Why does thousand page tofu swell when fried?

A lot of tofu in boiling Chiba.

When you will find that after boiling the thousand pages of tofu.

It will swell very large, so let's find out why.

Why does thousand-page tofu swell.

Because Chiba tofu is made with soy protein isolate.

As a raw material, the isolated protein is very easy to expand, and this change is more obvious when heating or cooling, and water vapor when heating.

The larger the gap between the molecules, which will also make the tofu bigger. It is recommended that the cooking temperature be controlled at 85 degrees so that it does not expand.

Why does thousand-page tofu swell.

Thousand leaf tofu can be eaten raw.

Chiba tofu is generally not recommended to be eaten raw, and the main raw materials of Chiba tofu are soybean protein isolate powder, modified starch, vegetable oil, whitening agent, salt, and monosodium glutamate.

and other seasonings, eating them raw may pose a risk of bacterial infection.

Why does thousand-page tofu swell.

The difference between thousand-page tofu and regular tofu.

1. The materials are different. Tofu is made from soybeans, whereas Chiba tofu is made from soybeans and starch. In terms of material, tofu is more pure than Chiba tofu.

2. Production mode.

Different. The process of thousand-page tofu is complex and numerous, nutritionally balanced, frost-resistant, can be transported over long distances, and is a standardized industrial production product; The tofu process is simple, suitable for fresh food, and can be made at home.

3. Different cooking methods. Traditional tofu can be eaten directly, boiled or cooked, while thousand-leaf tofu can be cooked in a variety of ways, such as stir-frying, frying, and frying due to its toughness and good absorption.

4. The nutritional value is different. Compared with Chiba tofu, traditional tofu is not as good as Chiba tofu in taste, but it is higher in calcium, soy phospholipids and soy oligosaccharides and other health nutrients.

Why does Chiba tofu swell when heated.

1.Chiba tofu made from soy protein isolate.

Inherently swellable.

2.Thermal expansion and cold contraction, when it is hot, the gap between the water vapor molecules becomes larger, and it will.

Stretch the tofu up.

Because Chiba tofu is made from soy protein isolate, which is very easy to expand, the changes will be obvious when heated or cooled. When Chiba tofu is heated, the gap between the water vapor molecules becomes larger, which naturally expands the tofu.

When steaming Chiba Tofu, too high temperature will cause Chiba Tofu to swell, which will affect the structure and texture of the food, it is recommended to control the temperature during steaming at 85 degrees Celsius, so that it will not expand too much.

Chiba tofu is suitable for a variety of cooking methods, and can be made and eaten by frying, boiling, stir-frying, frying, steaming, roasting, marinating, hot pot, etc.

Chiba tofu is mainly made of soybean flour and starch as the main materials, which not only maintains the original tenderness of the tofu, but also has a unique Q Jin silver liquid rent and crispness, so it is deeply loved by the public.

Because of Chiba tofu.

It is made of soybean protein isolate, and protein isolate is very easy to expand, when heating or cooling, this change is more obvious, and water vapor when heating.

The larger the gap between the molecules, which will also make the tofu bigger. It is recommended that the cooking temperature be controlled at 85 degrees so that it does not expand.

Qianye Tofu: Qianye Tofu is a new vegetarian product, with soybean protein isolate and water as the main raw materials, edible vegetable oil, biju and starch as auxiliary materials, with or without stabilizers, coagulants and thickeners, and emulsified.

Soy protein products made in whole or in part by processes such as seasoning, steaming, cooling, dicing or quick-freezing. Although it is a soybean product, it is not tofu and tofu products, and its production raw materials, production technology, product physical and chemical indicators, and internal organizational structure.

The taste and nutritional content of the product are fundamentally different from that of tofu.

Characteristics of the production of fierce products.

With super soup absorption capacity, with modern cooking skills, you can make high-quality new fashion and delicious dishes, you can boil, fry, boil, steam, hot pot, etc., the raw materials are simple, but the presentation is exquisite, very high-grade, thousands of pages of tofu taste elastic and smooth, delicious taste.

When steaming Chiba tofu, too high a temperature will cause Chiba tofu to expand, which will affect the structure and taste of the food, it is recommended to control the temperature of steaming Xinshi Liang when cooking, so that it will not slip and expand too much.

Chiba tofu is suitable for a variety of cooking methods, and can be made and eaten by frying, boiling, stir-frying, frying, steaming, roasting, marinating, and nuclear liter hot pot.

Because Chiba tofu is made of soybean protein isolate, and the protein isolate is very easy to swell, when heated or cooled, the change is more obvious than that of the bird, and the gap between the water vapor molecules becomes larger when heated, which will also expand the tofu. It is recommended that the cooking temperature be controlled at 85 degrees Celsius, so that it will not expand. <

Because Chiba tofu is made of soybean protein isolate, and protein isolate is very easy to expand, when heating or cooling, this change is more obvious than guessing, and when heating, the gap between water vapor molecules becomes larger, which will also expand the tofu. It is recommended that the cooking temperature be controlled at 85 degrees so that it does not expand.

The reason why Chiba tofu (also known as fried tofu rolls) expands is mainly because during the heating process, the water evaporates, and the air inside is thermally expanded.

Specifically, Chiba tofu is rich in moisture, and when it is heated, the water begins to evaporate, and the evaporated water vapor spreads outward, causing the internal temperature of Chiba tofu to rise. At the same time, there is a lot of air inside Chiba Tofu, and as the temperature rises, the air will expand thermally, causing Chiba Tofu to expand and become larger.

In addition, if it is heated for too long, the degree of moisture and air inside Chiba tofu expands too much, which may cause it to break, affecting the taste and aesthetics.

Therefore, when digging tomatoes when cooking Chiba tofu, you should master the heat and time, and avoid overheating, which can cause it to swell or crack. At the same time, you can also add other ingredients such as vegetables and meat to Chiba tofu to increase the taste and nutritional value.