, cream, ginger juice, tea flavor and steak.

7.2 With colorful tofu as the base material and corresponding molds, dozens of characteristic colorful tofu with high value can be made, such as colorful sandwich tofu, colorful carved tofu, colorful statue tofu, colorful wedding tofu, colorful pearl tofu and colorful dim sum tofu.

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