The traditional flavored dried bean curd is popular among consumers because of its variety of tastes, crisp and crispy taste, and it is easy to carry with small bags of vacuum packaging. It is a nutritious and delicious casual snack. The traditional flavored dried bean curd is mostly seasoned by the method of secret old halogen and halogen, and then the outer mix is ​​used to highlight the flavor of the product. The main process points are: raw material selection - white billet - strontium - halogen - baking - spice processing - mixing and other processes. First, the choice of soybean: halogen raw soybean raw materials generally use bright color, uniform grain size, full of particles, and strict control of impurities, cotyledon color particles, mildew and diseased granules, broken particles and worm particles and other physical and chemical indicators. The crude protein and moisture indicators directly affect the effective nutrient content and yield of the final product. The control of these two indicators is particularly important. The general manufacturer chooses crude protein to be greater than 34% and moisture less than 15%. (Note: this moisture can not be stored for a long time. The raw materials used to make dried beans. In addition, Chen soybeans, dried beans and iron beans are not suitable for dried tofu. Due to the long storage time, Chendou consumes some protein, especially after high temperature season, fat oxidation and protein denaturation. The processed tofu has rough texture, inelasticity, poor water holding capacity and dark color. The partial degeneration of protein during drying of dried beans affects the yield of tofu. Second, the white embryo process: white blank production in addition to remove impurities in soybeans, such as mud, sand, stones, metal, grass seeds, while washing some of the surface of the soybean microbes, to prevent soy spoilage when soaking, requires flushing The water is clear. In addition, the choice of water quality is often a key factor that many manufacturers tend to overlook during the production process. Through the long-term production test, Beijing Bobang Food Ingredients Leisure Food Application Laboratory found that soft water, hard water, general well water and tap water have obvious influence on the quality and yield of dried bean curd. The yield of soft water soaked tofu is obviously high. In well water, river water and other water quality. In addition, the pH of the water has an effect on the hardness and color of the dried white slab. Therefore, it is generally recommended that the manufacturer regularly check the production water quality and the necessary softening and acid-base adjustment control. In the refining process, in order to improve the extraction rate of protein, the process of separating water, grinding, and separating the slag is usually carried out, and the slurry is required to be slag-free and fine, and the slag is pinched without a slurry and is not sticky. The protein content of the bean dregs is less than 2.6%. Point pulp, also known as point brain and point flower, is a key process in the production of tofu. It is mainly to add the coagulant to the cooked soy milk in a certain proportion and method, and adjust the pH of the soy milk to the isoelectric point of the protein. The process of converting soybean protein sol into gel, that is, soy milk into bean curd brain (also known as bean flower). The production of tofu is usually used as a coagulant. The magnesium salt has a fast solidification rate for soy protein, and the yield is low, but the flavor is good; while the calcium salt is relatively slow, the solidification process is relatively easy to control, and the yield of tofu is higher. The concentration of salt brine is often 14-17 wave magnesium. Third, the dry embryo process The purpose of the purine base is to remove the texture and wiring on the surface of the embryo, to remove the hard skin on the surface, to make the surface of the dried bean smoother, and to be easy to taste and color when marinated. The reference process of sulphate: 75 kg of wet embryos and 200 kg of water, 500 g of alkali, and boil water for 3-5 minutes. The surface of the bean blast is smooth and has no hard skin. When the bean embryo is folded in half, the bean embryo should be You can get out of the pan without breaking or bombing. The halogen process is the key process for the seasoning and coloring of dried beans. The key to the good taste of dried beans is the process. In the traditional production process, the pre-cooked spices are used to make the semi-finished products with unique flavor, but the absorption rate of the aroma is low. Generally, the 3 to 5 pots of the natural water-salted water will be replaced again, resulting in a large waste. With the increase in the price of raw materials for spices in recent years, the finished products of halogens have increased year by year. In view of improving the utilization rate of spices in the drying process of dried beans and simplifying the process and time, Bobang R&D and Application Lab has developed a spice paste - 1915 spiced paste, 1915 spiced paste with natural spices and its extracts. Lad reacts, the spice has a unique flavor, and the addition ratio is small and it is not required to be pre-tanned. Generally, the proportion of spices added to the perfume water is about 1%, and the Bobang 1915 spice is added 0.6%-0.8%. The semi-finished product of the halogen is softer than the traditional spice, and the taste is more uniform and the cost is lower. In addition to controlling the temperature time, the drying process of the dried beans after the hot air requires the skin to be dry, tight, delicate and shiny, the edges are slightly shrunk and the color is slightly deep, and the folded surface is continuous and the curved surface is wrinkled. Fourth, the pre-packaging process Spice processing, the main flavor of dried beans is the processing of spices. The processing of spices can be said to be the core process of the production of dried beans. The processing of spices is based on spices. Various flavors without flavor increase the top notes and make various powders. The material and the oil material are used to prepare the casual bean curd with unique flavor. For example, when processing red oil, salad oil and red pepper are the main raw materials. After the flavor is extracted, 0.1%-0.3% Bobon 9666 is added to the concentrated pepper oil to increase the aroma and the spicyness. 0.05% natural capsanthin makes the red color red. Appetite; when processing pepper oil, salad oil, red pepper, and pepper are the main raw materials. After the flavor is added, 0.1%-0.3% Bobang 9667A pepper oil is added to increase the aroma, the maze and the color, so that the pepper oil color is blue. Hemp, the aroma is realistic and appetizing; when processing the spice oil, the spices such as salad oil, star anise, cinnamon and cumin are used as the main raw materials. After the flavor is extracted, 0.1%-0.3% Bobang Y0710 spiced essential oil is added to increase the aroma and taste. Powder processing of chili powder, pepper powder, ginger powder, pepper, allspice and so on. According to the flavor requirements of the product, the spicy ingredients are fried. After the various materials are prepared, according to the ratio of the dried beans and the auxiliary materials, the auxiliary materials can be weighed and added to the mixing process. In the mixing process, the prepared excipients and the qualified dried soybeans are thoroughly mixed in the mixing tank according to the ratio of the mixture; the mixing is carried out according to the principle of “first powder after the oil pasteâ€, that is, First add the powder, wait until the mixture is evenly mixed, then add the oil and various flavor pastes for mixing. The product after the mixing ensures that the small material adheres evenly on the surface of the bean, and the dried bean after the mixing should be sent in time. The process is packaged to avoid secondary retention of microorganisms and secondary pollution. Casual dried bean flavor recipe (see table below): Five, sterilization process Sterilization process: temperature 121-122 ° C, pressure 0.12 mPa, constant temperature time 35 minutes. The first five pots that were put into production after each stoppage and the product staying for too long were 40 minutes. Note: The emptying cutoff temperature must reach 102 °C. When the temperature is above 100 °C during the cooling process, the back pressure must be greater than or equal to the constant temperature.