First, the authentic Shaoxing stinky tofu production technology
(1) Know Shaoxing stinky tofu
Stinky tofu is a local specialty of Shaoxing, with a long history, famous for its odor, and is quite favored by Chinese and foreign guests. There was once a saying that "I tasted Shaoxing stinky tofu, and I didn't know the taste of sorrow for three days". Stinky tofu contains a large amount of microbiotic B12 once made to have a positive effect on the prevention of Senile dementia.
(2) Shaoxing stinky tofu brine preparation
(Based on ingredients 100 kg):
Amaranth stalk 25 kg
Bamboo shoot root 25 kg fresh fish head (alfalfa) 20
Fresh snow vegetables 20 kg
Ginger 5 kg
Licorice 4 kg
Peppercorns 1 kg
80 kg of cold boiled water (plus)
1 kg salt (plus)
(3) Manufacturing technology of odorous halogen
1, the second material time to hold: to the growth season of amaranth as the starting of the unloading, a variety of materials can be based on the different growing seasons, respectively, according to the proportion of 5 minutes of fresh plus 4 boiled water and 0.5 male salt. That is, what material is in the season, first put down what material in proportion, until all the ingredients in the formula are finished.
2, the original brine: according to the recipe of the season of fresh materials (excluding snow vegetables) washed, drained, chopped, boiled and cooled into the cylinder, if there is old brine in the cylinder is better. Licorice is gently smashed with the back of a knife to grow into about 50-100 mm. Add peppercorns, salt and cold boiled water in proportion (if you have bamboo shoot soup, you can directly replace cold boiled water). If there is snow vegetables, they do not need to be cooked, just wash, drain, salt and marinate, chop and add.
3, natural fermentation: after the ingredients are put into the tank, let it ferment. After a year of stinky brine and producing a rich aroma and umami taste, it can be used. During the stalk fermentation period, the brine is stirred two to three times to make it ferment evenly. When using, after removing the marinade, the residue can still be stored in the container as an old brine and allowed to continue fermentation. This is good for increasing the flavor of the brine. If the age is too long, there is too much coarse fiber residue in the tank, and the taste is more intense, and the better the taste of the soaked tofu.
(4) Special method for making Shaoxing stinky tofu blanks
1, the pulp production process is similar to ordinary salt brine tofu, but the tofu flower requirements are more tender. The specific method is: the salt halogen (magnesium chloride)
Dilute with water to 8% bome degrees as coagulant, and the halogen strips should be thin, only as large as mung beans. Stir slowly with a copper spoon when dispensing the pulp. Only in this way can the soybean protein network structure be intertwined relatively firmly, so that the tofu flower is soft and strong, the water retention is good, and the dried tofu billet made of stinky tofu has a fat and tender feeling.
2. The pulp opening cylinder surface and spreading are similar to ordinary tofu.
3, poured stinky tofu dry blank requires high water content, but it is stronger than ordinary tender tofu, not easy to break. When pouring, special attention should be paid to falling water briskly and sharply. Start by scooping the tofu flowers into a 120 mm thick snare. When the amount of tofu flowers exceeds the ferrule by 10 mm, use bamboo chips to smooth the bean blossoms, and then wrap the four corners of the tofu wrapping cloth tightly over the tofu flowers. Pour one plate after another according to the stop method. When stacked to the height of 15 plates, the weight of the tofu flower itself is used to slowly accumulate the water. In order to keep the upper and lower pressure drainage evenly, the 15 layers of tofu blanks are turned upside down in order and the pressing continues. Wait until the billet is overwhelmed until the drip is short.
4. The blank is uncovered on the square plate after the wrapping cloth of the stinky tofu dry billet is removed, and then the blank is drawn according to the specifications. (Each volume is 5.3 cm * 5.3 cm * 1.8-2.2 cm).
