2. Production process (1) Beat the soy protein isolate, cassava starch and ice water for about 3 minutes, and sprinkle the protein isolate to human eyes without particles, which is delicate and meticulous. Then slowly add Chiba element and grind it quickly for 2 minutes until it is symmetrical.
(2) Adding soybean oil while grinding, beating slowly and quickly for 3 minutes, then adding cassava starch, chicken essence and white sugar, beating wheat protein quickly for 2 minutes, and stirring evenly.
(3) Adding whitening skin essence "whitening skin essence should be dissolved in water first" and then beating 1 min to make the slurry fine without small particles and bubbles. Pay attention to control the temperature below 65438 02℃ during the whole grinding process.
(4) Pour the prepared slurry into a tray with a thickness of about 4CM, cover the surface with a thin adhesive tape, and move it into a freezer to solidify for 10 hour until it is malleable and crisp.
(5) Cooking: cooking at 80℃-85℃ for 40 minutes to make the displayed temperature of the product exceed 75℃.
(6) After cooling to normal temperature, slice it, about 12.4CM*4CM*4CM, refrigerate it with a freezing chain, then pack it, and then move it into a cold storage for storage. The freezing temperature is about-18℃.
Method 2 of Chiba Tofu (1) Raw materials and accessories
Soybean protein isolate. Accessories: modified starch (4.0%), edible oil, water, edible salt, white sugar, monosodium glutamate, TG enzyme (0.3%) and disodium lactate nucleotide.
(2) Experimental instruments
Quick cutting mixer. Electric steamer, etc.
(3) Basic secret recipe
5 kg of soy protein isolate, 0.3 kg of edible salt, 0.3 kg of white sugar, 0.03 kg of polyphosphate, 0.025 kg of disodium lactate and 0.2 kg of monosodium glutamate.
(4) Production process
Raw materials → Chopped with ice water → Emulsified by feeding oil (chopped) → Mixed with other condiments → Standing (reflection) → Cooking → Refrigeration.
(5) Practical operation points
1. Stand by. Prepare ice water in advance to ensure that the temperature of ordinary ice water is lower than 2℃ at work.
2. Emulsify (chop). Adding ice water (60%) into soy protein isolate, chopping 120~ 130s, adding edible oil, chopping for 60~70s, adding other seasonings, then adding TG enzyme and modified starch melted with ice water 1kg, and chopping at medium speed for 60~70s. After cutting and mixing, it is sent to the mold shell. In the whole chopping process, the temperature of ice water is controlled below 2℃, and the temperature of stuffing is controlled below 65438 02℃.
3. Let it sit quietly. Thousands of pages of tofu packed in mold shells were put in a temperature-controlled warehouse for the night. The temperature control cabin needs to control the temperature at 0~7℃.
Cooking. Put the prepared fish tofu into an electric steamer and cook at 85℃ for 50 minutes. The product display temperature can reach 82℃ and keep it for more than 45 minutes.
5. Refrigeration. Store the goods in the cold room and refrigerate them to indoor temperature.