The dry brine process of fried tofu is mainly related to the degree of puffing of semi-finished product blanks, the proportion of brine soup and blank quantity, and the halogenation effect.
1. Halogenation effect The quality control of halogenated products is mainly manifested in two aspects, one is the appearance of the product, and the other is the taste and taste. Heating is urgent and easy to cause "broken belly". The heating is slow, the surface of the billet is hard, and the effect of sucking soup is not good. In terms of taste and taste, the degree of halogenation is not enough, and the taste of the product cannot be revealed; excessive halogenation deforms the product, and there is no "muscle and bone" of the product, and the taste loses the characteristics of biting strength, the more chewy the more fragrant.
Delicious dried tofu
2. The degree of puffing of the billet The state and tenderness of the billet in the frying process determine the level of control quality of the soup brine process. The state of the billet puffing is not good, the product is not enough to absorb the soup, and it cannot meet the requirements of taste and texture. Semi-finished products fried tender, in the halogenation process is easy to break the cracks, the product block shape is not good, the taste also lacks the chewing on the buckle, when the fried old, the outer skin of the product is knotted, losing elasticity and tension, no flexible taste.
Marinated dried tofu
3. Ratio of brine soup to billet In the process of brine, semi-finished product blanks that have been fried can be halogenated using the heating degree of medium heat. The ratio of ordinary varieties of halogen products to brine soup is 1:1.5, the product block is larger, the proportion of brine soup and billet can be equal, after the end of the halogen process, the remaining number of brine soup does not exceed 2/5 of the original quantity, beyond this ratio, the degree of halogen products sucking soup is not enough, the taste of the product will be affected.
The brine time of fried halogen products is usually controlled at 30 to 40 minutes, and the heating source needs to be turned off before the pot is turned off and then continued for about 10 minutes of "braising" process to finally complete the processing process.