Stinky tofu production method

Production technology

Stinky tofu is a very special casual snack, which has a long history, ancient and traditional, stinky tofu, its name is tacky, and it has a good taste. I'm familiar with this.

Shaoxing's sixty-year-old mill is notorious for the Gu family. Mr. Gu Lao’s ancestors had been making tofu workshops for several generations. He came to Mr. Gu Lao’s family and he started at the age of seventeen. In a small town in the ancient city of Jiangnan, fried stinky tofu was the main industry, and it took only 80 years of age to rest. In the more than sixty years, he worked hard, worked hard, and concentrated on the basis of his ancestral craftsmanship. He constantly explored and developed the stinky tofu crispy, tender and delicious, delicious, incomparable, smelly and fragrant. Being a leader, once tasting, it often makes one unable to stop, one taste is fast, so it has the reputation of “Taste sixty years stinky stinky tofu, three days I do not know the taste of meat”.

Stinky tofu production process

Soybean soaking → refining → boiled pulp → pulping → upper plate flapping → cutting → soaking in odor water → picking up and draining → frying.

All production processes (from refining to frying) for a total of 3-5 hours.

A soy bean soak

1. Soybean selection: Any soybean in China can produce tofu (stodorous tofu), but the taste of tofu and the yield of tofu vary. The preferred soybean is Jiangnan-produced soybean, although its single grain does not appear to be northeast soybean smooth and Large, but the yield of tofu is 5%-10% higher than that of Northeast soybean. The best quality of tofu is Hainan soybean, which is similar in other provinces.

2. Water quality selection: Domestic tap water that meets the drinking standards of the residents can be used, and clean lake water can also be used to produce tofu, with natural water as the upper limit.

3, soaking method: first to be good to produce the weight of soy bean curd required to do a 10 pounds or 15 pounds or 20 pounds, cleaned soybeans soaked in soybeans, water is more than 10 centimeters soybeans appropriate. General indoor temperature soaked in 0-10 degrees for about 20 hours, 10-20 degrees soak 10-12 hours, 20-25 degrees soak 8-10 hours, 25-35 degrees soak 6-8 hours, pay attention to soya beans can not be soaked For a long time, otherwise the tofu taste, quality, and yield will be reduced. Soaking with the swelling of the bean and the water is not suitable for foaming, foaming on the water means that the soaking time is too long.

Second, refining

1. Selection of the refiner: The refining is divided into pulp residue automatic separation refining and mixing mill refining, the separation refining with automatic separation refining machine, the mixing refining with a small steel grinding refining machine, separation and mixing grinding each There are various advantages. Separation refining can reduce the labor force. After grinding, that is, after the pulp is cooked, it needs to be grouted to filter out the bean dregs, but the taste is excellent for mixing and grinding. The reason why "Yonghe" soymilk tastes good is because "Yonghe" soymilk uses mixed grinding to make soybean milk. The company and its chain stores all use the method of grinding, see the introduction of the CD.

2. Refining method: The performance of various refiners in different regions is different, and the specific operation of refiner refining is used. I started strangers and I became skilled after several times. The amount of water added during refining is 1:1 by adding water to the weight of soy bean bloat. The fine water has a long flow and can be generally ground once. It is best to grind the second time. The grinded pulp is more delicate and the tofu yield is higher. The second refining is No need to add more water.

Third, boiled pulp

It is advisable to boil the pulp with a stainless steel barrel, which can be filled with 200-300 pounds of water. The fire can use gas stoves, three coal cake ovens or electric stoves, and electric heating rods. In short, cooked soybean milk, preferably with steam. Boiler, with coal burning or oil burning, electric heating can be, with a large investment in the boiler, so the general small workshop with the above simple and cost-effective way can be boiled pulp, but the efficiency of boiling syrup slow, business is generally busy Steam is used to boil the pulp. A small coal-fired boiler is about RMB 2,000. Please refer to the boiler introduced on the CD and sell it all over the country. Cook the pulp and add water to calculate 10 kg of soybeans (dry). Add 50 pounds of water to the vat, and then boil the water and add soy milk. Pour the milk and add 50 pounds of water. Add a total of 100 pounds of water. Soybean milk boiled and boiled for about 5 minutes, that is, the more cooked the better the pulp, when the pulp boil, pay attention to when the slurry is about to open will blistering, defoaming with tofu defoamers, with every 10 kg (dry) soybeans with a hand The antifoaming agent can be used, and when the foam is boiled up, it begins to be sprinkled. The specific amount can be found in the defoamer instructions. (Note: The “10 kg of soybean juice plus 50 kg of clear water” on the CD-ROM should be changed to “10 kg of dried soybeans plus 50 kg of clear water”. The text on the CD-ROM mistakes “count” as “juice”. )

