What are the disadvantages of eating chiba tofu?

Food that is completely safe to eat will not do any harm.

The production process of Chiba bean curd is simple, and it doesn't cost much spicy bean curd on the basis of the original frozen food factory. At present, the market price is around 12 yuan/kg, and the profit margin is still relatively large, so it is a good choice for frozen food factories.

Prescription:

Soy protein isolate150g, soybean oil 60g, chiba essence1/0g, egg white 30g, starch 50g, monosodium glutamate 5g, sugar 5g, wheat protein10g, whitening essence 0g and ice water 750g.

Process flow:

1. First beat the soy protein isolate, starch and ice water in a large tofu machine for about 3 minutes, and beat the protein isolate into powder, which looks smooth and delicate to the naked eye. Then slowly add Chiba element, and then quickly beat for 2 minutes until uniform.

2. While beating slowly, add soybean oil and beat NANBERT ZHONG tofu for 3 minutes, then add starch, monosodium glutamate, sugar and wheat protein for 2 minutes and stir thoroughly.

3. Add whitening agent "whitening agent should be dissolved in water first" and then simmer tofu 1 min, so that the slurry is fine without small particles and bubbles. Pay attention to control the temperature below 65438 02℃ during the whole beating process.

4. Pour the prepared slurry into a tofu box with a thickness of about 4CM in the tray, cover the surface with a thin tape to make dried tofu, and move it into a cold storage room for shaping for about 10 hour until it is elastic and crisp.

5. Cooking: a machine that cooks tofu at 80℃-85℃ for 40 minutes, so that the central temperature of the product is above 75℃.

6. After cooling to normal temperature, cut the fruit and vegetable tofu machine, about 12.4CM*4CM*4CM, freeze it with a quick-freezing chain, then package it, and then move it into the freezer for storage. The temperature of the cold storage is about-65438 08℃.