Making method of pot-flavor bean curd
By using a cast iron boiling tank combined with electromagnetic heating and steam heating in tofu production, the heating characteristics of a traditional iron pot are simulated, solving the problem of the lack of pot aroma in modern tofu production and achieving efficient and stable pot aroma generation and industrialized production.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SICHUAN ZHIDE EXPECTATION BIOTECHNOLOGY CO LTD
- Filing Date
- 2026-04-17
- Publication Date
- 2026-05-19
AI Technical Summary
Modern tofu production, by using steam to boil the soy milk, has lost the aroma and flavor of traditional iron pot cooking, and its low production efficiency makes it unsuitable for industrial production.
It uses a cast iron slurry boiling tank, combined with electromagnetic heating and steam heating to simulate the heating characteristics of a traditional iron pot. By controlling the electromagnetic heating frequency, time, and steam activation temperature, it produces a unique pot aroma and ensures uniform heating.
It successfully preserves the traditional pot-cooked aroma of tofu, achieves industrialized production, has high production efficiency, stable and controllable pot-cooked aroma, and consistent product quality.
Smart Images
Figure CN122056355A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of tofu product technology, and in particular to a method for making pot-fried tofu. Background Technology
[0002] Tofu is a traditional Chinese food with a long history and rich nutritional value. The traditional tofu production process typically includes steps such as soaking soybeans, grinding them into a paste, filtering, boiling the paste, adding coagulant, coagulating, and pressing into shape. Among these, boiling the paste is a crucial step, directly affecting the aroma and texture of the tofu.
[0003] Traditional farmhouse tofu is made by boiling soy milk in an iron pot. During the heating process, iron ions react with the components in the soy milk, producing a unique pot aroma, which is an important flavor characteristic of traditional tofu. However, the iron pot boiling method has the following problems: 1) Uneven heating, which easily leads to scorching; 2) Low production efficiency, making it unsuitable for industrial production; 3) The pot aroma is difficult to control consistently, and is greatly affected by factors such as the usage time of the iron pot, the heating temperature, and the heating time.
[0004] Modern tofu production commonly uses steam boiling technology, which offers advantages such as even heating, high production efficiency, and ease of control. However, it completely loses the aroma and flavor produced by traditional iron pot boiling. Consumers generally report that while modern industrially produced tofu is hygienic and safe, it lacks the unique aroma and flavor of traditional tofu and has a monotonous taste.
[0005] Therefore, there is an urgent need for a tofu-making method that can both preserve the aroma of traditional tofu pot and achieve industrialized production, while ensuring a stable and controllable aroma. Summary of the Invention
[0006] To address the aforementioned technical problems, embodiments of the present invention provide a method for preparing pot-fried tofu.
[0007] To achieve the above objectives, the embodiments of the present invention adopt the following technical solutions: This invention provides a method for making pot-fried tofu, comprising the following steps: A. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and steam heating at 150~200℃. The electromagnetic heating power is 150kW and the frequency is 35~50Hz. The frequency is reduced by 2Hz for each batch, and no further reduction is made when the frequency reaches 35Hz. The electromagnetic heating time is reduced by 10s for each batch from 500s, and no further reduction is made when the frequency reaches 400s. The steam heating activation time is reduced by 1℃ for each batch from 76℃, and no further reduction is made when the temperature reaches 55℃. When the temperature reaches 103℃, continue heating for 2-5 minutes. B. Add coagulant to the soy milk in step A, let it stand to coagulate, and finally press, package, sterilize and cool to obtain pot-fried tofu.
[0008] In some embodiments, in step B, the temperature of the soy milk is 80~85°C.
[0009] In some embodiments, in step B, the coagulant is magnesium chloride, and the amount added is 0.2-0.5% of the weight of the soy milk. The sterilization temperature is 90°C, and the time is 50-60 minutes.
