A production process of firewood-fired handmade black tofu

Abstract

The invention discloses a production process of handmade black tofu cooked with firewood, aiming to provide a production process of black tofu cooked with firewood, so that the formed black tofu has better nutrition and taste. The technical scheme is as follows: the production process of handmade black tofu cooked with firewood selects high-quality soybeans and black sesame seeds, and removes blackened or other moldy or other inferior soybeans and inferior black sesame seeds; mountain stream water is added to soak the selected soybeans in the mountain stream water, and the soybeans are stirred during the soaking process, and impurities therein are washed and removed to ensure the high quality of the processed food; the soybeans are washed with mountain stream water to reduce the residue of bleaching agent and make the food itself more natural; and then the slurry is boiled by the traditional firewood boiling method, which changes the gas combustion boiling method and avoids excessive temperature and damage to the nutrients of the food. The invention is suitable for the technical field of black tofu production and processing.

Description

Technical Field

[0001] The invention relates to the technical field of black tofu production and processing, and more specifically, to a production process of firewood-fired handmade black tofu. Background Art

[0002] Soy products are foods made from beans such as soybeans, adzuki beans, green beans, peas and broad beans as the main raw materials. Most soy products are tofu made from solidified soy milk and its products. There are many types of soy products, such as tofu, tofu shreds, fermented bean curd, soy milk, black beans, soy sauce, bean sausage, bean tendons, bean fish, lamb tripe shreds, cat ears, vegetarian chicken wings and soybean ears.

[0003] After beans are processed into tofu, the content of inorganic salts such as calcium and magnesium is increased because brine is used in the production process, which makes it suitable for patients with calcium deficiency. Soy products are made from processed soybeans, such as tofu, tofu silk, dried tofu, soy milk, tofu brain, yuba, bean sprouts, etc. Because soybeans are processed, not only the protein content is not reduced, but also the digestion and absorption rate is improved. At the same time, various soy products are delicious and promote appetite. Bean sprouts are also rich in vitamin C, which can play a role in regulating the winter and spring seasons when vegetables are scarce.

[0004] The nutrition of soy products is mainly reflected in their rich protein content. The essential amino acids contained in soy products are similar to those in animal proteins. They also contain minerals needed by the human body, such as calcium, phosphorus, iron, vitamins Bl, B2 and cellulose. However, soy products do not contain cholesterol. Therefore, some people advocate that patients with obesity, arteriosclerosis, hyperlipidemia, hypertension, coronary heart disease, etc. eat more beans and soy products. For healthy people, a single source of nutrition is not desirable. Soy products can be used as one of the sources of protein. Soy products are an important part of a balanced diet.

[0005] At present, the production and processing method of black tofu on the market basically adopts gas, coal or other high-calorie methods. This method cannot protect the nutrients of soybeans and black sesame seeds themselves, and it is easy to cause the loss of nutrients. In addition, the traditional processing method directly cools the cooked soy milk after injection, which will cause a large number of bubbles in the solidified tofu, thus affecting the subsequent eating taste. Summary of the invention

[0006] In view of the shortcomings of the prior art, the purpose of the present invention is to provide a production process of handmade black tofu cooked with firewood, which adopts a method of cooking soy milk with firewood and exhausts the cooked soy milk during the casting process, so that the formed black tofu has better nutrition and taste.

[0007] To achieve the above object, the present invention provides the following technical scheme: a production process of handmade black tofu cooked with firewood, specifically comprising the following steps: S1, selecting high-quality soybeans and black sesame seeds, and removing blackened or other moldy or other inferior soybeans and inferior black sesame seeds; and also preparing a defoaming agent, magnesium chloride, a tofu box and a covering film;

[0008] S2, adding mountain stream water to soak the soybeans selected in step S1 in mountain stream water, stirring the soybeans during the soaking process, and washing away impurities therein;

[0009] S3, while step S2 is being performed, stir-frying the selected high-quality black sesame seeds, and crushing the stir-fried black sesame seeds into a paste for preparation;

[0010] S4, grinding the soybeans processed in step S2, filtering the ground slurry to separate the soybean milk part, and adding an appropriate amount of defoaming agent during the grinding process;

[0011] S5, boiling the soy milk filtered in step S4, the boiling temperature needs to reach above 95° C., and adding a defoaming agent twice during the boiling process;

