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

Soybean milk -- cooking and cooling -- point brain -- squat brain -- pouring --Pressing --Out of the package --Cutting block --Finished product

Dried tofu water content of tofu 40%- 50%. The production method is as follows:

(1) Preparation of materials. 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 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 required dried incense developed), 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 of a few millimeters, the number of according to the dried incense to determine the thickness of the thickness of the dried incense, but each batch of the thickness to be consistent. Then the cloth package tight, pressurized molding, 1 hour after the removal of the cloth, with a knife will be dried according to the lattice print cut, placed in the water 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 incense in a dry salt water 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 to join the dried incense, cook for about 30 minutes, take a dried incense to observe, such as the color is brown-red, flavorful, you can take out.