Choose thick soy milk and pour it into a pan. Be careful not to boil it when heating. A film will form on the surface of the soy milk in the pan. Use a bamboo skewer or other tools to scoop it out properly and let it dry slowly. , but some are cooked and eaten before drying. After the film is removed, the film will form again in the pot. Continue to remove it. Repeatedly, the concentration of the soy milk will gradually become thinner. Appropriate supplementation is required

Choose beans, peel them, soak them, grind them, filter them and boil them into a pulp. The film is peeled off, dried, boiled, starched, baked, spread to cool and packaged.

2. Process requirements:

(1) Bean selection: remove rotten, moldy, bad beans and other impurities.

(2) Peeling: After crushing the selected soybeans, the bean skins are peeled off, with a peeling rate of more than 90%.

(3) Soaking: Wash the peeled soybeans 2 to 3 times, then soak them in water. Soak until the beans are swollen when pinched by hand or have no hard core.

(4) Grinding: Grind the soaked soybeans with water in a ratio of 1:2.

(5) Filtration: The ground soy milk is mixed with warm water (water temperature is about 60°C), stirred, and then poured into a separator or filter bag for slag removal and filtration. The bean dregs should be loosened by hand and the pulp-free water should be used as the standard. .

(6) Boiling the milk: Pour the filtered soy milk into the cooking bucket, and quickly boil the soy milk for 3 to 5 minutes.

(7) Film formation: Keep the temperature of the bottom of the pot at 78°C to 82°C for film formation.

(8) Peel off the skin: Every 8 to 10 minutes, peel off the formed film in the pot.

(9) Boil the milk: The soy milk that cannot be peeled off can be concentrated into a paste over slow fire.

(10) Sizing: Put the dried wet skin into the pot where the slurry has been cooked, and evenly hang the slurry on the surface of the tofu skin.

(11) Baking: Bake the battered tofu skin until the moisture content is less than 10%.

(12) Cooling: Spread the baked tofu skin to cool, then pack after cooling naturally. Pay attention to moisture-proof when spreading to cool.

(4) Quality characteristics.

1. Sensory characteristics: golden color, translucent texture, rich and pure bean flavor, slightly sweet, not mushy after being cooked for a long time, good toughness.

2. Physical and chemical indicators: moisture ≤10%, protein ≥45%, fat ≤15%.