[0012] S6, performing secondary slurry separation on the soy milk after cooking in step S5, removing the residue, and obtaining cooked soy milk;

[0013] S7, prepare the mold, lay non-woven fabric on the mold, cover the mold with fabric, and wait for the casting to be formed;

[0014] S8, adding a small amount of magnesium chloride and a small amount of black sesame paste to the cooked soy milk obtained in step S6 to solidify the soy milk;

[0015] S9, after the casting is performed, self-draining is performed for 4-8 hours;

[0016] S10, cool the semi-finished product in a cold storage, the temperature of which is between 0°C and 4°C;

[0017] S11, disinfecting the tofu box and the cover film, and demoulding and packaging the semi-finished product obtained in step S10;

[0018] S12, packing the packaged tofu boxes, and after leak-proof testing, storing the packed tofu in a cold storage, where the temperature of the cold storage is between 0°C and 4°C;

[0019] S13. Loop steps S1-S12.

[0020] The present invention is further configured such that: the pouring and molding in step S7 further includes an exhaust method, and the exhaust method specifically includes the following steps. S70, Preparation of the exhaust flow channel: Prepare a bottom flow channel with a "U"-shaped cross-section, and a flow channel cover plate arranged above the bottom flow channel, and connect the bottom flow channel and the flow channel cover plate to form an exhaust flow channel for exhausting air before pouring the cooked soy milk. The bottom flow channel is made of a hydrophilic material, and the upper surface of the bottom flow channel is evenly distributed with disturbing bumps. The flow channel cover plate is made of a hydrophobic material, and a number of exhaust holes are evenly distributed on the flow channel cover plate;

[0021] S71, Drainage and exhaust: Flow the cooked soy milk to be poured on the exhaust flow channel for air exhaust, and then connect another exhaust channel at the end of the exhaust flow channel;

[0022] S72, Repeated drainage and exhaust: Flow the cooked soy milk to be poured on each exhaust flow channel for repeated air exhaust;

[0023] S73, Adjust the height of disturbing exhaust: Gradually increase the thickness of the disturbing bumps in the exhaust flow channel and conduct continuous air exhaust;

[0024] S74, Drainage and pouring: Press the end of the drainage and exhaust flow channel tightly against the inner wall of the mold to drain the poured cooked soy milk until the cooked soy milk is completely poured into the mold.

[0025] The present invention is further configured such that: the pouring and molding in step S7 further includes a method of air extraction and ramming. The method of air extraction and ramming specifically includes the following steps. S75, Preparation for air extraction: Transfer the mold after pouring to an air extraction container and make preparations before air extraction to ensure the airtightness of the air extraction container and ensure that the temperature in the air extraction container is between 60°C and 70°C;

[0026] S76, Air extraction stage: Use a pressure sensor to monitor the internal air pressure in the air extraction container in real time, and set the target value to be reached as P. Reduce the air pressure in the air extraction container in a step-by-step manner until the target value P is reached, and then pause air extraction;

[0027] S77, Pressure holding stage: Heat the poured soy milk casting by heating to ensure its fluidity, and monitor in real time whether the air pressure in the air extraction container exceeds the value of P. If it is greater than the value of P, then air extraction is required to reduce the air pressure in the container;

[0028] S78, Exhaust stage: Ensure that the heating temperature is between 90°C and 100°C, keep the air pressure in the container at the value of P, and the exhaust time is between 5 minutes and 10 minutes;

[0029] S79, exhaust is completed. After the exhaust time is over, the exhaust generating container is opened and the temperature is gradually lowered. After the soymilk pouring body solidifies, the exhaust operation is ended.

[0030] The present invention is further configured as follows: an adjusting device for adjusting the thickness of the disturbance bump is also provided on the exhaust flow channel, and the adjusting device includes a plurality of adjusting slides arranged on the bottom flow channel for the disturbance bump to slide to form a height change, an elastic covering member arranged on the bottom flow channel and covering the outside of the disturbance bump, and a telescopic cylinder arranged under each exhaust flow channel and connected to each disturbance bump and sliding in the adjusting slide.

[0031] The present invention is further configured as follows: 1.5%-3% of the black sesame seeds crushed into paste prepared in step S3 are added to step S8, and 1.25%-2% of magnesium chloride is added to step S8 for slurry solidification.

