For more than two thousand years, with the cultural exchange between China and foreign countries, tofu has not only traveled all over the country, but also moved to the world.

Today, people all over the world regard tasting China tofu as a wonderful artistic enjoyment, which is as famous as China's tea, porcelain and silk.

It may be hard for you to believe that in the 1980s, the famous American magazine Economic Outlook declared: "In the next decade, the most successful and promising products will not be automobiles, televisions or electronic products, but China's tofu."

Yes, everyone in China has tofu, regardless of gender, age, nationality or religion. This white, tender, healthy, long-lived and cheap tofu has also spawned a "tofu culture".

The first problem of tofu culture is the birthplace of tofu. China is undoubtedly the hometown of tofu, and the hometown is Shouxian. According to the Records of Five Metabolism in Song Dynasty, "The technique of tofu has never been heard in three generations. This thing began to spread to the world when it arrived at the King of Huainan in the Han Dynasty. " Zhu, a Dali scholar in the Southern Song Dynasty, also wrote in Su Wen Shi: "Growing peas is exhausting and rotten; If I had known the art of Huainan, I would have got the spring cloth early. " Note at the end of the poem: "Tofu handed down from generation to generation was originally the skill of the king of Huainan."

Liu An, the king of Huainan, is the grandson of Liu Bang, the ancestor of the Western Han Dynasty. In BC 164, he was named the King of Huainan, and his capital was located in Shouchun (now the Chengguan of Shouxian County, Anhui Province). The famous Bagong Mountain in ancient and modern times is on the edge of Shouchun City.

Liu Anya is good at Taoism and wants to live forever. He spent a lot of money to recruit alchemists. Among them, Su Fei, Li Shang, God Bless, Leibo, Wu Bo, Jinchang, Maobei and Zuohao are called "Eight Gong". Accompanied by eight masters, Liu An climbed the North Mountain and built a furnace for refining the elixir of life. They took cold water from three springs in the mountains, namely "Pearl", "Big Spring" and "Horse Running Spring", ground bean juice, and then cultivated Danmiao with bean juice. Unexpectedly, the alchemy failed, and the bean juice and salt mixed into a fragrant, attractive and white thing. The local bold farmers ate it and it tasted delicious, so they named it "tofu". Beishan was renamed "Bagong Mountain" from now on, and Liu An inadvertently became the ancestor of tofu.

Since Liu An invented tofu, dozens of villages and towns in Bagongshan, Fiona Fang have become veritable "Hometown of Tofu".

With tofu, there will naturally be tofu dishes. Bagongshan people, not to mention ordinary housewives, even 14-and 15-year-old dolls can make several tofu dishes with different flavors, such as tofu, egg tofu, hot sauce tofu, fried tofu and so on. After the reform and opening up, the "tofu shops" on the streets of Bagongshan can be seen everywhere and are well known. They simmer, cook, fry, fry, or slip away ... They gather their silk and carve their talents, which not only attracts local people to indulge in it, but also attracts people from neighboring cities and counties such as Hefei and Bengbu to this "tofu feast" from time to time, and even guests from Germany, Britain, Japan, the Netherlands, the Czech Republic, Slovakia, Hong Kong, Taiwan Province Province and other countries and regions often gather at the foot of Bagong Mountain. Tofu culture gradually spread throughout China. Zhuge Liang, born in Liang Daikang (now Nanjing) in the Southern and Northern Dynasties, is the author of 130. Jiangsu, which is adjacent to Huainan, is obviously "the moon comes first by the advantage of the water" and was first influenced by the tofu culture. So far, Jiangsu people have listed tofu, gluten, mushrooms and bamboo shoots as four vegetarian dishes in donkey kong.

