250 grams of raw red gypsum (20 to 30 grams of gypsum per kilogram of soybeans) into the fire roasting, which is a key process, the degree of gypsum roasting must be mastered (to gently break the gypsum with a hammer to see the heart of its just burned can be). Gypsum burned too raw, not good; too cooked not only do not make tofu, soybean milk and stinky chicken shit flavor.
2. Grinding beans and filtering milk. Soybeans soaked, fish out, 6 kilograms of water per kilogram of soybeans proportion of grinding, with a bag (tofu cloth sewn) will be ground out of the slurry loaded, pinch the mouth of the bag, and squeeze the soybean milk out of the force. Soybean milk squeezed, may open the mouth of the bag, and then add 3 kilograms of water, mix well, continue to squeeze a pulp. General 10 kilograms of soybeans out of 15 kilograms of dregs, 60 kilograms of soybean milk or so. When squeezing pulp, do not let the tofu dregs mixed into the soybean milk.
3. Cooking pulp point pulp. Squeeze out of the raw pulp poured into the pot to boil, do not have to cover the lid, while cooking and skimming the surface of the foam. The fire should be big, but not too fierce, to prevent the soybean milk boiling over. Soybean milk cooked to the temperature of 90 ~ 110 ℃ can be. The temperature is not enough or too long, all affect the quality of soybean milk.
Burned gypsum crushed into powder, with a bowl of water (about 0.5 kilograms) into gypsum slurry, washed into the soybean milk just scooped out of the pot, gently stirred with a spoon, a few minutes later, soybean milk coagulation into tofu flower.
4. Make water tofu. Tofu flower coagulation about 15 minutes, with a spoon gently scooped into the cloth has been laid in the wooden tray pot (or other containers), full, with the cloth will be wrapped up in tofu flower, cover the board, pressure 10 to 20 minutes, that is, into the water tofu.
5. Make dried tofu. Scoop the tofu flower into the wooden bracket basin, wrapped in cloth, covered with a wooden board, piled up on the stone, pressed out of water, that is, into dried tofu. General 10 kilograms of soybeans can make 25 kilograms of dried tofu.
Green tofu production
One, the process
Soybean → selection → soaking → grinding → filtering → cooking → mixing → squatting brain → press molding
↑
vegetable juice or vegetable puree a small amount of coagulant
Operating points
1. Vegetable juice to add to the tofu color and color and cost of production as an indicator to determine Vegetable juice or vegetable puree adding amount. The color of the tofu with the addition of different types of vegetables and different, respectively, red, yellow, green, etc.: a variety of colors. In this paper, take green vegetables as an example, the finished product: tofu is green. Every 500 ml of soymilk add 70 ml - 80 ml of vegetable juice, made of green tofu soft color. To 500 ml of tofu add 70 or 75 ml of vegetable juice is appropriate. The finished tofu will not lose its color after 1 hour of steaming (50 grams of soybeans for 500 ml of soymilk).
2. coagulant dosage Vegetable juice can be used directly as a coagulant, but also need to add a small amount of gypsum coagulant. Preparation of 1% gypsum suspension to be used, according to the soybean: water: vegetable juice: 1: 9.5: 1.5 ratio, grinding, cooking, stick together, adding gypsum suspension in turn, made of tofu weighed, measured moisture, converted to the same moisture content under the weight of tofu.
When the amount of gypsum suspension is 60 milliliters, the tofu yield is the highest and the tofu quality is good. The best ratio is soybean: water: vegetable juice: gypsum suspension; 1: 9.5: 1.5: 1.2.
3. Soaking and grinding The soaking of soybean has a greater impact on the yield of tofu. Large, soaking time varies with the season, it is appropriate to 10-18 hours to soybean surface without wrinkled skin, skin is not easy to fall off, soak the water without white foam, rubbing open the beans to see the surface of the bean has collapsed pits, finger pinched easy to break, the section has been soaked through the hard heart as appropriate. Tofu yield rate with the increase in grinding fineness and rise.
