豆腐营养丰富、味道鲜美、食用简便、价格低廉,是城乡人民冬、春秋三季主要菜肴。大豆加工成豆腐,在我国已有上千年的历史。加工豆腐的环节较多,技术要求较高,主要工序如下。 1. 选料:用簸箕簸除杂质,挑出臭豆,再用凉水淘净泥土、砂粒,保证豆腐干净、清洁。 2. 浸泡:做一个豆腐需20斤大豆,用新鲜、干净水70斤浸泡。水温度一般在37～40℃左右,用手试感到不冰手,又不烫手为宜。浸泡时间7～8小时。 3. 磨豆:用石磨或电磨将浸泡过的大豆磨细,做白豆腐(大豆腐)时。磨上滴水要少,沫子宜干;做干豆腐滴水要多,沫子宜稀。一般20斤大豆磨四桶豆沫子。 4. 过包:将磨好的豆浆用豆腐包(以60目的尼龙丝布为宜)把豆渣过 Tofu nutrient-rich, delicious, easy to eat, low prices, is the urban and rural people winter, spring and autumn three main dishes. Soybean processed into tofu, in our country for thousands of years of history. Tofu processing more links, technical requirements are higher, the main process is as follows. 1. Selection of materials: With the dustpan to remove impurities, pick out stinky beans, and then wash the net with cold water, sand, tofu to ensure clean and clean. 2. Soak: 20 tbs of soybeans to make a tofu, soaked with fresh, clean water 70 kg. Water temperature is generally about 37 ~ 40 ℃, hand feeling not ice-hand, nor hot enough. Soaking time 7 to 8 hours. 3. Grinding beans: grind the soaked soybeans with a stone or electric mill and make white bean curd (big tofu). Moisten less on the mill, Mozi should be dry; drip to do more dried bean curd, Mozi should dilute. Generally 20 pounds of soybeans grinding four barrel beans foam child. 4. Overpack: The mill will be good milk with tofu bags (60 mesh nylon silk appropriate) to the bean dregs too