Traditional tofu production process, the first is to soak soybeans to soften soybeans, soaked soybeans grinding, and then filtering the dregs of the separation of soybean milk, steaming soybean milk, and then add coagulants and other soy protein gelatinization to get tofu.? [4]?

The basic process of traditional tofu production: soybeans - cleaning - soaking - grinding - filtering - cooking - tofu. -filtering - boiling - coagulation - molding - finished product? [4]?

(1) Cleaning: selecting good quality soybeans, removing the impurities contained, and obtaining pure soybeans.? [4]?

(2) soaking: the purpose of soaking is to make the soybean absorb water and expand, which is conducive to the extraction of the protein in the soybean after crushing. Soaked soybean water absorption is 1: (1-1.2), that is, soybean weight gain to the original 2.0-2.2 times. Soaked soybean surface smooth, no wrinkled skin, bean skin easily does not fall off, feel strong.? [4]?

(3) grinding: after soaking soybeans, protein body membrane becomes brittle, but to make protein solubilization, must be appropriate mechanical crushing. If from the perspective of protein solubilization, the more thoroughly the soybean crushing, the easier the protein solubilization. But grinding too fine, soybean cellulose will enter the soybean milk with the protein, so that the product becomes rough, dark color, but also not conducive to the separation of slurry and residue, so that the product yield is reduced. Therefore, the general control of grinding fineness of 100-120 mesh. Actual production should be adjusted according to tofu varieties of coarse inlaid degree, and control the residual protein in the dregs of less than 2.6% is appropriate. Stone mill, steel mill or sand plate mill for crushing. After grinding, the soybean paste is separated by flat sieve and horizontal centrifugal sieve to fully extract soybean paste.? [4]?

(4) cooking pulp: cooking pulp is the process of thermal denaturation of the proteins in the soybean pulp by heating. On the one hand, to create the necessary conditions for the latter order point pulp, on the other hand, to eliminate the anti-nutritional components of soybean milk, sterilization, reduce odor, improve nutritional value, and extend the freshness of the product. Cooking method according to different production conditions, you can use the clay stove iron pot cooking method, open tank steam cooking method, closed overflow cooking method and other methods. The cooking temperature should reach 100℃ for about 5min.? [4]?

(5) coagulation and molding: coagulation is soybean protein in the heat denaturation based on the role of coagulant, from the sol-gel state into a gel state process. Production is accomplished through two processes: brain-spotting and brain-squatting. [4]

Dotting the brain is the coagulant is added to the cooked soybean milk in a certain proportion and method, so that the soybean protein soluble into a gel, the formation of tofu brain. Tofu brain is composed of soy protein in a mesh structure and water filled in it. Generally speaking, the larger the mesh of the mesh structure of the tofu brain, the more firmly interwoven, the better its water retention, made of soft and tender tofu, the higher the yield of the product; on the contrary, made of stiff tofu, lack of toughness, the yield of the product is also low. [4]

After the point of the brain, the protein network structure is not solid, only after a period of time to complete the solidification. According to the different varieties of tofu, squatting brain time is generally controlled in 10-30min.[4]

Molding that is, the solidified tofu brain into a specific mold, applying a certain amount of pressure, squeezing out the excess yellow pulp water, so that the tofu brain intensively combined together into a certain amount of water content and elasticity and toughness of the bean curd, the pressure exerted by the different products vary