4. Mixing After cooking, quickly mix with the vegetable juice, otherwise the color of the tofu is not uniform, there is a rough feeling. If the ley juice is sterilized and used, it can prolong the preservation period of the product.
5. coagulant joining method Add gypsum suspension by flushing method, that is, take a certain amount of slurry and gypsum suspension flushed together, so that the whole slurry tumbled, the surface of the soybean paste was particulate flocculent and gradually expanding, the protein network structure is gradually formed into a brain-like tofu, at this time, the temperature of 80 degrees Celsius, 30 minutes of resting time, molding under pressure.
6. Mixed vegetable tofu pulp in the vegetable juice to add a small amount of flavor (such as garlic, ginger, leeks, scallions, etc.), made of vegetable tofu with a special flavor. Such as adding a small amount of green onion juice of green vegetable tofu, not only has a soft green luster, there is an attractive scallion flavor. Vegetable juice and onion juice ratio, according to different tastes and changes. In this way, not only increase the variety of tofu; but also to meet the different tastes.
High-yield and efficient tofu production of four methods
1, cold water slurry method of soil-based tofu, soybean per kilogram of general only about 2.5 kilograms of tofu. And cold water pulp method, can make the beans out of the rot rate increased by more than 30%. Method: first boil the soybean milk into the barrel, to be cooled to the soybean milk is not hot, immediately poured into a bucket of cold water (the ratio of 5 kilograms of beans to put 10 kilograms of cold water), and then fully stirred to make the temperature cooled evenly. After 5-10 minutes, add a spoonful of gypsum water to the soymilk. After adding 3 times, all the tofu will be produced.
2, add lye method Soybean insoluble proteins generally account for about 30% of the total protein. These insoluble proteins are present in the soybean milk, point pulp is difficult to form tofu. If the soaking beans, beans and lye 500:2 amount of lye added, you can make part of the insoluble proteins into soluble proteins. In this way, it can be solidified into tofu at the point of pulp, increasing the yield by about 40%.
3, the first oil method after the production of tofu First soybean screening, washing and cold pressing twice, so that every 100 kilograms of soybeans separated from 9-10 kilograms of soybean oil and more than 80 kilograms of soybean cake. Then use soybean cake tofu. Cold pressed soybean cake tofu does not need to grind. Method: every 10 kilograms of soybean cake about 70 kilograms of water, into the barrel or tank soaked for about 8 hours, stirred well and then poured into the pot, the heating side of the non-stop stirring, to prevent the soybean paste pot. Soybean milk can be point pulp after boiling. The gypsum water around the cylinder slowly point into the pulp, until the appearance of tofu brain. Other production methods are the same as the traditional method. This method is made of soybean oil is not only high-quality soybean oil, its tofu both high-yield, but also tender, white, tasty. Each 100 kilograms of soybeans can be more net profit 30-40 yuan.
4, the production of dregs of tofu method This method of tofu does not produce dregs of tofu, so there is no need for filtration and other equipment, and therefore good taste, low cost, high efficiency. Method: first soybeans will be fully cleaned, soaked, peeled and frozen. Then crush it into paste. Then the paste will be heated to 100 ° C, keep 3-4 minutes to stop heating, natural cooling to 70-80 ° C to add 2% -5% of the weight of soybeans calcium sulfate, so that the paste solidified, and then gently stirred to remove the floating liquid, into a perforated type box, cover the cloth, pressurized, de-watering that is.
Making of corn tofu
Corn tofu is easy to store, between 0 ℃?2 ℃ for a week without spoilage, vacuum preservation can be stored for three months. Corn tofu production method is simple, is a better way to get rich in small capital. The production process is described as follows:
One, production equipment and tools: crusher, grinder or stone mill, cooking pot, tofu box, tank, basin, spoon, etc..
