Is adding salt brine to soy milk to make tofu related to the colloidal properties as follows:

Adding salt brine or gypsum to soy milk, these substances can react with proteins and gradually condense protein molecules. Formation of colloid agglomeration.

The production of brine tofu involves the change process of colloidal solution. During the production process, by adding salt brine or gypsum and other substances, the dispersed protein particles can be quickly aggregated, thereby achieving colloid agglomeration. The magnesium chloride in the brine and the calcium sulfate in the gypsum can promote protein aggregation and form white tofu. By further squeezing out the water, the tofu curd gradually transforms into solid tofu.

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Li Shizhen, the medicine sage of the Ming Dynasty, has detailed records on the preparation method of tofu and the selection of coagulant in "Wucao Gangmu". To order tofu is to add a certain amount of coagulant to the soy milk, so that the peptized soy milk changes the properties of the colloid in a short period of time and condenses into a gel in a frozen state, and then squeezes out a large amount of water in the gel, which is good value for money. Cheap and nutritious tofu is now made.

Detailed explanation of the production method

1. Prepare soy milk

The first step in making brine tofu is to prepare high-quality soy milk. By soaking and grinding soybeans into a pulp, and then boiling and sterilizing them, the resulting soy milk becomes the basic raw material for making tofu.

2. Add brine or gypsum

Add brine or gypsum to soy milk. These substances can react with proteins, causing the protein molecules to gradually condense and form colloid agglomeration.

3. Agglomeration and water squeezing

After a period of time, the protein pellets gradually aggregate under the action of brine or gypsum. At this time, squeeze out excess water from the protein pellets so that the tofu gradually becomes firm.

4. Forming and cutting

Pour the solidified tofu blocks into the mold. After cooling and forming, take them out and cut them into blocks, thus obtaining fresh brine-pointed tofu.

How to make high-quality braised tofu

1. Choose high-quality soy milk

The key to making braised tofu is high-quality soy milk to ensure the quality and freshness of the soy milk degree to ensure the taste and quality of tofu from the source.

2. Master the proportion of brine

The composition and proportion of brine have a significant impact on the texture of tofu, and it needs to be reasonably prepared according to the characteristics and production requirements of soy milk.

3. Strict production process

During the production process, the time and temperature of each step are strictly controlled to ensure the best shape and taste of tofu.

4. Fine molding process

The detailed operations during molding, such as temperature control, pressure application, etc., will affect the texture and taste of tofu and need to be taken seriously.