Recently, our "First News" continued to pay attention to Xi'an's tofu market. After a few days of investigations by reporters, although there was no "terracilin tofu" found in Xi'an City, some tofu ticketing and solicitation systems sold in the agricultural market were not. Perfection, many unknown source of tofu is worrying. So, what is the process for the production of regular bean curd? Today we conducted a special visit. In a large soybean product processing enterprise in the western suburbs of Xi'an, the reporter learned that in order to ensure the freshness of tofu, the company's production time is very particular, and it is generally processed in the afternoon. The production follows the traditional process, soaking the beans first, then beating and boiling the pulp. The soymilk that was cooked in the factory was sent to each processing line and made into a variety of soy products. Reporter: These are the semi-finished tofus next to me. Their temperature is about 80 degrees. The staff is using 25 kilos of heavy molds to press these tofu. This process takes about two hours or so after the press molding. The tofu temperature is around 60 degrees, and after the entire program is completed, these tofu will be sent to another place, cooling them with 16 degrees of water. This process takes about two and a half to three. Hours, after cooling, these tofu were made. Next, these tofu will be sent to a cold store with a maximum temperature of 8 degrees, and Liu also told me that these tofu were delivered around the factory at about 3 o'clock in the morning, because this time the outside temperature is below 25 degrees. These tofu are very well preserved, and among the temperatures of 25 to 32 degrees, this tofu is the easiest to break. Reporter: Will it be broken in a few hours? Liu Wenhong, general manager of Xi'an Zhongle Soy Bean Industry Co., Ltd.: It is bad in two or three hours. The reason for the bad is that the bacteria in it are multiplying faster. After eating, people may experience some diseases such as diarrhea and diarrhea. According to reports, the tofu that has just been produced generally does not degenerate, and the most easily deteriorating link is transportation and storage. Therefore, the manufacturer must control the ambient temperature between 5 and 18 degrees during transportation and storage, that is, in this case. The shelf life of tofu under temperature is generally not more than two days, but it can be reached in a refrigerator for about one week. 185 Walnut,Walnuts In Shell,Dried Walnuts Inshell,Cheap Walnuts Inner Mongolia Hengxintonghui Supply Chain Management Services Co.,LTD , https://www.hxthfood.com
Tofu preservation has a special emphasis on metamorphism between 25 and 32 degrees
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