Frozen tofu jelly roll

production method to take 52 kg of fresh keel into a container, add 36 kg of water soaked washing for 1 to 2 hours. Roll up the soft keel one by one in the container, move to another container, then soak the keel water
filter
, remove sand and impurities, pour into the keel roll container soaked for 5 to 15 hours, so that the keel absorbs 9 kg (residual 27 kg).
ignition of the above-mentioned sea roll
heat
about 40 minutes to boil, boiling for 1 hour after 5.2 kg of caster sugar, 30 minutes after 1 hour with soy sauce 1.87 kg, and then cooked for 1 hour after the ceasefire, placed 10 meters or so for seasoning.will be seasoned after the sea bring roll out and stretched out, hanging on a bamboo pole or rope to make it natural
dyrine
about 15 hours, or with a hot air
discharder
at 60 degrees C dry for about 8 hours, so that the moisture content of the sea bring dry to 18 to 30%. Open the dried sea bringle into crumpled, cut into 7.2×7.2 cm size sea bringle flakes, as the coarse skin of the product, the sea bring's fragments can be used as the core material of the product.In addition, the frozen tofu is steamed or cut directly into appropriate-sized pieces, and take the appropriate amount of dried vegetables (the famous products of Tochigi Prefecture, Japan, made from gourd processing), soaked in salt water for 10 minutes to be dried, added as the core material of the product.Take the aforementioned jelly tape slices, put on frozen tofu and sea bringt fragments, sprinkle a little dried vegetables, then roll up and bag, put into the hot air dryer, dry at a temperature of about 60 degrees C, the final bag is finished.product features With the above method made of frozen tofu jelly rolls, can make the jelly, frozen tofu, dried vegetables of various nutrients are not lost, when consumed with water can be boiled. And products in the process, although no synthetic chemical preservation agent, can also be long-term storage, even in the summer, can be preserved for about 6 months.