Water tofu production process

Abstract

The invention relates to a water tofu production process comprising the following steps: bean selection; bean soaking; grinding: performing grinding for 30 min by a milk and residue separator, whereina filter screen in the separator is 100 mesh or more, the ratio of the total water consumption for grinding to the weight of dry beans is (8-10):1; boiling: heating soybean milk with steam, and stopping heating when no beany smell exists in a boiling pot; curding: when amber translucent and slightly whitish water appears in the pot, obtaining clearing milk; standing: carrying out standing for 3-5min to obtain tofu pudding; discharge: pressing; and forming: obtaining a finished product of tofu. The production process is consistent, manpower and material resources are saved, various parametersare processed in a technological manner, the production quality is effectively controlled, and the tofu has consistent taste and toughness and stable quality.

Description

technical field [0001] The invention relates to the technical field of water tofu production technology, in particular to a water tofu production technology. Background technique [0002] At present, water tofu is the most common soy product, and the so-called tofu usually refers to water tofu. Water tofu is named for its high water content, white and tender. The production process of water tofu is mainly to make soybean milk into soybean milk, and then solidify the soybean milk into a gel body containing a large amount of water under the combined action of heat and coagulant, that is water tofu. The existing tofu manufacturers, mainly because they adopt traditional techniques and self-made non-standard equipment, have the following problems: using traditional techniques to produce soft tofu requires a lot of labor, production is inconsistent, time-consuming and labor-intensive; using traditional manual Craftsmanship, many bamboo and wood utensils, and poor sanitary condit...

AI Technical Summary

Problems solved by technology

The existing tofu manufacturers, mainly because they adopt traditional techniques and self-made non-standard equipment, have the following problems: using traditional techniques to produce soft tofu requires a lot of labor, production is inconsistent, time-consuming and labor-intensive; using traditional manual Craftsmanship, many bamboo and wood utensils, and poor sanitation conditions cannot control the quality of the product; traditional manual cooking needs to be done manually according to one's own experience, resulting in tender tofu that is difficult to control, with inconsistent taste and toughness, and unstable quality

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