Method for making dried bean curd

Dried bean curd is a kind of food that we often use in our life. Dried bean curd tastes salty and refreshing and has high nutritional value. Many people want to make dried tofu at home, but they don't know how to make it. Today, Bian Xiao will share with you how to make dried tofu. 1 dried tofu sequence: the concentration of dried tofu is 2 degrees higher than that of salt water, and the dosage is 5, which is similar to the practice of dried tofu in the north. However, because tofu is faster, bigger and has poor water retention than tofu, it is beneficial to inhibit and improve the hardness of tofu. The temperature of soybean milk is 7580℃. 2 expansion: it takes 8 10 minutes to expand the pulp. Put the gourd into the jar for three times to make the yellow pulp float on the surface. After swelling for 5 minutes, the yellow slurry water was sucked out with a straw, and when the bean brain was exposed, the water absorption stopped. 3 serving: the pressed dried bean curd is made of a square plate of 50 cm× 50 cm× 2.5 cm. On the chessboard, put a 45cm square wooden frame on the chessboard. The wooden frame is 5 cm high and covered with 80 cm square bean bags. Align the four corners of the bean bag with the four sides of the wooden frame, and then press the cloth to the bottom of the wooden frame. Then scoop the bean brain into the mold with a gourd, spread the bean brain to the four corners with a bamboo board, seal the good beans bag and take out the model. The box is a good board. After operating the license plate in this way, all the beans in a jar are eaten, and the upper plate is moved to the press for pressing. 4 pressing: put the poured tofu into the pressing position of a hydraulic press or a mechanical press. In the first 3 to 4 minutes, the pressure should not be too high. When the swill of tofu is properly discharged and the surface of dried tofu is slightly crusted, the pressure should be gradually increased. Finally, the tofu was pressed for 15 minutes. When the moisture content of dried tofu basically meets the quality requirements, the tofu can be released from the oven for decompression. If the pressure is too high at first, the surface of tofu will crust prematurely, which will affect the internal water excretion and lead to the high water content of the product. 5. Cutting: Different kinds and specifications of products will be cut into different dry, white and green pieces as required. There are two kinds of cutting methods: manual cutting and machine cutting. Manual cutting requires neat cutting without knives. After being cut into semi-finished boxes, it can be reprocessed. 6 specifications and quality: smooth skin, rich bean flavor, soft and waxy mouth, each piece weighs 6575 grams. Quadrilateral square, thin and uniform. The moisture content is not more than 75%, protein is not less than 16%, and arsenic, lead, additives and microorganisms are the same as tofu. 7 Commodity maintenance: Tofu must be placed on the breathable bamboo raft. When stacking, it should be discharged in order, which is easy to deform. In order to prevent deterioration, products that are not sold on the same day can be scalded with boiling water to extend the shelf life. The above is the making method of dried bean curd. Dried bean curd is one of the traditional bean products in China, and it is delicious in all the major cuisines in China, so friends who want to make dried bean curd can learn about the above production steps.