Tofu skin is a soy product that people like to eat. Convenient processing, good sales, high economic efficiency. Generally every 50 kg of soybeans, can be processed to about 22 kilograms of tofu skin; processing of the main methods are as follows: l. The net material will be soybeans produced in the same year, and the sand, soil and other impurities will be picked and washed with water. 2. Break the soybeans that will be sifted, picked, and smashed, crush them with a grinder, remove the skin or break it into two. 3. Soak the crushed soybeans and wash them one or two times with fresh water. Remove the skins, put them in warm water at 25°C, and soak for about 4 hours. Until you can use your fingers to break the bean sprouts. 4. The soaked shredded soybeans will be ground, ground with a refiner, and added with water. The amount of water added is 4 times the amount of soybeans. Generally can be polished 2 times, but can not be too fine to use the fingers can be smashed into small particles is appropriate. 5. The filter slurry was added with water and ground soybean milk to separate the soybean residue and the soybean milk through a separator. The filter bowl in the separator was 80-90 mesh. 6. The boiled milk heats the filtered soybean milk with steam and the heating temperature is generally controlled at about 93°C. When cooking the pulp, the pressure must be sufficient, and the gas must be faster. 7. Take the cooked soybean milk and pour it into the pan. The pans are usually 2 meters long, 1.5 meters wide and 15 cm high. They are divided into 6 squares with small wooden strips. The pans are equipped with heating channels so that the bottom temperature is maintained at 70-90°C. Soy milk is poured into the pan for about 3-5 minutes. The surface of the soymilk begins to crust, and when the skin appears small wrinkles, the skin can be removed. In this way, the bean curd skin formed in each small square of the pan is taken in order, and a layer of soybean milk can be taken for more than ten times in a row. 8. Drying Wet bean curd removed from the pan is hung in the drying room for drying. One end of the drying chamber is equipped with a heating pipe, and the other end is equipped with a fan, so that the cold air turns into hot air through the heating pipe, and then comes out of the exhaust pipe and quickly wets the dried bean curd skin. After drying, it can be packaged, stored and sold. Wet bean curd skin, avoid drying outside, so as not to be crisp and fragile.
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