1, automatic production, high efficiency, safety and health; The taste is exquisite, and the long soybean fragrance is retained;
2, the production speed is fast, the formability is good, it is not easy to break, there is no crack, it is easy to process, and it is knotted with cabbage;
3. The product is good in texture, golden in color, as thin as paper, as soft as wax, and soft and crisp at the entrance;
4. This product is full of oily fragrance, rich in nutrition and easy to store. Beans can nourish people, especially rich in daidzein.
5. It changes the traditional gypsum or brine slurry, is simple to make and easy to master, and does not contain any chemical synthetic pigment.
6. The produced bean curd skin has uniform thickness, adjustable thickness (0.2-3mm) and good toughness. Whether it is cold dish, stir-fry, soup or stew, it is a delicious dish, maintaining the taste and flavor of traditional high-quality tofu skin.
What is the production process of tofu skin?
First, material selection.
Choose high-quality pollution-free soybeans without heat treatment. New soybeans with bright colors, full seeds, no insect bites and rat bites are better. Newly harvested soybeans are not suitable for use and should be stored for 3 months before use. The soaking time of soybean is related to the season.
Water quantity: Generally, the soaking quantity is 2-2 or 5 times the volume of soybean. It is best not to add enough soaking water at one time. The first addition of water should be about 15cm after soaking on the surface of the material. When the soaking water level drops to 5-7 cm below the material level.
Second, refining.
The purpose of pulping is to extract protein from soaked soybeans to the maximum extent.
The key is to master the fineness of soybean milk. Too thick will affect the sizing speed. Too fine fibers will enter the bean dregs with protein. On the one hand, it will lead to the blockage of the filter screen and affect the filtration of milk. On the other hand, it will make the quality of soybean milk rough and dim. In the process of grinding, it is necessary to adjust the gap between grinding wheels and grind them, and at the same time, add a proper amount of water.
Third, boil the pulp.
The boiling temperature should be controlled above 97 degrees Celsius for about 3 minutes, 3% defoamer should be added, and the heating should be uniform. When the temperature of the slurry reaches 75 degrees Celsius, the slurry can be ordered.
Fourth, powder brain
Put the bean curd into the brain bucket, clean up the sundries on the wrapping cloth, install the wrapping cloth on the workbench, and then turn on the power switch and turn on the powder bean curd switch. (The voltage cannot be lower than 220 volts)
Verb (abbreviation for verb) inhibition
Put the bean brain receiving tray on the first layer of cloth, open the meningitis valve, start operation, and adjust the rolling gap to make the thickness uniform. After the first batch of wrapping cloth is connected, close the wrapping mouth, move the wrapped wrapping cloth to the manual hydraulic press of the bean curd machine (at this time, the second batch of wrapping cloth can be installed to continue the wrapping work), press the pressure bar of the hydraulic press to the third to fourth pressure, then stop the flow for 3 to 5 minutes, and lift the manual hydraulic mechanism to expose the finished product. The bean skin made from it is not only hygienic, but also delicious, well-preserved in texture and even in thickness.