Manufacturing processes vary widely!
Chiba tofu has the same characteristics as ordinary tofu, but Chiba tofu belongs to frozen food, which is refined from soybean powder and starch as the main raw materials. It is a low-fat and low-carbohydrate food rich in protein, not the traditional tofu.
However, we have to admit that Chiba tofu not only retains the original tenderness of tofu, but also has unique Q- strength and brittleness, and has super soup absorption ability, which is very popular among consumers.
Traditional ordinary tofu is made by soaking soybeans, mung beans, white beans, peas and other raw materials for a proper time, and then adding a certain proportion of water to grind them into raw soybean milk. Then wrap the ground slurry in a special cloth bag, put it at the mouth of the bag, and squeeze it hard to squeeze the soybean milk out of the bag. Generally, the pulp can be squeezed twice. After the first extrusion, open the bag mouth, put in clean water, collect the bag mouth and squeeze again.
After squeezing raw soybean milk, put it in a pot to boil, then add gypsum and make it by bittern method. It contains high-quality protein, which can be eaten both raw and cooked.
Different nutritional values!
There is no doubt that the nutritional value of traditional tofu is much higher than that of Chiba tofu!
Chiba bean curd is made from soy protein isolate, edible oil, starch and thickener. After stirring evenly, the steamed food removes the fat and carbohydrate in soybeans. At the same time, bioactive components such as soybean phospholipids are also lost, and the rest is mainly protein. Moreover, the traditional north tofu has a "bitter" process, so the calcium content is relatively high, while Chiba tofu does not.
Studies show that traditional tofu is rich in nutrition, containing iron, magnesium, potassium, nicotinic acid, copper, calcium, zinc, phosphorus, folic acid, vitamin B 1, egg yolk and vitamin B6. Water accounts for 69.8% of every100g of strong tofu, including protein15.7g, fat 8.6g, carbohydrate 4.3g and fiber 0. 1 g, which can provide 61.2 kilojoules of heat. Tofu is rich in amino acids and protein, and it is a good supplementary food for cereals. 78% of tofu fat is unsaturated fatty acid and contains no cholesterol, so it is called "vegetable meat". The digestion and absorption rate of tofu is above 95%. These are incomparable with Chiba tofu!
Therefore, from a nutritional point of view, traditional tofu is more suitable for long-term consumption.