Two, raw materials and recipes: 10 kg of corn, edible mixed wood ash 2.5 kg, acacia rice 10 grams.
Three, process points:
1. Preparation: (1) corn is best to choose a clean, fresh, unadulterated, golden yellow, this corn tofu produced by the color of golden easy to sell; (2) creosote can be selected as a kind of can contain with the use of the evergreen shrubs or small trees, cut down and dried even the branches of the trunk of the trunk after burning the collection of the ash, can not be burnt with the other grasses or leaves into the ash, because of the alkaline is too heavy do Not tofu. At the same time, the ash should be clean, can not be mixed with stones or unburned charcoal and other debris; (3) acacia rice is the acacia tree buds dried and made.
2. Break the corn into fine grains. Each grain of corn is crushed into about 4?small kernels or so, but not crushed to a powder, and finally sifted to remove the powder and corn skin.
3. The mixed wood ash poured into the basket, to the basket into the amount of hot water, to be filtered out of the slurry clear water to stop the water. Then the filtered ash juice into the pot to simmer for about 2 hours, to be ash juice color deep thick alcohol can be out of the pot to dry.
4. The broken corn is poured into the water tank. Then after the acacia rice into powder and with the transportation and ash juice water together into the water tank, soak for about 4 hours.
5. Soaked corn grains with ash juice water into a clean and grease-free iron pot in the pre-cooking. Attention to three points: (1) the amount of gray juice water to add to the general to be able to stir with a wooden stick or rice spoon and other things appropriate; (2) the cooking time should not be too long, the general to the corn particles slightly swollen, all ripe appropriate. Overcooked corn tofu is thin, too raw is not tofu; (3) stirring diligently, do not burn the pot.
6. will be cooked cooked corn grains with ash juice with a grinder or stone mill into corn syrup (the same as soybean curd), not too dry, generally to be able to flow down from the stone mill or grinder is appropriate.
7. With the use of mosquito nets with gauze or cloth with thicker holes, the corn syrup will be filtered once, the purpose is to once again remove the skin of the corn or other debris, the filter cloth is too fine will reduce the yield.
8. will filter the corn syrup poured into a clean, grease-free iron pot with a slow simmering fire, generally simmering into a paste, with a rice ladle or lei spoon filled with downward pouring, can become a slice on it, can not be too thin or too dry.
9. will be boiled after the corn paste while hot poured into the wooden box has been padded with a layer of white cloth up, control the thickness of the pulp 3.3 cm or so, the surface is flat, naturally cooled to solidify the molding. At this time the corn tofu is ready. According to this method per kilogram of corn can be made more than 4 kilograms of finished products.
Egg tofu production process
Egg tofu is based on eggs, soybeans as the main raw material, with gluconolactone as a coagulant, the slurry directly into the box, through the heating and molding made of a hygienic and tasty, nutritious convenience food.
1. Materials and processing equipment
(1) raw materials, auxiliary materials and formulations of soybean 100kg, 40kg eggs, gluconolactone 0.3kg, defoamer 0.2kg, polyethylene plastic bags, boxes and so on.
(2) Processing equipment weighing scales, stainless steel containers, juicer, separating sieve, mixer, plate heat exchanger, egg beater, vacuum filling machine, cooking tank, cooling tank, etc..
2. Processing Flow
Soybean→Screening→Weighing→Soaking→Washing→Milling→Separation→Add egg→Boiling→Spotting→Filling→Heating→Cooling→Finished product.
3. Technical points
(1) Screening In order to improve the quality of processing, the raw materials must be screened to remove debris and sand, stone and so on. Generally you can use mechanical screening machine, electromagnetic screening machine, wind duster, specific gravity to stone machine and other screening. New soybeans with neat particles, no insect eyes and no mold should be selected as raw materials.
(2) Weighing The weighing of raw soybeans is done by the water level measurement method or weighing measurement method.
