How is tofu milk made?

1. Select dried bean curd, and let it dry for 7 minutes (or water and fire will not invade);

2. Put it in a clean bamboo raft or a wide container with a certain interval between them and arrange it neatly; Keep it in the shade for about 10 to 15 days, until the tofu block is covered with long white hairs. Like to eat stinky food, let it stay for a few more days. Pay attention to the inspection when the white hair is upside down. When there is a strong fragrance (commonly known as bad smell), salt can be added.

3. Salt, Chili powder, spiced powder, cinnamon, pepper, pepper, etc. , mixed into spices. The moldy tofu was marinated with 10% salt for about 5 ~ 10 days.

4. Mix the prepared seasoning evenly on the pickled bean curd, and then seal it and put it into the jar. You can eat it in almost two months.

Two: factory processing technology:

According to the production technology, there are four types of fermented sufu: ① pickled sufu; ② Mucor fermented bean curd; ③ Rhizopus sufu; ④ Bacterial sufu.

1. Pickling sufu: Boil tofu with water, then marinate it with salt, put it in a jar, add auxiliary materials, and ferment it into sufu. This processing method is characterized in that the bean curd blank is directly put into a vat without fermentation (no pre-fermentation), then fermented, and matured by microorganisms brought in by auxiliary materials. Its disadvantages are insufficient protease, long fermentation time, low amino acid content and poor color and fragrance, such as Rusi sugar factory sufu and Hunan Gigi Lai mildew-free sufu.

2. Mucor fermented bean curd: Mucor is cultured with bean curd blank, which is called pre-fermentation, so that white hyphae are spread all over the surface of bean curd blank, forming tough skin membrane and accumulating protease, creating conditions for post-fermentation of pickling and canning.

The growth temperature of Mucor is low, and the optimum growth temperature is about 65438 06℃. Generally, Mucor fermented bean curd can only be produced at low temperature in winter. Traditional technology uses Mucor in the air to inoculate naturally, which takes about 10- 15 days (suitable for family workshop production). Mucor can also be cultured, inoculated artificially, and cultured at 15-20℃ for 2-3 days.

3. Rhizopus-type sufu: It can be produced by high-temperature resistant Rhizopus after pure bacterial culture and artificial inoculation, but Rhizopus is fine and light gray, with low protease and peptidase activities, and the shape, color, flavor and physical and chemical quality of the produced sufu are not as good as those of Mucor.

Combined with the above advantages and disadvantages, through experiments, fermented bean curd with mixed strains can not only increase its flavor. It can also reduce the amount of white wine in the auxiliary materials, reduce the cost and improve the economic benefits. The best ratio of Mucor to Rhizopus chinensis is 7: 3.

Manufacturing method 1. take away

(1) Soaking beans: The purpose of soaking beans is to make soybeans fully absorb water and expand. The soaking time depends on the temperature. Generally, it takes about 8 ~ 16 hours when the temperature is lower than 15 in winter, and 3 ~ 8 hours when the temperature is 15 ~ 25℃ in spring and autumn. It only takes about 2 ~ 5 hours when the temperature is higher than 30℃ in summer. The sensory test standard of bean soaking degree is broken beans; The inside of the two cotyledons is flat, but there is no foam on the surface of the soaked bean water. The consumption of soaking water is about 4 times of soybean capacity.

(2) Beating: A proper amount of soaked soybeans and a proper amount of three-slurry water are evenly sent to the mill mouth, and are ground into fine milky white soybean milk with slag. In this process, the cell tissue of soybean is destroyed and the soybean protein is fully dissolved.

(3) Slurry filtration: the ground slurry is sent to a slurry filter (or centrifuge) in time, the soybean milk is separated from the bean dregs, and it is repeatedly drenched with warm water for more than three times. Average 100 kg soybean can filter out about 5 ~ 6 bé soymilk 1000 ~ 1200 kg. (When measuring the concentration, let it stand for more than 20 minutes to precipitate the bean dregs in the pulp).

(4) Boiling: The filtered soybean milk should be quickly heated to boiling (100℃). If there is a large amount of foam upwelling when boiling, defoaming oil or edible defoamer can be used to defoam. The original pulp should be cooked evenly from top to bottom, and there should be no sandwich pulp. The amount of foaming oil should not be too large, so it should be defoamed.