Fourth, the filter

After the soybean milk is cooked, prepare a 80-100 mesh filter bag, fix it on the slurry valve below the boiled pail, and open the valve to put the cooked soybean milk into the filter bag. The grouting has a great influence on the output of the tofu. The pulp in the bean dregs presses out so much that the yield of the tofu is high. On the contrary, the output is low, and the filtered soybean dregs can be fed to pigs or fish. If the slurry is separated and refined, there is no need to press (filter) the residue.

Five, point the pulp

To make soybean milk into tofu, it is necessary to use a wide-mouthed bucket instead of a stainless steel bucket or a paint bucket. This is very important, and the formation and taste of tofu are very particular. Because the barrel's thermal insulation and the physical and chemical reactions of tofu are not the same as other buckets. The fact that making tofu has always been used to pour in wooden barrels is the reason. Note that the higher the temperature of the soymilk is, the better the pulp is. For example, when the slurry is mixed with a long time, the temperature of the soymilk is reduced, and the temperature of the soymilk can be lowered. After the filter residue is re-heated, the temperature should be 80. Degree above the pulp. Brine usage: brine must be salted with brine (food magnesium chloride). 10 kg soybeans (dry) With about 0.75 kg of brine, depending on how much tofu is used, prepare a bottle of Coke bottled brine, drill a small hole in the top wall of the bottle, hold bottle with brine in the left hand and hold it with your thumb The small hole, the right hand with a tofu spoon stirring the milk evenly in one direction, stirring while letting the thumb let the brine slowly point in the milk, so the brine in the bottle used almost, the tofu will shape, the key to see you The hands are unfamiliar, they start to stir lightly, and they gradually become heavier, because the tofu is shaped and stirred sequentially from the bottom up. The softness and hardness of the tofu are the degree of the pulp, the amount of the brine, and the brine. The more tofu is, the harder it is, that is, the older, the less tofu that is put in the brine is softer, that is, the more tender it is, generally it is difficult to control several times, and it can be grasped several times. After a good pulp is used, a wooden bucket lid is used. Incubate for 5-10 minutes to form the tofu on the plate.

Six, the formation of the board

Prepare 10 pieces of wooden board (tofu board) (60cm square, 1.5cm thickness is appropriate), 5-8 wooden frames (45cm square, 4cm high), put the wooden frame on the board, spread the tofu cloth on On the wooden frame, use a spoonful to scoop the tofu into the cloth in the wooden frame. Generally, the tofu is packed 4 centimeters thick. Pull the four corners of the cloth together to pack the whole block of tofu and remove the wooden frame. Put four small stones (2.1 centimeters high) on the four corners of the board and place it on another board. Repeat the above work. Generally put 4 to 5 board tofu and place a board on it, put a bucket of water pressure tofu on the board. First put 5-10 pounds and slowly increase it to 30 pounds or so. Press the water inside the cloth inside the tofu (approx. 10-20 minutes) to lower the plate.

Seventh, flap

Open the tofu cloth stacked on top, place a plate on the tofu, turn the bean curd in turn, and do the same with both hands. Remove the cloth and dry the bean curd for 10-20 minutes and then divide the tofu into small cubes according to the required size (size from Ding) If you want to make the tofu hard, you can put more tofu on the plate. The weight on the plate is heavier. The time pressure is longer. It is better to put some tofu less, and the weight of the plate is lighter. The time can be a little short, and it will be known after a few more practices.

Eight, cut

Divide the bean curd into a small square of 4.24.2 cm. Remove tofu from the corners and cut into squares.

Nine, soaked smelly water

The leek sauce (odor halogen) is poured into a water basin. According to how much of the tofu is used, the tofu is gently put into the leek juice and the bean curd is submerged. The leek sauce is soaked for 15-20 minutes for the first time. Well, after the bean curd is picked up, the leek juice can be soaked for the second time, soaked for about 25-30 minutes for the second time. When the third bubble is added, add half of the new leek juice (without soaked tofu) against the use and soak for about 30 minutes. Afterwards, each time you use it, if it is not salty enough, you can add some salt and you can fry for 2-3 hours. If you want to eat sweet stinky tofu, put the soaked tofu in the sugar water for 5 minutes to make sweet and stinky tofu.