(5) The main method of soaking odor halogen
The tofu blanks are cold and then dipped in ugly brine. The blank should be fully immersed in the stinky brine to achieve full eating of the brine up and down. The time of dip brine is 3-4 hours. 50 male odor halogen can be soaked two or three times, you can add 2-3 male halogen. On average, about 250 pieces of stinky brine are consumed per 100 pieces of stinky tofu blanks. Wash with clean water.
(6) Storage method
The product contains a certain amount of salt after soaking in the halogen, because it is not easy to acid and rancid, and can be stored for one to two days in the hot summer. However, due to the high water content, extremely fat and tender, easy to break, so whether it is transported, sold or carried, it must be used to use lattice or container, and it is necessary to avoid direct stacking or collision to keep the shape of the goods intact. Also note should be taken.
(7) Frying process
1, the choice of oil. Can be used lard, tea oil, vegetable oil, peanut oil, soybean oil and other animal and vegetable oil, lard economical and practical, peanut oil is the most authentic.
2, pot, stove. Ordinary cast iron pot, stove with briquette stove, gas stove, liquefied gas stove can be.
3: Look at the heat. When the oil temperature is 70% hot, the tofu blank can be sandwiched into the pot, and 10 pieces can be fried at a time. Pay attention to the use of slow fire to have the flavor of Shaoxing stinky tofu. After the tofu is slowly fried in the pan for a few minutes, the body is slightly expanded, and the appearance is yellow and hard, and the inside is tender and white. When the bubbles formed by the moisture in the pot are basically gone, scoop up the tofu and put it in the sieve on the top of the pot and drain the oil, and let the soup be sold.
(8) How to eat
1, with the soup material such as god with chopsticks to the fried stinky tofu poke hole, into the soup basin on the bag can be sold (fried now sell the best). Soup preparation: when the pot is hot, put in vegetable oil, when the oil is hot, add the right amount of salt, and then add garlic minced, ginger finely chopped, spicy powder, monosodium glutamate, five-spice powder, and then pour a pot of boiling water into the pot, add soy sauce, sesame oil, pepper oil, green onion and other spices, and stir well with a spatula.
2, with the sauce of finely chopped green onion, ginger finely chopped, spicy powder, monosodium glutamate, five-spice powder, add soy sauce, sesame oil, mountain pepper oil, green onion and other spices to make a sauce, with coriander, sauce to eat. In addition, it can be eaten with tomato sauce and rice vinegar, and can also be steamed and fried.
Attached: Shaoxing stinky tofu quality standards:
1, sensory indicators: odor halogen soaked, not acidic, not broken, high water content, good water retention, white color with black, black and white. The smell is fragrant, the aroma is strong, and the fragrance is invigorating. The texture is soft and sticky, refreshing and non-greasy, tender and smooth, salty and palatable.
2. Physical and chemical indicators: moisture content does not exceed 85%, protein content does not exceed 8.5%, arsenic (in terms of As) does not exceed 0. 5 mg/kg, lead (pb) does not exceed 0. 5 mg/kg, the allowable content of the additive is carried out according to the standard.
3. Microbial indicators: the total number of bacteria, not more than 50,000 / g at the factory, the approximate value of the E. coli population, the factory time does not exceed 70 / 100 grams. Pathogenic bacteria shall not be detected at the factory or sold.
Shaoxing stinky dried tofu quick production secret
According to the authentic Shaoxing stinky tofu production method, the cycle is relatively long, it is not easy to quickly open the following introduction can be recipe: the following white tofu 1000 grams as the standard. Marinated mustard 1000 g of salt water after mustard 10 g of peppercorns 20 g of sesame seeds 20 g of amaranth stalks 150 g of alum 2 g of duck eggs 2 to make fermentation broth: Use the brine after marinating the mustard greens, remove the rotten leaves of the stems, and filter with gauze. Sesame seeds and peppercorns are sautéed in a pan and ground into a powder. Cut the amaranth stalks into small pieces. Steep the peppercorns, sesame seeds, amaranth stalks, and alum in the marinade and beat in two duck eggs (Note:
This step cannot be omitted). After 3-5 days of fermentation, when the aroma can be smelled, it becomes a fermentation slurry.
