The production process of Chiba tofu is simple and the original frozen food factory does not invest much in spicy tofu. The current price on the market is about 12 yuan/KG, and the profit margin is relatively large. Colored tofu is frozen and prepared. A good choice for food factories.

Recipe:

150g soy protein isolate, 60g soybean oil, 11 g chiba, 30g egg white, 50g starch, 5g MSG, 5g sugar, 10g wheat protein, whitening hormone 0.7g, 750g ice water,

Process flow:

1. First, beat the soy protein isolate, starch and ice water for about 3 minutes in a large tofu machine, and break up the protein isolate to the naked eye. It looks grain-free, smooth and delicate. Then add chiba at slow speed and beat quickly for 2 minutes until uniform.

2. While beating slowly, add soybean oil and beat quickly for 3 minutes. Then add starch, monosodium glutamate, sugar, and wheat protein and beat quickly for 2 minutes. Mix thoroughly.

3. Add the whitening agent. "The whitening agent must be dissolved in water first" and then simmer the tofu for 1 minute until the slurry is fine and has no small particles or bubbles. During the entire beating process, pay attention to controlling the temperature below 12°C.

4. Pour the prepared slurry into a tray with a thickness of about 4CM. Cover the surface with a thin tape to make dried tofu. Move it to the refrigerator to set for about 10 hours until it is elastic and refreshing. Just crisp.

5. Steaming: A machine that cooks tofu at 80℃-85℃ for 40 minutes, so that the core temperature of the product is greater than 75℃.

6. After cooling to normal temperature, cut the fruits and vegetables into cubes, about 12.4CM*4CM*4CM, freeze them in the quick-freezing chain and then package them, then move them to the freezer for storage. The refrigeration temperature is around -18°C.