What is used to make small tofu for acid prevention? Ways to prevent tofu from turning sour

Tofu is loved by everyone. Soy milk and tofu brain that you drink early, casserole tofu and mapo tofu in dishes, shredded tofu and dried tofu in soy products. There are so many tricks!

Just a dish made of tofu can't be set up for a grand feast! Soy milk and tofu are the first in China. There is no tofu in foreign devils, so the English word for tofu is tofu.

Soybeans originated in China and were known in ancient times"Mushroom"。Cultivating soybeans has a history of four or five thousand years in China. Adzuki beans are rich in protein.

Soybeans contain more than 36 grams of protein per 100 grams, which is far ahead of various foods. In recent years, Japan and the United States have emerged"Soy milk is hot", men, women and children love to drink soy milk, and there are all kinds of soy milk products in the store: orange soy milk, coffee soy milk.

All kinds of tofu dishes and canned tofu have become best-selling novel foods. However, fried soybeans and fried soybeans are not easy to digest, and less than half of the nutrients can be absorbed by the body. Boiled soybeans are better, and the absorption rate is only 65 5.

Soy milk and tofu are easier to digest, and the protein of 85-95 can be absorbed by the body. How is tofu made? Soak the soybeans in water, swell and soften, grind them into soy milk in a stone grinding disc, then filter out the okara and boil.

At this time, the protein aggregates in the soybeans are surrounded by water and keep moving, as if dancing a group dance in the soybean milk bucket, and they can't be gathered together and formed"Colloids"Solution. To turn the colloidal solution into tofu, it is necessary to spot the brine. Salt brine or gypsum is used for point brine, salt brine mainly contains magnesium chloride, gypsum is calcium sulfate, they can make the scattered protein particles quickly gather together, becoming the tofu brain of white flowers.

Squeeze out the water again, and the tofu brain becomes tofu. Tofu and tofu brain are condensed legume proteins. We drink soy milk, and sometimes we repeat the tofu-making process.

Some people love to drink sweet syrup. Add a spoonful of sugar to the soy milk, and the soy milk will not change. Some people like to drink salty pulp.

Pour some soy sauce or add a little salt to the soy milk, and after a while, the tofu brain with white flowers appears in the bowl. Soy sauce has salt in it, and salt and salt brine are similar in nature, which can also destroy the colloidal state of soy milk and make the protein coagulate. Isn't this the same as making tofu?

Soy milk is marinated, and tofu brain appears. Tofu brain is filtered out of water and turned into tofu. Compress the tofu tightly, then squeeze it dry to remove some water, and it becomes dried tofu.

It turns out that soy milk, tofu brain, tofu, and dried tofu are all legume proteins, but they contain more or less water. Milk is similar to soy milk and is also a colloidal solution. In fresh milk, casein, that is, the protein that encapsulates the cream, spreads out in the water, constantly moving the mineral, so that the milk is always a homogeneous milky white liquid.

Let the milk ferment to make sour milk, and the casein will gather and coagulate into lumps, like tofu brain. Maybe you'll love this kefir.

Soak soybeans and peanuts in advance (black beans can also be added), pour an appropriate amount of water into the pot, put the soaked soybeans and peanuts in, boil the water over medium heat for ten minutes.

Boiled soybeans and peanuts can also be put into the wall breaker (food processor), add an appropriate amount of water, I make a large amount, press the juice button, I usually beat twice.

It is best to cut the cabbage sum of the Chinese cabbage into thin strips and block a few knives in the middle, cut the chopped green onion, and the minced ginger must be chopped with ginger. Heat the oil pot, add the amount of oil that is usually stir-fried, add chopped green onion and minced ginger and stir-fry until fragrant (don't fry the paste), put in the cabbage and stir-fry and then put in the small tofu, boil to boil thoroughly, season and serve. If you like spicy, you can drizzle a spoonful of chili oil.

Keeping it in the fridge should be good for self-defense.

