What is the reason for the unevenness of the machine to make thousands of tofu?

Reasons like this should be caused by the lack of raw materials.

The thickness of the machine is uneven, and the problem is generally caused by the lack of accuracy of the machine or the speed regulation.

The uneven thickness of the machine production of thousands of tofu lies in the tofu. The quality of the tofu is not good. Too soft.

The problem of uneven thickness of the machine making thousands of tofu may be that the baffle of the machine is not level.

It may be that there is a problem with the setting parameters, or that the cutting tool or small screw parts are loose, so it is recommended to check them one by one from beginning to end.

Maybe it has something to do with the operation of the machine.

Making mille-feuille tofu, including not lifting is not a matter of dismantling? If you want to have a mold problem, if you pass the test, there will be no such appearance, only the discomfort of his first leaf will produce the phenomenon of uneven thickness.

Generally, when the speed of the machine is not the same, it is easy to have uneven thickness.

Maybe you didn't adjust the thickness of the machine, so the thousands of tofu made are thin and thick.

The problem of uneven thickness of the machine to make thousands of tofu is that the machine has been damaged, and its left and right balance has been deviated, which will lead to such a phenomenon.

It should be that the machine is not well modulated.

There is a problem controlling the thin parts of Senjo Tofu.

It should be a deviation in the level of the machine, or a problem with the dryness of the raw materials.

The machine is bad, the accuracy is not very good, and it is not uniform.

It could also be that the production speed is too fast.

It should be the problem with the parts that the machine controls the thickness.

Tofu has a large water content and is elastic, and it is easy to vary in size when cut.

Stir-fried 1,000 sheets are delicious. Ingredients: 2 1,000 pieces (tofu skin), 1 green pepper, 1/2 red pepper, appropriate amount of oil, a little salt, 1 tablespoon of light soy sauce, 1/2 teaspoon sugar, a little pepper, a little monosodium glutamate, 4 cloves of garlic.

Method: Wash 1,000 sheets, green peppers, red peppers and garlic; Cut the skin of the tofu into small pieces, the green and red peppers into small pieces, and the garlic into cubes; Bring water to a boil and blanch the tofu skin for one minute; Remove and control dry; Put a little oil in the pot, add green peppers, red peppers, and garlic to stir-fry until fragrant; Pour in the tofu skin and stir-fry; Add light soy sauce, sugar and pepper and stir-fry evenly; Add salt and monosodium glutamate and stir well; Serve on a plate and serve immediately.

Beautiful long hair is not right, how hard did you use it? Right? Your approach is not right?

It's not a problem to make quite a tofu together, and the Buddha is in **, then it is because the operator is old.

You can look for more**If you have a problem, you can also find a professional to help you see.

Qianzhang is also known as tofu skin, and the following is how to make tofu skin:

Tofu skin is a kind of soy product that people like to eat. It is easy to process, good in sales and high in economic benefits. Generally, for every 50 kg of soybeans, about 22 kg of tofu skin can be processed; The main methods of processing are as follows:

1. Net material The soybeans produced in the current year are sorted out of sand, soil and other impurities, and washed with water.

2 Crushing Sifted, picked, and washed soybeans are crushed with a grinder, and the bean skin is removed or crushed into two pieces.

3 Soak the broken soybeans, wash them with water once or twice, remove the bean skin, put them in warm water of 25, and soak them for about 4 hours. until you can twist the watercress with your fingers.

4 Refining The soaked crushed soybeans are then finely ground with a refiner, adding water while grinding. Add 4 times the amount of soybeans. Generally, it can be ground twice, but not too fine, and it is advisable to twist it into small particles with your fingers.

5 Filter slurry Soybean milk with water and fine grinding is separated from okara and soybean milk through a separator, and the filter basket in the separator is 80-90 mesh.

6 Boiling the syrup The filtered soybean milk is heated and heated with steam, and the heating temperature is generally controlled at about 93. When boiling the pulp, the air pressure should be sufficient, and the air should be fast.

7 Peel the cooked soy milk and pour it into a frying pan. The pan is generally 2 meters long, 15 meters wide, and 15 cm high, separated into 6 squares by small wooden strips, and a heating duct is installed under the pot to keep the bottom temperature at 70-90. Put the soy milk into the pan for about 3-5 minutes.

The surface of the soy milk begins to crust, and when small wrinkles appear on the skin, the skin can be removed. So repeatedly, the tofu skin formed in each small square of the pan is taken in turn, and a pot of soy milk can take the tofu skin more than ten times in a row.

