How to grind tofu at home, how to grind tofu steps

Now it's very simple, now it's not every household, almost all of Kazakhstan have a soymilk machine, you only get two catties of beans as long as you have a catty, and then you soak it up with a blister, that is, soak it bigger, and then scoop it up, clean it and add water to put it in the soymilk machine to break it and then take it out and mix some water in the pot, after boiling it, scoop it up and use that handkerchief to put it on top of the roast chicken, and then put a basin under the roast chicken, and the following is soy milk, The above is the bean dregs, and then the soy milk can still be used, well, it is to filter it first and then take the soy milk down and burn it, and you can just order it after it is burned.

How to grind tofu is actually very simple. Soak the soybeans for a few hours. Then it is a wall breaker or a traditional stone mill, the soaked beans are ground and the beans are put into an iron pot.

Then bring to a boil. Spot or plaster to denature and precipitate the protein. Then use a filter cloth to filter out all the moisture.

Then compress into a few tofu cubes.

Nowadays, it is easier to make tofu at home. You can use a fruit and vegetable machine to break the soybeans and boil them into soybean milk, then pour them out and continue to boil them in a small pot and add gypsum or brine, and they will become tofu after standing for a while.

At home, you can use a soymilk machine to beat the soaked beans into a pulp, buy some salt and brine to dilute them, and then put the tofu little by little to shape. Later, you can find a piece of gauze, a pack, and a press will k

If you want to make tofu at home. You can use a soymilk maker to beat the beans into soy milk and then go to the steamer to cook them. After cooking, add the brine.

Soak the beans in water, then grind the water slurry, and compress them with brine.

Break the beans with a blue breaker.

Grinding tofu takes several steps. One is to soak the beans, soak the screened beans in cool water, and after four or five hours, the beans are soaked and crushed with two fingers, indicating that they have been soaked and can be refined. The second is to grind into soybean milk, in order to catch up with the morning sales, the tofu maker gets up at two or three o'clock in the night, grinds with livestock or uses people to push the grinding, while using a scoop to take out the soaked beans from the basin and pour them on the grinding plate, while using the scoop to add water to the grinding eye or hanging water leak, according to the proportion of 6 kg of water per kilogram of soybeans.

The third is soybean milk filtration, after the soybean milk is ground, the soybean milk should be filtered with gauze, a tripod should be built with purlins, and the gauze should be propped up into a triangle or quadrangular pocket with a bamboo pole and a basket, hung on the shelf, and the pocket should be placed in a jar or a large basin, and some are directly on the top of the cauldron, scoop the ground soybean milk into the pocket, leak down the soybean milk, and the tofu residue in the pocket is tofu dregs, clean up the tofu dregs and put them in the basin or basket, continue to scoop the ground soymilk, continue to filter, and so on, and soon separate the soymilk and tofu dregs. The fourth is to boil the soybean milk, pour the filtered soybean milk into the pot, boil it over high heat with a firewood split, skim off the foam on it while cooking, and boil the soybean milk to a temperature of about 100 degrees, and the time should not be too long to prevent the quality of the soybean milk from being affected. Fifth, gypsum slurry, crush the burned gypsum into powder, use a porcelain basin to make gypsum liquid in a certain proportion, stop the fire, pour the basin slowly with one hand, take a spoon in one hand and stir it quickly in one direction, observe the changes in soybean milk, if the tofu flower is quickly formed, stop pouring and stirring immediately, otherwise it should be continued.

Regarding the skills of gypsum tofu, it can only be understood that it cannot be spoken, whether it is old or tender or just right, it is all in pondering and practicing.

Gypsum is dotted into tofu flowers, which is the basis for making tofu brains and tofu. The degree of solidification of the tofu flower determines the thinness of the tofu brain, and also determines the coarseness and smoothness of the tofu brain, which can be said to be the initial deformation of the tofu brain. Wait for the tofu flowers to solidify for about ten minutes, scoop them into the wooden frame with a white cloth sheet, fill, wrap, cover, and press for about a quarter of an hour, that is, the water tofu, which is what we often call thick tofu.

A square white cloth is spread in the square wooden box, poured into the tofu flower, folded into the size of A4 paper, and then spread a square white cloth, then poured into the tofu flower, folded into the same size, so repeatedly, layer after layer of superimposed, and finally covered with a wooden board, pressed on the stone, the water is exhausted, it becomes the thin tofu that the Pingyu people love to eat, and the Pingyu people call it a thousand sheets.

First of all, the first point is to grind the soybeans and dehull them to make them soft and rotten. The next step is the most crucial step, which is to grind the soybeans into soy milk with a stone mill. Finally, the soy milk is filtered and boiled, then the appropriate proportion of gypsum is added and stirred, and then pressed and formed.

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

1. Cleaning: Select high-quality soybeans, remove the impurities contained in them, and obtain 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 in order to dissolve the protein, it must be properly mechanically crushed. 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. Pulp boiling: Pulp boiling 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 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 passing through the brain, the protein network structure is not yet solid, and it can only be completed after a period of static solidification in the dry group. 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.

Soybeans should be prepared, soaked in water for 5 to 6 hours, after removing the soybean skin on it, ground it into bean dregs with a soybean milk machine, put it in a pot and boil, then cook it over low heat for 5 minutes, melt the plaster powder inside, put it in the rice cooker and wait for an hour.

First of all, you need to make soybean milk, you need to soak the soybeans in advance, use a soymilk machine or wall breaker to make soymilk, then add white vinegar and water to the soymilk, stir while adding, let it stand for 10 minutes and then boil it over high heat, and at the same time press it with gauze to shape it, the process is still relatively complicated, not easy to operate.

When brine is added to the soy milk, the scattered protein clumps in the soy milk quickly gather together and become the tofu brain of the white flower.

Then squeeze out the water and press it into tofu, which is the old saying "brine points tofu, one thing drops one thing".

Tofu is rich in protein, unsaturated fatty acids, calcium, potassium and vitamin E, and the amino acid composition of protein is similar to that of animal protein, which is a high-quality protein.

You need to prepare soybeans, soak them overnight in advance, grind them into soybean milk the next day, filter out the slag, and then cook them in a pot, then go to the marinade, and after the semi-solidified state, they are wrapped in gauze and pressed with stones for 12 hours.

The preparation method of old tofu is as follows:

Ingredients] 1500 grams of soybeans, 50 grams of grape sugar powder, appropriate amount of cooking oil.

Process] soak the soybeans in cold water, 6 hours in summer, about 10 hours in winter, Tongju wash with water several times, add 15 pounds of water to each catty of beans and grind into soybean milk. Boil the soy milk in a pot, remove the bean foam with some cooking oil, and then add boiling water to dilute. Put the glucose powder in another container and quickly pour the boiled soy milk into the container.

Stir well and press with a lid for 15 minutes.