Ten fried

Normal oil can be used to blow stinky tofu. Your local fried dough sticks and twists are all made of the same oil. It is best to use cottonseed to fry. The smell of stinky tofu fried from cottonseed oil can exceed that of salad oil. , And the price of oil is also low, when fried the best use of gas stoves, generally do not use electric fryers, because the electric fryer is not enough temperature, heating is too slow, electric fryers are more suitable when the business is busy.

Stinky fried fried tips: oil temperature can not be too high, it can not be too low, the key to pay attention to the oil on the oil pan, fumes can be seen to see it, if the smoke is too large, stinky tofu oil burned stinky tofu after There is bitterness. If the smoke is too small or not to rise, the stinky tofu will be air-fried or fried. There will be 5-8 pieces of tofu in the pan, and each time you pick up a few pieces, you will immediately put it into the pan. Frying can maintain the original oil temperature, if you pick up the soaked bean curd, it will not be fried, and it will not be crispy on the surface, indicating that the drying time is not enough after you pick it up. You can soak the soaked tofu for another one hour or two hours. Can be fried, so the soaking time must not be too long, if the soaking time is too long, the drying time must be increased accordingly, the new leek juice should pay more attention when soaking.
Eleven, seasoning preparation

Stinky tofu can be added and seasoned according to the tastes of each region. Generally, it is hot sauce. The hot sauce bought from the market or supermarket is boiled and boiled with water. After cooling, add MSG, and the sugar can be used. The ratio is: 1 kg of hot sauce, boiling water 1 pound, two sugar 1, two monosodium glutamate. It can also be blended according to local tastes.

About Amaranth Juice - Salty brine marinating

100 kilograms of fresh leeks and 7.5 kilograms of salt.

Prepare the water tank, first cut the amaranth stem into a small one, cut a small section, clean the spare, and lay 30 kilograms of amaranth stems on the bottom of the tank, spread 1.5 kilograms of salt evenly, and then add 20 kilograms of amaranth stems and sprinkle salt 1.5. Kg, then add 20 kilograms of amaranth stems, sprinkle 2 kilograms of salt, and finally put 30 kilograms of all the amaranth, put all the salt 2.5 kilograms, and then submerge with clean water is appropriate, generally with tap water or lake water can be stamped and placed For more than 6 months, let it be naturally fermented. When the whole of the leeks of the leeks is fermented, the leeks juice can be taken. The longer the marinating, the more alcohol the water will taste.

The preservation of leeks juice: leeks juice can be stored at room temperature for a long time will not degenerate, and the better the better, but good leeks juice is easy to oysters, generally sealed when not sealed oysters, indicating that the leeks juice The nutrients are very strong. When you use it, you only need to fish it. It doesn't affect the use effect and hygiene. If you keep it in a sealed state, you won't have oysters (because the fly will not fly). If the old leeks into the fresh leeks, If the stems are allowed to continue fermenting and pickling, the amaranth sauce will have a better taste. If your local people want to eat stinky tofu, you can make fresh tofu (or unfinished tofu) naturally ferment at room temperature and turn into stinky fermented bean curd (high temperature fermentation is fast and temperature is low and fermentation is slow). Stir fermented stinky fermented bean curd and leek tofu tofu, and the tofu will stink. You can also buy stinky fermented bean curd and leek from the market or supermarket. increase).

Aromatic water production: raw materials: 40 grams of octagonal, 6 grams of clove, 8 grams of Sannai, 2 grams of 5 grams, 30 grams of grass, 25 grams of fruit, white button 40 grams, 50 grams of geraniol, 25 grams of Sharon, white peony 5 Grams, cinnamon 40 grams, 30 grams of dried tangerine peel, fennel 35 grams, 30 grams of meat crown, 30 grams of purple grass, purple perilla 25 grams, dried pine 30 grams, 20 grams of angelica, Codonopsis 15 grams, salt 100 grams, 40 grams of MSG, Chicken 50 grams, a bottle of cooking wine, 100 grams of ginger, 100 grams of onions, one old hen, 2500 grams of large bones, 70 grams of crystal sugar.

Production: Put the old hens, ducks and big bones into the pot and add 50 ml of fresh water into the pot. Put all the above halogen material into the old soup pot and wrap it in the sand cloth. Add cooking wine, rock sugar, salt, monosodium glutamate, chicken essence, ginger beat, spring onion, and simmer for 5 hours.

