Second, the main components:
This product is made of food-grade raw materials such as gluconolactone, emulsifier and phosphate.
Third, roles and functions
This product, commonly known as the stabilizer for increasing the yield of bean products, is properly added in the traditional process of processing bean products with brine (gypsum or acid pulp), so that the produced bean curd can increase the gluten of bean products, have a white and tender texture, have no bitter taste of brine or gypsum, improve the taste, have no protein loss, have a high yield of bean curd, increase the yield and prolong the shelf life.
Fourth, the scope of application
All kinds of bean products that need to be improved
How to use verbs (short for verb)
Dissolve the hardener in water first (dissolve it in cold water or clear slurry cooled to room temperature according to the ratio of 1: 10, and use it up within half an hour after dissolution), and then prepare it into slurry or rinse it with salt water (if gypsum is used, it can be mixed with the hardener to form water). Bean brain is slightly lighter and the squeezing time is slightly shorter than in the past.
Six, cold lactone tofu
Materials:
A box of lactone tofu, dried seaweed, shallots, coriander, seafood soy sauce, soy sauce, spicy oil, sesame oil and sugar.
Exercise:
1. Pour the lactone tofu out of the box, wash it with clear water and cut it into small squares.
2. Slice shallots and parsley and sprinkle them on tofu.
3. put a little oil in the pot, stir-fry the dried seaweed a little, take it out and sprinkle it on the tofu.
4. Juice: Add more seafood soy sauce, a little soy sauce, spicy oil (added according to taste), a little sugar and a drop of fragrant oil, and mix the juice evenly.
5. Pour the juice evenly on the tofu.