Dried tofu (commonly known as: dried tofu, dried tofu) is a reprocessed product of tofu. It is salty and refreshing, hard and tough, and will not go bad after being stored for a long time. Dried tofu is one of the best foods to go with wine and rice, and is also easy to carry and eat when traveling. Dried tofu is available in braised, smoked, soy sauce, etc., and is an excellent raw material for cold dishes and hot and stir-fried dishes at banquets. Its water content is smaller than water tofu, its hardness is high, and its thickness is small. It is a processed food of tofu [1].

Production and Production Editor

The production process of dried tofu is basically the same as that of tofu. The difference is that the thickness during pouring is smaller, generally 5~6cm, and the pressing time is 15~30 min, the moisture content of dried tofu after pressing is required to be between 60 and 65. After pressing, it is cut into white dried tofu embryos according to the requirements of different finished products, which is the finished product [1]. The details are as follows:

Soy milk - boiling and cooling - dotting - squatting - pouring - pressing - unpacking - cutting into pieces - finished product [1]

The moisture content of dried tofu is 40-50% that of tofu. The production method is as follows:

(1) Prepare materials. 3 kilograms of fine soybeans, 600 grams of refined salt, 250 grams of soy sauce, 15 grams of cinnamon, 25 grams of diced ginger, 15 grams of chives, and 10 grams of MSG.

(2) Refining. First wash the soybeans, soak them in water for a day and night, then grind them into pulp and filter the residue for later use.

(3) Cook pulp. After the ground raw soy milk is cooked in a pot, add 20-25% of water to reduce the concentration of the soy milk and slow down the solidification speed, slow down the formation of protein coagulation network, and reduce the wrapping of water and soluble matter. This will facilitate the smooth drainage of water during squeezing.

(4) Solidification. When the slurry temperature drops to 8_0_-90℃, brine can be used to point the slurry. When dotting the paste, pay attention to uniformity and stir frequently, but avoid random stirring. Stop when sesame-sized particles appear in the pulp, cover it for about 30-40 minutes, and wrap it up when the temperature of the pulp drops to about 70~C.

(5) Brainstorming. The tofu should be chopped into pieces before wrapping. This will not only help break the network to release the bagged water, but also spread the tofu evenly on the wrapping cloth. The quality of the produced product will be tight, which can avoid uneven thickness and more gaps.

(6) Package. First spread the wrapping cloth on the grid (the grid on the board is determined according to the size of the required dried tofu), then add tofu curd on the wrapping cloth, so that one layer of tofu curd is added one layer at a time, and the tofu curd must be evenly spread. , can be slightly higher than the grid by a few millimeters. The quantity should be determined according to the thickness of the dried tofu, but the thickness should be consistent for each batch. Then wrap the wrapping cloth tightly and press it into shape. After 1 hour, remove the wrapping cloth, cut the dried tofu according to the grid pattern with a knife, soak the bag in clean water for 30 minutes and then take it out.

(7) Soaking. First put 500 grams of refined salt into 3 kilograms of water and mix well, then put the cooled dried beans in a dry salt water tank, soak for half a day, take them out and drain off the water. Pour 7 kilograms of water into the pot, add 100 grams of refined salt, diced ginger, cinnamon (packed in a gauze bag), soy sauce, chives, and MSG to make brine.

(8) Boil dry. Return the prepared brine to a boil, add dried tofu, and cook for about 30 minutes. Take out a dried tofu and observe it. If the color is brownish-red and the taste is delicious, take it out. [2]

Editor of Food Guide

Purchasing Method

1. When purchasing dried tofu in shopping malls, you should choose non-staple food stores and supermarkets with refrigeration and preservation equipment. Soy products should be selected with contamination-proof packaging, such as vacuum-compressed plastic wrap.

2. For soy products stored in vacuum bags, when purchasing, pay attention to check whether the labels on the packaging bags are complete, and try to choose soy products with a production date that is close to the purchase date.

3. Pay attention to whether there is air leakage or incomplete extraction in the vacuum packaging. The shelf life of such food will be greatly reduced and it is not suitable to buy.

4. Follow the principle of "buy in small quantities and eat in time" and it is not advisable to stock up on large quantities. In addition, the remaining dried tofu of the day should be tightly packed in a fresh-keeping bag and placed in the refrigerator to be eaten as soon as possible. If there is an odor in the bag or the surface of the dried tofu product is sticky, please do not eat it.