Maceration fermentation: After preparing the fermentation liquid, take the white tofu and put it into the fermentation slurry, macerate for 3 hours, and soak to the extent that the slurry can marinate the tofu. When its appearance is grayish white or pale yellow, the internal tissue of the tofu is slightly salivating sponge-like, that is, it is ripened.
Other methods are the same as Shaoxing stinky tofu dry technique.
Second, Hunan Changsha fire palace stinky tofu production technology
Press 30 pieces of refined white tofu (1. 5 cm thick, 3 x 3 cm) metering.
(1) Brine production
15 male tempeh 3 males in cold water Bring the tempeh to a boil, cook for another 30 minutes or so, then cool the peas. Place 100 g of soda ash
(2 two), alum 20 g (4 cents), shiitake mushrooms 200 g (4 two), winter shoots 4000 g (4 gong), salt 750 g (1.5 cm), Maotai
3 two (150 grams) of wine, 3 males (1500 grams) of tofu brain, add the cooled tempeh juice in turn, soak for about 15 days (stir once a day),
After fermentation, it becomes brine.
Notes:
1, brine do not dip into the oil, pay attention to cleanliness and hygiene, prevent debris from mixing, according to the different temperatures of the four seasons flexibly grasp, so that it is always in a state of fermentation.
2, continuous use of every 3 months plus the production method of the main ingredient, the method and the amount of the same as above (water to add alum and soda ash) when using the time to pay attention to the old halogen (the longer the better).
3. The normal standard for inspecting brine is yeast. If it is not fermented, when the gas shunzhi is not normal, the method is to put the clean fire bricks in the brine to promote fermentation, and at the same time, according to the above formula, a little seasoning is appropriately added to make it flat and change the taste after fermentation.
4: After each soaked tofu is removed, add an appropriate amount of salt to the brine to keep it salty and normal.
(2) Tofu fermentation
Place 3 grams of alum into a bucket and pour in the brine and stir with a stick. Put in the tofu, spring and autumn soaking time is 2-5 hours, summer 1-2 hours, winter 6-10 hours, the embryo is hard and more soaked, soft less soaking, take out after brine, wash it with cold water, put into a sieve to drain the water (leave the water after washing, pour into the brine when the water is thick)
(3) Seasoning preparation
Put the dried red pepper into it, mix well with salt and soy sauce, pour in the hot sesame oil, and then add the fresh soup and MSG to mix with the juice and set aside.
(4) Fried stinky tofu
Put the pot on medium heat, add vegetable oil to 70% heat when the slices are added to the stinky tofu pieces, fry until the tofu is puffy and crispy, then fish out, drain the oil, and put into the dish. Then use chopsticks to prick an eye in the middle of each piece of tofu and put the juice into a small bowl and serve it together.
Features: smells smelly, eat fragrant, burnt outside and tender inside, spicy and delicious, and fun.
Third, "silly" green square stinky tofu production technology
Cut the tofu into small pieces, put it in the middle of the white cloth, wrap the tofu on it, wrap it tightly, and sort out the corners, press it with a wooden board, press the weight on it all night, the water in the tofu has been almost squeezed dry, take it out and open it, you can see that the tofu has been pressed very firmly, and the texture of the stinky tofu that comes out of this way will be very delicate.
Prepare a carton, lay clean corn leaves inside, change to clean straw, put the tofu neatly on the leaves, according to the order of a layer of leaves and layers of tofu all the yards and then put in the storage room to wait for the tofu long hair, pick it out, remove the white cloth, put it in the frying pan with a small amount of oil and fry it on low heat, until both sides are golden. Out of the pot with salt and pepper noodles, etc.....
