Tofu making

Manufacturing method 1. Raw material processing. Take 5 kg of soybeans, shell them, screen them, wash them and soak them in a water tank for 4-5 hours in winter and 2.5-3 hours in summer. The soaking time must be well controlled, not too long, otherwise the pulp will fall off and the tofu will not be made.

250 grams of raw red gypsum (20-30 grams of gypsum for each kilogram of soybeans) are baked in the fire. This is a key process, and the roasting degree of gypsum must be mastered (break the gypsum with a hammer until it burns to the heart). Gypsum is too raw to use; Too ripe not only can't make tofu, but soybean milk also smells like rotten chicken shit.

2. Grind the beans and filter the pulp. Take out the soybeans after soaking, and grind them according to the ratio of adding 6 kilograms of water to each kilogram of soybeans. Put the ground slurry in a bag (made of tofu cloth), pinch the mouth of the bag and squeeze the soybean milk out hard. After the soybean milk is squeezed, you can open the bag, add 3 kilograms of water, stir well and continue to squeeze the milk. General 10 kg of bean dregs 15 kg, about 60 kg of soybean milk. Don't mix bean curd residue with soybean milk when squeezing pulp.

3. Boil the pulp. Pour the squeezed puree into a pot and boil it, without covering the lid, and skim off the foam on the surface while cooking. The fire should be strong, but not too strong, in case the soybean milk overflows after boiling. Boil soybean milk until the temperature reaches 90 ~ 1 10℃. Insufficient temperature or too long time will affect the quality of soybean milk.

Grind the burnt gypsum into powder, mix it with a bowl of clear water (about 0.5 kg) into gypsum slurry, pour it into the soybean milk that has just been scooped out of the pot, and gently stir it with a spoon. After a few minutes, the soybean milk condenses into tofu.

4. make tofu. In about 15 minutes, gently scoop the tofu flower into a wooden plate (or other container) covered with cloth with a spoon. When it is full, wrap the bean curd flower with cloth, cover it with wooden board, and press 10 ~ 20 minutes to get the water bean curd flower.

5. Make dried tofu. Spoon the bean curd flower into the wooden pallet, wrap it in cloth, cover it with wooden boards, pile up stones, and press it until it is full to make dried bean curd. General 10 kg soybean can make 25 kg dried bean curd.

Green tofu making

I. Process flow

Soybean → Selection → Soaking → Beating → Filtering → Boiling → Mixing → Squatting → Squeezing.

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A small amount of coagulant in vegetable juice or puree

Second, the main points of operation

1. The amount of vegetable juice added is determined according to the color of tofu and the production cost. The color of tofu varies with the kinds of vegetables added, such as red, yellow and green. : all kinds of colors. This paper takes green vegetables as an example, and its finished product: tofu is green. Add 70 ml -80 ml vegetable juice to every 500 ml soybean milk to make green tofu with soft color. It is advisable to add 70 or 75 ml vegetable juice to 500 ml tofu. The finished tofu does not fade when cooked 1 hour (50 grams of soybean can get 500 ml of soybean milk).

2. coagulant dosage vegetable juice can be directly used as coagulant, and a small amount of gypsum coagulant is also needed. Prepare 1% gypsum suspension for later use, grind, boil and stick it according to the ratio of soybean: water: vegetable juice: 1: 9.5: 1.5, add gypsum suspension in turn to make tofu, then weigh, measure the moisture and convert it into the weight of tofu with the same moisture content.

When the dosage of gypsum suspension is 60 ml, the yield of tofu is the highest and the quality of tofu is better. The best ratio is soybean: water: vegetable juice: gypsum suspension; 1:9.5: 1.5: 1.2。

3. The soaking and soaking of ground soybeans have a great influence on the yield of tofu. The soaking time is 10- 18 hours, which varies with seasons. There is no wrinkle on the surface of soybean, and the soybean skin is not easy to fall off, so it is advisable to have no foam on the soaking surface. When the watercress is rubbed open, there is a pit on the surface of the watercress, which can be easily broken with your fingers, and the cross section is soaked without hardness. The yield of tofu increases with the increase of grinding fineness.

4. After mixing and boiling, quickly mix and stir with vegetable juice, otherwise the color of tofu will be uneven and rough. If the fruit juice is used after sterilization, the shelf life of the product can be extended.

5. Coagulant addition method Gypsum suspension is added by slurry washing method, that is, a certain amount of slurry and gypsum suspension are washed together, so that the whole slurry is stirred, the surface of soybean milk is flocculent and gradually expands, and the protein network structure gradually forms tofu. At this time, the temperature is 80℃, standing for 30 minutes, and pressure molding.