[0032] The present invention is further configured as follows: the pulp boiling step in step S5 is performed by boiling the pulp using a firewood stove.

[0033] By adopting the above technical scheme, beneficial effects are achieved. 1. The production process of handmade black tofu made by firewood of the present invention selects high-quality soybeans and black sesame seeds, and removes blackened or other moldy or other inferior soybeans and inferior black sesame seeds; and adds mountain stream water to soak the selected soybeans in mountain stream water, stirs the soybeans during the soaking process, and rinses and removes impurities therein to ensure the high quality of the processed ingredients, and washes them with mountain stream water to reduce the residual bleaching agent, making the ingredients themselves more natural, and then boils the pulp by traditional firewood boiling method, which changes the boiling method of gas combustion and avoids excessive temperature and damage to the nutrients of the ingredients. Moreover, the heat radiation of firewood is combined with the stove, so that the heat is more uniform during the boiling process, and the boiling effect is better. In addition, the ratio of black sesame and soybean is adopted in the present invention, and the obtained black tofu has both bean fragrance and sesame fragrance, and has the nutritional value of soybean and black sesame, so that the black tofu is rich in various beneficial elements, and has the effects of nourishing essence and blood, moisturizing intestines, nourishing kidney and blackening hair;

[0034] 2. In step S7 of the present invention, an exhaust method is also included. In order to allow the cooked soy milk to exhaust the gas during the casting process, the cooked soy milk can be more compacted after casting, the generation of bubbles is reduced, and the formed tofu can have a better taste. In the method adopted by the present invention, the cooked soy milk is repeatedly drained and exhausted, so that the cooked soy milk repeatedly flows and exhausts on each exhaust flow channel, and the thickness of the disturbance protrusion in the exhaust flow channel can be increased and adjusted one by one, and the exhaust is continuously performed to drain the exhaust flow channel. The end of the mold is close to the inner wall of the mold to drain the poured cooked soy milk until the cooked soy milk is completely poured into the mold, so that the soy milk can be fully exhausted and then poured along the inner wall of the mold, reducing the generation of bubbles after pouring. In the exhaust method of the present invention, we use a special exhaust channel structure, which includes a bottom flow channel and a flow channel cover plate, and the bottom flow channel is made of hydrophilic material, and the flow channel cover plate is made of hydrophobic material, so that the exhaust holes on the flow channel cover plate are not easy to be blocked, ensuring a continuous exhaust effect, and forming a guarantee for subsequent production and processing;

[0035] 3. The casting and molding in step S7 of the present invention also includes a vacuum compaction method. In order to make the cooked soy milk have a better compaction effect after casting, the air pressure in the container is reduced by vacuuming, and then the soy milk after casting can still maintain fluidity by heating, and then the air pressure in the container is continuously controlled so that the air pressure in the container can be continuously stabilized at a set value, thereby exhausting the soy milk after casting, so that the black tofu after molding can be fully compacted and the taste is improved;

[0036] 4. In order to improve the disturbance effect on cooked soy milk in the exhaust flow channel, an adjusting device for adjusting the thickness of the disturbance protrusion is also provided in the exhaust flow channel. The adjusting device includes a plurality of adjustment slides arranged on the bottom flow channel for the disturbance protrusion to slide to form a height change, an elastic covering member arranged on the bottom flow channel and covering the outside of the disturbance protrusion, and a telescopic cylinder arranged under each exhaust flow channel and connected to each disturbance protrusion and sliding in the adjustment slide. The thickness of the disturbance protrusion can be adjusted by the telescopic cylinder along with the flow of cooked soy milk, thereby realizing the control of the exhaust disturbance range, improving the exhaust effect, and greatly improving the practicality. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 The present invention is a flow chart of a production process embodiment of firewood-fired handmade black tofu.

[0038] Figure 2 This is a structural diagram of the exhaust flow channel and the regulating device of an embodiment of the production process of handmade black tofu cooked with firewood according to the present invention.

[0039] Figure 3The present invention is a flow chart of an exhaust method for a production process embodiment of firewood-fired handmade black tofu.

[0040] Figure 4 The present invention is a flow chart of a vacuum compaction method for a production process embodiment of firewood-fired handmade black tofu.

