Its molding agent is gypsum liquid, which is softer and more delicate than Beidoufu.

Chemical principle: Soymilk belongs to colloid. Adding electrolyte causes coagulation to form tofu, and then press it to discharge some water.

The difference between gypsum tofu and salted tofu

Brine tofu has the best flavor, but it has poor water retention, low yield and difficult solidification operation.

Gypsum tofu has fine texture, good water retention, high product yield and simple solidification operation, but the bean flavor is not enough, and gypsum residue is often accompanied by gypsum smell.

According to the different coagulants used, tofu produced and sold in China can be divided into bittern tofu (also called bittern tofu), gypsum tofu and acid-cured tofu. Salted tofu has the best flavor, but it has poor water retention, low yield and difficult solidification operation. Gypsum tofu has fine texture, good water retention, high product yield and simple solidification operation, but the bean flavor is not enough, and gypsum residue is often accompanied by gypsum smell. Acidified tofu includes yogurt tofu and gluconolactone tofu (referred to as lactone tofu or GDL tofu). Sour tofu has a plain taste, fine texture and good water retention, but its strength is obviously insufficient. Due to the poor water retention of brine tofu, it is generally made into hard north tofu, while acid-coagulated tofu has good water retention and belongs to soft south tofu. Only gypsum tofu with water retention between the two can be made into north tofu and south tofu at the same time. In northern China, salted tofu enjoys a high reputation, but its output is low. Some producers and sellers often use gypsum tofu as salted tofu. Sour tofu is only produced in some areas, and the output is very small. Lactone tofu is a new type of acid-solidified tofu developed in Japan in 1960s, and its solidification mechanism is suitable for making boxed sandwich tofu. Boxed lactone tofu has a long shelf life and is easy to transport. As a new variety of tofu, it is now being sold more and more in the market. However, due to the lack of energy, it is not suitable for intense frying, and it lacks bean flavor and is slightly sour, so it cannot replace the traditional brine gypsum tofu.

For the quality index of fresh tofu, there should be two besides water content, one is the texture parameter of tofu, and the other is the water retention performance of tofu. Texture parameters such as strength, elasticity, cohesiveness and chewiness of tofu directly reflect the taste of tofu, and the water retention of tofu directly affects the yield, circulation and sales of tofu.

Traditional tofu is made of gypsum and brine, but modern scientists have invented a better product than gypsum and brine-gluconolactone. Tofu ordered with it is more delicate, has higher taste and nutritional value, and is absolutely harmless to the body. The inner fat tofu that everyone saw in the supermarket was not made of it.

6 nutrients (per kloc-0/00g)

Heat 8 1.00 kcal

Carbohydrate 4.20 g

3.70 grams of fat

Protein 8 8. 10/0g

Cellulose 0.40 g

7 raw material production

The raw materials of tofu are soybeans, mung beans, white beans and peas. First, clean the beans, put them in water, soak them for a proper time, and then add a certain proportion of water to grind them into raw soybean milk. Then put the ground slurry in a special cloth bag, put away the bag mouth, squeeze it hard, and squeeze the soybean milk out of the cloth bag. Generally, you can squeeze the pulp twice. After the first extrusion, open the bag mouth, put in clean water, put away the bag mouth and squeeze it again. [ 1]

After the raw soybean milk is squeezed, put it in a pot and cook it. When cooking, skim off the foam floating on the surface. Keep the cooking temperature between 90- 1 10 degrees Celsius, and pay attention to the cooking time. Cooked soybean milk needs curing and solidification. The ignition methods of bittern can be divided into bittern and gypsum. The main component of brine is magnesium chloride, and the main component of gypsum is calcium sulfate. If you use gypsum light salt water, you should first bake the gypsum until it has just passed through the heart, then grind it into powder and add water to make gypsum slurry, then pour it into the soybean milk that has just been scooped out of the pot and gently stir it with a spoon. Soon, soybean milk will condense into tofu flower. In the south, raw gypsum is also directly ground with water, and the ground gypsum slurry is poured into soybean milk and stirred when bittern is lit. Just to master the quantity, generally 0.6 gypsum per catty of beans is the best ratio. If you need old tofu, add more gypsum slurry.

If the bean curd flower is to be further made into bean curd, it should be gently scooped into a wooden pallet or other covered container about 30 minutes after the bean curd flower is coagulated. When it is full, wrap the bean curd with cloth, cover it with a wooden board, and press 10 for 20 minutes, and it will become water bean curd.

If you want to make dried tofu, you must scoop the tofu flower into a wooden plate, wrap it in cloth, and then cover it with a board. Pile stones on the board, press all the water dry, and make dried tofu.