The production process of Chiba tofu is simple and the original frozen food factory does not invest much in spicy tofu. The current price on the market is about 12 yuan/KG, and the profit margin is relatively large. Colored tofu is used for frozen conditioning. A good choice for food factories.

Preparation

Recipe:

150g soybean protein isolate,

60g soybean oil,

chiba 11 g,

Egg white 30g,

Starch 50g,

MSG 5g,

White sugar 5g,

Wheat protein 10g,

whitening hormone 0.7g,

ice water 750g,

Process flow:

1. First, soybeans Beat the protein isolate, starch and ice water for about 3 minutes in a large tofu machine. The protein isolate will be broken up and will appear to be smooth and smooth with no particles to the naked eye. Then add chiba at slow speed and beat quickly for 2 minutes until uniform.

2. While beating slowly, add soybean oil and beat quickly for 3 minutes. Then add starch, monosodium glutamate, sugar, and wheat protein and beat quickly for 2 minutes. Mix thoroughly.

3. Add the whitening agent. "The whitening agent must be dissolved in water first" and then simmer the tofu for 1 minute until the slurry is fine and smooth without small particles and bubbles. During the entire beating process, pay attention to controlling the temperature below 12°C.

4. Pour the prepared slurry into a tray with a thickness of about 4CM. Cover the surface with a thin tape to make dried tofu. Move it to the refrigerator to set for about 10 hours until it is elastic and refreshing. Just crisp.

5. Steaming: A machine that cooks tofu at 80℃-85℃ for 40 minutes, so that the core temperature of the product is greater than 75℃.

6. After cooling to normal temperature, cut the fruits and vegetables into cubes, about 12.4CM*4CM*4CM, freeze them in the quick-freezing chain and then package them, then move them to the freezer for storage. The refrigeration temperature is around -18°C.

Professional tofu machine manufacturer: