1. Ingredients: 5 kg of soybeans, 0.22 kg of gypsum and 40-45 kg of water.
2. Output: 22 plates of old tofu are made for every 50 kg of soybeans.
3. Methods:
(1) paste (coagulation, brain)
Take two-thirds of the cooked soybean milk and put it in the bean curd jar, and the remaining one-third in the hot pulp bucket for pulping. Put the ground gypsum emulsion into the bean paste bucket. When the temperature of soybean milk is 75℃, one third of cooked soybean milk, gypsum emulsion and two thirds of soybean milk in the barrel are poured into the bean curd flower jar at the same time, so that the soybean milk in the flower jar is evenly stirred up and down. Then let it stand for 3 minutes, and the soybean milk will initially solidify into tofu flower.
(2) Swelling (squatting, raising flowers)
After sizing, the bean curd flower which has been solidified initially should continue to stand in the tank 15~20 minutes to further solidify the soybean protein. In winter, due to the low temperature, heat preservation should be added when expanding pulp. The expanded tofu flower has toughness during pouring, and the finished product has good water retention.
(3) Laying cloth
Take 1 set of old tofu boxes, put them flat, and add 1 set of tender tofu boxes. Spread bean curd cloth in the box cover to make it close to the inner wall of the box cover, and the bottom should form four bottom corners, the four corners of the cloth should be exposed outside the four edges of the ferrule, and the four edges of the cloth should be attached to the four corners of the box cover.
(4) casting
In order to make tofu reach a certain degree of aging, part of the water contained in tofu flower must be removed before pouring. The way to remove water is to divide the tofu flower in the jar into 6-8 cm square squares with a bamboo sword, so that some water can be discharged. Then use a big copper spoon to scoop the bean curd flower into the box cover to the edges of the two box covers, then turn up the four corners of the bean curd flower wrapping cloth to cover the bean curd flower and let it drain naturally for about 1 hour.
(5) Classification (bagging)
After natural drainage, the tofu flower gradually sinks to the bottom, but it will be uneven due to inconsistent drainage. At this time, it is necessary to uncover the cloth covered on the tofu and scoop up the surface of the tofu with a small copper spoon until it is basically flat. Then tighten the bean curd wrapping cloth from the four sides of the box cover in turn and cover it evenly. After the wrapping cloth is tightened, the whole piece of tofu is completely wrapped in the tofu wrapping cloth. At this point, the tofu has basically taken shape, so you can take off the ferrule on the old tofu box.
(6) extrusion
In order to further drain the tofu and reach the specified quality, it is necessary to press the tofu for about 30 minutes after completion. After tofu is squeezed, a layer of skin will be formed around it, making the product firm and elastic.
4. Tools: mainly tofu box set, with an inner diameter of 355x355x? Six millimeters. The box cover must be kept clean, and it should be brushed once a day with a bamboo broom to clean the inside, outside, up and down and four corners of the box cover, so as to reduce the proliferation of microorganisms and thus affect the quality of finished products. Tofu wrapped cloth should be scrubbed every day and boiled with caustic soda for about a week to remove protein attached to the cloth, so that the cloth eye is not affected by blockage.