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What won't swell when cooked?
Chiba tofu will not swell when cooked.

Generally, bittern (magnesium chloride) is used as coagulant for making tofu, and the dosage is about 3% (solid) of raw materials. When in use, dilute it with water to 1: 2, and the Baume degree is 16 ~ 18, and use it after filtering. Tofu made with bittern is slightly rough and hard. Using gypsum as coagulant to make tofu, the finished product has a large fraction, white color and soft texture. Before gypsum is used, water is added in the proportion of 1: 1.5 for grinding, and then water is added to make 5 times suspension, and the bottom is cut for later use.

Defoamer for tofu can mix oil residue or vegetable oil with calcium hydroxide according to the ratio of 10: 1, and then ferment to a thin paste, with the dosage of 1%. Emulsion silicone and liquid foam can also be used.

Product features:

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There are many ways to eat thousand pages of tofu, which can be used as a dish alone, as a main ingredient, an auxiliary material, or as a seasoning. Suitable for a variety of cooking methods, such as steaming, stewing, frying, smoking and cold salad; Can be made into various dishes with various shapes, such as cold dishes and hot dishes, and can be rolled, sandwiched, pills, bags and the like; Can be made into various flavors, not only has the original flavor of bean flavor, but also can easily absorb the flavor of other seasonings to make different flavors.

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