[0010] This invention also provides a method for making pot-fried tofu, comprising the following steps: A. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and steam heating at 150~200℃. The electromagnetic heating power is 150kW and the frequency is 35~50Hz. The frequency is reduced by 2Hz for each batch, and no further reduction is made when the frequency reaches 35Hz. The electromagnetic heating time is reduced by 10s for each batch from 500s, and no further reduction is made when the frequency reaches 400s. The steam heating is activated every 8s for 40s, and the frequency is reduced by 1s for each batch, and no further reduction is made when the frequency reaches 30s. When the temperature reaches 103℃, continue heating for 2-5 minutes. B. Add coagulant to the soy milk in step A, let it stand to coagulate, and finally press, package, sterilize and cool to obtain pot-fried tofu.
[0011] In some embodiments, in step B, the temperature of the soy milk is 80~85°C.
[0012] In some embodiments, in step B, the coagulant is magnesium chloride, and the amount added is 0.2-0.5% of the weight of the soy milk. The sterilization temperature is 90°C, and the time is 50-60 minutes.
[0013] This invention also provides a method for making pot-fried tofu, comprising the following steps: A. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and steam heating at 150~200℃. The electromagnetic heating power is 150kW and the frequency is 35~50Hz. The frequency is reduced by 2Hz for each batch, and no further reduction is made when the frequency reaches 35Hz. The steam heating activation time is reduced by 1℃ for each batch from 76℃, and no further reduction is made when the temperature reaches 55℃. The steam heating is activated every 8s for 40s, and the frequency is reduced by 1s for each batch, and no further reduction is made when the temperature reaches 30s. When the temperature reaches 103℃, continue heating for 2-5 minutes. B. Add coagulant to the soy milk in step A, let it stand to coagulate, and finally press, package, sterilize and cool to obtain pot-fried tofu.
[0014] In some embodiments, in step B, the temperature of the soy milk is 80~85°C.
[0015] In some embodiments, in step B, the coagulant is magnesium chloride, and the amount added is 0.2-0.5% of the weight of the soy milk. The sterilization temperature is 90°C, and the time is 50-60 minutes.
[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention uses a cast iron tank and electromagnetic heating to simulate the cooking effect of an iron pot. During heating, iron ions react with proteins and fats in the soy milk, producing a unique pot-like aroma. Electromagnetic heating mimics the direct heating of an iron pot, generating localized high temperatures that promote Maillard reactions and caramelization, producing aromatic compounds. Steam heating ensures uniform heating and prevents scorching. The alternating operation of electromagnetic and steam heating simulates the temperature variations characteristic of traditional iron pot heating, enhancing the complexity of the aroma. This method preserves the traditional pot-like aroma of tofu while achieving industrialized production with high efficiency and stable product quality.
[0017] By controlling the steam activation temperature, electromagnetic heating time, and electromagnetic steam interval, the aroma generation in the pot can be precisely controlled. The steam activation temperature starts at 76℃, decreasing by 1℃ for each pot; the electromagnetic heating time varies from long to short, simulating the gradual reduction of heat during traditional heating; the electromagnetic steam interval varies from short to long, simulating changes in the heating rhythm. Attached Figure Description
[0018] Figure 1 This is a schematic diagram of the product after coagulation of soybean milk in Example 1; Figure 2 This is a diagram showing the solidification state of soy milk in Example 1. Figure 3 This is a picture of the product after packaging and sterilization in Example 1; Figure 4 This is a diagram illustrating the process of washing soybeans. Figure 5 Schematic diagram of a boiling tank; Figure 6 This is a diagram of the control interface for the boiling tank. Detailed Implementation
[0019] The technical solutions in some embodiments of this disclosure will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this disclosure, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments provided in this disclosure are within the scope of protection of this disclosure.
[0020] Example 1
[0021] A. As Figures 1-6As shown: Select high-quality soybeans, remove impurities and wash them; soak the washed soybeans for 10 hours, grind them into a paste and filter to obtain soy milk. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and 150℃ steam heating. The power of electromagnetic heating is 150kW and the frequency is 35Hz. The electromagnetic heating time is reduced by 10 seconds per batch from 500s to 400s and then no longer reduced. The steam heating activation time is reduced by 1℃ per batch from 76℃ to 55℃ and then no longer reduced. When the temperature reaches 103℃, continue heating for 5 minutes. B. Add a coagulant, magnesium chloride, to the soy milk at 80°C in step A. The amount added is 0.2% of the weight of the soy milk. Let it stand to coagulate, then press it into shape, package it, sterilize it at 90°C for 50 minutes, and cool it to obtain pot-fried tofu.