Reference 1: Ordinary tofu making technology
(1) How to distribute raw materials
The main raw material for making tofu is soybean soybeans, and it is better to have new beans with neat particles, no impurities, no insect eyes, and no mold and deterioration. Secondly, some coagulants and defoamers are also needed.
To make tofu with coagulant, generally use salt halide recorded magnesium, the amount of raw materials accounted for about 3%, solid, diluted with water 1:2, Bomer degree 16 ~ 18 degrees, filtered after use. Tofu marinated with salt is slightly rough and hard in texture, also known as northern tofu or large tofu. The use of gypsum calcium sulfate as a coagulant to make tofu, the finished product has large moisture, white color, soft and tender texture, also known as water tofu or south tofu. Before use, the gypsum is finely ground in a ratio of 1:1.5, and then added water to adjust into a 5-fold suspension liquid, which is cut at the bottom.
The defoamer used to make tofu can be stirred well by adding sodium hydroxide to oil feet or vegetable oil at 10:1, fermented into a thin paste, and used in an amount of 1%. Silicone organic resins and liquid foams of emulsions can also be used.
(2) Production methods
1, foam: soybeans after strict acceptance, the first process after inspection is to put soybeans into the feed pool and soak in water. The brewing time should be treated differently according to the quality, moisture content, season, room temperature and different grinding joints of the soybean itself, and cannot be one-size-fits-all. In the northern region, it can generally be soaked for 12 to 14 hours in spring and autumn, 6 to 8 hours in summer, and 14 to 16 hours in winter. The first time cold water soaked for 3 to 4 hours, the water is not fed surface about 150 mm, soybean water absorption, water level drop below the surface of the material 60 ~ 70 mm, and then continue to add water once or twice, so that the beans continue
Absorb enough water to double the weight of the soaked soybeans. In summer, it can be soaked to 90% open, rub open the watercress, with a slightly concave center in the middle and a slightly darker central color. In winter, it can be soaked until 100% open, and the watercress is milky white, the center is light yellow, and the PH value is about 6. If the grinding wheel is used to grind the pulp, the soaking time should also be shortened by 1 to 2 hours.
2, abrasive: soaked soybeans should be water sorted or washed before grinding, the use of grinding wheel grinding needs to be washed in advance, adjust the distance between the grinding discs, and then drip water. It is best to try the grinding first, and then grind at normal speed after normal grinding. The dripping and unloading of the abrasive should be coordinated, and the water should not be cut off or broken in the middle, the grinding paste is smooth, the thickness is appropriate, the thickness is appropriate, and the front and back are uniform. When using stone grinding, the grinding body should be washed clean, the grinding cover and funnel should be pressed, and the top wire should be adjusted. Constantly watering during the grinding. The abrasive should be based on the needs of production, how much grinding is used, to ensure the freshness of the abrasive. In case of temporary power outages, water outages or mechanical failures can not be produced continuously for a short time, the soybean material should be taken out immediately, spread on the cement floor, a large number of water needs to be pumped out, pay attention to ventilation, and rinse with water once or twice when using it, so as not to affect the quality of the finished tofu product.
3, filtration: filtration is the premise of ensuring the quality of tofu. At present, most soy factories use centrifuges. The use of centrifuges not only greatly reduces bulky physical labor, but also has high efficiency and good quality. Use centrifuge filtration, to be coarse and then fine, in sections. Nylon filter first use 80 ~ 100 mesh, two or three times with 80 mesh, the filter screen made of trumpet cylinder filtration effect is better, filter three times in the washing slag, filter clean, washing slag water to "grind paste" concentration prevails, generally 0.5 kg of soybean water addition refers to soybean milk 4 ~ 5 kg or soy milk. Centrifuge is an important mechanical equipment of soybean products factory, strictly implement mechanical and electrical safety operating procedures in operation, and do a good job in environmental hygiene.
