What should I do if soy milk for tofu turns sour?

Don't say it, then you can't use it, just throw it away, because the acid has been fermented, it just has a viral disease, a bacterial virus, and it can't be used.

What should I do if soy milk for tofu turns sour? For this problem, you should find a tofu master and consult him, and he will tell you if there is a way to deal with it? You can also consult with the local food hygiene inspection department, and they will also tell you how to deal with it.

The soy milk of this tofu has turned sour, it has become sour, and it can no longer be eaten.

Five's soy milk turned sour, what should I do? If it becomes sour, it must not be used, because if it becomes sour, he will be spoiled, and it is easy to spoil his stomach after eating.

After the soy milk made into tofu becomes sour, then this one cannot be made into tofu, because the tofu made after turning sour, it also has a sour taste.

I think it's sour, maybe it's broken, and I shouldn't be able to use it anymore.

Making soy milk turns sour, you can make that.

The soy milk used to make tofu has become sour, that is, throw away this soy milk quickly, which means that it has deteriorated, and it is also bad to make tofu again.

Then you can't use it, the soy milk becomes sour, that is, it is spoiled, and the tofu made must not be eaten.

The soy milk used to make tofu turns sour, indicating that the soy milk has deteriorated and can no longer be used, so it can only be discarded.

Hello, the soy milk used to make tofu is sour in itself, and many people need sour pulp to sell sour pulp.

What should I do if soy milk for tofu turns sour? If someone else says it, it can't be used anymore, you can change it again.

I often buy boxed tofu in the supermarket, and sometimes I find that the tofu is sour on the day, and today the No. 5 network will find out with you, what is the matter with the sour tofu? Can you eat tofu when it's sour? What is going on with tofu sour Fresh tofu has a sour taste, tofu generally has tofu with salt water point (also called old tofu) and lactone tofu (also called tender tofu), and lactone tofu itself relies on acid to make the bean protein coagulate, so it has a sour taste.

This is normal. If the tofu has been left for too long and is sour, then it may have deteriorated, because the tofu is particularly easy to spoil, so it is best to eat and buy it now, and not leave it for a long time without eating. Can you still eat tofu when it is sour If you find that tofu has a peculiar smell, it is best to stop eating it immediately, because spoiled food is easy to cause gastrointestinal inflammation, and symptoms such as abdominal pain, diarrhea, and slight vomiting may occur.

After the tofu is left overnight, it will definitely go bad. There are two possibilities for tofu to have a sour taste, one is that the tofu is made too early, and by the time it is eaten at noon, the shelf life of the tofu has passed. It is the customer who buys it back and keeps it in his pocket, which shortens the shelf life of the tofu.

Therefore, customers must take the tofu out of it as soon as they take it home, soak it in cold water, and eat it as soon as possible. Disadvantages of long-term consumption of tofu 1Iodine deficiency:

The saponins contained in tofu will promote the excretion of iodine in the human body, and long-term consumption of the human body will cause a series of diseases due to iodine deficiency. 2.Causes gout:

The key cause of gout is the abnormal metabolism of purines, and tofu contains this ingredient, so gout patients cannot eat it. 3.Causes cirrhosis:

The methionine contained in tofu will be converted into cysteine under the action of enzymes, so that impurities will be deposited on the arterial wall, resulting in arteriosclerosis. 4.Decreased renal function:

Some elderly people and patients with kidney disease have poor mental function, and if they eat too much tofu, it will increase the burden on the kidneys, reduce kidney function, and affect physical health. 5.Indigestion:

Tofu is rich in protein, and eating too much protein will accumulate in the body, leading to indigestion.

Don't throw away the tofu when it's sour, put it in this "water", and the tofu will become fresh in minutes, and the method is awesome.

If the tofu has a sour taste, you can use 5% soda.

Soak the solution for half an hour and rinse it with water.

Generally speaking, fresh tofu is stored at room temperature for a maximum of six or seven hours, but if it is not consumed on the same day, it should be stored in the refrigerator immediately, and it is best to eat it the next day. If you want to keep it longer, you can blanch it with boiling salt water and put it in the refrigerator, which can be stored for about two days.

Blanching in brine can not only reduce the growth of microorganisms, prevent the tofu from sticky, prolong the storage time, but also remove the brine tofu.

The bitter and astringent taste makes the aroma of the tofu more prominent.

How to eat tofu together.

Although tofu is highly nutritious, it is dietary fiber.

However, it is relatively lacking, and eating tofu alone may bring the trouble of constipation. Green vegetables and fungus are rich in dietary fiber, which can just make up for this shortcoming of tofu.

In addition, fungus and greens also contain many that can improve immunity.

Antioxidant for disease prevention.

Ingredients, eaten with tofu, have a better anti-disease effect.

It should be noted that green leafy vegetables such as spinach and amaranth.

