What is the operation process of the dried tofu smoker?

The traditional smoked dried tofu production process is fine, the preparation requirements of the ingredients are strict, and the production process is also more complex, and the production process is as follows:

The first step is to select soybeans, which are non-mildew, ripe, untreated, bright in color, full in particles, and free of insects and rat bites.

In the second step, the soak pool is poured into the soybean pool with water that is twice the amount of soybeans, and then the soybeans are soaked, and the water temperature should be controlled in the range of 15-20;

The third step of refining, commonly known as "grinding", after the soybean is soaked, it must be rinsed with clean water, and the remaining water can be drained before entering the crusher refining, and the water must be quantitatively fed with the material when grinding;

In the fourth step, the traditional filter residue method is used to put the polished soybeans into the filtration tool and shake rhythmically to filter out the bean dregs;

The fifth step is to boil the pulp, pour the squeezed raw pulp into the pot and boil, without covering the pot, and skim off the foam on the surface while cooking. The fire should be large, but not too strong, to prevent the soy milk from overflowing after boiling. Cook the soy milk until the temperature reaches 90 110. If the temperature is not enough or the time is too long, it will affect the quality of soy milk;

The sixth step is to point the pulp, grind the burned gypsum into powder, mix it into gypsum slurry with water, flush it into the soybean milk that has just been scooped out of the pot, gently stir it with a spoon, and after a few minutes, the soybean milk will condense into tofu flowers;

The seventh step is to squeeze, scoop the tofu flower into a wooden tray basin, wrap it with a cloth, cover it with a wooden board, pile it with stones, and press out the water to form dried tofu;

In the eighth step of smoking, the extruded dried tofu needs to be smoked and roasted with the dried tung tree until it becomes hard and uniform and dark.

First of all, the dried tofu that is pressed and cut into pieces is placed on the smoker cart tray we provide, generally the smoked cart can be placed on 6-18 layers of stainless steel plates according to the model and output, and the plates and sieves of each layer are all filled with dried tofu. Note: Leave a gap of one centimeter directly for each block.

Push the cart full of dried tofu into the smoker. Close the furnace door, set the temperature and time through the left control button of the tofu smoker or the PLC computer control panel, and then the temperature can be raised, and the smoke switch can be turned on after the skin is slightly dried, and the smoke can be smoked inside the smoker body.

Smoked dried tofu is widely loved by everyone because of its strong fruity aroma, strong and refreshing taste, and the health care effects of soy products. China's Sichuan and Shandong produce more smoked dried tofu, and they are also relatively famous. The traditional smoked tofu production process is complex, time-consuming and labor-intensive.

Nowadays, supermarkets sell smoked tofu produced by modern mechanical assembly lines, which will definitely lose a lot of color compared to traditional smoked tofu.

Smoked dried tofu is complicated to make and requires strict ingredients. The first process of making dried tofu is to make tofu, and the beans soaked the night before are completed by grinding, filtering, filtering, boiling, spotting, extruding, smoking and roasting by traditional methods.

Put the tofu blank on the cutting board, sprinkle the salt and a variety of mixed spices evenly on the tofu, then cut the tofu into small pieces of 5 cm square, stack them for at least 2 hours on top of each 10, let it absorb the flavor, supplement the flavored tofu to the bamboo weaving with holes, put it on the stove, light the branches and leaves of pine, cypress or other fruit trees, sawdust, and use these smoke to smoke the tofu on the kang until the water is dry, and it is golden brown and becomes a delicious and unique flavor of smoked tofu.

Smoked dried tofu, what additives should be added if the color is not good.

Smoked food is a very distinctive flavor food, very popular in Sichuan, Guizhou region, gradually blossoming in various places, now smoked tofu, smoked vegetarian chicken and other sales market is very hot.

The production method needs to use smoking equipment, which is divided into models, such as 30, 50, 60, 100, 150, 160, etc.

1. First of all, use a slurry separator to beat the black beans that have been soaked overnight into soybean milk.

2. Put it on the gas stove and turn it on the fire to cool to 80 degrees.

3. Slowly add the blended salt brine.

4. When you see flocculent in the soy milk, stop adding salt brine, cover the lid and let it stand for 20 minutes.

5. Soak the cloth for making tofu and tofu skin in water.

6. Spread the cloth for making tofu in the tofu mold first, and then spread a layer of cloth on the bean skin.

7. Use a Qing Naifeng spoon to scoop an appropriate amount of bean curd into it.

8. Then fold the long bean skin cloth.

9. Continue to add bean curd to this layer, and then fold the cloth.

10. Wrap the tofu cloth after the most acres are opened, stuff the remaining bean skin cloth into it and spread it, and cover it with the lid of the tofu mold.

11. Then put it under the sofa leg and press it for 3 hours.

After hours, slowly peel off the bean curd cloth from the bean curd.

13. Use a kitchen knife to cut off the uneven parts around the perimeter.

14. Then cut the large pieces of dried bean curd into small pieces, and keep the leftovers for stir-frying.

15. Spread tin foil in a wok, then add an appropriate amount of sugar and tea leaves.

16. Make a shelf with chopsticks and spread the dried tofu on it, and there must be a gap between the dried tofu.

17. Cover the pot with a lid and heat until it smokes, then turn off the low heat and smoke for about 5 minutes, turn off the heat in the middle and turn over the other side and smoke the other side for 5 minutes.