[0041] The reference numerals in the figure are: 1. bottom flow channel; 10. disturbance bump; 11. adjustment slide; 12. elastic covering part; 13. telescopic cylinder; 2. flow channel cover plate; 20. exhaust hole; 3. exhaust flow channel. DETAILED DESCRIPTION

[0042] Reference Figures 1 to 4 The production process embodiment of the firewood-fired handmade black tofu of the present invention is further described.

[0043] For ease of explanation, spatial relative terms such as "upper", "lower", "left", "right" and the like are used in the embodiments to illustrate the relationship of one element or feature shown in the figure relative to another element or feature. It should be understood that, in addition to the orientation shown in the figure, the spatial terms are intended to include different orientations of the device in use or operation. For example, if the device in the figure is inverted, the element described as being "under" other elements or features will be positioned "on" other elements or features. Therefore, the exemplary term "under" can include both upper and lower orientations. The device can be positioned in other ways (rotated 90 degrees or in other orientations), and the spatial relative descriptions used here can be interpreted accordingly.

[0044] Furthermore, relational terms such as “first” and “second” and the like are merely used to distinguish one component from another having the same name, but do not necessarily require or imply any such actual relationship or order between these components.

[0045] Example 1

[0046] A production process of handmade black tofu made by firewood, specifically comprising the following steps: S1, selecting high-quality soybeans and black sesame seeds, and removing blackened or other moldy or other inferior soybeans and inferior black sesame seeds; and also preparing a defoaming agent, magnesium chloride, a tofu box and a covering film;

[0047] S2, adding mountain stream water to soak the soybeans selected in step S1 in mountain stream water, stirring the soybeans during the soaking process, and washing away impurities therein;

[0048] S3, while step S2 is being performed, stir-frying the selected high-quality black sesame seeds, and crushing the stir-fried black sesame seeds into a paste for preparation;

[0049] S4, grinding the soybeans processed in step S2, filtering the ground slurry to separate the soybean milk part, and adding an appropriate amount of defoaming agent during the grinding process;

[0050] S5, boiling the soy milk filtered in step S4, the boiling temperature needs to reach above 95° C., and adding a defoaming agent twice during the boiling process;

[0051] S6, performing secondary slurry separation on the soy milk after cooking in step S5, removing the residue, and obtaining cooked soy milk;

[0052] S7, prepare the mold, lay non-woven fabric on the mold, cover the mold with fabric, and wait for the casting to be formed;

[0053] S8, adding a small amount of magnesium chloride and a small amount of black sesame paste to the cooked soy milk obtained in step S6 to solidify the soy milk;

[0054] S9, after the casting is performed, self-draining is performed for 4-8 hours;

[0055] S10, cool the semi-finished product in a cold storage, the temperature of which is between 0°C and 4°C;

[0056] S11, disinfecting the tofu box and the cover film, and demoulding and packaging the semi-finished product obtained in step S10;

[0057] S12, packing the packaged tofu boxes, and after leak-proof testing, storing the packed tofu in a cold storage, where the temperature of the cold storage is between 0°C and 4°C;

[0058] S13. Loop steps S1-S12.

[0059] The production process of the handmade black tofu cooked with firewood of the present invention comprises the following steps: selecting high-quality soybeans and black sesame, and removing blackened or other moldy or other inferior soybeans and inferior black sesame; and adding mountain stream water to soak the selected soybeans in the mountain stream water, stirring the soybeans during the soaking process, and washing and removing impurities therein to ensure the high quality of the processed food materials; and washing them with mountain stream water to reduce the residual bleaching agent, so that the food materials themselves are more natural; and then boiling the slurry by a traditional firewood boiling method, which changes the boiling method of gas combustion and avoids the destruction of the nutrients of the food materials due to excessive temperature; and the heat radiation of the firewood is combined with the stove, so that the heating is more uniform during the boiling process, and the boiling effect is better; and the present invention adopts a ratio of black sesame and soybean, and the obtained black tofu has both bean fragrance and sesame fragrance, and has the nutritional value of soybean and black sesame, so that the black tofu is rich in multiple beneficial elements and has the effects of nourishing essence and blood, moisturizing intestines, and nourishing the kidney and blackening hair.