Fish flavor production method: seasoning: 50 grams of pickled pepper, 5 grams of salt, 10 grams of monosodium glutamate, 15 grams of chicken, 20 grams of vinegar, 22 grams of sugar, 7 grams of soy sauce, 20 grams of garlic, 15 grams of ginger, 20 grams of onions, 10 Grams of sesame oil and 20 grams of cooked sesame seeds.

Method: Place the sauteed pepper in a saute pot and add the salt, monosodium glutamate, chicken essence, sugar, soy sauce, vinegar, ginger, garlic, green onion, sesame oil, and sesame.

Features: Bright red, salty, sweet, sour, spicy, ginger, onion and garlic.

Spicy flavor modulation: seasoning: 20 grams of hot pepper noodles, vegetable oil 50 grams, 15 grams of pepper noodles, sesame oil 8 grams, 6 grams of pepper oil, ginger 10 grams, 10 grams of garlic, onions 10 grams, 5 grams of sugar, soy sauce 5 grams, MSG 4 grams, chicken 7 grams.

System of law: The hot pepper noodles with vegetable oil into chili oil bowl, add soy sauce, vinegar, sugar, monosodium glutamate, chicken, pepper noodles, ginger rice, garlic rice, green onion, sesame oil, cooked sesame seeds.

Red oil flavor modulation: Seasoning: 20 grams of hot pepper noodles, 50 grams of vegetable oil, 10 grams of sugar, 8 grams of soy sauce, 10 grams of sesame oil, 10 grams of cooked sesame seeds, 10 grams of ginger onions, 5 grams of monosodium glutamate, and 8 grams of chicken.

System of law: hot pepper noodles with vegetable oil into a bowl of red oil, and then add sugar, soy sauce, sesame oil, monosodium glutamate, chicken, ginger, onion, garlic, cooked sesame and mix well.

Hemp flavor production: spices: 3 grams of salt, MSG 5 grams, 7 grams of chicken, sesame paste 25 grams, 8 grams of soy, onion 10 grams, 12 grams of sesame oil, ginger 10 grams, 10 grams of garlic.

Method: Garlic and ginger are smashed into fine powder and boiled with garlic. Ginger juice and ginger juice are added and brewed in bowls, sesame sauce, soy sauce, monosodium glutamate, chicken essence, sesame oil, and chopped green onion.

Salt and pepper flavor modulation: seasoning: pepper 15 grams, salt 10 grams

Method: Put the pepper and salt together and saute on the cutting board with a knife.

Mustard flavor modulation: Seasoning: 10 grams of mustard paste, 5 grams of soy sauce, 7 grams of vinegar, 6 grams of MSG, 8 grams of sesame oil, 10 grams of onion ginger and garlic.

Method: Ginger and garlic are chopped into fine powder, boiled with ginger and garlic juice in boiling water and put in a bowl. Add mustard paste, soy sauce, vinegar, monosodium glutamate, sesame oil, and chopped green onion.

Scallion flavor modulation: spices: 20 grams of chive, 3 grams of salt, monosodium glutamate 5 grams, 7 grams of chicken, sesame oil 15 grams, 20 grams of salad oil.

Method: Put the hot oil in the pan into the chives (chopped) and stir the aroma. Add the salt, monosodium glutamate, chicken essence, and sesame oil to the bowl.

Features: Onion flavor, delicious and delicious.

Strange flavor modulation: seasoning: 3 grams of hot pepper noodles, 4 grams of prickly ash noodles, 2 grams of salt, 3 grams of MSG, 4 grams of chicken, 4 grams of sugar, 6 grams of soy sauce, 5 grams of vinegar, 10 grams of sesame, 15 grams of onion, sesame oil 12 grams of ginger and 15 grams of garlic juice.

Method: Place the bowl with soy sauce, vinegar, sesame paste, ginger and garlic juice, add sugar and soy sauce, and add white chicken, monosodium glutamate, sesame oil, and chopped green onion.

Features: Salty, sweet, sour, spicy, fresh, and delicious.

Garlic flavor modulation: seasoning: garlic 20 grams, 4 grams of salt, monosodium glutamate 3 grams, chicken 5 grams, a little sugar, sesame oil 8 grams, 5 grams of red oil, green onion 10 grams.

Method: The garlic with a little boiling water (20ML) into a bowl of garlic into the bowl, into the chicken, monosodium glutamate, a little sugar, vinegar, sesame oil, green onion, red oil and mix thoroughly.

Features: thick, fresh, spicy garlic

(Note: The sugar does not have to be much, but only plays the role of fresh).

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