6. Add a small amount of flavor substances (such as garlic, ginger, leek, onion, etc.) to the mixed vegetable tofu slurry. ) into the vegetable juice, make a special flavor of vegetable tofu. If you add a small amount of green tofu with onion juice, it not only has a soft green luster, but also has an attractive onion fragrance. The ratio of vegetable juice to onion juice can be changed according to different hobbies. In this way, not only the variety of tofu is increased; It can also satisfy different tastes.

Four methods of making high-yield and high-efficiency tofu

1. Tofu is made by cold water pulping. Generally, only about 2.5 kilograms of tofu can be made per kilogram of soybeans. Cold water pulping can increase the rot rate of beans by more than 30%. Method: First, pour the cooked soybean milk into a wooden bucket. When the soybean milk is cooled to a degree that it is not scalded, immediately pour in a bucket of cold water (about 5 kg of beans need 10 kg of cold water), and then fully stir to cool the temperature evenly. After 5- 10 minutes, add a spoonful of gypsum water to the soybean milk at one time. After adding it for three times, the tofu is completely made.

2. Insoluble protein in soybeans with alkaline flour generally accounts for about 30% of the total in protein. These insoluble protein exist in soybean milk, and it is difficult to form tofu when you order it. When soaking beans, adding alkaline noodles at the ratio of 500: 2 can transform some insoluble protein into soluble protein. In this way, tofu can be solidified when it is pulped, and the yield is increased by about 40%.

3. Method of making oil first and then tofu: First, soybean is screened, washed and cold pressed twice, so that 9-100 kg of soybean oil and more than 80 kg of soybean cake are separated from each100 kg of soybean. Then use bean cakes to make tofu. Make tofu with cold-pressed bean cakes without grinding. Method: Every 10 kg of bean cake is about 70 kg of water, and it is soaked in a bucket or jar for about 8 hours. Stir well and pour into the pot. Stir constantly while heating to prevent the soybean milk from pasting the pot. After the soybean milk is cooked, you can order it. Slowly add gypsum water around the slurry tank until tofu brain appears. Other manufacturing methods are the same as traditional methods. The soybean oil made by this method is not only high-quality soybean oil, but also its tofu is high in yield, tender, white and delicious. The net profit per 100kg soybean can be increased by 30-40 yuan.

4. Method of making dregs-free tofu This method of making tofu does not produce bean curd dregs, so it does not need filtering equipment, so it has good taste, low cost and high benefit. Methods: First, soybean was thoroughly cleaned, soaked, peeled and then frozen. Then grind it into a paste. 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% of calcium sulfate based on the weight of soybean to solidify the paste, then gently crush it, remove the floating liquid, put it in a perforated box, cover it with cloth, flatten it and remove the water.

Production of corn bean curd

Corn tofu is easy to store, at 0℃? It can be stored at 2℃ for one week without deterioration, and it can be stored in vacuum for three months. The method of making corn bean curd is simple, and it is a better way to get rich on a small scale. The production process is introduced as follows:

1. Manufacturing equipment and tools: pulverizer, refiner or stone mill, boiling pot, tofu box, water tank, basin, spoon, etc.

2. Raw materials and formula: corn 10 kg, edible miscellaneous wood ash 2.5 kg, Sophora japonica 10 g..

Third, the process points:

1. Material preparation: (1) It is best to choose clean, fresh, impurity-free, golden yellow corn. Tofu made from this corn is golden yellow and easy to sell; (2) Miscellaneous wood ash can be used as evergreen shrubs or small trees. After cutting, dry the ashes collected after burning the branches and leaves. Never use ashes from other grasses or leaves, because it is too alkaline to make tofu. At the same time, the ashes should be clean and not mixed with stones or unburned charcoal and other sundries; (3) Sophora japonica is made by drying the buds of Sophora japonica.

2. Grind the corn into fine grains. Each corn is divided into about four parts? Small particles, but can't be ground into powder. Finally, the powder and corn skin are screened out.

3. Pour miscellaneous wood ash into the laundry list, and pour a proper amount of hot water into the basket, and stop watering when the filtered slurry is clear. Then pour the filtered ash juice into the pot and cook for about 2 hours. When the gray juice becomes dark and mellow, it can be dried out of the pot.

4. Pour the broken corn into the water tank. Then crush Sophora japonica into powder and pour it into the water tank together with the ash juice, and soak it for about 4 hours.

