Can anyone tell me how to make tofu in the industrial process Thank you

Method 1Raw material handling. Take 5 kg of soybeans, wash them and put them in a water tank to soak, soak them for 12 hours in winter and 6 hours in summer. The soaking time must be mastered well and not too long, otherwise you will lose the pulp and you will not be able to make tofu.

2.Grind the bean strainer. After the soybeans are soaked, take them out, press 8 10 kg of water per kilogram of soybeans, and do not let the tofu residue mix into the soybean milk when squeezing the pulp.

3.Boiling pulp and pulp. Pour the squeezed raw pulp into the pot and boil without covering the pot, skimming 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. Boiled soy milk until the temperature reaches 90 110. Soy milk must be cooked, otherwise the quality of soy milk will be affected.

To order soy milk with brine, you have to find someone to teach you by hand.

4.Make water tofu. Within about 15 minutes of condensation, gently scoop it into the wooden tray (or other container) that has been laid with a cloth, and after it is full, wrap the tofu flowers with a cloth, cover the board, and press for 10 20 minutes to form water tofu.

5.Prepare dried tofu. Scoop the tofu flowers into a wooden tray basin, wrap them in a cloth, cover them with wooden boards, pile them with stones, and press them out to make dried tofu. Generally, 10 kg of soybeans can be used to make 25 to 30 kg of tofu.

I despise copying that I haven't made tofu.

Also brine.?Where to buy.?What's more, there is poison!

Now all gluconolactones are used

Soak the soybeans first. Then use a soymilk machine to grind into soy milk.

Bring to a boil. Then add gluconolactone, which is blended with boiling water.

Cover and wait 20 minutes.

The tofu made by this method is as white as snow and smooth as jade.

My family used to make tofu.

1. Soak yellow: Before making tofu, soak soybeans to facilitate grinding out soy milk.

2. Grinding soy milk: The traditional method is to grind soy milk by hand, and now it is changed to a machine.

3. Add water to dilute: The purpose of adding water is to dilute in order to obtain the original soybean milk and separate the okara.

4. Filtration: that is, to separate the okara from the soy milk.

5. Boiling soy milk: Boil the soy milk for pulp.

6. Slurry: Add gypsum to make the soybean milk condense.

7. Pressing plate molding: Put the placed bean brain into a wooden mold, press out the water, and make tofu.

8. Remove the template and the tofu is ready.

In the countryside, my parents-in-law made their own tofu.

1. Select fresh soybeans as materials, and sieve them by dry selection or water selection to remove impurities such as impurities, inferior beans, grass and sand. 2. Soak the soybeans in water to remove the impurities floating on the water surface, 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, generally 4-6 hours in summer; Winter can be extended to 9-12 hours.

3. Refining the soaked beans into the refiner many times, adding water while adding soybeans, grinding into soybean milk paste, generally about 0,5 kg of soaked beans and water, when grinding, adding beans and water should be uniform, consistent with the grinding speed, so as to grind out delicate and tender soybean milk. 4. Filter soymilk filtration, generally use a filter cloth or flour bag, and add about 20 warm water to 5 kg of ground soybean milk paste (about 1 kg of dried soybeans).5 kg, mix evenly and put it into a cloth bag, lift the cloth bag, shake it by hand, wait for the slurry to flow out, repeat the operation 3-4 times until the slurry is drained.

5. Boiling slurry Take the filtered raw soybean milk and put it in the pot, heat and boil (or heat with water steam) until the foam of the soybean milk on the pot surface bursts, and remove the fire to get cooked soybean milk. 6. Gypsum powder is generally used as a coagulant, and 10 grams of dried soybeans need to be equipped with about 1 kg of gypsum. 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 gypsum water 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. 7. Pulp and pulp is to pour the tofu brain into the wooden lattice covered with cotton cloth, wrap it, squeeze it with a heavy object, and squeeze out the water.

