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

Its principle is to solidify the glucose in soybean milk, which can keep the nutrition of the original bean better than brine tofu and gypsum tofu.

Generally, a refiner which can automatically separate pulp and residue is selected, and the coarse grinding and fine grinding are carried out for ***2-3 times, so as to improve the extraction rate of soybean protein as much as possible.

Because it is no longer necessary to press and shape tofu like using brine and gypsum as coagulants, the amount of water added in the pulping process determines the tenderness of the finished tofu.

Pour the degreased slurry into a molding die and put it into a coagulation tank. Keeping the temperature between 80 and 85 DEG C for 20 minutes to obtain the finished product. The freshly formed tofu can't be shaken for a while, so it should be allowed to cool for a while. If the boxed tofu is produced, it needs to be equipped with a filling and sealing machine.