5. Put the soaked corn kernels and ash juice together in a clean oil-free iron pot for pre-cooking. Pay attention to three points: (1) Generally, the amount of ash juice should be stirred with a wooden stick or a rice spoon; (2) Cooking time should not be too long. Generally, the corn kernels are slightly swollen until they are fully cooked. Although overcooked corn tofu is thin, it is not tofu when it is ripe; (3) Stir frequently and don't cook.

6. Use a grinder or a stone mill to grind the cooked corn particles with gray juice into corn slurry (the same as making soybean tofu). It should not be too dry. Generally, it is advisable to flow down from a stone mill or grinder.

7. Filter the corn syrup once with gauze or cloth with thick holes for mosquito nets, so as to remove the epidermis or other impurities of corn again. If the filter cloth is too thin, the output will be reduced.

8. Pour the filtered corn syrup into a clean oil-free iron pan and simmer slowly until it becomes paste. Fill it with a rice spoon or a loy spoon, and then pour it. It can be flaky and not too thin or too dry.

9. Pour the cooked corn paste into a wooden box covered with a layer of white cloth while it is hot, and hold it up. The thickness of the paste is controlled at about 3.3 cm, the surface is smooth, and it is naturally cooled to solidification and molding. At this time, the corn tofu was served. According to this method, more than 4 kilograms of finished products can be made per kilogram of corn.

Processing technology of egg tofu

Egg tofu is made of eggs and soybeans as main raw materials, and gluconolactone as coagulant. The slurry is directly poured into the packaging box and heated to form. It is a hygienic, delicious and nutritious convenience food.

1. Materials and processing equipment

(1) raw materials, auxiliary materials and formula: 100kg soybean, 40kg egg, 0.3kg gluconolactone, 0.2kg defoamer, polyethylene plastic bags, boxes, etc.

(2) Processing equipment scales, stainless steel containers, juicers, separating screens, agitators, plate heat exchangers, egg beaters, vacuum filling machines, cooking tanks, cooling tanks, etc.

2. Processing flow

Soybean → screening → weighing → soaking → washing → beating → separating → adding eggs → boiling → ordering → filling → heating → cooling and forming → finished product.

3. Technical points

(1) Screening In order to improve the processing quality, raw materials must be screened to remove impurities and sand. Generally, mechanical screening machine, electromagnetic screening machine, wind dust collector and specific gravity stone remover can be used for screening. Raw materials should be new soybeans with neat particles, no insect eyes and no mildew.

(2) The raw soybean is weighed by water level measurement or weighing measurement.

(3) The amount of water, water temperature and soaking time should be mastered when soaking soybeans. Usually, the water absorption of soybean is about 1 1 times that of soybean, and soaking water should be added according to the ratio of 1kg soybean and 2 kg ~ 2.5 kg cold water. The temperature of soaked bean water is generally controlled at 17℃ ~ 25℃. If the water temperature is too high, change the water in time. The pH value of soaked bean water should be above 6.5. If the acidity is too high, change the water in time. The soaking time should be flexibly controlled according to the season and room temperature. It needs 14h ~ 16h in winter, 12h ~ 14h in spring and autumn and 6h ~ 8h in summer. Usually 1t soybean is added with 2t of water, and a soybean soaking container of not less than 3m3 should be selected. The soaked soybean has bright surface, no wrinkled skin and elasticity, and the soybean skin is not easy to fall off. Douban is milky white, slightly concave and easy to cut off.

(4) Soaked soybeans should be washed with water to remove peeled skin and acidic soaking water to improve product quality.

(5) pulping: grinding the soaked soybeans with a stone mill or a grinding wheel. In order to fully release protein, soybeans should be ground twice. When grinding 1 time, add water while feeding and grind into thick paste. Generally, the amount of water added during pulping is twice the quality of soybean, neither too much nor too little. Soybean should not stay after grinding. It is necessary to quickly add an appropriate amount of 50℃ hot water for dilution to control the decomposition of protein and the reproduction of miscellaneous bacteria, so that protein can be dissolved in water, which is beneficial to extraction. While heating water, a certain amount of defoamer should be added. The method is as follows: take vegetable oil which accounts for about 0.3% ~ 0.5% of soybean mass, put it into a container, add10kg of hot water at 50℃ ~ 60℃, stir and pour it into soybean milk to eliminate foam in soybean milk.

(6) After separation and grinding, slurry and slag are separated. In order to fully extract protein, three separations are generally needed. 80- 100 mesh sieve is used for 1 separation, and 60-80 mesh sieve is used for the second and third separation. After each separation, hot water of about 50℃ should be added to wash the bean dregs, so that the soybean milk can be fully dissolved from the bean dregs for the next separation. The protein content in the final bean dregs is no more than 2.5.

