First, the process of soybeans → selection → soaking → refining → filtration → boiled pulp → mixing → camphor → pressing molding èœ a small amount of vegetable juice or coagulant coagulant Second, the operation points 1. The amount of juice added is determined by the color of tofu and the cost of production, and the amount of vegetable juice or puree added is determined. The color of tofu differs depending on the type of vegetables added. They are red, yellow, and green: various colors. This article uses green vegetables as an example. Its finished product is: tofu is green. Add 70 ml to 80 ml of juice per 500 ml of soy milk, making the green tofu soft in color. It is advisable to add 70 or 75 ml of juice to 500 ml tofu. The finished tofu still does not fade after cooking for 1 hour (500 grams of soybean milk is available for 50 grams of soybeans). 2. Coagulant Dosage The juice can be used directly as a coagulant and a small amount of gypsum coagulant is also required. Prepare 1% gypsum suspension for use, according to the ratio of soybean:water:vegetable juice: 1:9.5:1.5, grind, boil pulp, stick together, add gypsum suspension in turn, make tofu after weighing, measure moisture, convert The weight of tofu in the same moisture content. When the amount of gypsum suspension used was 60 ml, the tofu production rate was the highest, and the tofu quality was good. The best ratio is soybean: water: vegetable juice: gypsum suspension; 1:9.5:1.5:1.2. 3. The soaking and grinding of soybean soaked had a greater impact on the yield of tofu. Large, soaking time varies with the season, it is suitable for 10-18 hours, with no wrinkle skin on the surface of soybeans, soybean skin is not easy to fall off, soaking the water surface without white foam, open the beans, see the surface of Douban have pits, easy to break the fingers, The section has been soaked without hardness as moderate. The tofu production rate increased with the fineness of grinding. 4. Mix the boiled pulp and mix it with the vegetable juice quickly. Otherwise, the tofu color is uneven and has a rough feeling. If the juice is used after sterilization, it can extend the shelf life of the product. 5. Coagulant Addition Method The gypsum suspension is added by the slush method. That is, a certain amount of slurry is poured together with the gypsum suspension, so that the whole pulp is churn. The surface of the soybean milk is floccular and gradually expands, and the protein network structure gradually forms tofu. Brain-like, the temperature at this time was 80° C., left standing for 30 minutes, and press-molded. 6. The mixed vegetable bean curd paste is added with a small amount of taste substances (such as garlic, ginger, leeks, green onions, etc.) in the vegetable juice to make a special flavor vegetable tofu. Such as adding a small amount of green onion juice tofu, not only has a soft green luster, but also attractive onion flavor. The ratio of vegetable juice to onion juice can vary depending on taste. In this way, the variety of color of tofu is increased; it also satisfies different tastes. China Agricultural Network Editor
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