Strain the water from the tofu curd. At this point, the processing of tofu curd is completed. ④. Squeeze on top. After the tofu curds have solidified for 5 minutes, use a bean curd beater to break up the tofu curds. At the same time, lay out the wrapping cloth to hold the tofu curds. Use a spoon to scoop the tofu curds into the tray covered with the wrapping cloth. After spreading it flat, use the wrapping cloth to scoop the tofu curds into pieces. Wrap it up and cover it with a wooden board. Each piece is 42 cm x 43 cm and weighs about 1100 grams. The thickness of dried tofu of different weights is also different. The thickness of dried tofu produced today is generally 3-5 mm, and each bucket of tofu curd can generally be wrapped in 31-32 layers. ⑤. Pressure molding. Place the wrapped tofu curd in the center of the press, with the upper and lower sides aligned. The pressure should be appropriate when squeezing. Generally, the pressure applied to 31 to 32 plates of tofu curd of this size is between 0.12 and 0.18 kg/cm2. This pressure requires Keep it for 20 to 25 minutes. When no water drips out of the wrapping cloth and the tofu embryo is soft and elastic, you can stop applying pressure. What comes out after 20 to 25 minutes is dried tofu with white embryo. ⑥. The white embryos are cooled. Remove the tofu embryos and the pressing board that have been pressed into uniform thickness, peel off the wrapping cloth, and pour the tofu embryos onto another board. Then put the dried tofu with white embryos on the conveyor belt. The hair dryer above the conveyor belt will cool the white embryos, and then put the cooled white embryos away and wait for shaping. ⑦. White embryo shape. Regardless of whether it is sliced ??manually or mechanically, it is required to cut the dried tofu into uniform thickness and neat slices. ⑧. White embryo moisture assay. Take a sample of the cut dried tofu to the laboratory to test the moisture content. If the moisture content is below 60%, it is qualified dried tofu. If the moisture content is above 60%, it is unqualified dried tofu. After shaping, the white embryonic dried tofu must be marinated to become tender and delicious dried tofu. So this step is also very critical. Let’s introduce how to marinate dried tofu. 4. Braised dried tofu: Specific operation methods: ①. Too alkaline. Add 1 kilogram of edible alkali to 150 kilograms of water, boil the alkaline water, pour the shaped white embryonic tofu into the alkaline water, and stir thoroughly for 5-8 minutes. This process is called alkali treatment. After alkali treatment, it can be used Dried tofu is more tender and smooth. ②. Clean. After the alkaline dried tofu is removed, put it in a dustpan and wash it while pouring water. It is necessary to fully wash away the alkaline water remaining on the surface of the dried tofu. This should be repeated for about 5 minutes. ③． Braised. First, make the marinade by adding more than 30 ingredients such as star anise, pepper, cloves, fennel, cinnamon, xiangguo, red coriander, white coriander, and pure natural and precious traditional Chinese medicine. The amount added is determined according to the taste produced by each company. Put the ingredients together into 150 kilograms of water, then add 1 kilogram of salt, and cook. First increase the steam pressure to boil the water, then cook under reduced pressure for 2 hours. After 2 hours of cooking, remove the seasonings. After it comes out, all that's left is the marinade for marinating the dried tofu. Put the alkaline and cleaned dried tofu into the marinade and marinate for half an hour. Stir constantly during the marinating process to allow the dried tofu to marinate evenly. Take it out after half an hour. 5. Baking: Take out the braised dried tofu and place it on the baking sheet. Do not overlap the dried tofu, or place the dried tofu too close to the side to avoid uneven heating. Place the stacked baking sheet on the baking sheet. On the baking cart, the distance between the upper and lower baking sheets is about 8 cm. If the density of the baking sheets is too high, the dried tofu will be heated unevenly, which will also affect the baking effect. After placing the baking sheets, push the baking cart into the oven. Inside, bake at a temperature of 80-100 degrees Celsius for about 15 minutes. The length of baking time should also be determined according to the thickness of the dried tofu. Dried tofu with a thickness of 3-5 mm can usually be baked for about 15 minutes. During the baking process, change the position of the baking pan every 5 minutes. Be careful to wear heat-resistant gloves when changing the pans to avoid burns. After the baking time is up, pull the baking cart out of the oven, cool the baked tofu for 20 minutes, then pour the cooled dried tofu into a storage box and place it in the refrigerator for 6-10 hours. After cooling, the tofu must be placed in the mixing workshop to mix the dried tofu. 6. Season with seasonings. The specific method is to measure according to the requirements of process standards and prepare various auxiliary materials. Oil, pepper powder, salt, sugar, chili and other auxiliary materials should be added to the auxiliary materials. The taste is different and the ingredients are also different. The dosage is determined according to the needs of famous enterprises.According to the specifications, mix the ingredients once every 50 kilograms. Put 50 kilograms of dried tofu into the blender each time, then add the seasonings and stir thoroughly until the mixture is even. Then the seasoned dried tofu is poured out and sent to the packaging workshop for bagging. 7. Vacuum packaging. First, put the dried tofu into inner packaging bags according to different varieties and specifications. 8. High temperature and high pressure sterilization. Place the vacuum-packed dried tofu on the sterilization cart. After placing everything evenly, push the sterilization cart into the sterilization pot, sterilize at 120 degrees Celsius for about 35 minutes, keep warm for about 35 minutes, and cool for 10 minutes. After about 80 minutes, when the sterilization time is up, it is sent to the cleaning machine to clean the oil stains on the outside of the packaging bag. Put the washed packaging bag into the dryer to dry the moisture on the outside of the packaging bag. After drying, the dried tofu is packed with outer packaging and can be sold out of the factory.