The content of oxalic acid is high, so it should be blanched before cooking with tofu to avoid affecting the absorption of calcium in tofu.

Tofu can also cause a problem: it causes the excretion of iodine in the body, which can lead to iodine deficiency if consumed for a long time. Therefore, when eating tofu, add some iodine-rich seafood such as kelp and seaweed to cook together, and you can get the best of both worlds.

The above content refers to People's Daily Online--There are 3 major harms of eating the wrong tofu How to eat tofu better?

Summary. Tofu is generally divided into old tofu and tender tofu, and tender tofu itself relies on acid to make the bean protein coagulate, so it has a sour taste, which is normal. But if the tofu is sour after being left for too long, then it may be spoiled, because tofu is particularly easy to spoil, so it is best to eat it freshly and make it, and not leave it for a long time without eating.

Tofu is generally divided into old tofu and tender tofu, and tender tofu itself relies on acid to make the bean protein coagulate, so it has a sour taste, which is normal. But if the tofu is sour after being left for too long, then it may be spoiled, because tofu is particularly easy to spoil, so it is best to eat it freshly and make it, and not leave it for a long time without eating.

Processing: 1. First of all, if the tofu purchased on the day is best eaten as soon as possible, you can also soak it in water and then soak it in a little salt to prevent the sour taste. 2. If the tofu already has some sour taste, you can soak it in a 5% soda solution.

Hope mine can help you.

Tofu has a sour taste is generally because most of the tofu sold on the market is lactone tofu, and lactone tofu itself relies on acid to make the bean protein coagulate, so it has a sour taste, and another reason is because of the deterioration of tofu.

Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein, known as "plant-based meat". The digestion and absorption rate of tofu is more than 95%, and such a healthy food has always been loved by everyone, but in order to better play the nutritional value of tofu, it is also necessary to pay attention to the matching.

If the tofu is not bad, and there will be acid, then the proof is that when making tofu, it is generally tofu with salt water point, this kind of tofu is also called old tofu, and lactone tofu itself is acidic, which is coagulated by bean protein, so it will have a sour tasteThis is also normal, but if the tofu has been left for too long and becomes sour, then it may go bad.

Tofu is a nutritious and time-honored ingredient in Qiaosong, and the public's love for tofu has promoted the progress and development of tofu making technology. The main production process of tofu is pulping, that is, making soybeans into soybean milk; The second is coagulation, that is, soybean milk is coagulated into a gel containing a large amount of water under the combined action of heat and coagulant, that is, tofu.

Purchasing notice. One look at the color: the color of high-quality tofu is uniform milky white or light yellow, which is the color of the bean grinding. Inferior tofu has a dark gray color and has no luster.

Second, look at the elasticity: high-quality tofu is elastic, uniform in structure, tender in texture, and complete in shape. Inferior tofu is coarse, not elastic to the touch, and not slippery, but sticky.

Three smells: Normal high-quality tofu will have the unique aroma of soy products. The inferior tofu has a strong smell of beans, and there are other peculiar smells of You Kuancha.

Four tastes: high-quality tofu is broken and tasted, and the taste is delicate and fragrant. Inferior tofu has a rough taste, a relatively light taste, and a bitter and astringent taste.

Summary. Dear, the tofu already has a somewhat sour taste and can be soaked in a 5% soda solution. Soak for about half an hour, take out the tofu, rinse it with water, and the sour smell can be removed.

Tofu made sour, what to do?

Dear, the bean pie is already a little sour, and it can be soaked in 5% soda dust hidden land solution. Soak for about half an hour, take out the tofu, rinse it with water, and remove the acid and flavor.

Dear, you can also soak the sour tofu in warm water, we are sprinkling some salt in the warm water, and the sour taste of the tofu can be basically removed.

If you want to keep the tofu longer, you can put the tofu in the cool white open, then put the appropriate amount of salt, and finally put a little pepper in it, so that it will not be bad for a few days.

What rice flour can be added when flushing can discharge the sour taste.

Pro, you can add vegetable juice, sweet potato starch.

Pro, when boiling the pulp, according to 10 kg of dry liquid to prepare soybeans and add 1 tablespoon of edible alkali, can play a role in the physical and chemical constraints, delay the process of tofu becoming sour potatoes, and under the condition of temperature 25, the tofu can not be sour within two days.

Ask what the ratio of starch is added.

Dear, when boiling soy milk, the slurry must be boiled to ensure that it reaches 100 drafts of Luchang. The slurry is not cooked thoroughly, and the yeast develops and spreads rapidly, which will accelerate the tofu to become sour. Second, the pulping is carried out, and the cloth wrapping equipment used in the pulping must be clean and hygienic, and not stained with raw water.

If raw water is brought in during squeezing, a variety of bacteria will enter the soy milk, which will also make the tofu sour.

Dear, a small amount is enough.

Pro, most commonly, the addition of edible alkali can prevent acidity.