Summary. Hello, I would like to introduce you to the methods to prevent tofu from becoming sour for your reference, 1. If the tofu is stored at low temperature for too long, the smell of tofu will gradually become sour after it deteriorates. If you want to prevent the tofu from going bad and sour, you can put the tofu in a dry plastic box, cover it with a layer of plastic wrap, and put the plastic box in the refrigerator, which can generally be stored for 2 to 3 days.

If the tofu is stored in vacuum packaging, it can be stored for about 10 days. 2. Salt water preservation: Salt water preservation of tofu can prolong the shelf life of tofu and prevent tofu from becoming sour. Fill the container with an appropriate amount of water, add salt, soak the tofu in the salt water, and store the container in a cool and ventilated place indoors.

During spring and autumn, you can change the water once every 2 days or so, and during the summer, change the water once a day 3. Fresh tofu cooked in advance is easy to deteriorate, in order to prevent the tofu from becoming sour, cook the tofu in advance, which can extend the storage time of the tofu. After frying or boiling the tofu in advance, it can be left to cool in a ventilated place after it has been cooked or cooked in salted water. After cooling, the tofu is put in the refrigerator and generally can be stored for 3 to 4 days.

Hello, I would like to introduce you to the methods to prevent tofu from becoming sour for your reference, 1. If the tofu is stored at low temperature for too long, the smell of tofu will gradually become sour after it deteriorates. If you want to prevent the tofu from going bad and sour, you can put the tofu in a dry plastic box, cover it with a layer of plastic wrap, and put the plastic box in the refrigerator, which can generally be stored for 2 to 3 days. If the tofu is stored in vacuum packaging, it can be stored for about 10 days.

2. Salt water preservation: Salt water preservation of tofu can prolong the shelf life of tofu and prevent tofu from becoming sour. Fill the container with an appropriate amount of water, add salt, soak the tofu in salty water, and store the container in a cool and ventilated place indoors. During spring and autumn, you can change the water once every 2 days or so, and during the summer, change the water once a day 3. Fresh tofu cooked in advance is easy to deteriorate, so in order to prevent the tofu from becoming sour, cook the tofu in advance to prolong the storage time of the tofu.

After frying or boiling the tofu in advance, it can be left to cool in a ventilated place after it has been cooked or cooked in salted water. After cooling, the tofu is put in the refrigerator and generally can be stored for 3 to 4 days.

The freshly made tofu is a little sour.

Hello, if the tofu you just made is a little sour, it means that the tofu has deteriorated, and the taste of normal tofu has a bean fragrance. The surface of normal tofu is slightly yellow, and if it is too white, most of it is bleached.

The traditional solution to prevent sourness is to soak it in cold water, isolate oxygen and cool down Tofu should be made in summer: One is to boil the slurry: the slurry must be boiled to ensure that Danayun 100, the slurry is not fully cooked, the yeast will come back from the dead, and then the development will expand, accelerate the speed of tofu becoming sour, and it will become sour in less than 10 hours.

The second pass is the squeezing off: first boiling the pulp and then squeezing the pulp, the utensils used in the squeezing, the cloth, the square plate, the pot, the scoop, etc. must be clean and not stained with raw water, if the hail beam of the squeezing hole brings in raw water, many bacteria and other vitamins are mixed into the tofu, so that the tofu accelerates to become sour. The three levels are the constraints

When boiling the pulp, add 1 tablespoon of edible alkali according to 10 kg of dry soybeans, play a physical and chemical role, delay the process of tofu becoming sour, if you hold these three levels, tofu can make new tofu under 25 conditions to ensure that 50 hours without acidity.

Summary. Hello! 1. When boiling soy milk, the slurry must be boiled to ensure that it reaches 100. The slurry is not fully cooked, and the yeast develops and spreads rapidly, which will accelerate the sour transformation of tofu.

2. Squeezing, the cloth wrapping equipment used in squeezing 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.

3. When boiling the pulp, add 1 tablespoon of edible alkali to 10 kg of dried soybeans, which can play a role in physical and chemical constraints, delay the process of tofu becoming sour, and make the tofu not sour within two days under the condition of temperature 25.

