Chiba tofu practice and process

Chiba tofu is so thin as it can be cut into leaves. In the dish, 400 grams of Chiba tofu is cut into small pieces of 0.3CM thickness around the plate, and then the center is added with green pepper and fried shrimp. Chiba Tofu is made by soy protein directly changing its molecular structure by chitosan, so it is very elastic and tough. It is smooth, tender and delicious. It can be fried and fried, and has the unique aroma of water tofu. It is now popular in Jiangsu, Zhejiang and Anhui, and the market front is very impressive.

The production process of Chiba Tofu is simple and has little investment on the basis of the original frozen food factory. The current market price is about 12 yuan / KG, the profit margin is still relatively large, so it is a good choice for the frozen conditioning food factory.

Formulation:

150 g of soy protein isolate, 60 g of soybean oil, 11 g of chitosan, 30 g of egg white, 50 g of starch, 5 g of MSG, 5 g of white sugar, 10 g of wheat protein, 0.7 g of white pigment, 750 g of ice water,

Process flow:

1. Firstly, soy protein isolate, starch and ice water are sprayed for about 3 minutes, and the separated proteins are scattered to the naked eye to see no particles, smooth and delicate. Then slowly add keiba and then quickly beaten for 2 minutes until homogeneous.

2. Add soybean oil to the slow-speed beating and turn it on for 3 minutes. Then add starch, monosodium glutamate, sugar, and wheat protein for 2 minutes and mix well.

3, add whitening hormone "whitening can be first dissolved in water" and then play for 1 minute, so that the slurry is fine without small particles and no small bubbles. Pay attention to the temperature control below 12 °C throughout the beating process.

4. Pour the prepared slurry into the tray with a thickness of about 4CM. Cover the surface with a thin tape and transfer it to the freezer for about 10 hours to be elastic and crisp.

5, cooking: 80 ° C -85 ° C cooking for 40 minutes, so that the product center temperature is greater than 75 ° C.

6. After cooling to normal temperature, cut into pieces, about 12.4CM*4CM*4CM, packaged by quick-freezing chain freezing, then transferred to frozen storage for storage, and the refrigerating temperature is about -18 °C.