After the Song and Ming Dynasties, tofu culture spread more widely, and many scholars and celebrities also entered the ranks of disseminators. Su Dongpo, a great writer in the Northern Song Dynasty, is good at eating tofu. During his two to four years as a magistrate, Yuan You personally made Dongpo tofu. Lu You, a poet in the Southern Song Dynasty, also recorded the making of tofu dishes in his "Collected Works of Weinan". More interesting is the book Emperor Kangxi and Tofu written by Luo Song, a minister of the Qing Dynasty. During Kangxi's southern tour of Suzhou, the emperor's new gift to the minister was not gaudy drama, but tofu dishes with human touch and local flavor.

With the spread of tofu culture, people all over the country constantly develop and enrich the methods of making tofu dishes according to their own tastes. There is a kind of "pocket tofu" in eastern Sichuan, which is characterized by milky white soup, olive shape, soft texture and delicious taste. Mapo tofu, which is well-known in Chengdu at home and abroad, has five characteristics: spicy, fresh, tender and spicy. It is a famous food in Hubei, a famous dish in Hangzhou, mirror tofu in Wuxi, shredded chicken sauce in Yangzhou, moldy tofu in Tunxi, and fermented bean curd with bean curd skin as raw material. When tofu dishes go to the more distant frontier, the unique flavor will be more abundant. For example, Jilin is popular with "vegetarian chicken tofu", which is bright in color and rich in five flavors; There are also "Clam Almond Tofu", almonds for relieving cough and moistening intestines, and China Rana for clearing brain and improving eyesight. Tofu is soft and tender, pure and milky in color, and sweet and refreshing for short-term consumption. In addition, Koreans use beef, vermicelli, eggs and tofu to make "Meiyun soup", Guangxi Zhuang people have a famous dish "steamed tofu ball", and Yunnan Dali Bai people have "wax snail tofu", which is tender, smooth, spicy and spicy. "Snail bean curd with crystal sugar" is a folk tonic for nourishing yin and reducing fire and treating neurasthenia ... In this way, in the long-term social development, tofu from Bagongshan in Shouxian County has finally spread all over China, gradually forming eight series of China bean curd: First, water bean curd, including thick north bean curd and delicate south bean curd; The second is semi-dehydrated products, mainly blinds and thousands of sheets. The third is fried products, mainly fried bean curd and fried gold wire; Fourth, halogen products, mainly including spiced dried tofu and spiced shredded tofu; Fifth, smoked products, such as smoked sausage and smoked belly; Sixth, frozen products, that is, frozen tofu; Seventh, dry products, such as tofu skin and oil skin; Eight is fermented products, including well-known tofu milk and stinky tofu. Among these eight products, there are tender tofu from Bagongshan in Huainan, Anhui, white tofu from Guilin, Guangxi, Shaoxing tofu from Zhejiang, Kedong tofu from Heilongjiang, triangle tofu from Guangdong, stinky tofu from Wang Zhihe, Beijing and dried tofu from Wuhan, Hubei. , have become famous tofu products at home and abroad.

For more than two thousand years, with the cultural exchange between China and foreign countries, tofu has not only traveled all over the country, but also moved to the world.

Speaking of this period of history, we have to mention Jian Zhen, a great monk in the Tang Dynasty. In Tianbao 12 (AD 757), Jian Zhen traveled to Japan and brought the method of making tofu. Up to now, Japanese tofu packaging bags still have the words "Tang Chuan dried tofu made in Huangbaishan Royal Huainan Hall", and many tofu recipes directly adopt Chinese names. Such as January Couple Tofu, February Bao Li Tofu, March Pill Tofu, April String Tofu, May Fish Tofu, etc.

After Japan, neighboring countries such as North Korea, Thailand, Malaysia, Singapore, Indonesia and the Philippines also learned from China about tofu making technology. Later, with the footsteps of a large number of American laymen, American tofu went to Western Europe and North China, and almost all countries in the world produced and sold soybean food.

