Why is the bag sticky when making tofu, and why is the tofu sticky?

1. The main reasons why the tofu will be sticky are as follows:

1. The raw material of tofu is soybean, which contains nutritious plant protein, which is very conducive to the growth of bacteria. When the external conditions (degree, humidity) are appropriate, bacteria will multiply quickly and in large quantities, resulting in sticky tofu.

2. The gypsum powder is light, causing the tofu to be sticky.

3. Gypsum powder is put in too late, causing the tofu to become sticky.

4. If you leave it for too long, the tofu will go bad. Generally speaking, in the absence of a refrigerator, fresh tofu can be stored at room temperature for a maximum of an hour, and the tofu can easily become sticky after being left for a long time, which will affect the taste.

2. Can sticky tofu still be eaten?

Don't eat sticky tofu anymore.

Tofu is a protein-rich ingredient, so it is easy for bacteria to grow in poor ventilation and high temperatures, and it becomes sticky, so if the bacteria are pure, there is no need to worry about its safety. However, there are many miscellaneous bacteria in the home environment, which will be mixed with harmful bacteria, so sticky tofu is not recommended to eat.

3. How to preserve fresh tofu

1. One is to put it directly in the refrigerator and can be stored for about a day. Unpackaged tofu is perishable, so it should be soaked in water immediately after buying it and refrigerated before cooking.

2. If you want to prevent the tofu from becoming dry and sticky, you can soak the tofu in lightly salted water and then place it in the refrigerator to ensure that the tofu will not deteriorate for a long time.

3. Boxed tofu is easier to preserve, but it still needs to be refrigerated to extend the shelf life. If you can't eat it all at once, you can cut it according to the desired amount and put the rest back in the refrigerator for the next consumption.

4. If you put the tofu in a cool and ventilated place, remember to change the water every day, add a little salt after changing the water, and store it for at least two days in summer and three or four days in winter.

As long as the tofu is boiled in salted water, and then put it in the crisper box with water after cooling, it can be stored for at least a week without spoiling. So why does tofu become sticky and silky?

Tofu, like meat, is a protein-rich ingredient, so it is easy for bacteria to grow in poor ventilation and high temperatures, which can make tofu sticky. If the culture is pure, there is no need to worry about its safety. However, there are many miscellaneous bacteria in the home environment, which will be mixed with harmful bacteria, and some will produce toxins.

Therefore, sticky tofu is not recommended for consumption.

Boxed tofu needs to be refrigerated, so you need to buy it in a place with good refrigeration equipment. When the packaging of boxed tofu has a bulge, and the tofu inside is cloudy, with many blisters and large blisters, it is a defective product and must not be purchased. Unpackaged tofu is perishable, so it should be soaked in water and refrigerated immediately after buying it.

Do not exceed 4 hours after removal to keep it fresh, preferably consumed on the day of purchase. Boxed tofu is easier to keep, but it should still be refrigerated to ensure that it does not spoil during the shelf life. If you can't eat it all at once, you can cut it according to the desired amount and put the rest back in the freezer for the next time.

Reasons for sticky tofu: 1. It is adsorbed by microorganisms; 2. It is tofu mildew; 3. It is the tofu that has been left for too long.

It's a prelude to the fact that the tofu has been sitting for too long to go bad! That's right!

Deterioration, if it weren't for the brain of the tofu being broken, the tofu would have grown.

What's going on with making tofu sticky buns, is there a solution? 10 minutes to make tofu sticky buns, often think of it is a little tender, under normal circumstances is not particularly tender, will not stick to the bun, pure cotton wrapping cloth can be boiled in alkaline water. There is also a major original Ranbu town because the brain may not be good, the point is uneven, there are some floating and not brain-forming these things once stuck to the cloth, it will stick to the bag, causing many types of microorganisms on the surface of the tofu sticky, you can do more from the following aspects, you can achieve the desired effect:

One level is the boiling pulp: the slurry must be boiled to ensure that it reaches 100, the slurry is not fully cooked, the yeast will come back from the dead, and then develop and expand, accelerate the speed of tofu to become sour, and the disadvantage will become sour in less than 10 hours. The second pass is the squeezing pass:

Boiling the pulp first and then squeezing, the utensils, wrapping cloth, square plate, pot, scoop, etc. used in the pulp must be rough and clean, not stained with raw water, if the pulp is squeezed into the raw water, many bacteria and other vitamins are mixed into the tofu, so that the tofu accelerates to become sour. The three levels are restrictive: when boiling the pulp, add 1 tablespoon of edible alkali according to 10 kilograms of dry soybeans, which plays a physical and chemical role and delays the process of tofu becoming acidic, if you hold these three levels, the tofu can make new tofu under 25 conditions to ensure that it does not sour for 50 hours.

Summary. The crux of the problem lies in the slurry. The concentration of soybean milk is too low, in other words, the moisture content in the soybean milk is too high, there is an old saying in the tofu industry, "the pulp is not tender, the pulp is not old", because the soybean milk is too thin in the pulp, the structure of the soybean brain is not fully formed, resulting in the pulp is not successful, but it has become thicker, and the bean brain is not generated, according to our jargon, the bean brain is dotted with "sprouts", such a thing will stick to the cloth when it is poured into the cloth, and the things in this state are neither soy brain nor soy milk, sticky and inevitably have to stick to the cloth.

The crux of the problem lies in the slurry. The concentration of soybean milk is too low, in other words, the moisture content in the soybean milk is too high, there is an old saying in the tofu skin mold industry, "the pulp is not tender, the pulp is thick and not old", because the soybean milk is too thin when burning the pulp, the structure of the bean brain is not full of fractal disturbances, resulting in the unsuccessful point of the pulp, but it has become thicker, and the bean brain is not generated, according to our jargon, the bean brain is dotted with "sprouts", such a thing will stick to the cloth when it is poured into the cloth, and the things in this state are neither bean brain nor soy milk, Sticky and sticky inevitably have to be wrapped in cloth.

Hello. Uh-huh.

Why do you make tofu and stick to the bun noodles.

Is there any way to do it.

Change the bun cloth, it is dense, and permeable, so when pressing the tofu, wrap the tofu with the bun cloth, so that the code clear tofu maintains a certain shape before the late car, so that it will not scatter the sail!

Tofu sticks when it is made into a cloth.

It is also sticky when I return it.

Changed several pieces.

If it is a new cloth, soak it in hot water for a while to saturate the cloth with moisture. If it is a used tofu cloth, it is necessary to wash and wash it cleanly, and the used inside is sticky with the crumbs of tofu, and when washing, there is no rock surface in the water to put a little soda, and it should be thoroughly cleaned after washing.

To make tofu sticky buns, you often think of it as a little tender, under normal circumstances, it is not particularly tender, and it will not stick to the bun, and the pure cotton wrapping cloth can be boiled in alkaline water. There is also a major reason that the brain is not good, the point is uneven, there are some floating things that do not become brains, once they stick to the cloth, they will stick to the bag, There are many types of microorganisms that cause the surface of tofu to be sticky, and you can do it well from the following aspects to achieve the desired effect: One level is the boiling pulp off:

The slurry must be boiled to ensure that it reaches 100, and if the slurry is not cooked thoroughly, the yeast will die and come back to life, and then develop and expand, accelerating 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 squeezing 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 restrictive: when boiling the pulp, add 1 tablespoon of edible alkali according to 10 kilograms of dried soybeans, which plays the role of Liqiao Bili and delays the process of tofu becoming sour, if you hold these three passes, tofu can make new tofu under 25 conditions to ensure that it does not sour for 50 hours.