(3) soaking soybean soaking to grasp the amount of water, water temperature and soaking time. Usually 11 times the amount of soybean water absorption for soybean amount, soaking water to 1kg of soybeans to add 2kg to 2.5kg of cold water added to the ratio. The temperature of the soaking water is generally controlled at 17 ℃ ~ 25 ℃, the water temperature is too high to change the water in a timely manner. The pH value of the soaking water is required to be above 6.5, if the acidity is too high, the water should also be changed in a timely manner. Soak time should be flexible according to the season and room temperature, winter 14h ~ 16h, spring and fall 12h ~ 14h, summer 6h ~ 8h. usually 1t soybeans plus 2t of water, so you should choose not less than 3m3 soak beans container. Soak good soybean surface bright, no wrinkled skin, flexible, bean skin is not easy to take off, the bean is milky white, slightly concave heart, easy to pinch off.
(4) Washing The soaked soybeans should be washed to remove the detached skin and acidic soaking water to improve product quality.
(5) Grinding The soaked soybeans are ground using a stone mill or wheel mill, in order to make the soybeans to fully release the protein, it should be ground 2 times. Grinding the first time, while feeding and adding water, grinding into a thicker paste. Grinding water is generally 2 times the mass of soybeans, should not be too much or too little. After grinding soybeans should not stay, we should quickly add the appropriate amount of 50 ℃ hot water dilution, control the decomposition of proteins and the propagation of fungi, but also to make the proteins dissolved in water, is conducive to the extraction. Heat the water at the same time, but also add a certain amount of antifoam agent. The method is: take about 0.3% to 0.5% of the mass of soybean vegetable oil into the container, add 50 ℃ ~ 60 ℃ of hot water 10kg, stirring and then poured into the soybean milk, you can eliminate the foam in the soybean milk.
(6) Separation After grinding, the pulp and residue are separated. In order to fully extract the protein in it, it is generally separated 3 times. The 1st separation with 80 mesh ~ 100 mesh separation sieve, the 2nd and 3rd separation with 60 mesh ~ 80 mesh separation sieve. After each separation, hot water of about 50 ℃ is added to rinse the soybean residue, so that the soybean milk is fully dissolved from the residue for the next separation. The final protein content in the soybean dregs is not more than 2.5.
(7) Add eggs Pick fresh eggs, shell them, stir them up, add them to the soybean milk according to the recipe ratio, and mix them well.
(8) Boil the pulp After adding the eggs should be boiled quickly, so that the soybean milk of the soybean smell and slightly bitter taste disappears, increase the soybean flavor, to create the necessary preconditions for the point of the pulp. Pour the filtered soybean milk into the pot, cover the lid, boil and then cook 2min ~ 3min. pay attention to the fire do not burn too strong, and to heat while using a spoon to raise the pulp, to prevent paste pot. If the plate heat exchanger is used, the heating speed is fast and the product quality is good. Heating temperature requirements for 95 ℃ ~ 98 ℃, keep 2min ~ 4min. soybean milk after heating, to be cooled to below 30 ℃.
(9) point pulp gluconolactone before adding 1.5 times the warm water to dissolve, and then quickly add it to the soybean milk cooled down to 30 ℃, and mix well. Gluconolactone should be dispensed as it is used, and daily storage should pay attention to moisture, otherwise it will be ineffective.
(10) Filling The mixed soymilk mixture is filled into the finished bag (box) using a filling machine and vacuum encapsulated.
(11) heating The filled soymilk is heated by water bath or steam at a temperature of 90℃～95℃ for 15min～20min.
(12) cooling and molding The soymilk is cooled by cold water and naturally, and the soymilk is formed into tender and white tofu as the temperature is lowered.
Egg tofu has a delicate and tender texture, pure flavor, fresh and tasty, with the dual nutrients of eggs and soybeans, and is expected to become an essential convenience food in people's daily lives.
