How tofu is produced How tofu is made

The first thing to do is to wash the tofu buns. It depends on whether to make dried tofu or large tofu. To make dried tofu, it is a long roving white cloth, about half a meter wide and dozens of meters long.

The tofu buns used to make tofu are very large and square, also coarse gauze, and the side length is about two meters. Wash the tofu buns, dry them and set aside. Soak the soybeans for about one night, grind them into soy milk, and boil them in a large pot until they boil and stop the fire.

At this time, it is necessary to wrap it to separate the tofu residue from the soy milk. Hanging a cross on the shed and hanging a square tofu bun from the four corners of the cross creates a large net pocket. The boiled soy milk is poured into the tofu bun one by one, and the other person shakes the tofu bun one by one, so that the pure soy milk leaks out of the tofu bun and flows into the vat below.

To a certain extent, use a splint to clamp the remaining tofu residue in the tofu bun and squeeze the remaining soy milk. Until all the soy milk has been packed, the tofu residue is completely separated from the soy milk. After putting the soy milk in the large vat to cool it a little, start to order brine.

Tofu Dou put the brine in a small bowl, pour a little inside, and stir it in the soy milk with a spoon, always keeping an eye on the changes in the soy milk. Add a little more brine and stir again until you are satisfied. This is the most critical skill in making tofu, and not everyone can know it.

Every tofu chef has his own know-how, and the secret is not passed on to others, because the more people know this skill, their own rice bowl will not be secure. At this time, close the lid of the jar, wait for a while, and see that the soy milk has become a brain, and there are tofu flowers one by one in it, and when it is accompanied by water, that is, when the soy milk is separated into tofu flowers and water, you can press the tofu. First, put the wooden frame of the pressed tofu in place, use the kind of large tofu bun, that is, the extremely wide square tofu bun in the wooden frame, and start scooping the tofu flowers into the wooden frame one by one, and the water flows out from below, and the tofu flowers are deposited in the wooden frame.

When the tofu flowers in the wooden frame are full, turn the four corners of the tofu bun over, wrap the tofu flowers, press the top with a wooden board, and then press the top with a stone. When the tofu is not old and tender, uncover the wooden board and tofu bag, and the tofu is ready. If you cut it into pieces with a knife, it is delicious tofu.

Ha, you go to the soybean products factory and have a look.

Raw materials: dried soybeans, cooked gypsum powder.

Steps: 1. Wash the soybeans and soak them in water overnight;

2. Remove the soybean skin, grind it into a pulp with a soymilk machine and leach out the okara;

3. Bring the soy milk to a boil in a large pot over medium heat, turn to low heat and cook for another 5 minutes;

4. Dissolve the plaster powder with a little warm water and pour it into the pot;

5. Pour the boiled soybean milk into the pot and simmer for 1 hour to make bean curd;

6. Spread the mold bottom plate into gauze and pour in the bean curd, cover the gauze and put it into the bottom plate to press a basin of water, and the tofu will be completed after 40 minutes.

Homemade tofu.

After the soybeans are cleaned, add more than 3 times the amount of water to soybeans and soak them overnight (12-18 hours, and pay attention to changing the water in the refrigerator in summer).

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According to the ratio, add soaked soybeans to 1200ml of water and beat it into soybean milk with a wall breaker, the finer the better.

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The beaten soybean milk is filtered twice with gauze or a filter bag.

You can use a coarser gauze for the first pass, so that it is not so laborious to strain.

The second time, the gauze should be as fine as possible, so that the strained soy milk is mellow.

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Boil, boil the strained soy milk on high heat, and then simmer for 5 minutes. (Soy milk will be poisoned if it is not boiled thoroughly).

When the soy milk is about to open, you must pay special attention and be careful that the soy milk will overflow. Before turning off the heat, you can remove the foam from the soy milk.

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Add the melted lactones to the soy milk and keep warm for 15 minutes.

1.If the amount is not large, you can put the lactone water into the rice cooker first, and then pour the soy milk in, without stirring, and enable the keep warm function.

2.If the amount is too large for the rice cooker to hold, you can pour lactone water into the soy milk and stir while pouring. After stirring well, you can wrap the pot with a quilt at home to keep warm; If you have an oven, you can preheat the oven to about 100 degrees, then turn off the heat and put the pot in to keep warm.

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After 15 minutes, boil the pot, scoop a little out and add some sugar, it is delicious tofu brain!

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Scoop the remaining tofu brain into the tofu mold and press for more than 15 minutes. If you are not sure, you can uncover the pressure plate and touch the softness and hardness, and feel the tenderness you want. If you feel that it is too tender, you can put the pressure plate back and press it again.

