Chiba tofu generally refers to thousand-page tofu. Thousand-page tofu is a soybean protein product made of soy protein isolate and water as the main raw materials, edible vegetable oil and starch as the auxiliary materials, with or without stabilizers, coagulants and thickeners, through all or part of the processes such as chopping, emulsification, seasoning, cooking, cooling, dicing or re-freezing.

Although it belongs to bean products, it is not tofu and tofu products, and its raw materials, production technology, physical and chemical indicators, internal organizational structure, product taste and nutritional components are essentially different from tofu. Thousand-page tofu, which is cheap, convenient to eat, is deeply loved by consumers and has a wide range of consumer groups. It is not only a delicious food on the table of residents, but also a good raw material for hot pot restaurants in hotels and restaurants.

Preservation of chiba tofu

Put the fresh Chiba bean curd in the refrigerator and store it at low temperature. The storage time should not be too long, and it will be eaten in about two days. If you want to keep it for a few more days, put Chiba Tofu in a fresh-keeping box with 3% light salt water. It is better not to put the light salt water into tofu. Then put it into the fresh-keeping room of the refrigerator, which can prolong the shelf life of Chiba tofu, and the preserved Chiba tofu will taste better.

If you can't eat it all at once, you can keep it in the refrigerator. The fresh-keeping method of Chiba tofu is also very simple, and it is easy to extend the fresh-keeping period of Chiba tofu, and it is still fresh and tender when eaten. Pour some hot water into a small pot, put some salt into salt water, let it cool, soak Chiba bean curd in salt water, and let Chiba bean curd completely immerse in water.