Suzhou braised tofu jerky [Jiangsu Suzhou specialty]

What is Suzhou braised tofu jerky? Authentic Suzhou specialty: Suzhou braised tofu jerky

Content summary:Do you want to know what Suzhou braised tofu jerky is? This article is a detailed introduction to the special product of Suzhou, Jiangsu Province - Suzhou Braised Tofu Dried. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Suzhou Braised Tofu Dried. The full text takes about 4 minutes to read, mainly including the basic introduction of Suzhou Braised Tofu Dried and its nutritional value? What are the product characteristics of Suzhou braised tofu jerky? The production method of Suzhou braised tofu jerky and the awards and honors of Suzhou braised tofu jerky

Basic introduction of Suzhou braised tofu jerky

Braised tofu jerky is a famous Han snack in Suzhou, Jiangsu. It has a history of over 80 years. The founder is currently the manufacturer of "Jinjin Brand" braised tofu jerky. That is, Suzhou Food Factory. Suzhou Food Factory was formerly known as the "Old Jinjin Beef Factory", and was named after the "Jinjin Brand" braised tofu jerky. Selected high-quality raw materials, combined with premium accessories, produced using traditional and advanced techniques; It combines the characteristics of Suzhou braised dishes and Suzhou candied fruits

Not inferior to milk, and has functions such as clearing heat, moistening dryness, generating fluids, detoxifying, tonifying the middle, widening the intestines, and reducing turbidity

The color is shiny, the texture is delicate, elastic, the sauce is rich, fresh, sweet, soft and glutinous, the taste is delicious and long-lasting, and the nutrition is rich

The production method of Suzhou braised tofu jerky

Fresh cylindrical soybeans are used as raw materials, and the finished product is made by preparing, removing impurities, soaking, grinding, shaking, boiling, solidifying, pressing, shaping, frying, braising, cooling, and packaging. During the processing, the soaking time of soybeans should be strictly controlled based on product characteristics and temperature changes. In winter, Douban concave nine is the best, and in summer seven is the best. Soak in barrels and at different times according to the daily production volume. After soaking, rinse and then grind with clean water. Soybean milk is semi paste, and water is added for separation. There are four times before and after separation, three times for cold milk separation and one time for hot milk separation. Require the first slurry to be dry, the second slurry to be clean, and the third slurry to be clean. The cooking of soybean milk adopts one-time steam turning boiling, which is opened three times and retreated three times to make soybean milk fully and evenly heated. The concentration and temperature of soybean milk shall be strictly controlled during solidification, and proper amount of natural bittern shall be added as the coagulant according to the concentration and temperature. White billets are made through processes such as flower picking, expanding the vat, flipping the vat, pumping, pressing, and squeezing. It has moderate softness and hardness, rigorous structure, and high elasticity. After slicing, use oil pots at different temperatures to fry, first expanding and then shaping. After frying, the billet is golden in color with a certain degree of skin and looseness. Then it is steamed again. First, the billet is softened with high pressure, and then various auxiliary materials and natural spices are gradually added. After low pressure steaming and gelatinization, it is boiled, taken out of the pot, and cooled. This braised tofu jerky is often used as a cold dish platter at banquets and as a street and alley style snack

Awards and honors for Suzhou braised tofu jerky

Has won the National New Product Golden Dragon Award, Ministry of Commerce Excellence Award, China's First Food Expo Gold Award, and the 99 International Food and Processing Technology Expo Gold Award. And won the Jiangsu Province Quality Food Award for two consecutive years