Gypsum and brine point tofu practice, gypsum and brine point tofu the best way

It is usually pressed with a wooden board and then heated to get old!

Hello, dear, gypsum and brine to point tofu The best way to point tofu 1, first soak the soybeans in water for three bright hours, wash the soaked soybeans, and pick off the inferior beans. 2. Add 100 ml of soybeans to 900 ml of bright water to make soybean milk, filter out the slag with gauze, boil the soybean milk three times and turn off the heat. 3. Add 100ml of water to the gypsum and stir well, because the gypsum will settle quickly, so you can do this step before rushing into the soy milk.

4. Turn off the heat and cool the soybean milk to 95 degrees, stir for one minute and then fill it with gypsum water, let it stand and stir it again, and the bean curd will be ready in 15 minutes. 5. Put the bean curd into a tofu box covered with tofu cloth and press it for 15 minutes.

When making tofu, not only gypsum needs to be used, but also brine is needed, many people will choose to use gypsum and brine at the same time to order tofu, as long as you follow the correct steps, I believe that the tofu made is also very good, in the process of making tofu to be step-by-step, but also pay attention to the method of production, so that it can be carried out slowly.

The principle of brine tofu is because the raw material of tofu tofu is rich in soybeans rich in protein protein, with a protein content of 36% 40%, and a protein colloid (a mixture between solution and suspension and emulsion) obtained by water immersion and protein content of 36% grinding, slag removal and heating. Ordering tofu is an attempt to make the protein coagulate and separate from the water.

Salt brine is an aqueous solution of crystalline magnesium chloride, which is an electrolyte solution, which can neutralize the charge of ions adsorbed on the surface of colloidal particles, so that protein molecules can be condensed to obtain tofu.

Since ordering tofu is to make the protein coagulate, the gelling agent used is not necessarily salt and halogen, and other such as gypsum, ester acid, citric acid, etc. have the same effect, and can be used to order tofu. It is also worth mentioning that in recent years, a boxed tofu has been sold on the market, which is white and delicate, and the quality is significantly higher than that of traditional tofu, and it turns out that its coagulant uses a new chemical - gluconolactone, which is also an example of the use of new technology in food processing.

To put it simply, brine tofu is tofu made with salt brine (magnesium chloride), and gypsum tofu is tofu made with calcium sulfate.

The taste of brine tofu is tough, relatively hard, with bean fragrance, less water content, slightly yellowish in white color, and relatively coarse and old texture, commonly known as "old tofu" and "northern tofu", mainly used for frying, frying, stuffing and stuffing.

Gypsum tofu is delicate and smooth, with a lot of water content and white color, commonly known as "tender tofu" and "southern tofu", which is mainly used for mixing, stewing, burning, making soup and soup dishes.

Tofu classic dishes such as "Shallot tofu", "mapo tofu", "potsticker tofu", "casserole tofu", "loach drill tofu" ......

Answer hello, 1Soak beans from bean navel (bean eyebrow) with light color, low oil content, large grains and thin skin, full grain weight, wrinkle-free and shiny skin, wash, soak for 12 18 hours in spring and autumn when the water temperature is 10 20; In summer, when the water temperature is 30, soak for 6 to 8 hours; In winter, the water temperature is 5 hours, and it is soaked for 24 hours. The water quality is preferably pure water and soft water.

It is better to have a weight ratio of 1 3 to beans, and the soaked soybeans are about twice the weight of the raw dried beans. The soaked beans require the watercress to be full and cracked. If the soaking time is too long, it will affect the pulp yield.

2.The refining machine that can automatically separate the slurry residue is selected, and the coarse grinding and fine grinding are 2 3 times to improve the extraction rate of soybean protein as much as possible. The amount of water added during the refining process determines the age and tenderness of the inner fat tofu.

For old tofu, the ratio of water to dried beans is 3 4 1, and for soft tofu is 6 10 1. For the first coarse grinding, the amount of water added is 30% of the total amount of water. Fine grinding is carried out after the second adjustment of the refiner spiral, and the water addition is 30%.

Add 40% water for the third time, and try to rinse out the slurry in the okara. The ground slag should feel delicate and particle-free.