[0060] The present invention is further configured such that the billet casting in step S7 further includes an exhaust method, and the exhaust method specifically includes the following steps. S70: Preparation of the exhaust flow channel 3. Prepare the bottom flow channel 1 with a "U"-shaped cross-section, and the flow channel cover plate 2 arranged above the bottom flow channel 1. Connect the bottom flow channel 1 and the flow channel cover plate 2 to form an exhaust flow channel 3 for exhausting air before pouring the cooked soy milk. The bottom flow channel 1 is made of a hydrophilic material, and the upper surface of the bottom flow channel 1 is evenly distributed with disturbing bumps 10. The flow channel cover plate 2 is made of a hydrophobic material, and a number of exhaust holes 20 are evenly distributed on the flow channel cover plate 2.

[0061] S71: Drainage and exhaust. Flow the cooked soy milk to be poured on the exhaust flow channel 3 for exhaust, and then connect another exhaust channel at the end of the exhaust flow channel 3.

[0062] S72: Repeated drainage and exhaust. Flow the cooked soy milk to be poured on each exhaust flow channel 3 for repeated exhaust.

[0063] S73: Adjust the height of disturbing exhaust. Gradually increase the thickness of the disturbing bumps 10 in the exhaust flow channel 3 and conduct continuous exhaust.

[0064] S74: Drainage and casting. Press the end of the drainage and exhaust flow channel 3 against the inner wall of the mold to drain the poured cooked soy milk until the cooked soy milk is completely poured into the mold.

[0065] In step S7 of the present invention, an exhaust method is further included. In order to enable the cooked soy milk to discharge air during the billet casting process, make the cooked soy milk more compact after pouring, reduce the generation of bubbles, and make the formed tofu have a better taste. In the method adopted by the present invention, the cooked soy milk is repeatedly drained and exhausted, so that the cooked soy milk flows and exhausts repeatedly on each exhaust flow channel 3. Moreover, the thickness of the disturbing bumps 10 in the exhaust flow channel 3 can be gradually increased and adjusted, and continuous exhaust is carried out. Press the end of the drainage and exhaust flow channel 3 against the inner wall of the mold to drain the poured cooked soy milk until the cooked soy milk is completely poured into the mold, so that the soy milk can be fully exhausted and then poured along the inner wall of the mold, reducing the generation of bubbles after pouring. In the exhaust method of the present invention, a special exhaust channel structure is adopted. The exhaust channel structure includes the bottom flow channel 1 and the flow channel cover plate 2. Moreover, the bottom flow channel 1 is made of a hydrophilic material, and the flow channel cover plate 2 is made of a hydrophobic material, so that the exhaust holes 20 on the flow channel cover plate 2 are not easily blocked, ensuring a continuous exhaust effect and guaranteeing the subsequent production and processing.

[0066] In the embodiment of the present invention, during the billet casting process, the cooked soy milk to be billet-cast is exhausted through the exhaust flow channel 3, reducing the gas content in the cooked soy milk, thereby ensuring the subsequent production and processing and improving the taste of the formed black tofu.

[0067] The present invention is further configured such that an adjusting device for adjusting the thickness of the disturbance bump 10 is also provided on the exhaust flow channel 3, and the adjusting device includes a plurality of adjusting slideways 11 arranged on the bottom flow channel 1 for the disturbance bump 10 to slide to form a height change, an elastic covering member 12 arranged on the bottom flow channel 1 and covering the outside of the disturbance bump 10, and a telescopic cylinder 13 arranged under each exhaust flow channel 3 and connected to each disturbance bump 10 and sliding in the adjusting slideway 11.

[0068] In order to improve the disturbance effect on cooked soy milk in the exhaust flow channel 3, an adjusting device for adjusting the thickness of the disturbance protrusion 10 is also provided in the exhaust flow channel 3. The adjusting device includes a plurality of adjusting slides 11 arranged on the bottom flow channel 1 for the disturbance protrusion 10 to slide to form a height change, an elastic covering member 12 arranged on the bottom flow channel 1 and covering the outside of the disturbance protrusion 10, and a telescopic cylinder 13 arranged under each exhaust flow channel 3 and connected to each disturbance protrusion 10 and sliding in the adjusting slide 11. The thickness of the disturbance protrusion 10 can be adjusted by the telescopic cylinder 13 along with the flow of cooked soy milk, thereby realizing the control of the exhaust disturbance range, improving the exhaust effect, and greatly improving the practicality.