Berry tofu has a long history. Processing and production method of soybean tofu: add a small amount of salt and brine after soaking, grinding, filtering, and boiling the soybean to make the protein of the tofu condense into "flowers", and then put it into a wooden frame to press off the excess water to form soybean tofu.

The tofu made by this method is more tender than the tofu made from gypsum and has no roughness.

I started experimenting with a handful of beans for less cooking, and the first time I made my own tofu, I didn't strictly follow the procedure and ended up with salty soy milk!

Answer 1: Select beans for soaking: Choose soybeans with no mildew spots, bright color and full particles, soak soybeans in water for about 5 hours to remove the beany smell, let soybeans absorb water and expand and then crack, so that soybeans can fully extract protein after grinding.

2. Grinding: Put the soaked soybeans in a food processor and add water to grind to separate the soybean milk. When refining, water needs to be added regularly with the material to make the soybean protein fully soluble in water, and it can also reduce the heat generated during the refining process and prevent protein denaturation.

5. Finished product: The condensed tofu flower is poured into the mold of the cloth, pressurized by heavy objects, and the excess slurry in the tofu brain is pressed out, and the tofu is finished after the mold is loosened.

The processing technology of tofu.

Published: January 16, 2007 This article has been read by 424 readers.

In recent years, many new processes have been introduced in tofu processing, and there are 4 introductions:

The first is the cold water slurry method. It can increase the rot rate of beans by more than 30%. Pour the boiled soy milk into the wooden barrel first, and when the soy milk is not hot when it is cool, pour in cold water (pour 10 kg of cold water for every 5 kg of bean grinding), and then stir well.

5 After 10 minutes, add 1 tablespoon of gypsum water to the soy milk at a time, and the tofu is ready after adding 3 times.

The second is to add alkaline surface method. When soaking beans, add alkaline noodles in a ratio of 500:2 between beans and alkaline noodles to convert part of the insoluble protein into soluble protein. When dispensing, the output can be increased by 40%.

The third is the method of making oil first and then making tofu. The soybeans are screened, washed and cold-pressed twice, so that 9 10 kg of soybean oil and more than 80 kg of soybean cake are separated for every 100 kg of soybeans. Tofu is then made from bean cakes.

Tofu made from cold-pressed soybean cake does not need to be grinded, 70 kg of water per 10 kg of soybean cake is put into a bucket or tank to soak for 8 hours, stirred and poured into the pot, stirring while heating to prevent the soybean milk from sticking to the pot. After the soybean milk is boiled, the slurry is pointed, and the gypsum water is slowly put in around the slurry tank until the tofu brain appears. It is prepared in the same way as the traditional method.

This method produces soybean oil not only high-quality soybean oil, but also makes tofu that is not only high-yielding, but also tender, white and delicious. Every 100 kilograms of soybeans can get an extra net profit of 30 40 yuan.

The fourth is the method of making slag-free tofu. This method does not produce tofu residue, does not need filtration equipment, has good taste, low cost and high efficiency. The soybeans are washed, soaked, frozen after peeling, and then crushed into a paste, heated to 100, kept for 3 4 minutes and then stopped heating, naturally cooled down 70 80, and added calcium sulfate of 2% 5% of the soybean weight to solidify the paste.

Gently stir up, remove the float, put it in a perforated box, cover it, pressurize it, and remove the water.

1.First take some soybeans and soak them in water overnight, 2After the soybeans are soaked to the fullest, use the machine to crush them with water, the ratio is 2:13Find a clean gauze, strain out the crushed okara and put it in a clean vessel.

4.Then boil the filtered soy milk, put some gypsum powder, stir well, pour the boiled soy milk into it, and cover it with a lid for a while.

5.The tofu flower will come out, find a hurry cloth to put the tofu flower in, and then squeeze it with external force, see if you like to eat older tofu or tender tofu, the old tofu will be pressed for a long time, and the tender tofu will be pressed shorter. In this way, the tofu is preliminarily made.

This is the process I used to make tofu in, and I hope it can help you.

The process of making hair with denier water.

The raw material processing rate will be the main point will be made into tofu.

