Braiding is the key process of tofu making: Braiding is also called pulping, and its process is to add coagulant into cooked soybean milk according to a certain proportion, so that soybean protein sol can be transformed into gel, and soybean milk can be transformed into tofu brain (also known as tofu flower). Key points of brain-tapping operation: (1) Temperature: The higher the temperature of soybean milk, the faster the solidification speed, the smaller the elasticity of the product, and the stiff; When the temperature of soybean milk is low, the solidification speed is slow, the gel formed has large mesh, and the product has good water retention and elasticity. But when the temperature is too low, the water content of tofu brain is too high, but it lacks elasticity and is fragile and amorphous. The general temperature is controlled at 70 ~ 90℃. Products with good water retention, such as tofu, should be at 75 ~ 80℃; Products with low water holding capacity, such as dried tofu, are often around 85℃. (2) Soymilk concentration: In fact, it is the concentration of protein in soymilk. In the production of some bean products in China, the requirements for the concentration of soybean milk are as follows: 7.5 ~ 8.0 bé for north tofu, 8.0 ~ 9.0 bé for south tofu, 7.0 ~ 8.0 bé for dried tofu and 7.0 ~ 7.5 bé for dried tofu. (3) pH: the pH value is low, that is, it is slightly acidic, protein solidifies quickly, and the product texture is rough; High pH, that is, alkaline coagulation is slow and difficult to form, so it is best to control the pH at around 7 when touching the brain. When the pH value is high, it can be adjusted by acid slurry, and when it is low, it can be adjusted by 1.0%NaOH solution. (4) Manual operation essentials: the speed of manual stirring depends on the requirements of the variety, and the length of stirring time depends on the solidification degree of tofu flower. When the tofu flower has reached the degree of solidification, it is necessary to stop stirring immediately.