At the same time, people all over the world have enriched the tofu culture with their own wisdom and customs. For example, Japan in the east uses natural pigments as raw materials to make red, blue and green colorful tofu; According to local resources, the Korean people made bean curd soup with different flavors: bean paste bean curd soup, Harbin bean curd soup, Mingtai fish bean curd soup and so on. Indonesians generally like to eat "fried tofu"; Vietnamese in Myanmar have created "egg-blossom tofu" and "assorted dishes" in Southeast Asian style. It is particularly worth mentioning that "Baku tea" popular in Singapore and Malaysia is actually one of the tofu dishes. In the United States, businessmen process tofu into delicious fast food, such as tofu salad, tofu hamburger, tofu ice cream, tofu roast duck, tofu wedding cake and so on, which are very popular in the market. Since 1980s, there has been a noticeable "bean curd fever" in the world food and nutrition science. Tofu food with high protein and low fat is more and more loved by people all over the world and has become a delicious and healthy nutritional product unanimously praised by the scientific community. Tofu is one of the most widely used and popular cooking materials. It is made of soybeans, mung beans and black beans through soaking, grinding, filtering, boiling, refining, solidification and molding. The protein content of bean curd and bean curd products is higher than that of soybean, and bean curd protein is completely protein, which not only contains eight kinds of amino acids necessary for human body, but also has a ratio close to the needs of human body and high nutritional value. Tofu also contains fat, carbohydrates, vitamins and minerals. According to the theory of traditional Chinese medicine, tofu is sweet and cool, enters the spleen, stomach and intestine, and has the effects of invigorating qi, harmonizing middle energizer, promoting fluid production and moistening dryness, and clearing away heat and toxic materials. Can be used for treating pinkeye, quenching thirst, and relieving sulfur and soju poisoning. Although tofu is good, eating too much has disadvantages, and eating too much will also endanger health.

Problem 1: Causes indigestion: Tofu is rich in protein. Eating too much at a time not only hinders the absorption of iron, but also easily leads to protein's indigestion, abdominal distension, diarrhea and other uncomfortable symptoms.

Question 2: Promoting the decline of renal function: Under normal circumstances, protein, a plant that people eat in the body, undergoes metabolic changes and most of it becomes nitrogen-containing waste, which is excreted by the kidneys. When people get old, the ability of the kidneys to excrete waste decreases. At this time, if people don't pay attention to diet, eat a lot of tofu and take in too much plant protein, it will inevitably increase the nitrogen-containing waste produced in the body, increase the burden on the kidneys, and further reduce the renal function, which is not conducive to health.

Question 3: Promote the formation of arteriosclerosis: American medical experts point out that soy products are rich in methionine, which can be converted into cysteine under the action of enzymes. Cysteine can damage endothelial cells of arterial wall, and it is easy to deposit cholesterol and triglyceride on arterial wall, thus promoting the formation of arteriosclerosis.

Question 4: Lead to iodine deficiency: Soybeans that make tofu contain a substance called saponin, which can not only prevent atherosclerosis, but also promote the excretion of iodine in the human body. Long-term excessive consumption of tofu can easily lead to iodine deficiency, leading to iodine deficiency disorders.

Question 5: Promote gout attack: Patients with gout whose tofu contains more purines, whose purine metabolism is abnormal, and whose blood uric acid concentration is increased are prone to gout attack, especially those with gout should eat less.

It can be seen that tofu is good, but it can't be eaten every day, and it can't be overdone at one time. The elderly and patients with kidney disease, iron deficiency anemia, gout and arteriosclerosis should control their diet. Traditional Chinese medicine believes that people with cold tofu and stomach, people who are prone to diarrhea, abdominal distension, spleen deficiency and kidney deficiency and frequent nocturnal emission should not eat more.

Tofu is rich in nutrition, containing many essential trace elements such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The digestion and absorption rate of tofu is above 95%. Two small pieces of tofu can meet a person's daily calcium requirement.

Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever. Modern medicine has proved that tofu not only has the function of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the iron content in blood in hematopoietic function; Tofu contains no cholesterol, and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. Supplementing nutrition for children, patients and the elderly is also a good diet therapy. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and hematological tumor diseases. Sterol and stigmasterol in tofu are both effective components in inhibiting cancer.

