I want to open a tofu workshop, how to make the old Northeast tofu, point pulp when adding a little what flavor is good, please high people answer!

I am Shaanxi people, do not know the practice of the Northeast tofu, but know the practice of Yulin tofu, I sent, I hope to help you

Famous Yulin tofu with white tender and delicate, flavorful, nutritious, inexpensive and delicious characteristics, is the first local dishes in Yulin. Visitors from far away, all to taste Yulin tofu as a good fun.

Yulin tofu has a long history. As far back as the Ming Dynasty, the ancient city of Yulin was one of the nine major towns on the Great Wall. With the expansion of the city, the number of soldiers and people increased. However, due to the lack of foodstuffs outside the city, the residents used the peach blossom water flowing out of the Puhui Spring to make tofu for consumption. Eating white, delicate, fragrant and delicious, and foreign tofu is not the same, slowly became one of the indispensable food in the daily life of soldiers and civilians.

Yulin tofu is made of high-quality soybeans and "peach blossom water" grinding and processing, point tofu with sour milk, then make the tofu color white, tender and soft, tough and fine, beautiful taste, Emperor Kangxi's tour of the elm, the local chef on the dish, the taste of fresh and tender, the emperor praised the name of the "fragrance of the white jade plate, red mouth Green Parrot". From then on, the name of the ancient and modern. [1]

History

Tofu as a traditional health food, has a history of more than two thousand years. "The method of tofu began with Liu An, King of Huainan in Han Dynasty." Liu An, in order to seek the medicine of immortality, recruited thousands of people to talk about immortality and write books on alchemy at Bakong Mountain. During the alchemy, soybean juice was used to cultivate danmiao, and the soybean juice occasionally met with gypsum, resulting in the formation of tender and smooth tofu. Liu An failed to make pills but invented tofu. After that, the technique of tofu flowed into folklore and was widely used. After generations of promotion, inheritance and development, now, tofu has become a world-recognized health food, is its unique charm into the world's food culture, for the people of the world to accept and welcome.　Liu An, King of Huainan invented tofu, there are many accounts in the canonical books, "Dictionary" said: "to the beans. Manufacturing method, water immersion pulp, dregs, fried into a precipitate with salt brine juice, on the kettle to collect. There are also some people in the cylinder with gypsum end collector. Legend has it that it was made by Liu An, King of Huainan in Han Dynasty." Britain's most authoritative Encyclopedia Britannica, Volume 2, page 690, mentions, "The technique of making tofu began in China during the Han Dynasty." Joe historical information "Ancient Shou Chun comic story", "Qin Chun literary and historical information", "Huainan historical story", "state to the ancient and modern", "Bakongshan ancient and modern", "Cai Chu ancient and modern", "Luo between the Spring and Autumn," and "Anhui Tourism", "Shenxiu Bakongshan", "China's historical and cultural city of Shouxian" and other books and magazines, are Liu An invented the tofu of the written record.　Yulin tofu has a long history, the date of creation is yet to be proved. As far back as the Ming Dynasty, the ancient city of Yulin was one of the nine major towns on the Great Wall. With the expansion of the city, the increasing number of soldiers and people, due to the lack of food outside the Seychelles, the residents use the Puhui Spring outflow of the "peach blossom water" to make tofu to eat. Eating white and delicate, flavorful and delicious, and foreign tofu is different, slowly became one of the indispensable food for the military and civilian daily life.　A.D. 1518 (Ming Dynasty Zhengde thirteen years), Wu Zong did not Houzhao tour of Yulin, living in the Kaige building. Local officials will offer the tofu, Wuzong eat very satisfied, praised for the capital is not as good as, so in Yulin during the period, must eat every day. Since then, Yulin tofu reputation in Beijing. Qing Emperor Kangxi toured Yulin, ate Yulin's spinach braised tofu, chanting out "fragrant white jade board, red beak green parrot goose." The poem. Kangxi returned to the capital, one day suddenly remembered in Yulin with a beautiful dish, ordered the Imperial Kitchen imitation to do, the Imperial Kitchen do not know what to do, sent people to the Yu investigation, Fangzhu is "spinach braised tofu" also. Yulin tofu is famous all over the world.　It is reported that the city of Yulin, "Tofu Alley" because the earliest known for making tofu. 1948, Yulin City, there are 25 traditional tofu workshop. After the founding of the country, 1956 public-private partnership, the organization of individual households, production income from the store to the store, called "tofu industry stores". 1960s Yulin tofu traditional production gradually turned to semi-machinery, the 1970s completely turned to mechanization, the gradual extinction of traditional production techniques. 1983 was established. "Yulin Soybean Products Factory was established in 1983 and disbanded in 1996. Yulin tofu using acid pulp point system, unique techniques, is a real green food, renowned in the city and even Xi'an, Beijing, Inner Mongolia, Shanxi, Ningxia and other places.　According to relevant information, the city has more than 300 tofu workshops, more than 1,000 employees, the daily production of water tofu about 70,000 pounds, about two thirds of sales to the local sales, sales to the surrounding areas about one-third of the August 2005, "Hongyu tofu" has successfully realized the mechanization of the production of 1500 pounds of tofu per hour, production capacity than manual production increased by 10 times, the production capacity is more than the manual production. The production capacity is 10 times higher than that of manual production. According to the market demand, to meet the needs of the people's lives, the region vigorously promote the production of tofu products, tofu practitioners are on the tofu freshness, preservation, packaging, sales, transportation, color varieties, hygiene and other aspects of the quality of research and promotion, new, high technology "Yulin tofu" brand will be more resounding

