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High Quality Good Price Sushi Seasoned Tofu Products

High Quality Good Price Sushi Seasoned Tofu Products

Tofu skin is from pale yellow to gold, glossy in appearance; The texture is fine, the flexibility is good, the long cooking does not melt; Fresh and tender, tender and tender.

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  • Product Details
  • Packaging Details

  • Conventional packing:tofu skins of a pack of 500 grams, bean curd stick a pack of 400 grams. 
    can according to the requirements of buyers, the custom packaging.


 

Ajitsuke Inariage seasoned tofu

Product   name:

Ajitsuke Seasoned   Tofu, Inari Sushi Tofu, Inari Seasoned Tofu,

Description:

Fried   Tofu, seasoned for Sushi

Ingredient:

Tofu,   sugar, sauce, salt, seasoning

or as   customer's request.



Color:

Brown

Processing:

Seasoned   Pickled

Size:

8x4cm   (60pcs) or 8x6cm (40 pcs)

Weight:

1000g   (60 pcs or 40 pcs) or as customer's request

Certification:

HACCP,   FDA, JAS, KOSHER, IFS,QS. ISO 22000

Package:

Inner   Package:

vaccum   bag

1000g/bag



Outer   Package:

carton

1000g*10bags   in one carton


Shelf   Life:

24   months

Storage:

Keep   frozen at -18 degree

Usage:

Ideal   for Japanese Sushi restaurant

Main   Market:

Japan,Asia,   Europe, North America, South America, Middle-east


Features:
It contains more than 40 percent protein, twice the amount of beef, and 6 times rice, which is a high-protein health food for both men and women. There is a variety of bean curd. Before cooking, with warm water first egg infiltration for a moment, will be cut into filaments and block, reoccupy light salt water for 15 to 30 minutes, after rinse 1-2 times, blanch in boiling water after cooling, and then according to the predator, or cooking, or Fried Fried, or cold.


Process flow:
Soyabean (soybean), panning (wash), soaking (water), ground (water), pulp (water), peeling, peeling, drying, and packaging.


Craft points:
(1) screening: to remove musty beans and impurities, such as musty, uncooked, raw bud.
(2) soaking: soaking in room temperature, soaking in spring and autumn. Summer soak time 6h to 8h; Winter soak time 8h to 10h. Soaking in soy is not hard.
(3) grout: soybeans and water are 1:7. The concentration of soybean milk is 7 ~ 8 degrees.
(4) boiled pulp: adopt steam spray or modern technology way of continuous boiling juice, boiled pulp temperature 95 ℃ to 100 ℃, maintaining time of 3 to 5 minutes, soya-bean milk protein 3.6% to 3.8%, boiled pulp to soymilk fully cooked and the smell of soybean. First, the pulp is boiled.
(5) filter pulp: filter bean paste, remove scum, filter 150 to 200.
(6) jie skin: soya-bean milk to fully cover the pot advisable, in forming the pot heating and temperature control at 80 ℃ + 3 ℃ and 25 minutes to lift a tofu skin, repeated operation until finished the soymilk in the molding.
(7) forming: a piece of bean curd that will be made from a piece of paper (shredded and knotted).
(8) dry: dry to less than 10% of moisture in a dry, sunny air.

Quality characteristics
Sensory features: pale yellow to gold, glossy in appearance; The texture is fine, the flexibility is good, the long cooking does not melt; Fresh and tender, tender and tender.
Physical and chemical indexes: the protein content is greater than 42%, the fat content is greater than 18%, and the moisture content is less than 10%.
Safety and other quality technical requirements: product safety and other quality technical requirements must comply with the relevant state regulations.


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