Tofu is one of the auxiliary materials in traditional Chinese medicine processing. Boiled tofu is one of the processing methods of traditional Chinese medicine. Implant the medicine into tofu, cover with tofu, and cook over high fire until the tofu is honeycomb-shaped and the color of the medicine becomes lighter, about 4 hours. Such as sulfur, which contains toxic components, can reduce toxicity after being cooked with tofu and be cleaned. Because tofu is rich in protein, it is an amphoteric compound, which can not only precipitate with alkaline substances, but also dissolve some acidic toxic substances to reduce toxic components, and because of its large surface area and many gaps, its adsorption effect is good.

Tofu can also be used for dietotherapy and has certain medicinal value. For example, stewed onion with tofu can cure the first cold and eat it 3 ~ 5 times a day; Co-cooking crucian carp and tofu can cure measles patients with residual heat and can also be used for lactation; Fried tofu with onion can be used for edema and swelling; Tofu and radish soup can be used to relieve asthma by phlegm fire; Tofu cooked in brown sugar can be used to vomit blood.

How to choose and keep tofu fresh can be said to be the protagonist of vegetarianism, and kelp is rich in iodine, which makes some people like to eat traditional board tofu, while others prefer the smoothness of boxed tofu. No matter which one you prefer, you should pay attention to the purchase and preservation of tofu.

Tofu itself is slightly yellow. If the color is too white, bleach may be added, so it is not suitable for purchase. In addition, tofu is a kind of food in protein, which is prone to corruption, especially the plate tofu sold in the free market, which is more easily polluted than the boxed tofu, so we should pay more attention to it.

Boxed tofu needs to be refrigerated and bought in a place with good refrigeration equipment. When the packaging of boxed tofu has bulges, the tofu inside is turbid, and there are many and large blisters, which is a bad product. Never buy it. However, tofu without packaging is perishable. Soak it in clear water immediately after buying it back, put it in the refrigerator and take it out before cooking. Take it out for no more than 4 hours and keep it fresh. It is best to eat it on the day of purchase.

Boxed tofu is easy to store, but it still needs to be refrigerated in the refrigerator to ensure that it will not rot during storage. If you can't eat it all at once, you can cut it as much as you need, and the rest can be put back in the freezer to eat next time.

Tofu, as a kind of food with the same origin of medicine and food, has many functions, such as invigorating qi and tonifying deficiency. Generally, the calcium content of 100g tofu is 140mg- 160mg, and the protein content of tofu is relatively high in plant food, which contains 8 amino acids necessary for human body, and also contains unsaturated fatty acids and lecithin which are lacking in animal food. Therefore, eating tofu regularly can protect the liver, promote metabolism, enhance immunity and detoxify.

The disadvantage of tofu is that the soybean protein it contains lacks an essential amino acid-egg acid. If you eat alone, the utilization rate of protein is low. For example, if it is matched with some other foods, it can supplement the egg amino acids lacking in soybean protein, so that the proportion of the whole amino acids tends to be balanced, and the human body can fully absorb and utilize the protein in tofu. Protein of eggs and meat has a high methionine content, so tofu should be matched with these foods, such as tofu scrambled eggs, chopped tofu, roasted tofu with sliced meat and so on. This collocation can improve the utilization rate of protein in tofu.

Tofu is a healthy functional food.

According to modern scientific research, tofu has a series of functions to protect human health.

Mainly:

1. Tofu is the best special food with low insulin and less ammonia stalk.

2. Tofu can improve the body fat structure.

Eating tofu can prevent cancer.

Eating tofu can prevent and resist menopausal diseases.

Eating tofu can prevent and resist osteoporosis.

Eating tofu can prevent and resist, and can improve memory and mental concentration.

Eating tofu can prevent and resist aging and dementia.

Eating tofu can prevent and resist liver diseases.

Eating tofu can prevent and resist diabetes.

Eating tofu can prevent and resist arteriosclerosis.

Eating tofu can prevent and resist colds and influenza.

