The difference between tofu and ordinary tofu:
1, different materials. ? Tofu is made of soybeans, and Chiba tofu is made of soybeans and starch.
2. Different forms of production. Chiba bean curd is a new type of bean product produced by ingredients → beating → forming → standing → cooking → cooling → packaging → freezing. It is a product with reasonable nutrition, good taste, elasticity, crispness, smoothness, freezing resistance and convenient long-distance transportation, which is suitable for standardization and industrial production. Traditional tofu is simple in technology and suitable for fresh food. But home processing is inconvenient to operate;
3. As far as nutritional components are concerned. There is little difference in protein content between thousand-page tofu and traditional tofu, but the calcium content is greatly reduced because of the lack of "halogen" process. In addition, because thousands of pages of tofu are directly processed with soy protein isolate, the original health-care nutrients such as soybean phospholipids and soybean oligosaccharides are eliminated.
4. In cooking. Traditional tofu is mostly cooked by boiling and stewing, while thousand-page tofu is mainly fried, fried, fried and baked because of its toughness and juice absorption. Eating a lot will increase the risk of chronic diseases due to excessive intake of condiments and oils.
Extended data:
The color of Chiba tofu before and after freezing is different because the structure has changed and the reflected light is different before and after freezing. This is a natural phenomenon, and color is a visual effect on light through eyes, brain and our life experience. Color recognition is a kind of visual nerve feeling caused by the stimulation of electromagnetic wave radiation energy to the naked eye. ? All objects reflect and refract light differently, so different colors will appear.
It is worth mentioning that the reason why the thousand-page tofu has a smooth Q-elastic taste is that the addition of TG enzyme can cross-link the inside of soybean protein, thus making the protein gel, increasing water holding capacity and producing a unique texture and taste. And thousands of pages of tofu are processed with monosodium glutamate, salt, sugar and other spices. Although delicious, they are not as natural as traditional tofu nutrients.
In short, thousands of pages of tofu are delicious but low in nutrition, so you should keep your eyes open while enjoying the food.
Baidu encyclopedia-thousand pages of tofu