The reason why traditional Chinese snacks such as tofu curd, tofu curd, steamed egg custard, and glutinous rice cakes are loved by people is not only because of their delicious taste, but also because these snacks require strict production processes. One of the key steps is adding coagulant.

The coagulant of Douhua is called plaster of paris, which is a colorless and odorless crystal with a chemical name of calcium sulfate and a chemical formula of CaSO4?2H2O. It is widely used in medicine, food, construction and other fields. important inorganic chemicals. In the production of bean curd, plaster of paris plays the role of solidifying the protein in soy milk to form bean curd. Plaster of Paris can also be used to make tofu, steamed egg custard and other foods.

In addition to plaster of paris, there are other options for coagulants in Douhua. For example, branches of persimmon trees, gourd vines and other plants can also be used to extract coagulants. These coagulants are natural organic acids, rich in minerals and trace elements, and are beneficial to human health. However, these natural coagulants may be slightly less effective than plaster of paris.

In short, the coagulant of tofu pudding is an indispensable and important material in the production process of tofu pudding. Different coagulants will have different effects on the taste and texture of tofu pudding. Choose the coagulant that suits your taste. Make a bowl of delicious tofu pudding.