How is tofu made? Soak soybeans in water, swell and soften, grind them into soybean milk in a stone mill, then filter off bean dregs and boil them. At this time, the protein particles in soybean are surrounded by water and keep moving, as if dancing in a soybean milk bucket, but they can't get together, forming a "colloid" solution. To turn colloidal solution into tofu, you must order brine. Bittern or gypsum is used to ignite bittern. Brine mainly contains magnesium chloride, and gypsum is calcium sulfate, which can make dispersed protein particles quickly gather together and become shiny bean curd. Squeeze the water out again, and the tofu brain will become tofu. Tofu and tofu brain are both concentrated bean protein. When we drink soybean milk, we sometimes repeat the process of making tofu. Some people like sweet syrup. Soymilk with a spoonful of sugar has not changed. Some people like to drink salty pulp. Pour some soy sauce or add some salt into the soybean milk, and soon, the glistening tofu brain will appear in the bowl. There is salt in soy sauce, and the properties of salt and brine are similar, which can also destroy the colloidal state of soy milk and solidify protein. Isn't this the same as making tofu? Soymilk is brine, and tofu brain appears. Tofu brain filters out water and becomes tofu. Press the tofu tightly, and then squeeze out some water to become dried tofu. It turns out that soybean milk, bean curd brain, dried bean curd and dried bean curd are all protein beans, but they contain more or less water. Milk is similar to soybean milk and is also a colloidal solution. In fresh milk, casein, that is, protein, is wrapped in cream, dispersed in water and constantly moving. Therefore, milk is always a uniform milky white liquid. Let the milk ferment into yogurt, and casein will gather and condense into a lump, like tofu brain.

Tofu is an ancient traditional food in China. In some ancient books, such as Compendium of Materia Medica by Li Shizhen in Ming Dynasty, Caomuzi by Ye, Wuyuan by Luo Qi, etc., it is recorded that the method of making tofu began in Liu An, the southern king. China people first ate tofu, which made great contributions to the benefit of the world in the history of human diet.

Soybeans that make tofu are rich in nutrition. The following are the protein price comparisons of several main animal and plant protein foods (when the standard protein price is 100): egg 100, beef 83, fish 70, rice 67, whole wheat flour 53, corn 59 and soybean flour 74. It can be seen that the protein price of soybean is equivalent to that of fish and is the best among plant proteins. Soybean protein is completely protein, with good amino acid composition and eight essential amino acids. Except for protein, the oil content of soybean is about 18%, and most of it can be transferred to bean products. Soybean oil has a large proportion of linoleic acid (the main fatty acid necessary for human body) and contains no cholesterol, which is not only beneficial to the development of nerves, blood vessels and brain, but also can prevent common diseases such as cardiovascular disease and obesity. Soybeans also contain some protease substances, saponins and vitamin-destroying components, which have adverse effects on human health, but they can be eliminated as long as they are heated properly. On the other hand, when soybean is directly made into food, the protein digestibility of human body is only 65%, but after being made into tofu, the digestibility can be increased to 92% to 95%. It can be seen that tofu is the most beneficial to people in the soybean family.

Tofu is not only delicious food, but also has the function of health care. According to Chinese medical classics, tofu tastes sweet and cool, enters the spleen, stomach and intestine, and has the effects of invigorating qi, regulating middle energizer, promoting fluid production and detoxifying. It can be used for curing diseases such as red eyes, quenching thirst, stopping dysentery, sulfur, and removing toxic substances by shochu. These have been affirmed by modern medicine and nutrition pool. For example, tofu does have a hangover effect; Tofu can quench thirst and is a good food for diabetics. As the saying goes, "tofu with green vegetables keeps you safe", which is exactly people's praise for the nutritional and health care value of tofu. After thousands of years of evolution, tofu and its products have become a major category of cooking materials in China. There are countless local famous products, and more than 10,000 kinds of dishes, snacks and other delicious foods can be cooked. This is inseparable from the massive cooking of tofu and its products. For example, it can be used as a dish alone, as a main ingredient, an auxiliary material, or as a condiment; Can be processed by a variety of cooking techniques, cut into pieces, sliced or diced, stewed or fried; Can be made into various dishes and shapes, such as cold dishes, hot dishes, soup, hot pot, rolls, clips, pills, buns and so on. It can also be made into various flavors, which not only has the original flavor of dry incense, but also has unique flavor absorption characteristics. "Tofu is more delicious than bird's nest." Because tofu and its products have so many advantages, it is no wonder that it is popular and prosperous for a long time.