Basic content

Yulin tofu in the traditional production process of black beans as raw materials, through the kang sun, peeling, soaking, grinding, filtration, cooking pulp, pulp pointing, pressing eight processes and become.

1. Kang sun: dry and wet and uneven size of the black beans, to take separate kang sun, diligently spread and dry, easy to peel. At the same time, the beans in the debris to pick up the net, to prevent breaking the mill.

2. Peeling: black beans on the stone mill for crushing peeling, bean skin in addition to clean bags. Generally every 100 pounds of black beans yield 85 pounds of soybean yellow, 15 pounds of skin. Requirements to achieve fine soybean yellow, soybean skin net. Raw material products are good, high quality tofu.

3. soaked beans: soaked beans must be equipped with a good ratio of soybean yellow and water, 100: 17. At the same time to grasp the water temperature, cool water in summer, warm water in winter, soak for about four hours.

4. Grinding: Proper water control, mastering the thick and thin, coarse and fine irrigation, not sloppy. Requirements to achieve yellow bean paste. Regardless of winter and summer seasons, every 3-4 hours, rinse the grinding trough with water, to prevent the deterioration of soybean paste, affecting product quality.

5. Filtering: Filtering soybean paste must master the number of pots of soybean paste and light and heavy uniformity. Filtering water to heat water, hot water is easy to filter. Every time you add water filter dry filter clean, can not hit the water, not to mention the barrel bucket with slag in the bean paste squeezed into the pot. At the same time, we should always check whether there are cracks in the cylinder wicker, in order to prevent the dregs of beans leaking into the raw paddle.　

6. Cooking: cauldron cooking pulp, light important uniform, time to, general boiling time takes 10-20 minutes. Boiling soybean milk out of the pot in a timely manner, out of the pot of soybean milk is not allowed to pull out the pulp while mixing raw pulp, raw soybean milk is easy to deteriorate, point not tofu.

7. Point pulp: this process is the most important in the production of Yulin tofu, but also the most unique technology. Yulin tofu is made with sour milk point system, sour milk is the production of tofu after the leaching of juice, the temperature is suitable for the case, by its own lactic acid bacteria role of acid, the industry called sour milk. Sour paste is generally the day before the pulp water acidification, the next day to use, the cycle repeats, the acid value of excessive can not be used. Point pulp when the rake doped pulp to see the pulp flower until the pulp flower is as big as a grain of rice. Doped pulp thickness is moderate, should not be too rapid.

8. Pressing: Tofu point of good, but also the pressure of the light. Pressure tofu groove frame 80 centimeters long, 30 centimeters wide, 22 centimeters high, the groove board length and width of each plus 10 centimeters. The press is divided into two tightly bound press packages, with an interval of 3-5 minutes. Pressing time up to 10-25 minutes, time to press, full corners, block shape integrity.