(5) Spot sizing: Spot sizing is a key process related to the output of tofu milk. Four steps should be correctly controlled when dispensing: ① the dispensing temperature is 80 2℃; ②ph 5.5 ~ 6.5； ③ Coagulant concentration (generally12 ~15bé if brine is used); (4) The sizing time should not be too fast. Coagulant should be added slowly to ensure long water flow. Usually, it takes about 3-5 minutes to size each barrel of cooked pulp, and the yellow pulp water should be clarified without turbidity.

(6) Planting flowers: There is a certain time requirement for protein to solidify in soybean milk, and a certain reaction temperature should be maintained. Therefore, it is best to cover the flowers with heat preservation and let them stand for 5 ~ 10 minutes after lighting. When the paste is tender, the growth period of the flower should be prolonged accordingly.

(7) Squeezing: Put the bean curd into the box quickly and operate evenly according to the tenderness of the flower. After loading, press slowly, and it is best to wait until the blank is cool before pulling, so as to avoid the shrinkage of the block, and the incision should be dense and without pores.

(8) Pay attention to the cleaning of tools in the process of blank making to prevent scaling and acid production, resulting in "slurry leakage". When "slurry leakage" occurs, try to adjust the pH value to 6.0 with low concentration soda solution. Reheat and reorder pulp as needed. If the pH value of soybean milk is found to be higher than 7.0, it can be neutralized with acidic yellow pulp and adjusted to the isoelectric point of protein.

cultivate bacteria

(1) strain preparation: cut the fully developed Mucor bran koji into 2.0×2.0×2.0 cm pieces with a sterilization knife, and dry it at low temperature for later use.

(2) Inoculation: Before and after the fermented bean curd blank is moved into the cage of "bamboo chassis with wooden frame", the bran koji strain is sprayed evenly in stages, and the dosage is about 1 ~ 2% of the weight of raw soybean. Inoculation temperature should not be too high, generally at 40 ~ 45℃ (or spray inoculation after cultivating mold solution), and then the blank is evenly placed on the cage bamboo block.

(3) Culture: After the fermented bean curd blank is inoculated, move the cage into the culture room and pile it up in a column shape, keep the room temperature at about 25℃ ... After about 20 hours, the hyphae propagate and the cage temperature rises to 30 ~ 33℃. The cage should be turned over and exchanged up and down. After that, according to the temperature rise, the cage will be changed into a "needle" shape for 3 to 4 times to adjust the temperature. After entering the room for 76 hours, the mycelium can be taken out when it is full, non-sticky, odorless and not red (the culture time is related to different strains, temperature and other environmental conditions, and should be mastered according to the actual situation).

3. Hydrochloric acid tank. The fermented bean curd blank was dried in a cage for a short time and then pickled.

There are two kinds of pickling blanks: tank pickling and basket pickling. Pot dipping is to arrange the blanks neatly in a pot (or a small pool). The lower part of the pot has a wooden false bottom with a round hole. Arrange the blank on the false bottom in a circle along the cylinder, and lean the side of the blank without hyphae (the side attached to the bamboo block) to avoid deformation during curing. Add salt layer by layer and increase it layer by layer. The curing time is about 5 ~ 10 days. After pickling, salt water is gradually leached from the circular hole in the cylinder, and salt water is also sprayed on the surface of the blank during pickling to make the salt content of the upper blank uniform. After the curing period, the salt water is pumped out of the round hole, dried overnight and taken out for later use. Reed pickling is to put the blank flat in a bamboo pole and add salt in layers. The salt of the pickled blank will be soaked with melting and can be used for two days.

Before batching, separate each pickled blank, then count several cans and batch according to different varieties. When filling the cylinder, arrange the pickled blanks according to the cylinder, flatten them by hand and feed them in layers. After loading, inject enough marinade, and the marinade should be about 2 cm higher than the blank surface. The jar should not be too full, lest the marinade pour out of the jar during fermentation.

There are many varieties and formulas of tofu. The three methods of red tofu, white tofu and green tofu in East China are introduced as follows.

1. Red fermented bean curd (Little Red Square) Raw material formula (10,000 pieces, weighing about 260 kg) Yellow rice 100 kg (15 ~ 16) Flour cake koji 28 kg red yeast rice 4.5 kg saccharin 15 g white wine 5.4 kg.

Ingredients A: Add dyed red koji (red koji 1.5 kg, flour cake koji 0.6 kg, yellow wine 6.5 kg), soak for 2-3 days, grind, add yellow wine 18 kg, and stir evenly for later use.