Nowadays, tofu and its products are not only common food for China people, but also have gone abroad and enjoyed a world-renowned reputation. While fried chicken and steaks in the United States attract residents from other countries, tofu, a traditional food from China, has entered the American market with its unique charm, and has become a recognized ideal food with its outstanding advantages of high protein, low fat, low calorie and low cholesterol, which is favored by Americans.

Several methods of tofu delicacies;

1, fried pork slices and tofu rolls

1) Cut tofu into thin slices, the length is the same as the width of pork slices, and the width is similar to that of a piece of chewing gum.

2) It is best to use pork slices or beef slices for this dish. Spread the sliced meat flat on the chopping board, put the tofu slices on one end of the sliced meat, and then roll up the tofu and sliced meat.

3) Put all the rolled tofu rolls into a shallow dish, pour the prepared juice with soy sauce, cooking wine, a little starch and a little sugar, and marinate for 10- 15 minutes. Turn over once in the curing process.

4) Heat a little oil in the wok, add the marinated tofu roll, and fry it slowly on low heat until both sides of the tofu roll are beautiful golden yellow, and then serve.

2. Stuffed triangular tofu

1) Cut this box of tofu into four square tofu pieces of equal size. Take a piece and cut it diagonally to get two triangles. Stand the triangle up, touch the chopping board with the bottom, cut it vertically for three times, and then cut out four small triangle blocks with the same thickness.

2) Spread the mixed shrimp stuffing on a triangular piece of tofu, cover it with a piece of tofu, spread a layer of meat stuffing, and spread a layer of tofu. Four pieces of tofu are a group with three layers of meat stuffing in the middle.

3) Put the tofu in a steamer and steam it.

4) Take juice from steamed tofu, add some hot sauce, mix well, pour it on the cooked tofu and sprinkle with cooked sesame seeds.

3. Shrimp skin pot collapses tofu

1) Half a bowl of chicken soup, one spoonful of cooking wine, appropriate amount of salt, a little sesame oil to make flavor juice, and add washed shrimp skin. Chopped green onion and Jiang Mo for standby.

2) Beat the eggs into egg liquid and put the flour on another plate.

3) After the tofu is sliced, first dip the flour and then wrap it with egg liquid.

4) Dip both sides of tofu slices in flour and egg liquid and fry until golden brown.

5) After the tofu is fried, put it in the pot, pour the sauce on the tofu, sprinkle with minced onion and ginger, and simmer on low heat until the juice is full of tofu.

4. Golden fruits and green leaves

1) Add a raw egg, chopped green onion, soy sauce, salt, sugar, cooking wine, white pepper and sesame oil to the meat stuffing, and beat the minced meat evenly in one direction with chopsticks.

2) Fill tofu with minced meat.

3) Heat a little oil in the pot, put the oily tofu with meat stuffing close to the pot surface, and fry for a while until the meat stuffing is golden.

4) Turn the side of the meat stuffing upside down, take a small bowl of chicken soup, add a little soy sauce and sugar, stir well and pour into the pot.

5) Turn to low heat and simmer the soup to make the oily tofu taste. At the same time, prepare some lettuce leaves, put each stewed tofu into a lettuce leaf and put it on a plate.

5. Korean beef tofu soup

1) a small piece of beef, sliced and marinated in soy sauce. A box of tender tofu is cut into large pieces.

2) Heat the pan and pour in sesame oil. When the oil is warm, pour in the beef slices and stir-fry to change color. Add 3 cups of water and 2 tablespoons of cooking wine, cover the pot and boil. Skim off the foam with a spoon.