Raw material: soybeans.

Method: 1. Soak soybeans, beans are grown at home, remember to pick them before soaking, impurities, bad beans, wash them again, about overnight, this time we probably soaked catties of dried soybeans, and then wash them after soaking to set aside.

2.Beat soybean milk, the countryside used to use a stone mill, and later used a crusher, the family can only use a soymilk machine instead, about one bean, five parts of water, the soymilk machine itself does not use the filter screen, dismantle, the finer the better, but pay attention to read the soymilk machine manual, don't drive the machine for too long to burn the machine, and there is a lot of foam when the socks beat the town.

3.Filtered bean dregs: Hold soybean milk in ordinary containers at home, you can also use a pot, spread two layers of clean gauze on top, pour the beaten slurry into the gauze, and squeeze out the soy milk by hand, this work is a bit laborious, squeeze out the remaining bean dregs We throw away, in fact, you can also eat, and find your own way, such as frying into small bean cakes, accompanied by flour to make various pasta ......

4.After squeezing, it's time to boil soy milk.

Remember to cook the pulp on low heat, and someone must watch it, because there will be a lot of foam when the soy milk boils, and it is easy to overflow.

After the soy milk is boiled, it should be boiled for more than five minutes to cook thoroughly, otherwise there will be a beany smell.

5.That's all for soy milk.

Now it's a little brine, and the brine is bought from those who make tofu, a bottle for a dollar, about 400ml.

We've also failed to point to the brine, and the trick is:

1) The temperature must be kept warm at about 80 degrees, 2) the amount of tofu made at home is too small, so the marinade should be slow, otherwise it is easy to get old: the brine must be even, otherwise the tofu made is too tender and old. Add brine to the soybean milk, drop by drop, and gently stir with a spoon in one direction, the amount of brine is judged by vision, when the soybean milk begins to appear flocculent precipitate, it is OK, and then add brine to control the old and tender tofu.

3) After ordering, it should be kept warm and static for half an hour, so that the precipitation reaction is sufficient, and it is the family's tofu flower at this time.

6.Prepare a basin that can filter water, lay out a clean gauze, and scoop the tofu flowers into the gauze.

7.Wrap the tofu in gauze and press it with a weight to help squeeze the water out. My household is a basin of water. Press for 1 hour.

If you don't eat the tofu right away, remember to cut it into pieces and raise it in clean water.

The process of making tofu

Step 1: Soak the beans.

Soak the soybeans in water for 6 hours. (The soaking time of different beans will vary accordingly.)

Step 2: Refining.

The soaked soybeans are ground into juice with a stone mill. A certain proportion of water is added simultaneously during grinding to reduce the resistance of stone grinding and dilute the concentration of soybean juice.

Step 3: Consider the slag.

Pour the ground bean juice into a net pocket and shake vigorously to strain out the unwanted bean dregs. Filtered okara is generally used to feed livestock.

Step 4: Boil.

Pour the strained raw soy milk into a pot and bring to a boil over high heat. When cooked, a lot of foam is produced. The cooked soy milk exudes a bean flavor, and you can scoop out a bowl at this time, and it is delicious with an appropriate amount of sugar or no sugar.

The fifth step is to point the halogen.

Dotted brine (about dotted tofu) explained, the protein particles in soybeans are surrounded by water and move constantly, and they can't gather together, forming a "colloidal" solution. To make the colloidal solution into tofu, you must point to the tofu) is what we often call the tofu, the shape and taste of the tofu in the south and the north are very different, and the difference mainly comes from the different coagulants used when ordering tofu.

After adding coagulant, the tofu quickly condenses into a clump of tofu flowers. Skim off the excess water and allow the tofu flowers to condense into whole pieces.

Step 6: Molding.

In the last step, we pour the tofu flower skimmed with water into the mold, and use external force to squeeze out the excess water inside the tofu flower to make the tofu a whole piece.

Step 7: Cut into cubes.

Cut the extruded tofu into the right size as needed, and this is the tofu we see in the vegetable market every day.