How to identify fake tofu skin? How is fake tofu skin made?

Tofu skin is also called dried tofu, 100 pages, etc. (1) Color identification of good quality tofu skin - uniform white or light yellow, shiny. Inferior tofu skin - dark yellow or dull and blue, dull and dull.

Inferior tofu skin - gray and dull in color. (2) Identification of tissue state When sensory identification of the tissue state of tofu skin, take a sample for direct observation, and then test its toughness by hand stretching. Good quality tofu skin - the tissue structure is tight and delicate, full of toughness, moderate softness and hardness, uniform thickness of thin and consistent, non-sticky, no impurities.

Inferior tofu skin - rough tissue structure, uneven thickness and poor toughness. Inferior tofu skin - the tissue structure is messy, no toughness, the surface is sticky and pasty, and it is sticky to the touch. (3) Odor identification When the sensory identification of the smell of tofu skin is carried out, a sample is taken to smell the odor directly.

Good quality tofu skin - with the inherent fragrance of tofu skin, without any other bad smell. Inferior tofu skin - the inherent smell of tofu skin is bland and slightly odorous. Inferior tofu skin – has a sour, rancid, or other undesirable odor.

4) Taste identification When conducting sensory identification of the taste of tofu skin, take a sample and chew it carefully to taste its taste. Good quality tofu skin - with the inherent taste of tofu skin, slightly salty. Inferior tofu skin - tofu skin has a bland or slightly peculiar taste.

Inferior tofu skin - has a sour, bitter and astringent taste. Satisfied.

Fake tofu skin – dark yellow or dull and bluish in color.

The Northeast is called dry tofu There are also places called Qianzhang Alias: 100 pages, 1000 sheets, skin, bean slices The dried tofu made by Northeast people is very thin, but it is very gluten. Tofu skin is pressed, similar to tofu, but thinner (significantly thicker than oily skin), slightly drier, and sometimes salted, with a different taste from tofu.

It is a tofu mold skin squeezed out of the cotton cloth layer after using soybean milk and marinating, with cloth patterns on both sides, and the nutrition is worse than that of oily skin, and the tofu skin production technology.

1. Tofu skin production technology.

1 Select the soybeans of the current year and sift them cleanly. Crush with a grinder until the bean skin is removed or into 2-4 cloves.

2 Wash the broken beans twice, remove the skin, and soak them in 25 water for 4 hours.

3 Put the beans in a refiner or stone mill, add water while grinding, 0 5 kg of soybeans and 4 kg of water, grind twice, not too fine, you can use your fingers to twist into small particles.

4. Use a separator to separate the okara from the pulp. The filter basket in the separator is 80-90 mesh. In rural areas, you can use a tofu filter cloth for grinding tofu, and boil the pulp after filtering, and the temperature is controlled at about 93t.

5 Divide the pan into 6 squares with small wooden strips that are 2 m long, 1 5 m wide and 15 cm high. Install a heating duct under the bottom, keep the temperature at the bottom of the pot at 70 90 C, pour the boiled soybean milk into the pot, after 3-5 minutes, the skin can be formed in the grid, and when the skin appears small wrinkles, the skin can be peeled. Peel off the skins in each square in turn.

A pot of soy milk can be uncovered more than 10 times, and 4-5 kg of tofu skin can be produced.

Questions. Is the tofu skin I ate chewing fake?

Not necessarily, but it may also be because they are not stirred evenly during the processing process.

But you look at it and see if it's gelatinous.

Questions. How to look.

If you can't chew it, you take it out and rinse it with water to see if it's gelatinous.

You can also burn it with a fire and smell whether the smell has a gelatinous smell.

Questions. Pull it to be elastic.

It mainly depends on the tofu you are buying from, see if there is any manufacturer's production information, whether there is their, you ask. In real life, some jelly will also have something elastic and gelatinous. For example, for example, desiccated coconut is easy to be similar to the classroom, but during the processing process, it is easy to have this situation if it is not stirred well.

Fake tofu skin. often with a variety of additives.

Cover up the defects of poor raw materials and poor workmanship.

Additives were used.

It's fresh and pleasing to look at.

But as soon as you get out of the pot, it's completely exposed!

And the scariest thing is.

Many additives are still very harmful to the human body!