3) Add tofu and a handful of dried Undaria pinnatifida, or use kelp cut into small pieces instead. Add a little salt, pepper and sugar, cover, bring to a boil and simmer for 5 minutes.

4) Sprinkle some fried sesame seeds when serving soup.

At present, there are more than 270 patents on tofu in China.

1. Preparation formula and technology of fragrant tea tofu

2. Production technology and equipment of environment-friendly multifunctional nutritious tofu.

3. Tofu containing lactic acid fermentation broth and its preparation method, and beverage containing lactic acid fermentation broth and its preparation method.

4. Multiflavor lactone tofu and its preparation method

5, the whole bean dregs without coagulant tofu production process

6. Paste tofu and its production method

7. Acorn bean curd powder and its production method

8. Pine leaf health bean curd and its preparation method

9. How to make soybean milk and tofu

10, Long-term Preservation of Functional Tofu Manufacturing Equipment and Method

1 1 Mucor racemosum strain and process for producing tofu with it

12. Water cut-off detection and alarm device for household soybean milk, tofu and tofu manufacturing equipment

13, bubble detection and cut-off device for household soybean milk and tofu, and tofu manufacturing device

14. Device and method for making once-brewed tofu

15, automatic peeling machine for tofu coat and its production method

16, preparation method of seawater tofu and seawater tofu

17. A method for making peanut tofu

18, production method of crystal peanut tofu and peanut milk

19, method of making tofu

20. A method of making tofu products with konjac, grain and soybean.

2 1, pectin was prepared from leaves of Tofu Chai.

22. Corn flour tofu and its preparation method

23, corn, rice tofu and production technology

24, the method of making tofu

25. How to make green tofu

26. Bean curd powder and its manufacturing method

27, series of instant full-fat tofu powder dry production process

28. How to make fried tofu

29. Fruit series almond tofu and its processing method

30. An apparatus for producing a series of small tofu products.

3 1, almond tofu

32. Tofu containing fruits and vegetables and its preparation method

33. Multiflavor dried bean curd

34. A method for producing jade fat tofu

35. How to make canned tofu

36. A method for making tofu

37. A method for making tofu in containers.

38. Method for extracting pectin from bean curd brain

39. How to make aseptic canned tofu

40, tofu rapid production of new technologies and equipment

4 1. Processing method of sandwich (layer) sponge tofu

42. A new method of tofu.

43. How to make canned tofu

44. A production method of boiled dried bean curd

45. Multifunctional small bean curd machine with built-in fat

46, the production method of dried bean curd silk

47, tofu manufacturing equipment

48. A method for making brine tofu.

49, assorted fruit tofu production method

50. Processing method of puree tofu

5 1, a new method of tofu solidification

52, zinc tofu coagulant

53, microporous tofu

54. A processing method of crispy tofu

55. Peanut tofu and its preparation method

56, dry production of "defatted tofu powder" new technology

57. A method for preparing crispy tofu slices

58, spiced dried bean curd production process and its products

59, egg tofu

60. A method for preparing vegetable juice tofu and bean products

6 1, method of making crispy tofu

62. Make health food with bean skin and bean curd residue.

63, dried bean curd food preservatives and preservation technology

64, the production process of tofu skin

65, vegetables, seafood, fruits, tofu, sausage tofu production and special equipment

66. Compound tofu

67. Instant old tofu and its production method.

68, concentric tofu

69, multi-color multi-nutrient tofu production method

70. Production technology of egg-flavored tofu

7 1. Using medical stone as coagulant to make bean curd with medical stone juice.