What is used to make small tofu for acid prevention?

Hello! 1. When boiling soy milk, the slurry must be boiled to ensure that it reaches 100. The slurry is not fully cooked, and the yeast develops and spreads rapidly, which will accelerate the sour transformation of tofu Qingxiangfeng.

2. Squeezing, the cloth wrapping equipment used in squeezing 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. 3. In the town of Yanzhen when boiling pulp, according to 10 kilograms of dry soybeans and 1-tablespoon of edible alkali, it can play a role in the restriction of the reputation, delay the process of tofu becoming sour, and under the condition of temperature 25, the tofu can not be sour within two days.

Does alkali have any effect on the taste of small tofu?

Alkali added to small tofu is harmful to the body, try to eat less.

Summary. 1. In summer, tofu is easy to change flavor and is not easy to store, so you can use salt water to keep tofu fresh. Take a small amount of salt and put it in boiling water to dissolve it (50 grams of table salt is required for 500 grams of tofu).

After the salt water cools, soak the tofu that you can't eat that day in the cold salt water, as long as the salt water can soak the tofu. In this way, the tofu can be kept without tasting for a week. When cooking with tofu, you can no longer put salt or less salt.

2. Put the purchased tofu into an enamel cup and other heat-resistant containers, and soak them in boiling water for about 1 minute to kill the bacteria attached to the surface of the tofu and the wall of the container. Then pour out the soaked water, re-add boiling water or hot water, and seal the container when the water fills the container. Then cool the container quickly and evenly with cold water to make the container a vacuum, so that the tofu will not be sour for several days.

Note that if you find that the container has air leakage, you should open it immediately to check.

3. You can use 50 edible hot alkaline water, soak the tofu for 12 20 minutes, and then rinse it with water to prevent the tofu from becoming sour within a few days.

4. You can also soak the tofu in kimchi, so that if you put it for four or five months, the tofu will not spoil, and the taste is delicious. Be careful not to let the kimchi become moldy.

How tofu prevents acid.

1. In summer, tofu is easy to change flavor and is not easy to store, so you can use salt water to keep tofu fresh. Take a small amount of salt and put it in boiling water to dissolve it (50 grams of table salt is required for 500 grams of tofu). After the salt water cools, soak the tofu that you can't eat that day in the cold salt water, as long as the salt water can soak the tofu.

In this way, the tofu can be kept in a state for a week. When cooking with tofu, you can no longer put salt or less salt. 2. Put the purchased tofu into an enamel cup and other heat-resistant containers, and soak them in boiling water for about 1 minute to kill the bacteria attached to the surface of the tofu and the wall of the container.

Then pour out the soaked water, re-add boiling water or hot water, and seal the container when the water fills the container. Then cool the container quickly and evenly with cold water, and make the container into a vacuum state, so that the tofu will not be sour for several days. Note that if you find that the container has air leakage, you should open it immediately to check.

3. You can use 50 edible hot alkaline water, soak the tofu for 12 20 minutes, and then rinse it with water to prevent the tofu from becoming sour within a few days. 4. You can also soak the tofu in kimchi, so that if you put it for four or five months, the tofu will not spoil, and the taste is delicious. Be careful not to let the kimchi become moldy.

Soy products, spicy slices, bean tendons, vegetarian chicken how to prevent acid.

This kind of thing can be vacuumed.

Are you there. Put it out and sell it.

There was a sour smell before the afternoon.

If you buy it for less than a day, it will be sour.

It means that it is not fresh when you buy it.

Selled. Add some preservatives appropriately.

It's like this when it's sold outside.

Otherwise, it will be sold out on the same day.

Which preservatives to add.

I don't really understand this.

Hello dear happy for you: order tofu with some vinegar or lemon juice to prevent sourness. The acidic properties of vinegar or lemon juice prevent the growth of microorganisms, thereby extending the shelf life of tofu.

At the same time, you can soak the sticks in salt water for a while and then add vinegar or lemon juice, which can better prevent the tofu from becoming sour. I hope it can help you get to your dear.