What are the processing methods of tofu?

1. Tofu can be produced by cold water pulping. Tofu made by indigenous methods can only be made into about 2.5 kilograms per kilogram of soybeans, while cold water pulping can increase the yield of beans by more than 30%. Its practice is: first boil the soybean milk and pour it into a wooden bucket. When the soybean milk cools to a point where it is not hot, immediately pour it into a bucket of cold water (grind 5 kilograms of beans and put a bucket of water). Then fully stir, cool evenly, pour cold water for 8~ 10 minutes, and sprinkle one teaspoon of gypsum water into the soybean milk at a time. Then gently stir around the bottom of the bucket with an iron spoon. After another 6~7 minutes, use gypsum water for the second time (the same amount as the first time). Stir the middle soybean milk with an iron spoon. After 5 minutes, sprinkle gypsum water for the third time (the dosage is the same as the previous two times). Only stir the top soybean milk once this time. After about 10 minutes, all the tofu is made, and then the package is filtered.

2. Add some alkaline noodles for high yield. Insoluble protein accounts for about 30% of the total protein of general soybeans. These water-insoluble protein exist in soybean milk, and tofu can't be formed by ordering tofu. If the dosage of beans and alkaline flour is 500: 1.9, some insoluble proteins can be converted into soluble proteins. In this way, tofu can solidify when it is cooked, and the yield can be increased by 40%.

3. Soak soybeans, soak soybeans to increase their weight by 2.2~2.5 times, remove the soybean skin, then freeze soybeans (any food freezing method can be used), and crush soybeans into paste with a pulverizer, and the water content is about 10~ 1 times of the original water content of soybeans. Then heat the paste to 100℃ and keep it for 3-4 minutes, then stop heating, naturally cool it to 70-80℃, add 2%-5% calcium sulfate equivalent to the weight of soybean to solidify the paste, then gently crush the solidified object, remove the floating liquid, put it in a perforated box, cover it with cloth, and press to remove water. Processing tofu in this way will not produce bean dregs. So there is no need for filtering equipment.

4. Take the oil first and then process the tofu. First, cold-pressed soybeans. Therefore, soybean should be screened to remove dust and sand, and the moth-eaten particles should be washed with clear water, and then cold pressed twice to separate oil from bean cake. High-quality tofu and bean products can be made from cold-pressed bean cakes in this way. Cold pressing soybeans twice per 100 kg can yield 9~ 10 kg of oil, and can squeeze 80~82 kg of bean cake, and then use the bean cake to make tofu. Cold pressed tofu does not need to be ground, but can be boiled directly. About 70 kilograms of water per 10 kilogram of bean cake, put it in a wooden barrel and soak it for 7-8 hours. Stir well with a spoon, pour into the pot, heat and stir constantly to prevent the soybean milk from pasting the pot, and then paste it. That is, use 1:7 gypsum water around the slurry tank to slowly point people until tofu brain appears. The subsequent production process is the same as the traditional method, so that delicate, white and delicious tofu can be made. Every 100 Jin can get more net profit of 30 yuan money.