Silk tofu is actually Japanese tofu.

Japan's silk tofu is different from China's south tofu, mainly in two aspects: first, the concentration of soybean milk needed for silk tofu is high; Second, the south tofu needs to be transferred to the mold box after solidification, and a certain amount of water is discharged by applying a certain pressure, while the silk tofu only needs to be cut into pieces and cooled after solidification. In terms of product characteristics, the moisture content of silk tofu is basically the same as that of south tofu, and sometimes it may be high.

Internal fat tofu:

Lactone tofu is tofu, but the coagulant used is different. Useful brine, gypsum, and glucose lactone.

Internal fat tofu takes β -gluconic acid internal fat as coagulant, which has simple technology, fine and white texture and long shelf life.

The inner fat tofu has a plain taste, fine texture and good water retention, but its strength is obviously insufficient.