8 Drying Hang the wet tofu skin removed from the pot in the drying chamber to dry. The drying room is equipped with a heating pipe at one end and a fan at the other end, so that the cold air becomes hot air through the heating pipe, and then comes out from the exhaust pipe to quickly dry the wet tofu skin. After drying, it can be packaged, stored, **.

For wet tofu skin, do not dry it outdoors to avoid brittle and brittle.

It is recommended to go to the tofu house as an apprentice.

Hello, yes, if the tofu skin wants to have tenacious tenacity, you can add some gluten source n-type when boiling the pulp, and at the same time use the bean vertical solid point pulp.

100 pages. Hundred pages is an important variety of tofu products, which is divided into thick and thin two, after processing and copying, you can make spiced tofu shreds, vegetarian sausages, vegetarian chicken, thousands of sheets and other kinds of non-staple foods, is a delicacy on the vegetarian banquet.

Process flow: soybean, soybean milk, gypsum, point pulp, pouring, pressing, peeling off 100 pages of finished products.

Equipment and tools A pair of 100-page box drawers, a number of 100-page cloth, a press bed, and a large and small copper spoon.

Method 1Spotting: Add a quarter of water to the cooked pulp to reduce the concentration and temperature of the soymilk, and the method of spotting the pulp is the same as making tofu.

2.Pouring thin 100 pages: put the 100 pages on the bottom plate of the 100 pages, another person helps spread the 100 pages in the box drawer, the four corners should be flattened, not wrinkled, use a large copper spoon to scoop up the tofu flowers in the tank, and then use a small copper spoon to break the tofu flowers in the big spoon, evenly pour them on the 100 pages in the box drawer, and then fold the four corners of the 100 pages cloth and cover the tofu flowers.

A hundred pages are poured immediately. Pour them down in turn.

3.Pressing: Move the poured thin 100 pages to the pressing position and press them. First press the crowbar on the 100 pages, gradually retract the pry eye and pressurize, about 10 minutes, then take off all the 100 pages of the 100 pages, turn the bottom 30 pages and press again, the whole process is about 20 minutes.

4.Peel the pages: uncover the four corners of the cover, then pull the two corners of the cloth twice, so that the thin pages and the cloth are loosened, and then turn over, grab the corners of the pages with one hand, and roll up the pages with the other hand.

The production method of thick 100 pages and thin 100 pages is basically the same, the difference is that cooked soybean milk is added less than half of the water, that is, one eighth is added. When pouring, the amount of tofu should be more and the pry should not be too dry.

Thin 100 pages by adding sauce, salt, each spice, sugar, fresh juice, etc.) ingredients can be according to their respective characteristics), simmer for half an hour, spread out on the bamboo plaque to dry, cut into shreds (one end is left about 6 cm without cutting), rolled into a cylinder, with a rope will not cut the part into a handful, that is, spiced tofu shreds.

Product standard 100 pages complete sheet, 40 44 sheets per kilogram; 10 12 sheets per kilogram of thick 100 pages, smooth and clean on both sides, no clipping.

Hehe, you said that these are technical questions, it is recommended that you ask the manufacturer better, recommend one to you, Henan Tiansheng Tofu Machinery Factory, the service is very good, you call ** to ask about the situation, you are searching: "Henan Tiansheng" came out, quite formal.

You have to soak soybeans for a long time: Chiba tofu has no market right now.

Shredded 1,000 pieces of tofu. Bring the water to a boil, put 1 2 teaspoons of salt, blanch thousands of shreds, and drain the water immediately.

2.Wash the parsley and cut into large sections; Peel and shred the carrots and put them together with the thousands of shreds that have been drained.

3.Mix all the seasoning ingredients well. Each person's taste is salty and inappropriate, and they can adjust it by themselves.

4.Pour the seasoning into the 1,000 sheets of shreds, stir evenly and serve on a plate.

Tip 1: Blanch the tofu in boiling water for a long time, and if it is cooked for too long, it will not taste good.

2. For people who don't eat spicy food, you can leave out or put less oil chili peppers.

It's not easy to do, my wife and I can't learn anything, but a woman's dexterity should be able (if you can help you, take it, thank you very much).

There is a lot of water in the tofu brain, and the white water that flows is not coagulated and the protein flows away with the water, which is inevitable, because the thousand sheets are dry, and the water content of the tofu brain is too high, and the water must be squeezed out.

Tofu brain is made of thousands of pieces of white water, indicating that the plaster or wisdom may be put too much.

If you make a thousand pieces of tofu brain, this is caused by the fact that your tofu brain is not very successful.