Method for producing stinky tofu in production line mode

Abstract

The invention discloses a method for producing stinky tofu in a production line mode. The method comprises the following steps of: cleaning soybeans serving as raw materials; soaking; grinding into thick liquid to obtain bean milk; heating; boiling the bean milk; addling stinky brine into the boiled bean milk; performing bean milk coagulation; tamping, spreading and pouring; and performing compression molding to obtain a stinky tofu finished product. By a stinky tofu industrialization quick processing method provided by the invention, a production period is short, the time period from raw material soaking to stinky tofu finished product production is 1 to 2 hours, production cost is reduced and production efficiency is improved; tofu is not required to be soaked, so that a production field is saved; a production process is continuously finished and packaging and sterilization can be performed according to a food packaging process of a modern industrialized production line, so that the possibility of polluting the finished product is reduced and the edible safety of stinky tofu is improved; the adding amount of the stinky brine can be adjusted, so that the odor of the stinky tofu can be controlled and the different requirements of customers on the odor can be met; and a stinky liquid or chemical substance soaking process is eliminated during production, so that the method is environmentally-friendly.

Description

technical field [0001] The invention belongs to the technical field of stinky tofu processing, and in particular relates to a method for industrialized rapid mass production of stinky tofu. Background technique [0002] The traditional production methods of stinky tofu generally have the following types: [0003] 1. Traditional long-haired moldy method: After the long-haired moldy, the mold is cleaned and put on the market, eaten, and the production cycle is about 3-12 weeks. [0004] 2. Quick dosing method: put the tofu into the solution of green alum or ferrous sulfate, after soaking, dyeing and flavoring, [0005] Take it out and wash it, then put it on the market and eat it. It is harmful to the human body (multiple media exposures), and the production cycle is about one day. [0006] 3. Semi-industrialization method: move the finished tofu product to the pre-cultivated stinky brine pool for soaking, and after 6-8 [0007] Take it out after an hour (moving the tofu m...

AI Technical Summary

Problems solved by technology

[0009] The above-mentioned production method takes a long time to produce stinky tofu, and the production efficiency is low. During production, the place where it is piled up for soaking must take up a lot of space. health