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If you are using the mold above, the screws must be tightened from time to time. Don't tighten it too tightly every time, otherwise the skin of the tofu will be very hard.

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If you're using a mold that doesn't have screws on it, try to find a heavy object at home.

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That's all for the tender tofu.

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The tofu production process is as follows:

Soybeans are mixed and soaked beans, grinding pulp, boiling pulp, point pulp, squatting brain, breaking the brain, wrapping cloth, pressing the finished product.

1. Soybeans are mixed and soaked beans.

The purpose of soybean cleaning is to remove impurities mixed in soybean raw materials. If the impurities are not removed, it will not only affect the quality and hygiene of the finished tofu product, but also affect the tofu machine. If the output is small, people can be used to clean the impurities, and if the output is large, the automatic soybean cleaning and soaking system can be used to save labor and improve production efficiency.

Pour the cleaned soybeans into a container and add water to soak. The water consumption is twice the quality of soybeans, and the soaking time is related to the water temperature, the soaking time is 10-15 hours in spring and autumn, 5-10 hours in summer, and 15-24 hours in winter.

2. Refining and boiling pulp.

Pour the soaked soybeans into the refiner, add water, grind the soybeans into soybean milk, add water to the slag and stir and grind again 1-2 times. The ground soybean milk is pumped into the pulp boiling equipment and the pulp is boiled. There are traditional cauldron boiling, electric heating and steam cooking.

Depending on the amount of tofu produced, you can choose the cooking method that suits you.

3. Point the pulp and squat the brain.

The boiled soy milk is slurred with a coagulant to form bean brain. Depending on the coagulant, the final tofu is also different. Commonly used coagulants are gypsum, brine, lactone, and also traditional acid slurry.

The bean brain formed after the slurry needs to stand for a period of time, this process is called squatting brain, also called brain nourishment, so that the coagulant and protein can fully react. To make tofu with lactone slurry, there is no need to squat the brain, and there is a difference in the process.

4. Break the brain, put the brain, wrap the cloth, and suppress.

After the squatting is over, the brain is broken and a part of the yellow syrup is discharged. Spread the tofu cloth in the tofu mold basket, put the bean brain into the mold basket, wrap the bean brain in the tofu cloth, add a cap, and press it. The time of pressing is related to the strength of the pressing, the traditional production method is to use stones or other heavy objects, and some use jacks to press, these two kinds of pressing time is relatively long, and the efficiency is relatively low.

Now the air pressure is used, the pressing speed is fast, there is no secondary pollution, and the tofu is well formed.

After being pressed, the tofu is ready.

The basic process of traditional tofu production: soybean - cleaning - soaking - refining - filtration - boiling - solidification - molding - finished product.

1) Cleanup: Select high-quality soybeans, remove the impurities contained in them, and get pure soybeans.

2) Soaking: The purpose of soaking is to make the soybean absorb water and expand, which is conducive to the extraction of protein after the soybean is crushed. The water absorption of soaked soybeans is 1:, that is, the weight of soybeans is increased to many times the original. After soaking, the surface of the soybean is smooth and wrinkle-free, and the soybean skin does not fall off easily, and it feels strong.

3) Grinding: After soaking soybeans, the protein body membrane becomes brittle, but for the protein to dissolve, proper mechanical crushing is necessary. From the perspective of protein dissolution, the more completely the soybean is broken, the easier it is for the protein to be dissolved.

However, if the grinding is too fine, the cellulose in the soybean will enter the soybean milk with the protein, making the product rough and dark in color, and it is not conducive to the separation of the slurry residue, so that the yield of the product is reduced. Therefore, the grinding fineness is generally controlled to 100-120 mesh. In the actual production, the crude degree should be appropriately adjusted according to the tofu variety, and the residual protein in the bean dregs should be controlled.

Crushing is carried out by stone grinding, steel grinding or sand table grinding. The ground soybean paste is separated by a flat sieve and a horizontal centrifugal sieve to fully extract the soybean milk.

4) Boiling pulp: Boiling pulp is the process of thermal denaturation of the protein in soybean milk by heating. On the one hand, it creates the necessary conditions for the subsequent pulp, on the other hand, it eliminates the anti-nutritional components in the soybean milk, sterilizes, reduces the peculiar smell, improves the nutritional value, and prolongs the shelf life of the product.

According to the different production conditions, the method of boiling pulp can be carried out by using the method of boiling pulp in an iron pot of earth stove, the steam boiling method of open tank, and the closed overflow boiling method. The boiling temperature should reach 100 meters, and the time should be about 5min.