72. Instant tofu and its preparation method

73, sandwich dried bean curd and production process

74. A production method of calcium-rich spicy bean curd sauce

75. Colored health-care instant bean curd and its preparation method.

76. Production method of aseptic packaged tofu products

77. How to make tofu replicas that can be preserved for a long time

78, spiced dried bean curd production method

79. How to make crispy tofu

80. Crispy tofu and its production method

8 1. A new technology of making tofu from soybean with milk

82. Fruit and vegetable lactone tofu and its production process

83. Method and equipment for continuous production of frozen tofu

84. Method for making aseptic tofu in container packaging

85. A method for making tofu from the leftovers of pressing vegetable oil.

86, quick-frozen tofu roll

87. Method of making boxed tofu and its products

88, new health tofu

89. Packaged egg tofu

90. A bean curd and its preparation method

9 1 semi-dry method for producing instant tofu

92. A bean curd and its preparation method

93. Small soybean milk and tofu making machine

94, fried tofu bubble

95. Tofu molding and processing device

96. Xianning tofu and its production process

97. A processing method of fresh-keeping dried bean curd.

98. Lazy tofu nutritious convenience dish and its preparation method

99. A high-protein bean curd and its preparation method.

100, Method of making regular concave-convex dried bean curd

10 1.

102, the production method of instant tofu powder

103, preparation method of konjac tofu

104, canned egg tofu and its preparation method

105, adding softener to make rehydrated sponge tofu.

106, konjac tofu

107, soybean milk, packaged soybean milk, its production method and the method of producing tofu with it

108. Flora and brine composition for making raw stinky tofu and method for making raw stinky tofu

109, rotten tofu and its preparation method

1 10, a method for producing tofu powder.

1 1 1. A method for preparing tofu with homogeneous fragrance.

1 12, Method of making dried bean curd

1 13, Method of making dried bean curd

1 14, a kind of fresh tofu

1 15, a fresh bean curd and its production process.

1 16, a fresh bean curd and its production technology and equipment.

1 17, crispy tofu

1 18, a new method of making tofu skin

1 19, preservation method of dried bean curd

120, bean dregs tofu and its production technology

12 1, green tofu

122, bean curd product with excellent freezing resistance and its preparation method.

123, Method of Making Meat-flavored Tofu

124 a bean curd product and its processing method

125, new technology of making compound vegetable protein tofu

126, preparation method of lactone frozen tofu

127, black bean tofu and black bean tofu

128, crushing and mixing device for tofu processing.

129, Se-enriched tofu

130, compound bean curd with milk, fruit and vegetable juice

13 1, sunflower bean curd and its preparation method

132, preparation method of tofu and its products

133, multi-flavor tofu and its preparation method

Method and equipment for processing tofu

135, blood tofu and its production process

136, a nutritious and healthy coagulant for tofu

137, fruity soybean milk, tofu, tofu and their preparation methods

138, preparation method of red grass ginkgo Gynostemma pentaphyllum health tofu

139, the processing method of tofu food

140, a method for producing animal feed with bean curd residue as raw material.

14 1.

142, tofu containing seaweed components and its preparation method

143, high-calcium tofu and its preparation method

144, a natural healthy tofu and its preparation method.

145, Method of making dried bean curd products

146, preparation method and special equipment of expanded bean curd residue.

147, polypeptide tofu

148, method for producing frozen tofu coating

149, peanut tofu

150, slow-release and controlled-release preparation of bean curd essence

15 1, the production technology of tofu

152, instant milk tofu flower

153, pure bean curd and bamboo food and its preparation process

154, bean curd residue fiber food and its preparation method

155. Tofu, tofu brain made of peanuts and their methods.

156. Flora and brine composition for making raw stinky tofu and method for making raw stinky tofu

157, a kind of tofu with new taste and new nutritional function.

158, Method of making dried and fried tofu with seasoning oil

Egg bean curd and preparation method thereof

160, Cotton-like Tofu and Method of Making Cotton-like Tofu

16 1, a stinky tofu

162, the processing technology of baked tofu

163, processed bean curd skin and its making method

164, raw materials, production methods and production equipment of new environmentally friendly tofu.

165, peanut crystal tofu

166, helicid soft capsule and its preparation method

167, helicid powder injection and its preparation method

168, peanut tofu and its preparation method

169, the production method of peanut tofu

170, one