Dried beancurd (commonly known as dried beancurd and qianzi) is a reprocessed product of tofu, which is salty, fragrant and refreshing, hard and tough, and will not be bad for a long time. Dried bean curd is one of the best foods to accompany wine with meals, and it is also convenient to carry and eat during the journey. Dried bean curd, such as marinated, smoked and dried soy sauce, is an excellent raw material for mixing cold dishes and stir-frying hot dishes in banquets. Its water content is smaller than that of tofu, its hardness is higher and its thickness is smaller, so it is a reprocessed food of tofu [1].

Production editing

The production technology of dried bean curd is basically the same as that of tofu, but the difference is that the thickness is small when pouring, generally 5-6 cm, and the pressing time is15-30 min, and the water content of dried bean curd after pressing is required to be 60%-65%. After pressing, it is cut into dried bean curd embryos according to the requirements of different finished products, which is the finished product [1]. The details are as follows:

Soybean milk-boiling and cooling-beating brain-squatting brain-pouring-pressing-packaging-cutting into pieces-finished product [1]

The moisture content of dried tofu is 40%-50% of tofu. The manufacturing method is as follows:

(1) Prepare materials. 3 kg of superior soybeans, 600 g of refined salt, 250 g of soy sauce, 25 g of cinnamon 15 g, 25 g of ginger, 0/5 g of shallots 10 g of monosodium glutamate10 g.

(2) refining. First, wash the soybeans, soak them in clear water for one night, then grind them into slurry and filter the residue for later use.

(3) boiling. After the ground raw soybean milk is cooked in a pot, 20%-25% water is added to reduce the concentration of soybean milk and slow down the speed of suspected solidification, so as to slow down the formation of protein solidified substance network and reduce the wrapping of water and soluble substances, so as to facilitate the smooth discharge of water during pressing.

(4) solidification. When the slurry temperature drops to 8_0_-90℃, the slurry can be ordered with brine. Pay attention to uniformity and consistency when ordering slurry, and stir frequently, but prevent disorderly stirring. Stop when sesame-sized particles appear in the pulp, cover it for about 30-40 minutes, and wrap it when the pulp temperature drops to about 70 ~ C.

(5) stroke the brain. Chop the tofu before wrapping, which will not only help to break the network and release the wrapping water, but also make the bean curd evenly spread on the wrapping cloth, and the quality of the products made is close, which can avoid uneven thickness and more gaps.

(6) packaging. First, spread the wrapping cloth on the grid (the grid on the grid is determined according to the size of the required dried tofu), and then add the bean curd onto the wrapping cloth, so that the bean curd should be spread layer by layer, which can be slightly higher than the grid by several millimeters, and the quantity should be determined according to the thickness of the dried tofu, but the thickness of each batch should be consistent. Then tie the cloth tightly, press and shape it, remove the cloth after 1 hour, cut the dried bean curd with a knife according to the grid print, soak it in clean water for about 30 minutes, and then take it out.

(7) soaking. First, put 500 grams of refined salt into 3 kilograms of clear water and mix well, then put the dried bean curd in a dry salt water tank, soak it for half a day, then take it out and drain the water. Pour 7kg of clean water into a pot, and put100g of refined salt, diced ginger, cinnamon (packed in gauze), soy sauce, chives and monosodium glutamate to make brine.

(8) Boil dry. Bring the prepared brine back to the pot, add dried bean curd, and cook for about 30 minutes. Take a dried bean curd for observation. If it is brownish red in color and delicious, take it out. [2]

Edible guide editor

Purchase method

1. You should choose non-staple food shopping malls and supermarkets with refrigeration and fresh-keeping equipment to buy dried tofu in shopping malls. Bean products with pollution-proof packaging should be selected, such as vacuum-compressed plastic wrap.

2. For bean products stored in vacuum bags, pay attention to check whether the labels on the packaging bags are complete when purchasing, and try to choose bean products with a production date close to the purchase date.

3. Pay attention to whether there is air leakage or incomplete extraction in vacuum packaging. The shelf life of this kind of food will be greatly reduced and it is not suitable for purchase.

4. Follow the principle of "buy in small quantities and eat in time", and it is not appropriate to hoard goods in large quantities. In addition, the remaining dried bean curd of the day should be tied tightly in a fresh-keeping bag and placed in the refrigerator as soon as possible. If there is an odor in the bag or the surface of the dried bean curd product is sticky, please do not eat it.

For the crowd

Most people can eat it.

Applicable quantity

About 30 grams per meal.

Main efficacy editing

1. Dried tofu is rich in protein, and tofu protein is a complete protein, which not only contains 8 kinds of amino acids necessary for human body, but also has a high nutritional value.

2. Lecithin contained in dried bean curd can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular diseases and protect the heart;

3. Contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, and promotes bone development, which is extremely beneficial to the bone growth of children and the elderly.

Taboo and side effects editing

The content of sodium is high, so patients with diabetes, obesity or other chronic diseases such as kidney disease and hyperlipidemia should eat carefully.

Old people and patients with iron deficiency anemia should especially eat less.

Classified editing

According to the different processing technology:

1 marinated dried bean curd (short for marinated dried bean curd)

Products made of dried bean curd by marinating with seasonings, such as white dried bean curd, famous dried bean curd, fragrant dried bean curd, smelly dried bean curd, etc. Among them, the stinky dry is a product made by soaking in stinky brine (the raw juice used to make stinky tofu, which contains specific microbial population and has special odor).

2 Fried dried bean curd (short for fried dried bean curd)

Dried bean curd is a product made from dried bean curd and fried by plants. Such as fried dried bean curd. Oil silk, etc. 3 Smoked dried bean curd (smoked dried for short)

Dried bean curd is used as raw material, and it is processed into a product with smoked flavor through molding, boiling with salt water, smoking and other processes. Such as drying, rolling, etc.

4 fried marinated dried bean curd

Taking tofu as raw material, the product is marinated by shaping, frying and adding seasoning. Such as dried flowers, vegetarian belly, etc.

5 fried dried bean curd (also known as fried dried bean)

Tofu is used as raw material, then fried, marinated and finally fried. There are two kinds of frying in oil and sugar. Such as: stewed dry tip, sweet and spicy dry, etc.

6 Steamed dried bean curd

Dried bean curd is used as raw material, and the product is made by cooking process. Such as vegetarian chicken.