The flavor of the Dried tofu production process

Soybean is rich in protein, fat and trace nutrients (microbes, minerals and plant compounds -- plant sterols, isoflavones, etc.).
A process of making Dried tofu.
Raw soybean, washing, soaking, grinding, slurry, slurry separation, high temperature pulping, cooling, point brine and pressure Village
1. the raw materials are washed and soaked. Soybeans with high protein, little impurity, no insects and good quality are selected as raw materials, then rinsed with clear water into the soaking grooves and soaked with water. The soaking time is affected by the temperature. The general water temperature is soaked at 5 degrees for 24 hours, and the water temperature is soaked at 10 degrees for 18 hours, and the water temperature is 27 degrees for 8 hours. In general, the water absorption of soybeans is 1.2 times as much as the weight of the bean.
2. grinding pulp. In order to control the concentration of soybean milk, the soybean protein was grated and the soybean protein was dissolved in the water. Soybean Milk concentration control in 13 baume.
3. slag slurry separation. The soybean slurry was pumped into the slurry separator with a pump, and the soybean milk was flung out by the centrifuge. The screen of the separators is 80-100 mesh.
4. high temperature pulping and cooling. Add a 0.8% to 1% defoamer in the pulp. It is best to use single fat to defoaming, not only defoaming, but also improve the quality of soybean products, heating the slurry to 75 degrees, keeping it for 5 minutes, then heating up to 95 degrees, keeping it for 5 minutes, and then cooling it to below 30 degrees.
5.: the best coagulant added glucose lactone
6. moulded press
Two. Post production corrosion points Dried tofu flavor
Dried tofu (homemade processing and embryo division)
1. the halogen is made after the homemade (reduced two pollution)
2. processing, due to the presence of two pollution transportation, Dried tofu is best to use 150PPM or embryo chlorine dioxide consumption of hydrogen peroxide for 20 minutes, pre sterilization.
The 3. halogen is boiled before and after use, and the residue is often filtered out with a filter cloth.
Bean products are neutral foods, and the general preservatives are all acid preservatives, and their effect is not good. In addition, soy products are rich in protein and nutritious, which are beneficial for bacterial propagation.
Soy products in GB2760 are allowed to be used as preservatives:
Calcium propionate is less than 2.5 per thousand, potassium sorbate is less than 1 per thousand, sodium diacetate is less than or equal to 1 per thousand