4, boiling pulp: the impact of boiling pulp on the quality of tofu finished products is also crucial, usually there are two ways to cook pulp, one is to use a wide-mouth cauldron, and the other is a relatively modern equipment for sealing and cooking tanks. Use a sight pot to cook the pulp, the boiling pulp should be fast, the time should be short, and the time should not exceed 15 minutes. Immediately after the pot is opened three times, release the equipment. The boiling pulp should use soy milk "three up and three pours" to eliminate the foam, close the valve foam after sinking, and then open the valve. The secondary foam floating in the middle can see cracks, and there are transparent bubbles generated, at this time can be added defoamer defoaming, defoaming and then open the valve, boiling pulp up to 97 ~ 100 times, close the valve, leave a little residual gas to put the pulp, it is worth noting that the pulp of the open pot must not be injected into the pulp or raw water, the use of defoamer agent must be used in accordance with the prescribed dose, the pot sizing can not be too full, the boiling pulp air pressure should be sufficient, the minimum can not be less than 3 kg / 2 cm, in addition, the cooking pulp should also be boiled with the use, how much to cook, can not be placed in the pot for a long time. Sealed stepped overflow cooking tank is a more scientific cooking equipment, which can automatically control the temperature of each stage of the cooking pulp. The degree of precision is higher, and the cooking effect is also higher. Using this kind of can to cook pulp, you can use the sanitary pump milk pump soybean milk pump into the bottom of the first boiling pulp tank, the use of convection generated by steam heating, so that the bottom of the tank pulp water rises, overflows into the bottom of the second cooking pulp tank through the sandwich pulp channel of the second cooking pulp tank, contacts with the steam again, secondary heating, after repeated 5 times of heating to reach 100, immediately from the upper end of the fifth boiling pulp tank through the pulp pipe input buffer tank, and then placed on the fine sieve to add fine. According to experience, the temperature of each tank is 55, 2 cans are 75, 3 cans are 85, 4 cans are 95, 5 cans are 100, and the pulp temperature is more than 100, due to protein denaturation will seriously affect the future process process.
5. Fine-tune. After cooking, the slurry should be filtered with a copper yarn filter of 80 to 1000 mesh, or a vibrating screen is filtered finely to eliminate trace impurities and pots in the pulp, as well as expanding slag. When refining the slurry, it should not be too urgent, and the slurry water flow rate should be coordinated with the flow rate of the filtrate, that is, the fast flow of the filter is larger, the slow flow of the filter is smaller, and the batch can be considered to set up two fine sieves.
6. Solidification. Coagulation is the key to determining the quality and yield of soy products, first of all, you should master the concentration and PH value of soy milk, the correct use of coagulants, and the proficiency of rake skills. According to different soy product production requirements, at 11 ~ 12 lactation juice 20 measured. The temperature of semi-dehydrated soybean products is controlled between 85 and 90, and the degree of learning is 9 to 10; the temperature of oil tofu is about 70 to 75, and the concentration is 7 to 8. The optimal PH value of coagulated soy milk is 6.0 to 6.5. On the specific operation, when solidifying, the rake is first beaten and then the brine is lowered, and the brine flow is first large and then small. The rake should also be tightened first and then slowly, while raking, while brine, the brain flower appears in the cylinder 50%, the rake slows down, the brine flow is reduced accordingly, the brain flower appears 80% stop the lower halogen, see the brain flower swim slowly and sink, the brain flower density evenly stops the rake. The brine and rake stop movements should be calm to prevent the cylinder from being rotated. After stopping the rake, the brain flowers gradually sink, drizzle some brine, no spots traces for the brain tender and pulp thin, brain tender should be added halogen rake in time. To prevent the upper squeezing of the sticky package, after stopping the rake, drizzle a little salt halogen on the brain surface, and the spots appear to be spotted. Sit on the back of the brain for 20 to 25 minutes.
