Ceramic Pitcher,Stoneware Pitcher,Heart Design Pitcher Harvit Ceramic Co., Ltd. , http://www.czhvceramics.com
Producing Premium Tofu with Cold-Pressed Bean Cake
At present, in the deep processing of agricultural and sideline products, in order to make full use of the nutritional value of soybeans and maximize economic efficiency, some cold-pressed soybean oil manufacturers adopt continuous operating lines such as direct processing of deep-processed tofu with cold-pressed soybean cake, and subsequent soybean residue can be directly consumed ( Press: In Japan, Okara is the main raw material for high-nutrient foods) or deep-processing other foods, or can be used for feeding. However, due to the unscientific control of process operations, it is often impossible to produce soy milk, and thus no high quality tofu can be produced. Strictly speaking from a scientific point of view, if satisfactory quality tofu can be produced in the process of producing tofu, the following four points should be achieved: 1. The oil-making process requires soybeans to have a temperature of 40°C or less during oil extraction. If the temperature is too high, although it is easy to pool oil, the water-soluble characteristics of soybean protein are seriously changed due to high temperature. When you lose the water-soluble advantage, you don't naturally produce soy milk, which means you can't make tofu. Second, the appropriate rate of oil out of the general oil rate should be controlled within 8%. Due to the demand for high oil output, it is bound to bring about high production temperatures. If the oil is pressed at or above 60°C, the subsequent beancake will have a chain reaction. In addition to the production of tofu, but also due to severe protein denaturation and easy deterioration in storage and transportation, greater loss. Third, the bean cake storage temperature should be low, the time should not be too long in line with the first and second conditions, such as the tofu section of the small production capacity to transfer storage, but also requires storage temperature is low, storage time should not be too long, so as not to affect the tofu productivity . Fourth, strict operating procedures in strict accordance with the operating procedures for production operations, can make cold-pressed soybean cake output quality tofu. 1. Pulverization: Use a pulverizer to pulverize the bean cake into particles of about 8 mm. 2, bubble: It is best to use cold water, water PH value of 6.8 to 7.0. Soak for 4~6 hours at room temperature at 27°C in summer, 10 to 12 hours at room temperature at 10°C in winter, and soak for 8~10 hours at 15°C in spring and autumn. When the foam is poured, the water is poured first, and the material is poured while stirring. The soaked bean cake is white and milky white. The ratio of bean cake to water is about 1:6. 3, on the grinding: Before grinding, according to 100 kilograms of bean cake calculation, in addition to soaking in water, about 200 kilograms of water, stir evenly on the ground, wear out the grinding paste against the two pulp about 100 kg to filter. The paste concentration should be fine and sticky, dry and thin and even, with too much water to make the paste thin, easy to lose material, too little grinding hair dry. 4. Filtrate: Firstly use the weft and weft density 2626 three-grid tofu tofu cloth filter. One, two and three times of filtered soybean milk and washing water are stored separately for the sake of bake. Then, with a centrifuge, 80-100 mesh nylon yarn is used for the first pass, and 60 mesh nylon spinning cloth is used for the second and third pass. It is generally required that the dregs be washed twice before reaching the soy milk broth. 5, boiled pulp: first use the hot pot to cook, brush each time a pot brush, brush the pot (preferably rubbed some grease). Melt the syrup in the hot pot, boil the pulp of the slag three times, and then pour it into the thick paste of the second pass and again (ie, add the pulp to the pot, then boil the pot and add the pulp). When the milk is boiled, use a defoamer to remove the foam and immediately remove the pan. About 150 kilograms of soybean milk per 20 kilograms of soybean cake should be boiled within 20 minutes. Then use an open pot to boil the pulp. The pressure should be sufficient at the beginning. If you use 0.5 tons of raw milk, the time should not exceed 20 minutes. The temperature reached 97~100°C and the pan was immediately removed. When making the pot, make three or three drops of soy milk, and open the valve three times and three times to eliminate the floating foam. The first time the froth floats in the pan, and the protein is not completely denatured. The valve should be closed and the valve should be opened before the foam sinks. When the foam bubble floats for the second time, the bubble appears cracked and a bubble of the transparent body appears. At this time, an appropriate amount of defoamer is added to defoam and the valve is closed. When the valve was opened again for the third time, the foam dissipated rapidly and the milk boiled, ie, the valve was closed when the temperature reached 100°C. Soybean milk should be freshly cooked and should not be stored. 6, fine filter: When the pan out, the hot pot boiled the use of 4040 fine-tofu density tofu cloth (hand bag) fine filter. The use of 100-mesh copper yarn filters in the production of cooking pots in the air-boiler shall be finely filtered with a vibrating screen so as not to mix in the bean dregs. The production procedure is the same as that of the general tofu production method.