Tofu brain production technology

Tofu brain is a highly nutritious food made from soybean protein. The body's absorption rate can reach 92-98%. In addition to protein, tofu brain can also provide a variety of vitamins and minerals for human physiological activities. Especially calcium, phosphorus and so on. Especially when gypsum is used as a coagulant, it not only produces more finished products, but also increases the calcium content to meet the needs of the human body for calcium. It has a certain effect on the prevention and treatment of rickets and tooth dysplasia. At the same time, tofu does not contain cholesterol, which has the effect of preventing arteriosclerosis. Therefore, it is suitable for men, women and children. However, the use of traditional technology to make tofu brain, the process is complex, long duration, poor taste. Using the new technology described below, the process is simple, the time is short, the beans are not soaked, the pulp is not refined, the texture is soft, the quality is fine, the taste is lubricated, and it is welcomed by urban and rural residents. Specific production techniques are described below:

1. Selection of beans: Soybeans will be mixed into grass roots, bark, mud blocks, sand grains, stones and metal shavings during harvesting, drying, threshing, bagging, storage, and transportation. Therefore, before use, you must first check out the sundries, break beans, moldy beans, insect beans, beans, etc., and grind them into flour.

2, the choice of water: the production of soybean curd brain needs a certain amount of water, water quality is directly related to the quality of tofu brain. Making tofu brain is generally suitable for soft water. Deep well water, stream water, mineral water, and sea water will affect the production rate and quality of bean curd. Water and lake water that have been polluted by industrial waste water are strictly prohibited. In order to select the appropriate water, test paper can be used to test, and the pH value of 5-6 can be used to produce acid-base reaction water.

3, filter pulp: the bean flour and water in a ratio of X stir into a paste, pour into the filter list; then X water is gradually added to a single multiple. Add water while stirring. Until the bean dregs are filtered out. The sloping pulp is added to the pot and it can be heated and boiled.

4. Preparation: The coagulant for tofu brain is better than plaster. However, gypsum powder directly sprinkled in the milk is difficult to play a role in solidification, and must be made into pulp before use. The method of production is to take three powders of cooked gypsum powder (the amount of soy flour per kilogram), put it into the pot, and add the same amount of water to make a paste. Carefully pulverize with hand or tool, crush and melt, add a small amount of water to dilute. Wait a while, the coarser gypsum precipitates, and take the suspension for use. Repeatedly and repeatedly.

5, pulping: raw milk filtered after cooking, so that the residual volume of bean dregs has been expanded. Therefore, the cooked pulp should be poured into the filter, and after the second filter, a good taste of soybean milk can be obtained.

6, point brain: making tofu brain is poured into the container coagulant, fully stirred, immediately rushed into the cooked slurry, known as the anti-point. Stamped immediately after the point. After about X minutes of expansion, the soy protein can be solidified, ie, a delicious and nutritious tofu brain is obtained.

We are engaged in offering a wide range of Fresh Capsicum especially Green Capsicum. Acknowledged for its supreme taste, these products are offered in different packing as per the assorted requirements of our patrons. The offered products are uniquely developed by trained and skillful personnel. This capsicum is widely used to prepare snacks, vegetarian dishes, and fast foods. The offered capsicum is grown with the help of sophisticated growing methods under the most favorable conditions in conformity with set food quality norms. Our provided capsicum is mostly used crude as a part of plates of mixed greens, marinated and hurled into pasta

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