[0022] Example 2
[0023] A. Select high-quality soybeans, remove impurities and clean them; soak the cleaned soybeans for 8 hours, grind them into a paste and filter to obtain soy milk. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and 180℃ steam heating. The power of electromagnetic heating is 150kW and the frequency is 48Hz. The frequency is reduced by 2Hz for each batch, and it is reduced to 35Hz and then no longer reduced. The electromagnetic heating time is reduced by 10s for each batch from 500s, and it is reduced to 400s and then no longer reduced. The steam heating time is reduced by 1℃ for each batch from 76℃, and it is reduced to 55℃ and then no longer reduced. When the temperature reaches 103℃, continue heating for 4 minutes. B. Add a coagulant, magnesium chloride, to the soy milk at 83°C in step A. The amount added is 0.4% of the weight of the soy milk. Let it stand to coagulate, then press it into shape, package it, sterilize it at 90°C for 55 minutes, and cool it to obtain pot-fried tofu.
[0024] Example 3
[0025] A. Select high-quality soybeans, remove impurities and clean them; soak the cleaned soybeans for 9 hours, grind them into a paste and filter to obtain soy milk. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and 200℃ steam heating. The power of electromagnetic heating is 150kW and the frequency is 50Hz. The frequency is reduced by 2Hz for each batch, and it is reduced to 35Hz and then no longer reduced. The electromagnetic heating time is reduced by 10s for each batch from 500s, and it is reduced to 400s and then no longer reduced. The steam heating time is reduced by 1℃ for each batch from 76℃, and it is reduced to 55℃ and then no longer reduced. When the temperature reaches 103℃, continue heating for 2 minutes. B. Add a coagulant, magnesium chloride, to the soy milk at 85°C in step A. The amount added is 0.5% of the weight of the soy milk. Let it stand to coagulate, then press it into shape, package it, sterilize it at 90°C for 60 minutes, and cool it to obtain pot-fried tofu.
[0026] Example 4
[0027] A. Select high-quality soybeans, remove impurities and wash them; soak the washed soybeans for 10 hours, grind them into a paste and filter to obtain soy milk. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and 150℃ steam heating. The power of electromagnetic heating is 150kW and the frequency is 40Hz. The frequency is reduced by 2Hz for each batch, and it is reduced to 35Hz and then no longer reduced. The electromagnetic heating time is reduced by 10s for each batch from 500s, and it is reduced to 400s and then no longer reduced. Steam heating is activated every 8s for 40s, and the steam temperature is reduced by 1s for each batch, and it is reduced to 30s and then no longer reduced. When the temperature reaches 103℃, continue heating for 3 minutes. B. Add a coagulant, magnesium chloride, to the soy milk at 80°C in step A. The amount added is 0.2% of the weight of the soy milk. Let it stand to coagulate, then press it into shape, package it, sterilize it at 90°C for 50 minutes, and cool it to obtain pot-fried tofu.
[0028] Example 5
[0029] A. Select high-quality soybeans, remove impurities and clean them; soak the cleaned soybeans for 6 hours, grind them into a paste and filter to obtain soy milk. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and 180℃ steam heating. The power of electromagnetic heating is 150kW and the frequency is 45Hz. The frequency is reduced by 2Hz for each batch, and it is reduced to 35Hz and then no longer reduced. The electromagnetic heating time is reduced by 10s for each batch from 500s, and it is reduced to 400s and then no longer reduced. Steam heating is activated every 8s for 40s, and the steam temperature is reduced by 1s for each batch, and it is reduced to 30s and then no longer reduced. When the temperature reaches 103℃, continue heating for 4 minutes. B. Add a coagulant, magnesium chloride, to the soy milk at 83°C in step A. The amount added is 0.4% of the weight of the soy milk. Let it stand to coagulate, then press it into shape, package it, sterilize it at 90°C for 55 minutes, and cool it to obtain pot-fried tofu.