The finished product of tofu is required to reach the skin fine fat spirit, yellow color; bone and meat, four-pronged boundary; stubble delicate, soft with tough; old and young suitable, delicious

Basic features

1. Water features: Yulin's high-quality tofu is largely due to the quality of the local water. There are two springs in the city of Yulin, one called Yuyang Spring and the other called Puhui Spring. Puhui spring water to clear, cool, sweet, moist for people, by scientific determination, the water temperature is maintained year-round in 1 0-1 2 degrees Celsius, chromaticity is 0, PH value of 7.5, clear and transparent. Bacteriological indicators in full compliance with the water quality indicators for domestic water. Fluoride, cyanide, arsenic, chlorine, chromium, aluminum, cadmium and other toxicological indicators are fully qualified. Iron, manganese, copper, zinc and other volatile acid chemical indicators qualified. The chemical type of water is calcium magnesium bicarbonate type, which is the national standard for drinking water. The tofu made with Puhui spring water is tender with toughness, and its yellow color and softness can be seen by eye, and its lightness and purity can be known by taste.

2. Characteristics of the raw materials: Yulang District is located in the Loess Plateau and Mao Wusu sandy junction, black beans are one of the main food crops in Yulang District. Black beans produced in the mountains, full of particles, large color, quality and taste, is a good raw material for tofu production.

3. Technological characteristics of the unique technology of Yulin tofu is Yulin tofu point system does not use gypsum, brine and lactone, but with sour paste point system. Sour milk is the production of tofu after the leaching of juice, commonly known as pulp water, the temperature is suitable for the case, by its own lactic acid bacteria and acid, the industry known as sour milk. Sour milk is generally the previous day's slurry acidification, the next day to use, the cycle repeats, the acid value of the excessive can not be used, a little longer will produce stray bacteria, resulting in a bad taste. Today, although the Yulin tofu technology process has seen a lot of writings, but the real Yulin tofu traditional production techniques (tricks) is still like more than a thousand years as between master and apprentice by word and example, but also by enlightenment and long-term practical experience and feeling to master, difficult to say and form the word. Furthermore, the sour milk and black beans naturally occurring, there is no specific physical and chemical and quantitative indicators, all rely on experience to master.

4. Product characteristics First, Yulin tofu has the spiritual flavor of tofu. Good tofu has eight characteristics: yellow, and, sharp, fine, sheep, tender, tough, false.　Open the cloth is yellow - yellow skin in white, gold and white jade.　The whole block of tofu is alive - complete shape, flexible and flexible.　The knife is sharp - the knife cuts sharply, smooth but not astringent.　The surface of the stubble is fine - the stubble is fine and white, and the pulp is uniform.　Grasping in the hand is sheep - feel soft, bone and meat.　Eat in the mouth is tender - fresh and delicious, flavor is mellow.　Cooked in the pot is tough - frying and cooking does not break, restore water.　Frying out is false - fried skin, false as a honeycomb.　Secondly, it can withstand pressure. Pressure tofu can withstand up to more than 200 pounds of pressure, generally press more than twenty minutes can be pressed

Main value

1. Historical value

Yulin tofu has a long history. In the Ming Dynasty, the ancient city of Yulin was one of the nine major towns on the Great Wall line. With the expansion of the city, the increasing number of soldiers and people, due to the lack of foodstuffs outside the plug, the supply is not enough, the residents will use the black beans and peach blossom water of the Puhuiquan of the north of Shaanxi Province to make tofu, white and delicate, flavorful and delicious, and the field of tofu is not the same. The real Yulin people, even fresh sea food and fresh sparingly can not eat, but the tofu must be eaten. Thus, from ancient to modern Yulin tofu and Yulin people's lives are inseparable.

2. Nutritional value According to statistics, Yulin sour milk tofu in the protein content of 8.54%, the national target of 7%. Tofu low-calorie, its fat contains a variety of essential fatty acids, phosphoric acid and phytosterols, is conducive to the lowering of serum cholesterol, reduce the occurrence of atherosclerosis. Protein in tofu is not only high, and more for the quality of excellent complete protein; in addition, tofu contains a full range of minerals, B vitamins are also quite rich, so the tofu is low-calorie, highly nutritious health food. Yulin tofu with its own acid pulp point system, it is green, natural, healthy food.　

3. Technological value of Yulin's sour milk point tofu, the use of its contained lactic acid bacteria to make tofu, reducing the coolness and coldness of the tofu itself, increasing the beneficial bacteria, enhance the nutritional value of tofu.

4. Economic value According to statistics, the urban area of Yulin District, there are more than 300 tofu workshops, more than 1,000 employees, the daily production of water tofu about 70,000 pounds, about two thirds of local sales, about one-third of the sales to neighboring areas, increasing the local economic income. At the same time Yulin tofu additives - sour paste, taken from its body, do not need to buy money, reducing production costs.