Shandong Province, Mouping County, Shandong Province, the waterway town of Datong Village Zhou Hongling, 1 kilogram of stale beans can produce 3.6 kilograms of tofu, and the quality of the tender and tasty, fine texture and tough, a piece of 250 grams of tofu, can be used to a horsehair to lift up.

Method of production

1. Soak beans: put the elimination of impurities in the well water at about 20 ℃ soak 8, 9 hours, until the hand pinch no hard feeling.

2. Grinding: Soak 10 kilograms of beans, then add about 115 kilograms of water, with water to grind the beans to a very fine pulp.

3. Cooking: put the ground pulp in a pot with a coal fire (rapid fire), open pot (no lid) burned for 1 hour, so that the temperature of the slurry reached 100 ℃. Before cooking the pulp, stir the pulp well to avoid paste pot; cooking pulp, stir every 10 minutes, *** stir 5 times. When the pulp is cooked, remove the fire immediately.

4. Squeeze the pulp: squeeze the cooked pulp out of the tofu juice with a tofu bag, squeeze as much as possible.

5. point brine: tofu juice at 85 ℃ to start point brine, 20 ℃ stop point. Point brine process takes about 1 hour or so, divided into 7 times to 250 grams of brine block dissolved into 500 grams of brine basic point finished. Point halogen to "first tight after the loose", 1 to 3 times, each 6 minutes apart. The first two times each point of 75 grams of brine, the third point of 125 grams of brine, the fourth and so on 18 minutes, point of 60 grams of brine. The next three times, each time about 10 minutes apart, each point of brine 50 grams, the remaining brine, to see if the clear soup to decide to use the house. After each point of brine, cover the cylinder heat preservation. Point brine to "winter rush summer slow", winter milking pulp when the beginning of point brine; summer and other tofu juice temperature drops after point brine.

6. Pressure tofu: when the temperature inside the tank drops to 65 ℃, start pressing tofu. With 60 to 65 kilograms of pressure, continuous pressure for 10 minutes, to be ruthless, fast.

High yield tofu (two)

To improve the rate of tofu production, the key is how to minimize the rate of pulp in the dregs of soybean, and then after chemical action, the protein within the pulp to maximize the coagulation into the brain, into solid tofu. People's Liberation Army in Jining, a ministry in this regard made an effective attempt. They processed in the production of tofu, an average of about 4 kilograms per kilogram of soybeans out of tofu, the highest 4.5 kilograms. Their experience has been widely spread in the Jining area.

Method of production

1. Selection of beans: remove impurities, peeling.

2. Soak beans: 5 kilograms of soybeans with 15 kilograms of clean water, soaking time is determined with different climates. Soak time is too long, the loss of starch and protein, soak time is too short, not good grinding, less pulp, which affects the amount of tofu.

Indoor temperature below 15 ℃, soak 6 to 7 hours; at about 20 ℃, soak 5 ? hours; at 25 to 30 ℃, soak 5 hours.

3. Grinding: It is necessary to grind twice and evenly in order to produce more pulp and less dregs, and to improve the yield of tofu. (The Department is now using the Hebei Province Yutian County Flour Machinery Factory produced slag automatic separation of tofu grinder). In order to grind fine, fast pulp, while grinding 15 kilograms of water, add beans add water to be even. The second grinding of slag, grinding side of the water 7.5 kilograms.

If it is processed with a stone mill, steel mill, need to filter the pulp, pay attention to defoaming. In order to exclude the air in the tofu, filtered fast, filtered clean, it is best to remove the foam with oil foot, that is, 20 to 30 grams of oil foot poured into 5 kilograms of warm water at about 50 ℃, stirred and poured into the soybean milk, to be 5 to 6 minutes of soybean foam naturally removed. No oil foot, available hot cooking oil 25 to 35 grams poured into 5 kilograms of 60 to 70 ℃ about the warm water, stirring well into the soybean milk.

When filtering the milk, it is necessary to filter fine and clean in order to improve the amount of tofu. After filtering the soybean milk under the first grinding, then add 15 kilograms of cool water to filter the soybean residue in two parts. After grinding the second time, use 5 kilograms of cool water to wash the mill, and then filter the washing water together with the soybean milk. In addition, 5 to 6 kilograms of cool water to wash the grinding, reserved for point pulp.

The above soaking beans, grinding beans, defoaming, filtering and washing and grinding to master the amount of water (***62.5 kg or so) and pulp, slag rate. Too much water, oil, protein and starch loss, tofu coarse, black, loose, less tofu. Less water, it is not easy to observe and grasp the pulp, tofu dip bag.

4. Cooking pulp: pay attention to prevent paste pot, overflow pot. Can not use a large fire, to warm fire to open the pot, to open the whole, after boiling 2 to 3 minutes with even Yang, to prevent overflow of the pot, strictly prevent the addition of cold water.

5. point pulp: is to ensure that the yield of tofu is an important part of the point of tender, coagulation is not, pulp loss; point old, with less tofu, astringent.

Points to dig the cooked pulp into the cylinder with a cover for 8 to 10 minutes, to be the pulp temperature down to 80 ~ 90 ℃ when the point. With 100 ~ 150 grams of cooked gypsum powder into 3.5 ~ 4 kilograms of washing water to stir, to be 10 minutes after the fine point, pay attention to uniformity, diligently stirring, light stirring, can not stir. When the appearance of sesame seed particles, stop point, stop stirring. Can not be moved, covered for about 30 to 40 minutes, to be down to about 70 ℃ when the pressure package.

6. on the package: 20 ~ 30 ℃ of warm water to wash the package cloth, on the package after the package tightly, plus a wooden cover with 35 ~ 40 kilograms of pressure, pressure for about 2 hours.

7. Folding package: folding the package into a square, sprinkle cold water, so that the temperature of the tofu drops, and then placed in the tool box with cool water soak. Cool water should be more than the surface of the tofu, isolated from the air. The length of soaking time depends on the desired degree of softness.

Product Characteristics Tofu is white, tender, flexible, neatly shaped and soft.

The quantity and quality of tofu made is related to the different quality of water and beans in addition to the processing technology.