The brining of tofu is the process of solidifying the proteins in the tofu, and it has something to do with the temperature! In other words, higher temperatures are good for the protein coagulation of tofu.

So, why is it related to the temperature, we all know that the raw material of tofu soybean protein-rich, do the process of tofu, that is, after the water immersion, grinding, dregs, heating, to get the protein colloid (a mixture between the solution and suspension, emulsion).

The purpose of the brine we use to point the tofu with is to try to make the proteins coalesce and separate from the water. This process has nothing to do with temperature.

Because salt brine is an electrolyte solution that neutralizes the charge of the ions adsorbed on the surface of the colloidal particles, the protein molecules coalesce and we end up with tofu.

The timing of the point brine is when the soybean milk is boiling, then point brine, there are a lot of white things precipitated, a filter, made of tofu.

Spotting brine, because the salt brine is an electrolyte, they will be divided into many small charged particles in the water, that is, positive and negative ions, due to the hydration of these ions and take away the protein water membrane, so that there is not enough water to dissolve proteins. In addition, the positive and negative ions of salt inhibit the repulsion caused by the charge on the surface of the protein,

The charge on the surface of the protein is caused by the repulsion, so that the solubility of the protein is reduced, and the particles coalesce with each other to form a precipitate. At this point, there are many white flowers in the soybean milk, this process, you need a certain temperature, which is conducive to the activity of positive and negative ions. Therefore, the point of brine when the temperature exceeds 80 degrees is also no matter.

Thanks~~~