[0030] Example 6
[0031] A. Select high-quality soybeans, remove impurities and clean them; soak the cleaned soybeans for 12 hours, grind them into a paste and filter to obtain soy milk. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and 200℃ steam heating. The power of electromagnetic heating is 150kW and the frequency is 50Hz. The frequency is reduced by 2Hz for each batch, and it is reduced to 35Hz and then no longer reduced. The electromagnetic heating time is reduced by 10s for each batch from 500s, and it is reduced to 400s and then no longer reduced. Steam heating is activated every 8s for 40s, and the steam temperature is reduced by 1s for each batch, and it is reduced to 30s and then no longer reduced. When the temperature reaches 103℃, continue heating for 5 minutes. B. Add a coagulant, magnesium chloride, to the soy milk at 85°C in step A. The amount added is 0.5% of the weight of the soy milk. Let it stand to coagulate, then press it into shape, package it, sterilize it at 90°C for 60 minutes, and cool it to obtain pot-fried tofu.
[0032] Example 7
[0033] A. Select high-quality soybeans, remove impurities and clean them; soak the cleaned soybeans for 10 hours, grind them into a paste and filter to obtain soy milk. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and 150℃ steam heating. The electromagnetic heating power is 150kW and the frequency is 38Hz. The frequency is reduced by 2Hz for each batch, and it will not be reduced further when it reaches 35Hz. The steam heating start time is reduced by 1℃ for each batch from 76℃, and it will not be reduced further when it reaches 55℃. The steam heating is activated every 8 seconds for 40 seconds, and it is reduced by 1 second for each batch, and it will not be reduced further when it reaches 30 seconds. When the temperature reaches 103℃, continue heating for 4 minutes. B. Add a coagulant, magnesium chloride, to the soy milk at 81°C in step A. The amount added is 0.2% of the weight of the soy milk. Let it stand to coagulate, then press it into shape, package it, sterilize it at 90°C for 50 minutes, and cool it to obtain pot-fried tofu.
[0034] Example 8
[0035] A. Select high-quality soybeans, remove impurities and clean them; soak the cleaned soybeans for 8 hours, grind them into a paste and filter to obtain soy milk. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and 190℃ steam heating. The electromagnetic heating power is 150kW and the frequency is 42Hz. The frequency is reduced by 2Hz for each batch, and it will not be reduced further when it reaches 35Hz. The steam heating start time is reduced by 1℃ for each batch from 76℃, and it will not be reduced further when it reaches 55℃. The steam heating is activated every 8 seconds for 40 seconds, and it is reduced by 1 second for each batch, and it will not be reduced further when it reaches 30 seconds. When the temperature reaches 103℃, continue heating for 3 minutes. B. Add a coagulant, magnesium chloride, to the soy milk at 83°C in step A. The amount added is 0.4% of the weight of the soy milk. Let it stand to coagulate, then press it into shape, package it, sterilize it at 90°C for 55 minutes, and cool it to obtain pot-fried tofu.
[0036] Example 9
[0037] A. Select high-quality soybeans, remove impurities and clean them; soak the cleaned soybeans for 7 hours, grind them into a paste and filter to obtain soy milk. Add the soy milk to a cast iron cooking tank (the tank body is made of cast iron material). Cook the soy milk by a combination of electromagnetic heating and 200℃ steam heating. The electromagnetic heating power is 150kW and the frequency is 50Hz. The frequency is reduced by 2Hz for each batch, and it will not be reduced further when it reaches 35Hz. The steam heating start time is reduced by 1℃ for each batch from 76℃, and it will not be reduced further when it reaches 55℃. The steam heating is activated every 8 seconds for 40 seconds, and it is reduced by 1 second for each batch, and it will not be reduced further when it reaches 30 seconds. When the temperature reaches 103℃, continue heating for 5 minutes. B. Add a coagulant, magnesium chloride, to the soy milk at 85°C in step A. The amount added is 0.5% of the weight of the soy milk. Let it stand to coagulate, then press it into shape, package it, sterilize it at 90°C for 60 minutes, and cool it to obtain pot-fried tofu.
