1. Process flow: bean selection → pulping → defoaming and filtering → mixing (adding squeezed fruit and vegetable juice) → adding hot pulp → squeezing water to make rot → finished product.

Second, the process points

1. squeezing of fruit and vegetable juice. Choose fresh and colorful fruits and vegetables, clean them, chop them up and mash them, then squeeze the juice and filter to remove the juice residue. Then, the PH value of the fruit and vegetable juice is adjusted to 6.0-6.5 with edible citric acid aqueous solution or soda ash solution.

2. Choose beans. Soybean with high protein content, which is not mouldy, is selected as raw material, and dust and impurities are screened out by a sieve.

3. grinding. Soak clean soybeans in warm water at 25℃ for 8 -9 hours until there is no hard feeling by hand, and grind them into fine soybean milk with a beater according to the ratio of 10 kg of soybeans and 30 kg of water.

4. defoaming and filtering. First, add 25 grams of oil into 5 kilograms of warm water at 50℃ and mix well, then pour it into soybean milk. After 5 -6 minutes, all the slurry foam can be killed. Then add 10 kg of water to the soybean according to 10 kg, filter twice, discard the bean dregs (used as feed), and combine the filtrates to obtain raw soybean milk.

Step 5 mix. Generally, the appropriate dosage is 8 ml-10 ml of concentrated juice for every 50 ml of soybean milk. After the fruit and vegetable juice is added, it must be fully stirred and mixed evenly, so as not to affect the color of the finished product.

6. add hot paste. Move the mixed soybean milk into the pot, heat and boil for 2 -3 minutes, and keep stirring to prevent the pot from pasting. Immediately move the cooked soybean milk into the tank, cover it and keep it warm for 8 minutes-10 minute. When the temperature of the soybean milk drops to 80℃-90℃, heat 4 kg of water with the prepared 100g-150g cooked gypsum powder to make gypsum liquid, and mix well.10 minute. When you order, stir and evenly order until the cooked pulp shows sesame rotten flowers. Cover and keep warm for 30 -40 minutes. When the pulp temperature drops to 70℃, it can be packaged.

7. Squeeze water to make rot. First, wash the bag with warm water at 25℃, then fish in soybean milk, wrap it, put it in a platform basket, put it on a wooden board, press 35 -40 kg of stones, and squeeze it for 2 hours to get a colorful high-yield tofu product.

References:

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