The production process of dried bean curd and tofu is basically the same, the difference is that the thickness of the pouring is smaller, generally 5~6cm, the pressing time is 15~30 min, the water content of the dried bean curd after pressing is required to be 60%~65%, after pressing, according to the requirements of the different finished products are cut into the tofu white dry embryo, that is, the finished product [1]. Specific as follows:

Soybean milk -- cooking and cooling -- point brain -- squat brain -- pouring --Pressing --Packing out --Cutting --Finished product [1]

Dried bean curd has a moisture content of 40%-50% of the tofu. The production method is as follows:

(1) Preparation. Top grade soybean 3 kilograms, 600 grams of refined salt, 250 grams of soy sauce, 15 grams of cinnamon, 25 grams of ginger, 15 grams of scallions, 10 grams of monosodium glutamate.

(2) grinding. First wash the soybeans, soak in water for a day and night, then grind into pulp, filter the residue and prepare for use.

(3)Boil pulp. Ground raw soybean milk on the pot to cook, and then add 20% -25% of the water to reduce the concentration of soybean milk and slow down the speed of solidification, so that the formation of protein coagulant network slows down to reduce the water and soluble matter of the package, in order to facilitate the press when the water is discharged smoothly.

(4) solidification. Pulp temperature drops to 8_0_-90 ℃, you can use brine to point pulp. Point pulp should pay attention to uniformity and consistency, to stir diligently, but to prevent messy stirring. When the pulp appears sesame-sized particles stop pointing, cover the lid about 30-40 minutes, when the pulp temperature drops to about 70 ~ C on the package.

(5) scratch brain. On the package before the tofu scratch, this is conducive to breaking the network to release the package of water, but also to make, the tofu brain evenly spread in the package on the cloth, the quality of the product is tight, to avoid uneven thickness, more gaps.

(6) on the package. First, the cloth will be spread on the board (the board on the grid according to the size of the dried tofu needed to develop), and then add the tofu brain in the cloth, so a layer of tofu brain a layer of cloth to add the tofu brain to spread evenly, can be slightly higher than the grid a few millimeters, the number of dried tofu according to the thickness of the tofu to determine the thickness of the dried tofu, but each batch of the thickness to be the same. Then the cloth package tightly, pressurized molding, 1 hour after the removal of the cloth, with a knife will be dried tofu according to the lattice print cut, placed in the water in the immersion package 30 minutes or so after the removal.

(7) soaking. First 500 grams of refined salt in 3 kilograms of water and stir, and then cooled dried beans set dry brine tank, soaked for half a day and then fished out, drained of water. Take 7 kilograms of water poured into the pot, put 100 grams of salt, ginger, cinnamon (packed in gauze bags), soy sauce, scallions, monosodium glutamate, made of brine.

(8) boil dry. Will have been made of brine back to the pot to boil add dried beans, cook for about 30 minutes, take a dried beans to observe, such as the color is brownish-red, flavorful, you can take out.