7. Molding. After squatting, open the cylinder to put the pulp and squeeze it, and use the upper squeezing spoon to slice the brain surface in the cylinder to the front end of the cylinder and withdraw the yellow pulp water that comes out. Normal yellow pulp water should be a clear pale yellow, indicating that the point brain is moderate, not old and tender. The yellow pulp water is dark yellow for brain aging, dark red is too old, and yellow pulp water is milky white and cloudy for the brain. In such cases, measures should be taken in time, or salt and brine or large open cans of pulp. Before pressing, put the bottom plate and squeezing mold, wash and wring out the boiled wrapping cloth, press out the edges and corners, withdraw the yellow pulp water, and take no way to squeeze according to the brain old and tender. Generally divided into a spoon layer by layer, light, fast, fast, brain tender spoon, or with the method of digging the pit. First use high-quality brain to pave the surface, and then put on the general brain, which not only ensures that the surface of the product is smooth, but also prevents it from being wrapped. Four corners on the foot, comprehensive flat, accurate quantity, steady and fast action, tightly wrapped, to avoid brain flowers scattered, so that the brain in the cylinder is stable and not broken. The pressing time is 15 to 210 minutes, and the pressure and weight are pressed to about 60 kg by two plates. Immediately after the hardness of the tofu is squeezed, use the brushed clean plate sleeve, so that the flap should be fast, the plate should be light, the unpacking should be stable, the sleeve should be accurate, the movement should be strict, the stacking should be slow, the beginning of the first laying more stacking bottom, and then squeezed separately on the stack, each stack method does not exceed 10 plates, and the summer does not exceed 8 plates. In the whole process of making tofu, strictly abide by the "three percent" operation 6 plate squeezing film, prepare 4 brain tanks, Baoji 3 cylinders have a brain capacity of 4 plates per cylinder, the product thickness is consistent, in line with the requirements of commercial standards.
Reference 2: Simple preparation technique of tofu
1. Raw material processing. Take 5 kg of soybeans, shell and sift, wash and put them in a water tank to soak, soak for 4 to 5 hours in winter, and 2.5 to 3 hours in summer. The soaking time must be mastered well, not too long, otherwise it will lose the pulp head and make tofu. The raw gypsum 250 grams per kilogram of soybean gypsum 20 to 30 grams into the fire roasting, this is a key process, gypsum burned too raw, not easy to use; too cooked is not fair to make tofu, soy milk and smelly.
2. Grind the bean filter pulp. After the soybeans are soaked, fished out, according to the proportion of 6 kg of water per kilogram of soybeans, sewn with a bag of tofu cloth to fill the grinded slurry, pinch the mouth of the bag, and squeeze the soy milk out hard. After the soy milk is squeezed, you may open the mouth of the bag, add 3 kg of water, mix well,
Continue squeezing the pulp once. Generally 10 kg of soybean residue 15 kg, soy milk about 60 kg. When squeezing the pulp, do not let the tofu residue mix into the soy milk.
3. Cook the pulp and point the pulp. Pour the squeezed raw pulp into the pot and bring it to a boil, without having to cover the lid, and skim off the foam on the surface while cooking. The fire should be large, but not too fierce, to prevent the soy milk from overflowing after boiling. Soy milk can be boiled until the temperature reaches 90 to 100. The temperature is not enough or the time is too long, which affects the quality of soy milk. The burned gypsum is crushed into a powder, a bowl of water is about 0.5 kg to form a gypsum paste, poured into the soy milk just scooped out of the pot, gently stirred with a spoon, and after a few minutes, the soy milk condenses into tofu flowers.
4. Make water tofu. Tofu flowers condense for about 15 minutes, use a spoon to gently scoop into the covered wooden pot or other container, after filling, wrap the tofu flowers with a cloth, cover the board, press for 10 to 20 minutes, that is, water tofu.
5. Make dried tofu. Scoop the tofu flowers into a wooden pot, wrap it in a cloth, cover it with wooden planks, pile up stones, and press out the water to make dried tofu. Generally, 10 kg of soybeans can be made of 25 kg of dried tofu.