Operation process of Chiba tofu chopping machine

Thousand-page tofu is a new vegetarian product widely spread in the coastal cities of the mainland and the northern region. It is a low-fat, low-carbohydrate and protein-rich New Century cuisine. It not only keeps the original tenderness of the tofu, but also has the unique Q strength and crispness. It also has super-strong soup absorption capacity, and with modern cooking, you can make high-quality new fashion delicious dishes. Choose the Chiba Tofu Chopping Machine to save you time, worry and effort.

Behind the thousand pages of tofu, the old production process and simple supporting equipment have become the bottleneck of the development of the machinery industry. According to the previous operation process, a large amount of manual operation is required in the production process of Chiba tofu, and the labor is large and the production efficiency is low. Moreover, the inconsistency between the various production links has also laid a hidden danger for product quality and safety.

The operation process of Chiba tofu chopping machine :

Process points: When mixing thousands of pages of tofu products, controlling the temperature is an important factor in the quality of the slurry;

*Step: first add ice water (ice: water = 2:1), then add soy protein isolate, mix at low speed for 1-2 min, wait until the soy protein is fully absorbed, then simmer for 2-3 minutes at high speed, and smooth the surface of the protein. , shiny.

The second step: adding the enzyme preparation, mixing at medium speed for 1 to 2 minutes to mix the auxiliary material with the protein;

The third step: adding soybean oil, while mixing at medium speed, while adding soybean oil evenly, soy oil can not be poured at one time to avoid uneven emulsification. After the soybean oil is completely added, mix it at high speed for 2 to 3 minutes.

The fourth step: adding seasoning, starch, high-speed simmering after 2-3 minutes, the machine temperature <10 ° C (if the temperature rises too fast, can be changed to medium-speed mash when mixing 1-2 minutes). The temperature of the filling material is controlled to be less than 10 °C. The total time is ≤12min. The stuffing stuffed with oysters should be placed immediately, and the length of the zui should not exceed 30 minutes. (The chopping machine tool is ground once after 100 hours of use to ensure the tool is sharp.) The stuffing after the machine is white and shiny. Unqualified stuffing: loose, dull, thin stuffing, no viscosity, scattered when picked up by hand