Ingredients B: Fill the jar with red koji (3kg of red koji,1.2kg of flour cake koji,12.5kg of yellow wine), soak for 2-3 days, grind into slurry, add 63kg of yellow wine and15g of saccharin (after dissolving in boiling water), and stir evenly for later use.

Filling the jar: Mr. Picking the jar dyed red in blank brine, requiring the chess pieces to be even without white hearts, then putting it into the jar, filling it with brine, adding 150g flour cake koji, 1 ~ 2 lotus leaves, 150g sealing salt in turn, and finally adding 150g white wine.

2. White sufu (Xiaobaifang) Xiaobaifang is a seasonal product. Generally, pickled blanks are not packed in cans. Only the blanks were marinated in jars for 4 days, and each jar used 0.6 kg of salt (350 blanks, weighing about 6 kg). White tofu has a high water content, and the pot marinade is made of 8 ~ 8.5 bé of salt water, fresh marinade (maohua marinade) and cold boiled water, and 0.35 kg of sealed yellow wine is added.

3. Green sufu (green square) Green square is also a seasonal product. For the marinade used for filling the jar with pickled blanks, 450 kg of cold boiled water, 75 kg of yellow serous water, an appropriate amount of pickled blank juice (coarse brine) and an appropriate amount of salt water are used for every 10,000 pieces (weighing about 300 and 320 kg). (the marinade should be used on the same day), pour it into the jar mouth and add 50 grams of sealed white wine to each jar.

The mouth of sufu jar can be sealed with a mixture of cement and plaster of Paris, and the common formula of slurry is cement 1: plaster of Paris 3∶ water 4.

Maturity of products The maturity of tofu milk varies from variety to variety. It usually takes about 6 months. Due to the high water content (75-80%) and low chloride and alcohol content, Fangqing and Baifang ripen quickly and have a short shelf life. Generally, the small white cube will mature in about 30 days. Fang Qing is also in1~ February, so he can't hide for long. Otherwise, measures should be taken to preserve the blank and adjust the composition of salt wine in the production process, which must be paid great attention to.

Sufu practice

1. technological process: soaking soybeans → grinding → centrifugal deslagging → boiling → filtering → burying flowers → squeezing to remove water → cutting and shaping → milk ejection → natural fermentation → kneading → pickling → bottling → adding wine and pepper → post-fermentation maturity → labeling → finished product.

Second, the technical points 1, soybean cleaning and soaking. Remove sick, insects and moldy soybeans, and the raw materials are not mixed with stones, iron blocks and sticks. Soaking time varies with soybean varieties and weather. 10- 14 hours in winter and 6-8 hours in summer. Generally, douban is better to be flat.

Step 2 grind. Adjust the clearance of the refiner in time to meet the specified requirements, and the refining fineness is not enough to affect the soybean milk output, so the utilization rate of protein is low.

3. Centrifuge to remove slag. Centrifuge the slag with a two-stage centrifuge, and the screen size is 80 mesh.

4. Boil the pulp. The principle of cooking is to cook the pulp once, with 0.2mpa for 20 minutes.

5. Filter and bury flowers. After the cooked soybean milk is centrifuged for the first time, it is filtered by a vibrating screen to remove the residual bean dregs. When the temperature of soybean milk drops to about 80℃, acid water is added, which is diluted with ice vinegar, and the acidity is about 0.25-0.30, calculated by acetic acid. Stir the soybean milk slowly until it becomes clear, stop adding acid water and let it stand for a while.

6. Squeeze and dehydrate, and cut and shape. The moisture content of tofu after squeezing should be appropriate, and it should not be too wet to affect the cutting and molding. Use a sharp knife to cut the tofu into strips 2.40 cm wide and 1.25- 1.40 cm thick.

7, shoot milk, natural fermentation. Evenly unloading the cut and shaped small pieces onto the fermentation screen, and then putting them into the fermentation chamber for natural fermentation. Mucor can also be inoculated artificially, the inoculation amount and warehouse temperature are controlled at 28-32℃ and the humidity is 88-95%, and the mycelium is thick in about 34 hours.

8. Scrubbing and pickling. After fermentation, the crude mycelium was rubbed off and pickled with salt to make its salt content about 12 salinity.

9. Bottle and add drinks. Bottle the salt blank, add wine, pepper and spicy oil to seal the liquid level, tighten the lid and put it in the warehouse.

10, and then fermented and matured. The storage temperature is 28-30℃, and it can be fermented and matured for about one month.

1 1, labels and finished products. After washing the bottle body, changing the lid and labeling, the finished product is obtained.