Sufu is a Chinese delicacy, how is it neatly put into a glass jar?

You may not believe it, but in fact, these bean curd are artificially stuffed into glass bottles. There must be many people who are surprised, it is not easy to use chopsticks to clip the bean curd, and it means that you can use the "chopsticks kung fu" well. It turns out that the bean curd was not in such a fragile and fragile state in the first place.

The raw material of fermented bean curd is tofu, which is tender and tender, but when the water is removed, the texture becomes firm and firm. Using a machine, the water contained in the tofu is squeezed out, and the tofu is square, which can be picked up directly by hand, and it is not easy to be crushed. At this time, the shape of the tofu is smaller, so it is suitable for the staff to stuff it into a glass jar one by one.

First it is put in piecemeal, then it is set by high pressure and put in the refrigerator to freeze it, and it looks like a whole piece is put in it.

The bean curd is still relatively hard when put into the glass jar, which can be manually manipulated, and then it can be sprinkled with some spices to make them gradually soften in the glass jar.

First of all, the workers manually placed the lids on the glass jars filled with fermented bean curd and red soup. The cylinder the size of the bottle mouth is filled with a piece of pressed tofu, the machine is put in from the bottle mouth, and the assembly line is injected into the next machine into the bean curd soup, and after standing for a period of time, the tofu absorbs the soup and expands open, which is what the supermarket sells.

The fermented bean curd is relatively stiff before being put into a glass jar, so it can be placed neatly and will become soft after fermentation.

At first, the tofu is not so soft, so you just need to put it in slowly with chopsticks, and when it is marinated, it will become soft.

When the tofu was still small, it was put into the bottle, about one-tenth of the normal size, and it was discharged to the bottom of the bottle, and then condiments and fermented seedlings were added, and it was put in the sun for 7749 daysEspecially at night, you have to digest and absorb the essence of the moon outdoors, and after a period of fermentation, it will grow up, and the level of tofu depends on whether it happens to be as big as Aquarius. But with the development of science, the current processing plant has long been able to control almost perfectly, handmade into it, the introduction of different soup, the red soup is red fermented bean curd, the milky white soup is fried stinky tofu, and then fermented for three months.

When I was a child, I took a bowl to buy a few pieces, afraid that buying too much leftovers would be affected, and due to the improvement of living standards, there were also small jars, which are what we see on the market at this stage. The tofu is fermented, so it should grow in size. It used to be sent in by the equipment.

At that time, it may be the same size as the cork. The tofu used to make fermented bean curd, Xinyang City calls it "tofu", which is the one that becomes the fastest. There are many kinds of tofu, including tofu, water tofu, and then subdivided into sour tofu, gypsum tofu, brine tofu, and also divided into industrial production of water tofu, handmade tofu, Japanese water tofu, etc.

The best way to make fermented bean curd is traditional handmade tofu, also known as sour tofu. The last thing you need to use is Japanese water tofu, because it is not water tofu at all. Making fermented bean curd, in fact, is to make tofu into a probiotic culture liquid, and like making sweet wine, intentionally shaping the lactic acid bacteria drink, so that it dissolves sugar, and the water tofu is protein, which becomes sugar and carbohydrates, and then the lactic acid bacteria drink itself sacrifices its life and becomes more carbohydrate nutrients, which is an indispensable good item for the body.

So eating feels good because your body needs it.

Tofu is an authentic traditional Chinese food, is the origin of the highest high protein, is the most smooth discovery of refining medicine in ancient times, the industrial chain of soybeans is quite long, from soybean grinding and grinding pulp to make soybean paddles, point to marinade into old tofu, press a pressure into tofu, tofu is not sold out to do home roasting into dried tofu, tofu is not sold out and put aside to forget, see the situation of mold, mixed with condiment salt, light soy sauce, chili noodles, put into the container into tofu milk,If you put it aside for a long time and don't find it, one day you smell it, congratulations on getting it, the fragrance is thousands of miles, and the smell has been left for thousands of years, so it is not easy to lose money when making tofu.

