Step 2 grind. In the old days, it took 4-5 times to grind the pulp with a stone mill and wrap it with tofu. All of them adopt the operation of "separating refiner", and the slurry and slag can be separated after three times.
3. burn the slurry. The small workshop boiled the pulp in a big pot. The modern operation is "automatic pulp burning machine".
4. point halogen. After the pulp is boiled, put it into a container (the small workshop directly points the brine in the pot), keep the temperature above 90℃, and make it into a block with 3% brine.
Step 5 squeeze. The small workshop made a 1m× 0m× 0.2m (different sizes) frame container with wood board, lined with emery cloth, poured the massive slurry soup, wrapped it with cloth and pressed it with brick (stone). Using modern tofu press, each piece is wrapped with 50 (cm) ×50 (cm) emery cloth, 45 layers can be pressed at a time, and tofu with a thickness of about 0.5 cm can be pressed in 30 minutes.
The above five processes can make tofu.
6, dry. Before making dried tofu, tofu was cut into small pieces one inch square and cooked in a pot. The main seasonings used are aniseed, fennel, clove, pepper and salt. Boil it with a small fire, it looks boiling, so it tastes better. After eating, first put most of the water on the hot kang, then put the dried tofu on, put a hemp money between the two dried tofu, string them together and hang them under the eaves to dry. Later, people gradually stopped using hemp money, and the partition between two pieces of dried tofu became a small piece of crop straw. The modern operation is to cut tofu into blocks with an area of about 10×5 (cm), soak it in salt water for 30 minutes, and then dry it in an oven at 90℃.
Traditional dried bean curd can be sold after drying.
7. Shred. Packed neatly in pieces, not chopped. Others should be cut into filaments of different lengths with a cutting machine.
8. packaging. Mix the shredded tofu with different seasonings into spicy, spiced, cumin and three fresh flavors, put them in bags, and pump out the air through the "air extractor" and put them in bags (60g in a bag). 10×5 (cm) blocks are filled into the original tablet (one bag 150g).
9. Sterilization. In order to ensure the product quality, the packaged dried bean curd was put into a high-temperature sterilization box at 120℃ for 30 minutes.
10, packaging. Every 30 bags (60 grams) is a box (unified standard of all manufacturers in the county). It can't leave the factory until it is qualified.