南方水豆腐若何制作(国外英语资料).docVIP

南方水豆腐如何制作 The best answer to tofu beta lactone gluconate as coagulant, the process is simple, delicate texture, white, long shelf life. The production method is as follows: 1., choose beans beans navel (or bean eyebrow), light color, low oil content, big grain, thin skin, grain full weight, skin wrinkle free and shiny soybean. Wash the soybeans, in the spring and autumn water temperature 10oC - 20oC, soak for 12 hours - 18 hours; summer water temperature of about 30oC; soak 6 hours - 8 hours (24 hours for water); winter water temperature 5oC, soak for about 24 hours. Water quality is better with pure water and soft water. The amount of water used is generally as good as the weight of beans and water, and 1:3 is about 2.2 times the weight of dried beans. Soak beans, watercress full, crack a small line. But if the soaking time is too long, it will affect the yield of slurry. The 2. grinding mill usually selects the pulping machine which can automatically separate the pulp and slag. The coarse grinding and fine grinding are 2 times --3 times, so as to improve the extraction rate of soybean protein as much as possible. Because no longer with brine and gypsum as coagulant of tofu production as needed so much press molding, grinding slurry process of adding water determines the refined fat tofu laonen. In general, the ratio of water and dried beans is 3 - 4:1, and the ratio of water to dried beans is 6 - 10:1 when making soft tofu. The first rough grinding, the amount of water for the total amount of water 30%, second times to adjust the refiner screw, fine grinding, water content is 30%, third times the amount of water is 40%, as much as possible inside the bean dregs inside the pulp rinse out. Grinding slag should feel exquisite, no particles. 3. boiling, the pulp mill good on stainless steel cookingpan, steam will pulp boiling to 60oC-70oC put about 0.3% edible defoaming agent, the heat generated in the process of bubble disappears completely so far. Then continue to