(7) Add eggs, select fresh eggs, shell them, stir them evenly, add them into soybean milk according to the formula ratio, and stir them evenly.

(8) Boil the soybean milk quickly after adding the eggs, so that the beany smell and slight bitterness of the soybean milk disappear, and the bean flavor is increased, thus creating necessary preconditions for ordering the soybean milk. Pour the filtered soybean milk into the pot, cover it, boil it and cook for 2 ~ 3 minutes. Be careful not to burn the fire too hard, and lift the pulp with a spoon while heating it to prevent the pot from burning. If the plate heat exchanger is used, the heating speed is fast and the product quality is good. The heating temperature should be 95℃ ~ 98℃ for 2 min ~ 4 min. After soybean milk is heated, it should be cooled to below 30℃.

(9) Before adding, add warm water 1.5 times to dissolve glucurolactone, then quickly add it into the soybean milk cooled to 30℃ and stir it evenly. Gluconolactone should be prepared as needed, and it should be moisture-proof in daily storage, otherwise it will be invalid.

(10) Filling The mixed soybean milk mixture is filled into the finished bag (box) with a filling machine, and vacuum packed.

(1 1) The filled soybean milk should be heated by water bath or steam at 90℃ ~ 95℃ 15 min ~ 20 min.

(12) cold water cooling and natural cooling are adopted for cooling molding. As the temperature decreases, soybean milk will form white tofu.

Egg tofu is tender in texture, pure in taste and delicious. It has the dual nutritional components of eggs and soybeans, and is expected to become an indispensable convenience food in people's daily life.

Method for make tofu with internal fat

The tofu with internal fat takes β -gluconic acid internal fat as coagulant, which has simple technology, fine and white texture and long shelf life. The production method is as follows:

1. Choose soybeans with light umbilical color, low oil content, large and thin skin, full grain weight, no wrinkles and shiny skin for soaking. Wash soybeans, spring and autumn water temperature 10? c-20？ C, soaking 12 hours-18 hours; Summer water temperature is 30? C or so; Soak for 6-8 hours (change water every 24 hours); Winter water temperature 5? C, soak for about 24 hours. Pure water and soft water are better for water quality. Generally speaking, the water consumption ratio of soybean water is 1: 3, and the soaked soybean is about 2.2 times the weight of raw material dried beans. Soaking beans requires douban to be full and divided into a small line. But if the soaking time is too long, it will affect the pulp yield.

2. Generally, a refiner that can automatically separate pulp residue is selected for grinding, coarse grinding and fine grinding for 2-3 times, so as to improve the extraction rate of soybean protein as much as possible. Because it is no longer necessary to press and shape tofu like using salt water and gypsum as coagulants, the amount of water added in the pulping process determines the tenderness of the finished tofu. Generally, the ratio of water to dried tofu is 3-4: 1 when making old tofu, and 6- 10: 1 when making tender tofu. The amount of water added for the first coarse grinding is 30% of the total amount of water added, and the screw of the refiner is adjusted for fine grinding for the second time, and the amount of water added for the third time is 30% and 40%, so as to wash the pulp in the bean dregs as much as possible. The ground slag should feel delicate and have no particles.

3. Boiling: Put the ground pulp into a stainless steel boiling barrel, and steam the pulp to 60? C-70？ C, releasing about 0.3% of edible defoamer until bubbles generated during heating are completely eliminated. Then continue to heat and boil the pulp, keep it for 3-5 minutes after boiling, and cook the pulp thoroughly.

4. Cool the cooked pulp to 35? Below C.

5. Point the fat (add coagulant). Firstly, β -gluconolactone is dissolved with a small amount of cold boiled water. Dosage: when making old tofu, 1 kg pulp is added with 30 g of internal fat, when making tender tofu, 1 kg pulp is added with 24 g-30 g of internal fat. Add the dissolved internal fat into the cooled soybean milk and stir slowly and evenly.

6. Forming: pour the oil-coated slurry into the forming mold and put it into the curing tank. 80? c-85？ The finished product can be obtained after 20 minutes. The freshly formed tofu should not be shaken for a while, so let it cool for a while. If boxed tofu is produced, a filling and sealing machine is required.

Development of three kinds of characteristic tofu

(1) Sesame tofu raw materials: sesame 40g, sesame oil 40g, soybean 7kg, appropriate amount of water and coagulant. Production method: ① Wash and soak soybeans for 24 hours and then grind them into soybean milk; (2) parching sesame, mashing, and uniformly mixing with pure sesame oil; ③ Take 10kg soybean milk and sesame paste, stir them together, and add a proper amount of coagulant. The finished tofu made by conventional methods has a unique flavor.