5) Coagulation and molding: Coagulation is the process of transforming soybean protein from a sol state to a gel state on the basis of thermal denaturation and under the action of coagulant. In production, it is completed through two processes: point brain and squat brain.

The coagulant is added to cooked soybean milk in a certain proportion and method to convert the soybean protein sol into a gel to form tofu brain. Tofu brain is made up of soy protein in a reticulated structure and water filled with it. Generally speaking, the larger the mesh of the reticular structure of the tofu brain, the stronger the interweaving, the better its water-holding capacity, the softness and tenderness of the tofu made, and the higher the yield of the product; On the contrary, the tofu is stiff and lacks toughness, and the yield of the product is low.

After the brain, the protein network structure is not yet strong, and it can only be completed after a period of static solidification. According to the different varieties of tofu, the squatting time is generally controlled at 10-30min. Molding is to put the solidified tofu brain into a specific mold, apply a certain pressure, squeeze out the excess yellow syrup, so that the tofu brain is densely combined to become a tofu with a certain water content, elasticity and toughness, and the pressure exerted by different products is different.

Tofu is one of the most common soy dishes in the family, because it is nutritious and delicious, it is called white**. Able to make many home-cooked dishes with tofu as the main ingredient.

The production process of tofu is roughly divided into several processes such as bean selection, bean soaking, bean boiling, soybean grinding and pulping, pressing and filtration, and molding.

The specific steps are as follows:

1.First, the soybeans with full and high-quality grains are soaked, then cooked, the cooked soybeans are ground and the soybeans are grinded, and rural families use stone grinding to obtain bean juice to remove impurities.

2.Add soybean juice to boil thoroughly, remove and add alkaline water, stir well, and make the bean juice flower.

3.Bring the bean juice to a boil, scoop the cooked tofu flowers into gauze and strain out the water. Then it is placed in a mold for squeezing moisture pressing.

4.After the pressing is completed, the gauze is removed, and the whole plate of tofu is obtained from the wooden formwork. The entire process of making tofu is completed.

Tofu is one of the most common home-cooked dishes, which can be fried independently, such as fried tofu, braised tofu, tofu dumplings, etc., or combined with other ingredients to make a variety of tofu dishes. Tofu is also nutritious, affordable, and popular with the public.

The production process of tofu is divided into soaked soybeans: the raw material of tofu is soybeans, the beans are shelled and washed, soaked in water, and the impurities floating on the water surface are removed, and the amount of water is subject to the submerged soybeans. In the process of soaking, to prevent the water quality of the soaked beans from becoming sour and rancid, and affecting the quality of soybean milk, change the water in time according to the specific situation, and the soaking time varies according to the temperature, maca, generally soak the beans for 4-6 hours in summer; Winter can be extended to 9-12 hours.

Grinding soybean milk: add the soaked beans to the refiner many times, add water while adding soybeans, and grind into soybean milk paste, generally about kilograms of soaked beans and water, when grinding, add beans and water to be even, and the grinding speed is consistent, so as to grind out delicate and tender soybean milk.

Filtration: Use a special cloth bag to pack the grinding slurry, tighten the bag mouth and squeeze it hard, squeeze the soybean milk out of the cloth bag, and separate the bean dregs from the soybean milk. Boiled soy milk:

After the raw soy milk is squeezed, put it in a pot and boil, skim off the floating foam while cooking, and keep the boiling temperature between 90-110.

Slurry: Slurry is generally used as a coagulant, and 1 kg of dried soybeans needs to be prepared with about 10 grams of salt brine (30 grams of liquid salt brine with a concentration of 25%-30% is dissolved). Methods of dispensing slurry:

Scoop the boiled soy milk out of the pot and let it cool slightly, and then dispense the pulp when the temperature drops to 80. When the soy milk sticks to the spoon, the stirring slows down, and the speed of adding salt brine is also slowed down accordingly, until the soybean milk appears corn-sized tofu grains, stop stirring, cover the pot, and keep it for about half an hour before the pulping process.

Platen molding: After the soybean milk is condensed into tofu flowers, scoop them into a wooden mold that has been laid with a cloth, wrap the tofu flowers with a cloth, cover the wooden board and press out the water, and the tofu is ready.

Tofu is divided into northern and southern tofu, and the difference lies in the different materials of the tofu. South tofu is made with gypsum powder, with a water content of about 90% and a delicate texture. Northern tofu is mostly made of brine or sour pulp, with a moisture content of about 85%, which makes the tofu taste stronger, and the texture is tougher and easier to cook.

Lactone tofu uses a new type of coagulant "gluconate-δ-lactone", which improves the yield and product quality compared with traditional production methods, and reduces environmental pollution.