Lactone tofu is tofu, but the coagulant used is different. Useful salt water, gypsum and glucono delta-lactone.

The tofu with internal fat takes β -gluconic acid internal fat as coagulant, which has simple technology, fine and white texture and long shelf life. The inner fat tofu has a plain taste, fine texture and good water retention, but its strength is obviously insufficient.

Second, Juan tofu:

Silk tofu (kinogoshi). In fact, it is Japanese tofu.

Japanese silk tofu is different from southern tofu in China in two aspects: first, the concentration of soybean milk required for silk tofu is high; Secondly, the south tofu needs to be transferred to a mold box after solidification, and a certain amount of water is discharged by applying a certain pressure, while the silk tofu only needs to be cut into pieces and cooled after solidification. In terms of product characteristics, the moisture content of silk tofu is basically the same as that of southern tofu, and sometimes it may be higher.