[0038] Comparative Example 1 Using traditional steam boiling method: A. Raw material preparation: Select 100kg of high-quality soybeans, remove impurities and clean them; B. Soaking and grinding: Soak the washed soybeans for 10 hours, grind them into a paste, and then filter to obtain soy milk; C. Steam cooking: Pump the soy milk into the cooking tank and heat it with pure steam at a temperature of 105℃ for 6 minutes. D. Coagulation: Add magnesium chloride (0.3% of the weight of the soy milk) to the cooked soy milk and let it stand to coagulate for 30 minutes. E. Pressing and shaping: Add the solidified tofu pudding to a gravity press and press for 20 minutes to obtain regular tofu.
[0039] Comparative Example 2 Using the traditional iron pot cooking method: A. Raw material preparation: Select 10kg of high-quality soybeans, remove impurities and clean them; B. Soaking and grinding: Soak the washed soybeans for 10 hours, grind them into a paste, and then filter to obtain soy milk; C. Cooking in an iron pot: Pour the soy milk into a traditional iron pot, heat it over a wood fire, and stir constantly to prevent it from sticking to the bottom. Cook for 25 minutes. D. Coagulation: Cool the cooked soy milk to 80℃, add magnesium chloride (0.3% of the weight of soy milk) to coagulate, and let it stand to coagulate for 30 minutes. E. Pressing and shaping: Put the solidified tofu pudding into a mold, apply pressure of 2kg / cm², and press for 30 minutes to obtain traditional pot-fried tofu.
[0040] 1. Sensory evaluation Fifty trained sensory evaluators conducted sensory evaluations of the tofu produced in Examples 1, 4, and 7, and Comparative Examples 1-2. Evaluation indicators included: aroma intensity, texture smoothness, bean aroma, and overall acceptability. Scoring criteria: 1-5 points, with 1 being the worst and 5 being the best.
[0041] The evaluation results are as follows: Example 1: Pot aroma 4.5 points, texture smoothness 4.2 points, bean aroma 4.3 points, overall acceptability 4.4 points; Example 4: Pot aroma 4.3 points, texture smoothness 4.4 points, bean aroma 4.2 points, overall acceptability 4.3 points; Example 7: Pot aroma 4.6 points, texture smoothness 4.1 points, bean aroma 4.4 points, overall acceptability 4.5 points; Comparative Example 1 (Steamed Soybean Powder): Pot Aroma 1.2 points, Texture 4.5 points, Soy Flavor 3.8 points, Overall Acceptability 3.2 points; Comparative Example 2 (Traditional Iron Pot): Pot aroma 4.8 points, texture delicacy 2.5 points, bean aroma 4.6 points, overall acceptability 3.8 points.
[0042] The evaluation results show that: 1. The pot-flavored tofu prepared in Examples 1, 4 and 7 of this invention has a pot-flavor intensity close to that of tofu cooked in a traditional iron pot (4.3-4.6 points vs 4.8 points), and is much higher than that of tofu cooked in steam (1.2 points). 2. The tofu produced by this invention has a finer texture than tofu cooked in a traditional iron pot (4.1-4.4 points vs 2.5 points), and is comparable to tofu made by steaming. 3. The tofu produced by this invention has the highest overall acceptance (4.3-4.5 points), which is better than traditional iron pot cooking (3.8 points) and steam cooking (3.2 points).
[0043] 2. Stability Test Ten consecutive batches of production tests were conducted on the method of Example 1. Sensory evaluation was performed on samples from each batch. The aroma intensity scores were: 4.4, 4.5, 4.3, 4.6, 4.4, 4.5, 4.3, 4.4, 4.5, and 4.4, with an average score of 4.43 and a standard deviation of 0.11. The results show that the aroma of the tofu pot produced by the method of the present invention is stable and controllable, with small batch-to-batch differences.
[0044] 3. Product testing The pot-fried tofu obtained in Example 1 was tested, and the results are shown in Tables 1 and 2 below: Table 1
[0045] Table 2
[0046] As can be seen from Tables 1 and 2 above, the pot-fried tofu obtained in Example 1 meets the standards and product quality requirements.
