Main differences between internal fat tofu and ordinary tofu;

First, the nature is different

1, internally fat tofu

Internal fat tofu is tofu produced with gluconolactone as coagulant.

2. Tofu

Tofu, also known as water tofu, is made of soybean milk, which is solidified into a gel containing a lot of water under the action of heat and coagulant.

Second, the production principle and characteristics are different.

1, internally fat tofu

The principle is that it is decomposed into gluconic acid by heating in water, and protein is solidified. Because the traditional method of making tofu with brine is changed, the loss of protein can be reduced, and the water retention rate of tofu can be improved, which is nearly 1 times more than that of the conventional method, and the tofu is tender, shiny, palatable, clean and hygienic, and easy to store.

2. Tofu

Tofu can be made in two ways.

(1), one is to add gypsum powder as coagulant, which is more common in southern China. Because of the high water content of solidified tofu flower, it is tender and the water content is about 90%.

(2), one is made with brine or sour paste, which is more common in the northern region. The solidified tofu flower has less water content, and the texture is harder than that of the south tofu, and the water content is 85%~88%. However, because of the less water content, the tofu has a stronger flavor, a tougher texture and is easier to cook.

Third, the eating methods are different

1, internally fat tofu

Suitable for soup and cold food.

2. Tofu

Suitable for frying, stewing, frying, cold salad, making soup and so on.

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