3.Boiling pulp Put the ground pulp in a stainless steel boiling pulp barrel, boil it to 60 70 with steam, put in an appropriate amount of edible defoamer, and completely eliminate the bubbles generated during the heating process. Then put the pulp to a boil and hold for 3 to 5 minutes.

4.Cooling: Cool the boiled slurry to below 35.

5.Point fat (plus coagulant) Dissolve gluconate linoliin in a small amount of cold boiled water. Make 1 kg of old tofu pulp with 30 grams of inner fat, and 1 kg of tender tofu with 24 30 grams of inner fat. Add the dissolved inner fat to the cooled soy milk and mix slowly.

6 Molding Pour the slurry after the grease into the molding mold and put it into the solidification tank. Keep warm at 80 85 for 20 minutes, and let it cool down for the finished product.

Or mixed pulp tofu technology is because the coagulant has both brine and gypsum, we call it mixed pulp, and the tofu made by mixing pulp has the taste of brine tofu and the output of gypsum tofu, and at the same time has better water locking. Can be stewed or stir-fried. A pound of soybeans can produce about a pound of mixed soybean tofu without additives, which has a certain market competitive advantage compared with pure brine tofu, and at the same time has a better taste than simple gypsum tofu.

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To make tofu, we need to select high-quality soybeans, full and shiny, and then soak them for about 6 hours to soak them large. 250 grams of dried soybeans can be soaked in about 1 pound of wet soybeans.

Step 2: Polishing the soy milk.

After the soybeans are soaked, we use a refiner to refine the pulp (if you use it at home, use the juice function of the household soymilk machine to beat it into thick raw soy milk), the ratio of soybeans and water is about 250 grams of wet soybeans and 2000ml of water, which can be repeated three times, and the pulp yield will be greatly improved.

Step 3: Strain the soy milk.

Use a filter cloth to filter out the polished soybean milk, directly put the filtered soybean milk, and put the okara separately.

Step 4: Boil soy milk.

Put the filtered soy milk in a pot, first bring to a boil over high heat, then turn to low heat and cook for another 2 minutes. Skim off the boiled foam, keep an eye on it, continue to simmer for 2 minutes to turn off the heat, the boiled soy milk needs to be cooled, about 5 minutes, and then we take out the bean skin.

Step 5: Make gypsum water.

During the cooling period of soy milk, we should mix 12 grams of gypsum powder with 250 ml of warm water, and mix the gypsum with warm water.

Step 6: Make the tofu flowers.

After taking out the bean skin, pour the gypsum water into it, stir vigorously and continuously, skim off the excess foam, and then leave it for about 15 minutes, the tofu flower is ready, and you can put some seasoning to eat the tofu flower if you want to eat it.

Step 7: Make the tofu.

Next, put the tofu flower in the tofu grinder, put a heavy object, press the water out, and open it after about half an hour, and the tofu is ready.

Can you type the text, I don't hear you clearly.

Tofu is made like this: soybeans are soaked in water to swell and soften, then processed into raw soy milk with a mill, then filtered out of the okara and boiled. At this time, the protein particles in the soybeans are surrounded by water and keep moving, and they cannot gather together, forming a "colloid".

Only with the help of brine can the bean protein pellets come together to form tofu brain. Tofu is formed by putting the tofu brain into permeable gauze to squeeze out the water, and then putting the burden into a wooden abrasive and squeezing it for a period of time. Brines include brine brine, gypsum brine, etc.

Because salt brine and gypsum brine both contain toxic substances, it is not good to eat too much. Healthy and delicious brine is made with raw tofu water as fermented brine.

Questions. Bullshit doesn't make sense, is this a step to point the brain?

Hello Empty Oak! Glad for your question. 1.

Mix the gypsum and brine in proportion, stir well; 2.Pour the mixed gypsum and brine into the tofu and stir with a blender; 3.Dilute the mixed stone paste and brine with hot water, and then put it in the tofu and stir; 4.

Press the mixture with your hand to smooth the mixture completely; 5.Soak in warm water for about 1 hour to dissolve the mixture completely; 6.Remove the dissolved mixture, stir in clean water and allow it to cool completely; 7.

Pour the cooled mixture into the tofu and stir well with a blender. I hope you can get a satisfactory solution and look forward to your appreciation! Your efforts are important to me, and your support is what drives my progress.

Finally, I wish you good health and a prosperous Year of the Rabbit.