Braising tofu is the process of solidifying the protein of tofu, and it has a certain relationship with temperature! In other words, higher temperatures have certain benefits for the protein coagulation of tofu.

So, why does it have something to do with temperature? We all know that soybeans, the raw material of tofu, are rich in protein. The process of making tofu is to soak, grind, remove residue, and heat to obtain Protein colloid (a mixture between solution, suspension, and emulsion).

The purpose of using brine to order tofu is to try to coagulate the protein and separate it from the water. This process has nothing to do with temperature.

Because salt brine is an electrolyte solution, it can neutralize the charges of ions adsorbed on the surface of colloidal particles, causing the protein molecules to condense, and we finally get tofu.

The time to order the brine is when the soy milk is boiling. If you order the brine, a lot of white stuff will precipitate out. Once it is filtered, it will be made into tofu.

When ordering brine, since brine is an electrolyte, they will be divided into many small charged particles in the water, that is, positive ions and negative ions. Due to the hydration of these ions, the water film of the protein is captured. , so that there is not enough water to dissolve the protein. In addition, the positive and negative ions of the salt inhibit the repulsive force caused by the charge on the protein surface.

The repulsive force caused by the charge on the protein surface reduces the solubility of the protein and the particles agglomerate with each other to form a precipitate. At this time, many white things appeared in the soy milk. This process requires a certain temperature, which is conducive to the activity of positive and negative ions. Therefore, it doesn’t matter if the temperature exceeds 80 degrees when ordering the brine.