How to judge whether the tofu skin has deteriorated can be determined through the following knowledge:

One: Smell it, as long as there is a little sourness, it means that it has begun to deteriorate, and you must be rancid when you buy it at home, and you can't eat it. The best tofu skin has a faint bean flavor and cannot have a sour taste.

2: If the color of the tofu skin is dark yellow, and each slice is unevenly thick, it means that the quality is relatively poor and it is not suitable to buy. The tofu skin is transparent and yellowish, soft and elastic.

How to choose tofu skin:

1.Look at the surface: the surface of high-quality tofu skin is uneven, with many folds, and uneven thickness.

Its color is similar to that of soybeans, and there is a slight amount of oil on the surface, and there will be a slight grease on the hands when you touch it. In addition, if you put it in front of your nose and smell the beans themselves, what if there are dried bean skin with additives? Its surface is smoother, the color is light yellow, the thickness is uniform, the oil is relatively less, and it does not contain a beany smell.

2.Soaking: high-quality tofu skin, the color after soaking is a bit like the pale yellow of latex gloves, and the folds will not disappear, the whole bean skin is elastic, and it can be lifted by hand without breaking or rotting; Dried bean skin with additives is lighter in color after soaking, has no elasticity, and will rot when you lift it by hand.

3.Taste: When the high-quality tofu skin is cooked, it will not be broken, bad, it tastes elastic, soft and glutinous, and it still has a little beany smell while eating.

The taste is very good, and people will not forget it after eating it; Dried bean skin with additives, it is not cooked, it is broken, bad, not formed at all, and adsorbed on other foods like bean dregs, which is unsightly and unpalatable.

To identify whether tofu has deteriorated, there are four main aspects:

1.Time – stored for too long and prone to deterioration;

2.color - dark, with yellow liquid overflowing, has deteriorated;

3.Shape - the shape is broken, sticky to the touch, and deteriorated;

4.Smell – The tofu is discolored, and at the same time has a peculiar smell, which has gone bad.

Take a look: Take a piece of tofu and look directly at it under scattered light. Traditional tofu has a uniform milky white or pale yellow color with a slight gloss.

Synthetic tofu is much whiter than traditional tofu because of the addition of white pigment, and it is more dull; There may also be water streaks, bubbles, fine particles, etc.

Second touch: Traditional tofu can feel a certain elasticity when pressed by hand, and the softness and hardness are moderate. The cut surface of synthetic tofu will be rough, the texture will not be delicate, the elasticity will be poor, and there will be no white tofu liquid outflow.

Three smells: Smell the smell directly at room temperature. Traditional tofu is made from soybeans and has the flavor of soybeans. Synthetic tofu, on the other hand, is made from soy protein isolate, which has a very light smell and even a chemical agent.

Tofu skin is thin and thick, and different people's tastes are different, so it's hard to say whether it's thick or thin.

Thick ones are easy to make and low cost, and thin ones are difficult to make and have high costs.

Generally speaking, if you want to shabu-shabu and stir-fry, choose thick ones that are not easy to break, and if you want cabbage to eat raw or cold vegetables, choose thin ones with good taste.

No matter how thick or thin, you should pay attention to the color when buying, don't choose a very yellow color, especially the kind that is very uniform yellow, that is the added pigment.

Therefore, it is not terrible for the tofu skin you buy to turn white with hot water, but it is terrible to turn yellow.

And don't choose a particularly white one, which removes all the fat from the soybeans, and although it is not bad to eat, it loses nutrients.

Tofu skin, regardless of thickness, should have a certain toughness, and it is not good to break when folded and touched.

There are a lot of adulterated soy products, if you choose one that is clean and hygienic and not adulterated, don't worry too much about the thickness of the product, the unpalatable genuine product is at least better than the delicious fake.

First, the color of the tofu should be slightly yellowish, if it is too dead white, it may have added bleach.

Not for purchase. Second, a good boxed lactone tofu has no voids in the box, a smooth surface, no bubbles, no water, no shaking when shaken in the hand, and a little bean aroma can be smelled when the box is opened.

Third, tofu itself is a high-protein food, which is easy to spoil, so it is best to buy it in a place with good refrigeration equipment.

Fourth, after buying tofu home, it should be soaked in water immediately, put in the refrigerator, taken out before cooking, and consumed within 4 hours to maintain its fresh taste.