The production process of Chiba bean curd is simple, and it doesn't cost much spicy bean curd on the basis of the original frozen food factory. At present, the market price is about 12 yuan /KG, and the profit margin is relatively large, so it is a good choice for frozen food factories.

Prescription:

Soy protein isolate 150g, soybean oil 60g, chiba element1g, egg white 30g, starch 50g, monosodium glutamate 5g, sugar 5g, wheat protein 10g, whitening element 0.7g, ice water 750g,

Process flow:

1, first beat the soy protein isolate, starch and ice water for about 3 minutes in a large-scale bean curd machine, and break the protein isolate into particles, which is smooth and delicate to the naked eye. Then slowly add Chiba element, and then turn to rapid beating for 2 minutes until uniform.

2. While slowly beating, add soybean oil to quickly beat NANBERT ZHONG tofu for 3 minutes, then add starch, monosodium glutamate, white sugar and wheat protein to quickly beat for 2 minutes and fully stir.

3. Add whitening agent "whitening agent should be dissolved in water first" and then press 1 minute to stew tofu, so that the slurry is fine without small particles and bubbles. Pay attention to control the temperature below 12℃ during the whole beating process.

4. Pour the prepared slurry into a tray with a thickness of about 4CM, cover the surface with thin adhesive tape to make dried tofu, and move it into a cold storage room to shape the shrimp tofu for about 10 hour until it is elastic and crisp.

5. Cooking: a machine for cooking tofu at 80℃-85℃ for 40 minutes, so that the central temperature of the product is above 75℃.

6. After cooling to normal temperature, cut into pieces, about 12.4CM*4CM*4CM, and then pack them in a quick-freezing chain, and then move them into a freezer for storage. The refrigeration temperature is about-18℃.