Crispy tofu not only has the nutrients of ordinary tofu, but its appearance, taste, and color are all superior to other soy products. Its golden color, crisp as cucumber, nutrient-rich, salad, stir-fried, Shao Tang is unique flavor. The production of crisp tofu must go through the following steps: 1. Old bean curd. The old bean curd production standards are: less water, old texture, toughness, good water holding capacity, strong and flexible tofu block, so that the tofu is suitable for making crisp tofu. Second, slice. In order for the slice to be fast and of good quality, special tools must be available. Can't slice directly with knife. The special tool for slicing is a steel wire frame. The specific structure is: using a wooden board to make a bottomless four boxes, frame height 70 cm, length 150 cm, width 100 cm. A thin steel wire is used on the hollow side, every 8 mm apart, to fix one, forming a steel wire frame. When operating, put the tofu in place, align the wire on the wire frame with the tofu, and press the hand to cut the tofu. Each piece is 10 cm long, 6 cm wide and 0.8 mm thick. Third, dry dehydration. Drying and dehydration can be dried and dried by two methods. The radiator can be used as a heat source for drying. The radiators can be placed around the house. The interior of the room can be placed on the Internet shelf like a sericulture and put on tofu slices. The sunning area should be selected well away from the toilet and livestock bar. The dried tofu was dried in sauce and the surface was covered with oil. The broken portion was a sauce and there was no white core. Fourth, the expansion of warm oil. Cauldron with built-in peanut oil (others can not fry golden brown), it is recommended to put 10 kilograms of oil in the pot, each time the pot 1 kg dried tofu, the easiest to operate. The oil is baked at 140-160°C, and the dried bean curd is added. The spoon is constantly turned to make the bean curd heated evenly and prevent bending so as not to cause inconvenience to the subsequent processing. The whole process lasted about 2 minutes. Fifth, embrittlement treatment. The embrittlement agent uses sodium hydroxide, and the pure product is a colorless and transparent crystal. In the production of crisp tofu, the food grade sodium hydroxide and caustic soda are used. Chemical companies around the country sell. According to the size of the cement soaking tank or cylinder, determine the amount of water to determine the amount of alkali used. The concentration of sodium hydroxide in the soaking tank is required to be 0.4% to 0.5%. Dissolve sodium hydroxide in the washbasin with a small amount of cold water, and then pour it into a basin or a jar and stir well. Drain the puffed tofu soaked in a pool or tank. The soaking time is 12 hours when the temperature is above 20°C, and soaking for 16 to 38 hours when the temperature is less than 20°C. When the bean curd is soft and brittle, it will be full until it is full. 6. Neutralization and rinsing. The role of neutralization and rinsing is shaping, further embrittlement and neutralization of excess sodium hydroxide. Neutralizers use food-grade acetic acid, which can also be replaced by vinegar. The vinegar contains approximately 4% to 10% of acetic acid and can also be used as a neutralizer. The concentration of the aqueous solution required to prepare the acetic acid solution is 1% to 2%, that is, 0.5 to 1 kg of acetic acid or 50 to 10 kg of vinegar is added to 50 kg of water. Soaking time: At 20 °C, about 2 to 5 hours, when the temperature is high or the temperature is low, it may be appropriate to shorten or extend the soaking time. Seven, rinse with water. The rinsing facility for clean water is the same as the embrittlement facility. The rinsing time for fresh water is 2 to 5 hours, and the rinsing can be completed at a pH of 7. After rinsing the crisp tofu to dry the surface moisture, it can be packaged and listed.
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