This peanut tofu has good storage tolerance, can be stored in a refrigerator for 15 days, and can be stored at 30°C for 2 to 5 days; and its flavor, color and texture are very good.
(I) Processing peanut tofu with starch as a gelling agent
1. Crushed 10 kg of peeled peanuts and 40 kg of water to obtain 38 kg of peanut milk.
2. 0.05% emulsifier (weight ratio, the same below) was added to peanut milk and homogenized under a pressure of 13.72 MPa.
3. Add 1.8% of starch to the homogenized peanut milk and heat at 94-98°C for 30 minutes.
4. The heated peanut milk is filled into a container, sealed, and then soaked in hot water at 80-90°C for 1 hour.
5. After the second heating, immediately cooled with water to 15 ~ 20 °C, that is, peanut tofu.
(b) Processing peanut tofu with agar as a gelling agent
1. Mix 10 kg of peeled peanuts with 500 g of roasted peanuts, grind them with 40 kg of water, and separate to give 38 kg of peanut milk.
2. Add 0.08% emulsifier to the peanut milk and homogenize at a pressure of 13.72 MPa.
3. Add 0.75% agar to the homogenized peanut milk and heat at 94-96°C for 30 minutes.
4. The heated peanut milk is filled into a container, sealed, and then soaked in hot water at 80-90°C for 1 hour.
5. After the second heating, immediately cooled with water to 15 ~ 20 °C, that is, peanut tofu.
(III) Processing peanut tofu with starch and agar as a gelling agent
1. Mix 10 kg of peeled peanuts with 500 g of roasted peanuts, grind them with 40 kg of water, and separate to give 38 kg of peanut milk.
2. Add 0.1% emulsifier to the peanut milk and homogenize at a pressure of 13.72 MPa.
3. Add 0.6% agar and 0.2% starch to the homogenized peanut milk and heat at 94-96°C for 30 minutes.
4. The heated peanut milk is filled into a container, sealed, and then soaked in hot water at 80-90°C for 1 hour.
5. After the second heating, immediately cooling with water to 1.5 ~ 20 °C, that is, peanut tofu.
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