The production method of inner fat tofu
The inner fat tofu with β-gluconolactone as a coagulant, the process is simple, the texture is delicate and white, and the shelf life is long. Now introduce the production method is as follows:
1. bubble beans Selected umbilical cord (or soybean eyebrow) light color, low oil content, large grain thin skin, grain weight full, skin without wrinkles and glossy soybeans. Wash the soybeans, in the spring and fall when the water temperature 10?C-20?C, soak 12 hours -18 hours; summer water temperature of about 30?C; soak 6 hours -8 hours (every 24 hours to change the water); winter water temperature of 5?C, soak about 24 hours. Water quality to pure water, soft water is preferred. Water consumption is generally 1:3 weight ratio of beans to water is good, soaked soybeans about 2.2 times the weight of raw dry beans. Soaked beans require beans full, cracked a small line. But if the soaking time is too long, it will affect the pulp rate.
2. Grinding General selection of automatic separation of pulp slag grinder, coarse grinding, fine grinding *** 2 - 3 times, as much as possible to improve the extraction rate of soy protein. As no longer as brine, gypsum as a coagulant production of tofu as well as the need to press molding, so the amount of water added to the grinding process determines the amount of finished inner fat tofu old and young. Generally, the ratio of water to dry beans is 3-4:1 for old tofu, and the ratio of water to dry beans is 6-10:1 for young tofu. 30% of the total amount of water is added during the first coarse grinding, 30% during the second fine grinding by adjusting the screw of the grinder and 40% during the third grinding to rinse out as much pulp as possible inside the dregs of the beans. Flushing out. Ground slag should feel fine without particles.
3. Cooking, put the ground pulp in the stainless steel cooking bucket, with steam to cook the pulp to 60?C-70?C when put about 0.3% of the edible antifoam, the heating process of bubbles produced completely eliminated until. Then continue to heat the pulp boil, after the pulp boiled to keep 3 minutes -5 minutes to cook through the pulp.
4. Cooling Cool down the boiled pulp to below 35?C.
5. Dotting fat (adding coagulant) Dissolve β-gluconolactone in a small amount of cold water. Dosage: add 30g of inner fat to 1kg of pulp for old tofu, and 24g-30g of inner fat to 1kg of pulp for young tofu. Add the dissolved inner fat into the cooled soybean milk slowly and mix well.
6. Molding Pour the fat-pointed pulp into the mold and put it into the solidification tank. In 80?C-85?C between the heat preservation 20 minutes is the finished product. Just molded tofu can not be shaken, should be left for a period of time to let it cool visually. If producing boxed tofu, a filling and sealing machine is required.
3 kinds of specialty tofu production
(1) sesame tofu Raw materials: sesame 40g, sesame oil 40g, soybean 7kg, water and coagulant appropriate amount. Production methods: ① soybeans washed and soaked for 24 hours after grinding into soy milk; ② sesame seeds fried, crushed and pure sesame oil mix; ③ take 10kg of soy milk and sesame paste mix up, add the appropriate amount of coagulant, according to the conventional method into a finished product of tofu with a unique flavor.
(2) yam tofu Raw materials: yam 4kg, soybean 10kg, coagulant 100g, water. Production methods: ① soybeans washed and soaked after grinding into pulp, filtering; ② 7L of soybean milk plus 500g yam paste, 40g coagulant ratio mixing; ③ soybean milk and yam paste mixture poured into the molding box, pressed out of the water, that is, made of nutrient-rich yam tofu.
(3) konjac tofu Raw materials: konjac flour 40g, 60g of rice flour, mass fraction of 0.03% of potassium dihydrogen phosphate 50mL, water 600mL, 1 egg, calcium hydroxide 50mL. production method: ① will be added to the potassium dihydrogen phosphate solution to the 600mL of water, stirring while adding 10g of konjac flour and 60g of rice flour composed of the mixture, and placed for 1.5 hours to let it expand. Its expansion, and then add 50mL of calcium hydroxide suspension made of gel; ② 1 beaten egg added to the gel, mix well; ③ will be poured into the mixture of stainless steel molds with a cover, on the cage steamed for 40 minutes, solidified and shaped, remove, cool naturally, and cut into pieces.
