Japan,Asia, Europe, North America, South America, Middle-east
Features: It contains more than 40 percent protein, twice the amount of beef, and 6 times rice, which is a high-protein health food for both men and women. There is a variety of bean curd. Before cooking, with warm water first egg infiltration for a moment, will be cut into filaments and block, reoccupy light salt water for 15 to 30 minutes, after rinse 1-2 times, blanch in boiling water after cooling, and then according to the predator, or cooking, or Fried Fried, or cold.
Process flow: Soyabean (soybean), panning (wash), soaking (water), ground (water), pulp (water), peeling, peeling, drying, and packaging.
Craft points: (1) screening: to remove musty beans and impurities, such as musty, uncooked, raw bud. (2) soaking: soaking in room temperature, soaking in spring and autumn. Summer soak time 6h to 8h; Winter soak time 8h to 10h. Soaking in soy is not hard. (3) grout: soybeans and water are 1:7. The concentration of soybean milk is 7 ~ 8 degrees. (4) boiled pulp: adopt steam spray or modern technology way of continuous boiling juice, boiled pulp temperature 95 ℃ to 100 ℃, maintaining time of 3 to 5 minutes, soya-bean milk protein 3.6% to 3.8%, boiled pulp to soymilk fully cooked and the smell of soybean. First, the pulp is boiled. (5) filter pulp: filter bean paste, remove scum, filter 150 to 200. (6) jie skin: soya-bean milk to fully cover the pot advisable, in forming the pot heating and temperature control at 80 ℃ + 3 ℃ and 25 minutes to lift a tofu skin, repeated operation until finished the soymilk in the molding. (7) forming: a piece of bean curd that will be made from a piece of paper (shredded and knotted). (8) dry: dry to less than 10% of moisture in a dry, sunny air.
Quality characteristics Sensory features: pale yellow to gold, glossy in appearance; The texture is fine, the flexibility is good, the long cooking does not melt; Fresh and tender, tender and tender. Physical and chemical indexes: the protein content is greater than 42%, the fat content is greater than 18%, and the moisture content is less than 10%. Safety and other quality technical requirements: product safety and other quality technical requirements must comply with the relevant state regulations.