I can't say which one is better, all have nutrition, just different processing methods, different water content. If you want to make a difference, the old tofu is more nutritious! I think the old tofu is more delicious!
/club/post/search?keyword=%C6%CF%CC%D1%CC%C%C7%CB%E1%C4%DA%F5%A5 There are a lot of questions about the processing of tofu!
How to distinguish between old tofu and tender tofu
Time:2006-04-04 07:25:21 Reads:2
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Tofu is anciently known as small slaughtered sheep, boneless meat, etc., to soybeans as a raw material, through the selection of materials, soaking, grinding, filtration, cooking pulp, point brain, squatting tank, pressing Tofu is a white gel made of soybean protein, which is mainly made of soybean, soaked, ground, filtered, boiled, brained, squatted, pressed and shaped. Tofu originated in China during the Tang Dynasty and then entered Japan, and in recent times it has spread around the world.
According to the different coagulants used in the production of tofu and the water content of the tofu, it is customary to divide the tofu into old tofu and young tofu. Old tofu, also known as northern tofu, hard tofu, refers to the water content of 80%-85% of the tofu. Generally salt brine as coagulant, but also gypsum or acid yellow slurry water as coagulant, which is characterized by a higher temperature of point slurry, coagulant effect is more acute, the tofu hardness, toughness, lower water content, more flavorful, protein content of 7.4% or more.
Tender tofu, also known as southern tofu, soft tofu. Generally refers to the use of gypsum as a coagulant made of more water content of the tofu, which is characterized by tender texture, elasticity, water content, generally 85% -90% water content, protein content of more than 5%. With gluconolactone as coagulant made of boxed tofu, bagged tofu also belongs to the category of tender tofu.
Types and names of commercially available fresh tofu in China
Name of tofu
Moisture content
Commonly used coagulants
Chinese aliases
Names of similar products abroad
Tofu brain
About 95%
Gypsum, GDL ①
Soybean curd
p> Soybean curd
Southern tofu
85% to 90%
Gypsum, GDL, acid syrup ②
Tender tofu, soft tofu, and mizutaki tofu
Kinogoshi (silken tofu), silken tofu, and soft tofu
Northern tofu
80% to 85%
Brine, salt brine, gypsum
Aged tofu, hard tofu, slab tofu, regular tofu
Momen tofu (kimoto tofu), regular tofu
Dry tofu
60% to 70%
Brine, salt brine
Sliced beans (thickness of 10～20mm)
Shutters (thickness of about 2mm)
Thousand sheets (thickness of about 0.5mm)
Dried tofu
Filled tofu ③
90% or so
GDL
Boxed tofu, lactone tofu
Filled tofu ① GDL: Glucono--δ--lactone.
② Sour pulp water: yellow pulp water not fermentation liquid.
③ Filled tofu: not traditional tofu.
The main types of tofu products abroad are slightly different from our country. China's production of large quantities of northern and southern tofu, while Japan's production of large quantities of kapok tofu (momen tofu) and silken tofu (kinogoshi, silk tofu). Japanese momen tofu is equivalent to our northern tofu in terms of processing methods and product characteristics. Japanese silken tofu is different from China's southern tofu, mainly in two aspects: First, silken tofu requires a higher concentration of soymilk; Second, the southern tofu solidification needs to be transferred to the type of box, applying a certain amount of pressure to drain a certain amount of water, while the silken tofu solidification only need to be cut into pieces after cooling. In terms of product characteristics, the moisture content of silken tofu is basically the same as that of southern tofu, and may sometimes be higher. In Japan, soft tofu is produced in the same way as Chinese southern tofu, except that it is produced in smaller quantities. China's filled tofu is the same as Japan, its soymilk consistency and product texture is basically similar to silken tofu, both do not need to be pressurized to drain water, but filled tofu is added to the coagulant at room temperature, while silken tofu is added to the coagulant at 70 to 80OC.