New wave of food production of crispy tofu
Crispy tofu not only has the nutrients of ordinary tofu, but also its appearance, texture, color are better than other soy products, its color is golden, crispy, such as cucumber, rich in nutrients, cold, stir-fried, roasted soup is a unique flavor. Crispy tofu production to go through the following links:
One, the old tofu. The old tofu production standards are, less water, older texture, toughness, good water retention, firm and flexible tofu block, so that the tofu is suitable for the production of crispy tofu.
Two, slicing. In order to make the slicing speed, good quality, there must be a special tool. Can not use a knife to slice directly. Slicing of special tools for the wire frame. Specific construction is: with a wooden board to make a bottomless four boxes, box height 70 cm, 150 cm long, 100 cm wide. In the hollow side with fine steel wire, every interval of 8 mm, fixed one, forming a wire frame. Operation, put the tofu on the right, the steel wire frame on the steel wire aligned with the tofu, press down with your hand can be cut into slices of tofu. Each piece of specifications for: 10 cm long, 6 cm wide, 0.8 mm thick.
Three, drying dehydration. Drying dehydration can be used to dry and drying two methods. Drying radiators can be used as a heat source, around the house full of radiators, indoors like silkworms on the net shelf, put on the tofu sheet. Sun should choose a good light, away from the toilet and livestock pens in the place. Drying good dried tofu is soy sauce color, the surface of the pan oil, broken stubble is soy sauce color, no entrapment of white core for the top grade.
Four, warm oil puffing. Large pot placed in peanut oil (other oil frying does not produce a golden color), it is recommended that the pot of 10 kg of oil, each time the pot of 1 kg of dried tofu, the easiest to operate.
Burn the oil to 140 ~ 160 ° C, into the dried tofu, with a hand spoon constantly turning, so that the dried tofu heat evenly, to prevent bending, so as not to bring inconvenience to the processing of the back, the whole process lasted about 2 minutes.
Fifth, crisping treatment. Crisp agent selection of sodium hydroxide, pure product is colorless transparent crystals, in the production of crispy tofu, selection of food-grade sodium hydroxide, soda ash. Chemical companies around the world are available.
In accordance with the size of the cement soaking pool or tank, determine the amount of water used, and thus the amount of alkali used. Requirements for the soaking pool of sodium hydroxide weight percentage concentration of 0.4% to 0.5%. First use a small amount of cool water in the basin to dissolve sodium hydroxide, and then poured into the pool or tank can be stirred.
Drain the floating oil of the puffed dried tofu into the pool or tank to soak. Soaking time is: 12 hours at 20 ℃ above; 20 ℃ below, soak 16 ~ 38 hours, until the dried tofu becomes soft and crispy, eat full of water until.
Six, neutralization rinsing. The role of neutralization rinsing is to set, further crisp and neutralize the excess sodium hydroxide. Neutralizer selection of food-grade acetic acid, can also be used instead of vinegar, vinegar in about 4% to 10% of acetic acid, can also be used as a neutralizer.
The concentration of aqueous solution of acetic acid liquid is 1% to 2%, that is, 50 kg of water into 0.5 to 1 kg of acetic acid or into 5 to 10 kg of vinegar. Soaking time: at 20 ℃, about 2 to 5 hours, in high or low temperatures, may be appropriate to shorten or extend the soaking time.
Seven, clear water rinsing. Clear water rinsing facilities and crisping facilities, clear water rinsing time of 2 to 5 hours, pH value of 7 can end rinsing. After rinsing the crispy tofu to dry the surface water, can be packaged and marketed.