18. Pick it out and let it cool.

Ingredients: 250 grams of dried tofu Seasoning: 8 grams of soy sauce, 5 grams of salt, 15 grams of green onions, 8 grams of white sugar, 3 grams of monosodium glutamate, 8 grams of sesame oil, 5 grams of ginger Smoked dried tofu Method:

1.Dry wash the tofu and cut it into 4 cm square pieces, then diagonally into triangles2Ginger pat loose, green onion cut about 3 cm of the eldest brother lead knots 3

When the rapeseed oil in the wok is heated to seventy percent, the tofu is dried in the pot, and the ginger, green onion, soy sauce, sugar and soup 200 ml are fried and the water is dryWhen the soup is dry and bright on medium heat, add monosodium glutamate and sesame oil and mix evenly, and put it on a plate. Hussen.

Smoked tofu is a delicious traditional snack, but also a nutritious food rich in protein, fiber and calcium, the following is a specific smoked tofu method:

Ingredients Required: 250g dried tofu.

Smoked wood chips to taste.

Flavor: Soy sauce.

Salt. Ground white pepper.

Wine. Sugar.

Salad oil. The specific steps are as follows:

1.Cut the dried tofu into thin slices of about 1 cm.

2.Add salt, white pepper, cooking wine and sugar to an appropriate amount of soy sauce, mix with a suitable marinade, and marinate the dried tofu slices for 20 to 30 minutes.

3.Take a pot, add about 1 3 water of smoked wood chips, put it on the heat source, heat it for a few minutes, and when the smoke starts to rise, remove the smoker and set aside.

4.Take a flat plate, put the prepared dried tofu in, drizzle with an appropriate amount of salad oil, seal it with plastic wrap and cover it, and put it in the refrigerator for about half an hour.

5.Take out the marinated dried tofu slices, put them in the smoker, cover the smoker, light the fire and start smoking, the smoking time is about 45 60 minutes, after the dried tofu is smoked, take it out and enjoy.

tips：1.When cutting dried tofu, try to keep the size and thickness evenly patted to facilitate smoking.

2.The longer the tofu is dried and marinated, the more flavorful it will be, but not too long so as not to cause it to be too salty or too soft.

3.If you don't have a smoker, you can also try to smoke it directly in a half-core oven for more than an hour, and the effect will be good.

Smoked tofu has a unique flavor that is not only delicious, but the process of smoking also gives the tofu a special aroma.

Smoked dried tofu is a classic Chinese snack with a mellow taste and delicious taste, which is loved by the public due to its unique production process and unique taste. Below, let's take a look at the production process of smoked dried tofu.

First, we need to prepare the dried tofu and the smoker. The process of making dried tofu is not complicated, we only need to cut the tofu into small pieces, then cook them in boiling water, and then dry them for later use. The smoker is a kind of equipment specially used to smoke bright and washed food, which is generally composed of the furnace body, flue and combustion chamber.

Next, we put the dried tofu in the smoker, then light the firewood or charcoal in the combustion chamber and let the smoke enter the furnace through the flue to smoke the dried tofu. In the process of smoking, it is necessary to pay attention to controlling the heat and smoking time, so as not to over-smoke or under-smoke the dried tofu, which will affect the taste and quality.

After a certain amount of time and heat, the production of smoked dried tofu is completed. We can take it out and let it cool before eating. Smoked dried tofu has a delicious texture and aroma, making it a great snack to accompany or snack on.

In short, the production process of smoked dried tofu is not complicated, you only need to pay attention to the control of heat and smoking time, and you can make smoked dried tofu with mellow taste and delicious taste.

Summary. Kiss, the smoked dried bean drying room is not completely sealed, and it is enough to leave a little gap.

Kiss, the smoked dried bean drying room is not completely sealed, and it is enough to leave a little gap.

Compared with the traditional oven, the smoker has the following advantages: 1. The machine materials are all made of food-grade raw materials; 2. The automation is extremely high, the raw materials enter the smoker before the tung, the process is set on the operation panel, and the machine automatically processes the raw materials into finished products; 3, health and environmental protection, now the state for environmental protection requirements are very strict, the smoker uses electric heating or steam heating, many areas of the earthen stove has been banned by the relevant departments, even more, ordered rectification, enterprises can only close their doors, the use of smokers can avoid the travel to avoid causing similar embarrassment to enterprises, smokers in line with national environmental protection standards;

4. The stability of the output, the traditional oven completely relies on manual experience to judge the temperature and time of the process link, so the quality of different batches of products is often different, the smoker adopts the automatic sharp bird noisy touch screen silver service design, just like the operation of a mobile phone, the LCD screen, high durability, can display the entire processing page process, long service life, simple operation. 5. There are a number of different models of smokers for users to choose and other conventional models, users can choose a model suitable for their own use according to their own needs, and they can also customize the smoker suitable for their own use according to the restrictions such as the size of the user's use site;

6. The new smoker has a huge advantage in saving energy, compared with the same type of equipment in the same industry, our smoker can save energy loss.

Smoker dried tofu operation process: 1First of all, the pressed and cut into pieces of dried tofu are placed on the smoker cart tray provided by us, generally the smoker cart can be placed on 5-20 plates according to the model and output, and the plates and sieves of each layer are all filled with dried tofu.

Note: Leave a gap of one centimeter directly for each block. 2.

Push the cart that slows down the dried tofu into the smoker. Close the furnace door, set the temperature and time through the control button on the left side of the smoker or the PLC computer control panel, and the temperature can be raised by Someng, and the smoke switch will be turned on after the skin is slightly dried, and the smoke can be smoked inside the smoker body. When the smoking time is up, it will automatically alarm, turn off the smoke switch, turn on the smoke switch of Paishi Beiqiao, and discharge the smoke to the outdoor rolling land, turn on the smoker, and you can see the smoked dried tofu.