According to the different coagulants used, the domestic production and sale of tofu can be divided into salt brine tofu (also known as brine tofu), gypsum tofu, acid coagulation tofu. Salt brine tofu has the best flavor, but poor water retention, low yield, coagulation operation is difficult. Gypsum tofu has a fine texture, good water retention, high product yield, easy coagulation, but the soy flavor is not enough, there is often gypsum residue, accompanied by gypsum flavor. Acid-coagulated tofu includes sour milk tofu and gluconolactone tofu (referred to as lactone tofu or GDL tofu). Acid-coagulated tofu has a bland flavor, fine texture, and good water retention, but is significantly less strong. Because of the poor water retention of salt brine tofu, it is generally made into the firmer texture of northern tofu, while acid-coagulated tofu has good water retention, so it all belongs to the softer texture of southern tofu. Only gypsum tofu, its water retention between the two, both can be made of northern tofu, but also can be made of southern tofu. In the north of China, salt brine tofu enjoys a very high reputation, but the rate of acquisition is low, some producers and sellers of gypsum tofu often pretend to be salt brine tofu. Sour paste tofu is only in individual areas of production, production is small. Lactone tofu is a new type of acid-coagulated tofu developed in Japan in the 1960s, and its coagulation molding mechanism is suitable for the production of boxed filled tofu. Boxed lactone tofu has a longer shelf life, easy to transport, as a new variety of tofu, the current market sales increasing day by day, but because of the lack of strength, is not suitable for cooking and frying of the strong turning, and the lack of soybean flavor, but also slightly sour, so it is not possible to replace the salt brine, gypsum production of traditional tofu.
For fresh tofu quality indicators, in addition to moisture content, there should be two, one is the texture parameters of the tofu, the second is the water retention properties of the tofu. The textural parameters of tofu, i.e., strength, elasticity, cohesion, and chewiness directly reflect the taste of tofu, while the water retention performance of tofu directly affects the yield, circulation, and sales of tofu.
The tofu used for further processing is generally less water content of the northern tofu and semi-dry tofu. Tofu processing products are very rich, according to the production method can be divided into frozen products (i.e., frozen tofu), fermented products (i.e., fermented bean curd), brine products, fried products, smoked products, alkali dip products and fried brine products, etc., and will not be discussed in detail here.
The above is only a preliminary classification of traditional tofu products in China. It should be noted that the same product between different regions, the same region between different producers, whether in the production process, or in the product quality requirements, there are certain differences. Especially in the product name and production operation terminology, between different regions vary widely, quite confusing.
Homemade Lacto Tofu
Tofu is made by soaking and grinding soybeans, and then adding an appropriate amount of coagulant to the extracted soy juice. Tofu is rich in protein, fat, sugar, and inorganic salts such as calcium and phosphorus. It is a food with high nutritional value, and all the other nutrients in soybeans are retained except for a slightly lower content of fat than soybeans.
Activity Principle
Glucono-δ-lactone is an excellent food additive with good preservative effect, and it is also a coagulant, which can solidify the proteins in the soymilk to make tofu.
Activity Supplies
Commercial bags of talk soymilk, glucono-δ-lactone, fine salt, monosodium glutamate, sesame oil, chili oil, shrimp, yellow wine, sugar. Tray balance, soup spoon, tea pot, iron frame table, alcohol lamp, asbestos net, water bath, bamboo chopsticks.
Activity Steps
1. Weigh 0.2g of glucono-δ-lactone, put it in a tea pot and add 4-5ml of water and stir to dissolve it.
2. Add a bag of loose soybean milk (about 220ml), stir well, and put it into a water bath in a water bath of boiling water to heat for 2 to 3 minutes, and then keep it warm for about a quarter of an hour on low heat.
3. 10g of shrimp, sesame oil or spicy oil and sugar in moderation, with seasoning.
4. Add the cooled tofu to the above seasoning and mix with bamboo chopsticks to taste.
Problems in the activity
1. If glucono-δ-lactone is not available, some electrolytes such as magnesium chloride and calcium sulfate can be added to the soymilk (commonly known as point brine).
2. If there is a tool for grinding soybeans, soybeans can be used as raw material to make tofu. Soybeans pick off mold, impurities and wash, according to 1:7.5 mass ratio of soybeans soaked in water overnight. Soaked fat soybeans into coarse soybean paste, and then filtered through fine gauze, filtered soybean residue, the filtrate is edible after boiling light soybean paste, and then according to the above method can be made of tofu.