[0069] The present invention is further configured that 1.5%-3% of the black sesame seeds crushed into paste prepared in step S3 are added to step S8, and 1.25%-2% of magnesium chloride is added to step S8 for slurry solidification.

[0070] The present invention is further configured that the pulp boiling step in step S5 is performed by boiling the pulp using a firewood stove.

[0071] Example 2

[0072] This embodiment is basically the same as the embodiment 1, except that the casting process in step S7 of this embodiment also includes a vacuum compaction method, which specifically includes the following steps: S75, vacuum preparation, transferring the mold after casting to a vacuum generating container, and performing vacuum preparation to ensure the airtightness of the vacuum generating container and the temperature in the vacuum generating container is between 60°C and 70°C;

[0073] S76, during the air extraction stage, a pressure sensor is used to monitor the internal air pressure in the air extraction container in real time, and a target value to be reached is set as P, and the air pressure in the air extraction container is extracted and reduced in a step-by-step manner until the target value P is reached, and then the air extraction is stopped;

[0074] S77, in the pressure-maintaining stage, the poured soybean milk casting body is heated by heating to ensure fluidity, and the air pressure in the exhaust container is monitored in real time to see if it exceeds the P value. If it is greater than the P value, the air pressure in the container needs to be reduced by exhausting air;

[0075] S78, exhaust stage, ensure that the heating temperature is between 90℃-100℃, and keep the air pressure in the container at P value, and the exhaust time is between 5min-10min;

[0076] S79, exhaust is completed. After the exhaust time is over, the exhaust generating container is opened and the temperature is gradually lowered. After the soymilk pouring body solidifies, the exhaust operation is ended.

[0077] The casting and molding in step S7 of the present invention also includes a vacuum compaction method. In order to make the cooked soy milk have a better compaction effect after casting, the air pressure in the container is reduced by vacuuming, and then the soy milk after casting is heated to keep its fluidity. Then, the air pressure in the container is continuously controlled so that the air pressure in the container can be continuously stabilized at a set value, thereby exhausting the soy milk after casting, so that the formed black tofu can be fully compacted and the taste is improved.

[0078] In the embodiment of the present invention, a vacuuming and compacting method is added, which is combined with vacuuming and reducing pressure, heating and increasing pressure, and then vacuuming and reducing pressure to reduce the air pressure in the container, so that the soymilk after casting can be fully exhausted. In this embodiment, a pressure maintaining method is also adopted to monitor in real time whether the air pressure in the vacuuming container exceeds the P value. If it is greater than the P value, it is necessary to reduce the air pressure in the container by vacuuming, and to maintain the fluidity of the soymilk after casting by heating. In this way, exhaust is performed, thereby ensuring the overall casting and molding effect.

[0079] In the embodiment of the present invention, during the vacuum stage, a staged vacuum operation is used to reduce the pressure in the container, so that the shape of the poured soymilk blank will not be damaged due to excessive pressure difference, thereby improving the overall molding effect, greatly enhancing the practicality, and ensuring the taste of black tofu.

[0080] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Common changes and substitutions made by those skilled in the art within the scope of the technical solution of the present invention should be included in the protection scope of the present invention.

