Methods
1. Selection of raw materials: the main raw material for making bean curd is soybean. In order to highlight the fresh white of the finished product, so you must choose the skin color yellowish soybean, and should not be used green skin soybean. At the same time, attention should also be paid to the selection of full particles, yellow color, no mold, no insect infested fresh soybeans, through the sieve to remove poor beans, impurities and sand, so that the raw material is pure, and then placed in the electric universal mill, remove the bean coat.
2. Soak the beans and grind the milk: put the soybeans into the tank or barrel, add water to soak, and remove the impurities floating in the water. The amount of water to the degree that the beans are not exposed to the container. Soak time, about 20 minutes in summer, and then put up on the basket to drain, and cover the bean surface with a cloth, so that the bean piece expansion. Temperature of about 35 ℃, after dipping to rinse acid water; winter, if the temperature is below 0 ℃, soak can add some hot water, time 3 ~ 40 minutes, after draining placed in a tank or barrel, the same cloth cover, let its bean pieces fat. Through the above methods, about 8 hours, that is, you can grind. Grinding with water to be uniform, so that the grinding out of the soybean milk delicate white. Hot summer season, protein is very easy to deteriorate, must be in the mill within 3 to 4 hours after the retention of the rancid material in the various parts of the mill rinse, in order to prevent the next grinding affected.
3. Filtered pulp on the pot: pour the soybean milk into the tank or barrel, flushed with hot water. The proportion of water, every 100 kg of soybean raw materials plus 500 kg of hot water, mix well, and then prepare another tank or barrel, pour the soybean milk into the hanging bag used for filtration. Filter cloth can be used to dilute the faucet cloth, repeatedly stirring, so that the soybean milk through the filter cloth eye into the cylinder or barrel. To be all filtered out of the soybean milk, the dregs of soybeans spread on the wall of the bag, and then heat the water to stir evenly, and constantly shake the bag for the second filtration of the slurry; and so on for the third time to filter the soybean milk can be drained. Then pour the soybean milk into the special flat iron pan.
4. Cooking pulp and picking film: Cooking pulp is a technical key to the production of bean curd bamboo. The operating steps are: first burn vigorously, when the pot of soybean milk boil, the stove immediately stop the wind, and charcoal, coal or wood chips covered in the stove fire to inhibit the flame, in order to reduce the temperature of the stove, and at the same time skimmed off the surface of the pot of white foam. After 5 to 6 minutes, the pulp surface naturally formed a layer of film, that is, the rotting bamboo film. At this time with scissors to cut into two flaps, and then pick up the bamboo pole along the edge of the pot, so that the rot film formed a bamboo shape. Usually 4 bamboo stalks per pot, each bamboo pole is 80 cm long, you can hang 20 rotting bamboo, 15 kg of soybean paste per pot can be uncovered 30, *** 60 tofu tendons, in the cooking pulp film this link, the key to success or failure of the three: (1) reduce the temperature of the furnace, such as charcoal or coal fire can not be picked up, or too slow, the pot is too large a difference in temperature, it will be turned into tofu flower, can not be conjugated film. After stopping the blast, the first prepared red-hot charcoal fire must be added to keep it at a constant temperature. Conditional can use boiler steam input pulp pot bottom, without direct fire cooking pulp. (2) The pot temperature has not been reduced, continue to boil, will cause the bottom of the pot to burn scars, the yield decreased. (3) When the white foam in the pot is not removed, it can directly affect the formation of film.
5. drying into bamboo: tofu tendon should be dried not sun, sunlight easy to mold. Will start the pot on the pole of the rotting bamboo film into the drying room, drying room set up baking frame, its length 5 meters, 1 meter high. And set up a fireplace, the hanging stalks of rotting bamboo hanging in the drying room, to maintain a fire temperature of 60 ° C. If the fire temperature is too high, it will cause the rotting bamboo to be moldy. If the fire temperature is too high, it will cause the bamboo feet burnt, affecting the color. General baking 6 to 8 hours that is dry. Every 100 kilograms of soybeans can be processed dry rotting bamboo 60 to 65 kilograms. After drying the head and tail neatly, you can use plastic film bags packed into small packages. Bean curd bamboo nature is brittle, is fragile food, in the process of storage and transportation, must pay attention to prevent heavy pressure, drop fall; at the same time, pay attention to moisture, so as not to affect product quality, reduce the economic value. In recent years, in order to solve the problem of fragility of the finished product of bean curd bamboo, the domestic bean curd bamboo factory. In the soybean milk has not yet formed a film before, to the soybean milk per kilogram plus methionine 5 grams, 40 grams of glycerol, to improve the ratio of amino acids, thereby improving the physical properties of rotting bamboo, it becomes unbreakable, and improve the yield, at 30 ℃ conditions, can be stored for 6 months, to maintain the original flavor unchanged.
Features Light yellow color, shiny oil surface, rich bean aroma, into the soup does not melt, delicious flavor, containing protein 45%, is a vegetarian product.
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