T/GZSX 046-2019 Jiangkou Dried Tofu Processing Technical Specifications

Scope

Scope: This standard specifies the terms and definitions, basic processing requirements, raw material and auxiliary material requirements, process flow, and processing requirements for the processing of Jiangkou dried tofu. This standard applies to the processing of Jiangkou dried tofu. Main technical content: 7. Processing requirements 7.1 Material selection: Use manual or mechanical methods to remove impurities from the raw materials. 7.2 Soaking: Wash the soybeans and soak them in water for several hours until they soften. 7.3 Grinding: Grind the soaked soybeans to extract the juice. 7.4 Filtration: Filter the ground soybean milk. 7.5 Boiling: Boil the filtered soybean milk. 7.6 Coagulation: When the temperature of the soybean milk drops to about 85℃, add an appropriate amount of acid soup to coagulate the soybean milk and make it solidify into blocks. 7.7 Pressing: Place the solidified tofu into wooden containers and press it firmly. 7.8 Cutting: Cut the pressed tofu into long blocks. 7.9 Salt boiling: Add water and a small amount of edible salt to the pot, boil it, then pour the tofu blocks into the pot and simmer them with the residual heat of the boiling water for about 30 minutes. 7.10 Cutting: Use a cutting machine to cut the tofu blocks into uniform square thin slices. 7.11 Drying: Place the cut tofu thin slices evenly on bamboo nets. 7.11.1 Natural drying: Hang the bamboo nets in a well-ventilated place exposed to sunlight for drying. 7.11.2 Oven drying: Place the bamboo nets on charcoal fire and bake them from time to time until the tofu dried into a shape without bubbles or oil leakage. 7.12 Finished product: Vacuum pack the product (or not pack it).

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