[0047] In summary, the method for making pot-fried tofu according to the present invention uses a cast iron boiling tank and employs a linkage control system of electromagnetic heating and steam heating, with the electromagnetic heating and steam heating cycles intermittently, to simulate the heating characteristics of a traditional iron pot. This successfully achieves the technological reproduction of the traditional pot-fried tofu aroma. This method not only preserves the traditional pot-fried aroma of tofu but also achieves industrialized production, resulting in high production efficiency, stable product quality, and controllable and repeatable pot-fried aroma. It meets consumer demand for traditional-flavored tofu while also adapting to the production requirements of the modern food industry.
[0048] In the description of this specification, specific features, structures, materials, or characteristics may be combined in any suitable manner in one or more embodiments or examples.
[0049] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.
Claims
1. A method for making pot-fried tofu, characterized in that, Includes the following steps: A. Add the soy milk to the cast iron cooking tank and cook it using a combination of electromagnetic heating and 150~200℃ steam heating. The electromagnetic heating power is 150kW and the frequency is 35~50Hz, decreasing by 2Hz for each batch, and not decreasing further when it reaches 35Hz. The electromagnetic heating time decreases by 10s for each batch from 500s, and not decreasing further when it reaches 400s. The steam heating activation time decreases by 1℃ for each batch from 76℃, and not decreasing further when it reaches 55℃. When the temperature reaches 103℃, continue heating for 2-5 minutes. B. Add coagulant to the soy milk in step A, let it stand to coagulate, and finally press, package, sterilize and cool to obtain pot-fried tofu.
2. The manufacturing method according to claim 1, characterized in that, In step B, the temperature of the soy milk is 80~85℃.
3. The manufacturing method according to claim 1, characterized in that, In step B, the coagulant is magnesium chloride, and the amount added is 0.2-0.5% of the weight of the soy milk. The sterilization temperature is 90℃ and the time is 50-60 minutes.
4. A method for making pot-fried tofu, characterized in that, Includes the following steps: A. Add the soy milk to the cast iron cooking tank and cook it using a combination of electromagnetic heating and 150~200℃ steam heating. The electromagnetic heating power is 150kW and the frequency is 35~50Hz, decreasing by 2Hz for each batch, and not decreasing further when it reaches 35Hz. The electromagnetic heating time decreases by 10s for each batch from 500s, and not decreasing further when it reaches 400s. The steam heating is activated every 8s for 40s, decreasing by 1s for each batch, and not decreasing further when it reaches 30s. When the temperature reaches 103℃, continue heating for 2-5 minutes. B. Add coagulant to the soy milk in step A, let it stand to coagulate, and finally press, package, sterilize and cool to obtain pot-fried tofu.
5. The manufacturing method according to claim 4, characterized in that, In step B, the temperature of the soy milk is 80~85℃.
6. The manufacturing method according to claim 4, characterized in that, In step B, the coagulant is magnesium chloride, and the amount added is 0.2-0.5% of the weight of the soy milk. The sterilization temperature is 90℃ and the time is 50-60 minutes.
7. A method for making pot-fried tofu, characterized in that, Includes the following steps: A. Add the soy milk to the cast iron cooking tank and cook it using a combination of electromagnetic heating and 150~200℃ steam heating. The electromagnetic heating power is 150kW and the frequency is 35~50Hz, decreasing by 2Hz for each batch, and not decreasing further when it reaches 35Hz. The steam heating activation time decreases by 1℃ for each batch from 76℃, and not decreasing further when it reaches 55℃. The steam heating is activated every 8s for 40s, decreasing by 1s for each batch, and not decreasing further when it reaches 30s. When the temperature reaches 103℃, continue heating for 2-5 minutes. B. Add coagulant to the soy milk in step A, let it stand to coagulate, and finally press, package, sterilize and cool to obtain pot-fried tofu.
8. The manufacturing method according to claim 7, characterized in that, In step B, the temperature of the soy milk is 80~85℃.
9. The manufacturing method according to claim 7, characterized in that, In step B, the coagulant is magnesium chloride, and the amount added is 0.2-0.5% of the weight of the soy milk. The sterilization temperature is 90℃ and the time is 50-60 minutes.