Because bean curd is elastic. And it is not easy to break. Generally, it is placed vertically and then picked up with chopsticks

Because the bean curd is generally cooled by air, it is already put in the jar when it is cooled, and then it begins to slowly soften.

The bean curd is made of tofu, and it is generally packed by machine when loading, so that it is neatly packed and not easy to destroy the tofu.

Sufu is a Chinese delicacy. Nowadays, when it comes to fermented bean curd, many fermented bean curd lovers have to salivate down, as if they have smelled the smell of fermented bean curd, salty and fresh. Even if you haven't eaten bean curd, at least you've seen the appearance of bean curd.

In China, fermented bean curd has a wide range of applications, not only can it be eaten empty, it can be mashed as a dipping sauce, and it can also be used for braised meat and boiled vegetables.

When the bean curd was first made, it was made of white tofu blocks, and the tofu blocks at this time were not so soft, so you only need to use chopsticks to slowly put them in, and put them neatly.

The staff knows the work of putting the tofu in their hearts. How many pieces of tofu should be put in each glass jar, and how many pieces of tofu should be placed on a layer, all in their hands. Once arranged, the tofu is sent to the next machine for pickling.

Because the tofu at this time is small, there are still gaps between each piece of tofu.

These bean curd can not be packaged with a machine, can only be carefully put in one piece by piece, because the tofu is relatively soft, and the machine is easy to break it, so there is no way to replace it with a machine, at this time, it is just a general tofu, add red yeast rice fermentation, and some special seasonings, to produce red soup can be called bean curd. Put the fermented bean curd in a bottle, put it for three months, and after the fermentation is completed, it can be in the mall**, **and it is not expensive.

In the eyes of foreigners, bean curd is moldy tofu or a dark dish, and many of them dare not try it. However, in the eyes of some Chinese, curd is a delicacy in the world, especially after the red soup is put in, it has a full color and flavor.

It should be just plain tofu before pickling, and it can be easily put in a glass jar.

When the bean curd was first made, it was made of white tofu blocks, and the tofu blocks at this time were not so soft, so you only need to use chopsticks to slowly put them in, and put them neatly.

I think it should be put in a bottle when the bean curd is not too soft, and then marinated with a special seasoning to make a relatively soft bean curd.

I guess I need some machines to assist before I can put it in.

Because when you first start making tofu, it's easy to put in a bottle.

There will be a special process to put it in, and he must have packaged it well and strongly, and then took it out.

It is possible that the tofu was placed in a glass bottle before it was marinated to make tofu.

It must have been put in by some professionals, who are very familiar and experienced.

There must be something special that can put it in, or put it in and then corrupt it.

How is the "bean curd" neatly put in a glass jar? After reading it, I finally understood!

Sufu is a kind of condiment that I particularly like to eat, generally a bottle of bean curd can only be eaten for about a week, this is an indispensable condiment for our family, but every time I eat bean curd, I have a question, I believe everyone also has the same question, that is, how is the bean curd neatly placed in the glass jar? Every time we buy fermented bean curd, it is neatly placed in a glass jar, and when we take it out, it is very fragile, so I especially doubt how they were put in, and then I finally understood, after reading this, you will understand.

First of all, before the bean curd was put into the glass jar, it was not the red bean curd, or the white tofu block, at this time it was still a little hard, so it was okay to put them directly into the jar by hand, we all thought that the bean curd would be put into the jar after it was made, but in fact it was not, they were put in the jar first, and then began to ferment.

And these bean curd in the bottling, are manual operation, need to be put into the bottle piece by piece, in the current era of industrialization, but there is still no way to replace this work with these, at this time, they can only be called tofu, not called bean curd, the next is the industrial operation, they need to pour some red yeast rice fermentation into the red soup.