Dried tofu is called dry tofu in the Northeast. It is also called Qianzhang in some places. Alias: Baiye, Qianzhang, Pizi, Douchi. The dry tofu made by the Northeastern people is very thin, but very glutenous. Tofu skin is pressed, similar to tofu, but thinner (significantly thicker than oil skin), slightly dry, and sometimes salted, and its taste is different from tofu. It is a tofu skin made by simmering it with soy milk and pressing it into layers of cotton cloth. It has cloth patterns on both sides and is less nutritious than oil skin.
Tofu skin production technology
1 , Tofu skin production technology
1. Select the soybeans of the current year and sift them cleanly. Use a grinder to crush the bean skin until the bean skin is removed or divided into 2-4 pieces.
2. Wash the broken beans twice, remove the bean skins, and soak them in 25°C water for 4 hours.
3. Put the beans into a refiner or stone grinder, add water while grinding, add 0.5 kg of soybeans to 4 kg of water, grind twice, do not grind too finely, use your fingers to twist into small particles.
4. Use a separator to separate the okara and pulp. The filter basket in the separator is 80-90 mesh. In rural areas, you can use the tofu filter cloth used to grind water tofu, filter it and cook the pulp, and the temperature is controlled at about 93t.
5. Use small wooden strips to divide a 2-meter-long, 1.5-meter-wide, and 15-cm-high pan into 6 squares. Install a heating channel to keep the temperature of the bottom of the pot at 70~90~C. Pour the cooked soy milk into the pot. After 3-5 minutes, a skin will form inside the grid. When small wrinkles appear on the skin, you can peel it off. Skin. Peel off the skin in each small square in turn. One pot of soy milk can be boiled more than 10 times, and 4 to 5 kilograms of tofu skin can be produced.
It is the same as the previous process of tofu. The next steps are braining, brain beating, peeling, pressing, and cloth removal. This is the finished product. Brain braining is very important. The level of brain braining determines the quality of tofu skin. , taste.