(2) Raw materials of yam bean curd: 4kg yam, 0/0 kg soybean 100g coagulant, and proper amount of water. Production method: ① wash and soak soybeans, then grind them into pulp and filter them; ② Mix 7L soybean milk, 500g yam paste and 40g coagulant evenly; (3) Pour the mixed liquid of soybean milk and yam paste into the molding box, and press out the water to make yam bean curd with rich nutrition.

(3) Raw materials of konjac tofu: 40g of konjac flour, 60g of rice flour, 50mL of 0.03% potassium dihydrogen phosphate, 600mL of water, egg 1 and 50mL of calcium hydroxide. Preparation method: ① Add potassium dihydrogen phosphate solution into 600mL water, add the mixture of 10g konjac powder and 60g rice flour while stirring, let it expand for 1.5 hours, and then add 50mL calcium hydroxide suspension to make gel; (2) Add 1 broken egg into the gel and stir evenly; (3) Pour the mixed liquid into a stainless steel mold, cover it, steam it in a cage for 40 minutes, take it out after solidification, naturally cool it and cut it into pieces.

Produce crisp tofu, a fashionable food.

Crispy tofu not only has the nutritional components of ordinary tofu, but also is superior to other bean products in appearance, taste and color. It is golden in color, crisp as cucumber, rich in nutrition and unique in cold, fried and cooked flavor. The crispy tofu is made through the following steps:

First, old tofu. The production standard of old tofu is less moisture, older texture, toughness, good water retention, and strong and elastic tofu blocks. Such tofu is suitable for crispy tofu.

Second, slice. In order to slice quickly and with high quality, there must be special tools. You can't slice directly with a knife. The special tool for slicing is a steel wire frame. The concrete structure is as follows: a bottomless four-box, made of wooden boards, with a height of 70 cm, a length of 150 cm and a width of 100 cm. On the hollowed-out side, a thin steel wire is fixed every 8 mm to form a steel wire frame. When operating, put the tofu in a straight position, aim the steel wire on the steel wire rack at the tofu, press it by hand, and cut the tofu into pieces. The specifications of each piece are: length 10 cm, width 6 cm and thickness 0.8mm..

Third, drying and dehydration. Drying and dehydration can adopt two methods: drying and airing. You can use radiators as a heat source when drying, and the room is full of radiators. Indoor shelves are like silkworms, with tofu slices. The threshing floor should choose a place with good light and stay away from toilets and livestock pens. Dried bean curd is sauce-colored, with glossy surface, sauce-colored stubble and no white core as the top grade.

Fourth, warm oil puffing. Put peanut oil in a big pot (other frying can't make it golden). It is recommended to put 10 kg of oil in a large pot, and each pot of 1 kg of dried tofu is the easiest to operate.

Heat the oil to 140 ~ 160℃, add the dried bean curd, and turn it constantly with a spoon, so that the dried bean curd is evenly heated and prevented from bending, so as not to bring inconvenience to the later processing. The whole process takes about 2 minutes.

Fifth, embrittlement treatment. The embrittlement agent is sodium hydroxide, and the pure product is colorless and transparent crystal. When producing crispy tofu, food-grade sodium hydroxide and flake alkali are selected. There are chemical enterprises all over the country.

According to the size of cement soaking tank or cylinder, the water consumption is determined, so as to determine the alkali consumption. The concentration of sodium hydroxide in the soaking pool is required to be 0.4% ~ 0.5% (by weight). Dissolve sodium hydroxide in the washbasin with a small amount of cold water, then pour it into a pool or jar and stir well.

Soak the dried tofu drained of oil slick in a pool or sink. Soaking time: above 20℃ 12 hours; When the temperature is lower than 20℃, soak 16 ~ 38 hours until the dried bean curd becomes soft and brittle and full of water.

6. Neutralization and washing. The function of neutralization rinsing is molding, further embrittlement and neutralization of excess sodium hydroxide. Neutralizing agent is food-grade acetic acid, which can also be replaced by vinegar. There is about 4% ~ 10% acetic acid in vinegar, which can also be used as neutralizer.

The concentration of acetic acid solution is required to be 1% ~ 2%, that is, 0.5 ~ 1 kg acetic acid or 5 ~ 10 kg vinegar is put into 50 kg water. Soaking time: about 2 ~ 5 hours at 20℃. When the temperature is high or low, the soaking time can be shortened or extended as appropriate.

Seven, rinse with water. Clean water washing equipment is the same as embrittlement equipment. The rinsing time with clear water is 2-5 hours, and the rinsing can be completed when the pH value is 7. Rinsed crispy tofu can be packaged and sold after drying the surface moisture.