Claims

1. A production process of handmade black tofu cooked with firewood, characterized in that: Specifically, it includes the following steps. S1: Select high-quality soybeans and black sesame seeds, and remove the blackened or otherwise moldy or other inferior soybeans and inferior black sesame seeds; also prepare defoamer, magnesium chloride, tofu boxes and covering films. S2: Soak the soybeans selected in step S1 with mountain spring water, stir the soybeans during the soaking process, and rinse and remove the impurities therein. S3: While step S2 is being carried out, stir-fry the selected high-quality black sesame seeds, and crush the stir-fried black sesame seeds into a paste for preparation. S4: Grind the soybeans processed in step S2, and filter the ground slurry to separate the soymilk part. An appropriate amount of defoamer needs to be added during the grinding process. S5: Boil the soymilk filtered in step S4. The boiling temperature needs to reach above 95 °C, and defoamer is added for the second time during the boiling process. S6: Filter the soymilk after boiling in step S5 for a second time to separate the residue and obtain cooked soymilk. S7: Prepare the mold, lay non-woven fabric on the mold, cover the mold with the cloth, and wait for pouring and molding. S8: Add a small amount of magnesium chloride and a small amount of mashed black sesame seeds to the cooked soymilk obtained in step S6 for coagulation by dotting. S9: After pouring and molding, perform self-draining for 4 - 8 hours. S10: Cool the semi-finished product in a cold storage. The temperature of the cold storage is between 0 °C and 4 °C. S11: Disinfect the tofu boxes and covering films, and demold and package the semi-finished product obtained in step S10. S12: Pack the packaged tofu boxes into boxes, conduct leak-proof detection, and then store the boxed tofu in a cold storage. The temperature of the cold storage is between 0 °C and 4 °C. S13: Repeat steps S1 - S12. The pouring and molding in step S7 also includes an exhaust method. The exhaust method specifically includes the following steps. S70: Preparation of the exhaust flow channel (3). Prepare the bottom flow channel (1) with a "凵"-shaped cross-section, and the flow channel cover plate (2) arranged above the bottom flow channel (1). Connect the bottom flow channel (1) and the flow channel cover plate (2) to form an exhaust flow channel (3) for exhausting air before pouring the cooked soymilk. The bottom flow channel (1) is made of hydrophilic material, and the upper surface of the bottom flow channel (1) is evenly distributed with disturbing bumps (10). The flow channel cover plate (2) is made of hydrophobic material, and a number of exhaust holes (20) are evenly distributed on the flow channel cover plate (2). S71: Drainage and exhaust. Let the cooked soymilk to be poured flow on the exhaust flow channel (3) for exhausting air, and connect an exhaust channel at the end of the exhaust flow channel (3). S72: Repeated drainage and exhaust. Let the cooked soymilk to be poured flow on each exhaust flow channel (3) for repeated exhausting air. S73: Adjust the height of disturbing exhaust. Gradually increase the thickness of the disturbing bumps (10) in the exhaust flow channel (3) one by one, and conduct continuous exhaust. S74: Drainage and pouring. Keep the end of the drainage and exhaust flow channel (3) close to the inner wall of the mold to drain the poured cooked soymilk until the cooked soymilk is completely poured into the mold.

2. The production process of a firewood-fired handmade black tofu according to claim 1, characterized in that: The casting and molding in step S7 also includes a vacuum compaction method, which specifically includes the following steps: S75, vacuum preparation, transferring the mold after casting to a vacuum generating container, and performing vacuum preparation to ensure the airtightness of the vacuum generating container and ensure that the temperature in the vacuum generating container is between 60°C and 70°C; S76, during the air extraction stage, a pressure sensor is used to monitor the internal air pressure in the air extraction container in real time, and a target value to be reached is set as P, and the air pressure in the air extraction container is extracted and reduced in a step-by-step manner until the target value P is reached, and then the air extraction is stopped; S77, in the pressure-maintaining stage, the poured soybean milk casting body is heated by heating to ensure fluidity, and the air pressure in the exhaust container is monitored in real time to see if it exceeds the P value. If it is greater than the P value, the air pressure in the container needs to be reduced by exhausting air; S78, exhaust stage, ensure that the heating temperature is between 90℃-100℃, and keep the air pressure in the container at P value, and the exhaust time is between 5min-10min; S79, exhaust is completed. After the exhaust time is over, the exhaust generating container is opened and the temperature is gradually lowered. After the soymilk pouring body solidifies, the exhaust operation is ended.

3. The production process of a firewood-fired handmade black tofu according to claim 1, characterized in that: The exhaust flow channel (3) is also provided with an adjustment device for adjusting the thickness of the disturbance protrusion (10), the adjustment device comprising a plurality of adjustment slideways (11) arranged on the bottom flow channel (1) for the disturbance protrusion (10) to slide to form a height change, an elastic covering member (12) arranged on the bottom flow channel (1) and covering the outside of the disturbance protrusion (10), and a telescopic cylinder (13) arranged below each exhaust flow channel (3) and connected to each disturbance protrusion (10) and sliding in the adjustment slideway (11).

4. The production process of a firewood-fired handmade black tofu according to claim 1, characterized in that: The black sesame seeds crushed into paste prepared in step S3 are added at 1.5%-3% to step S8, and magnesium chloride is added at 1.25%-2% to step S8 for slurry solidification.

5. The production process of a firewood-fired handmade black tofu according to claim 1, characterized in that: The pulp boiling step in step S5 is to boil the pulp using a firewood stove.

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