[Spicy tofu]_Spicy tofu_Methods_Knowledge
The production of brine tofu is not as complicated as you think. The ingredients needed are soybeans, gypsum and brine, mainly salt brine, because salt brine can solidify the tofu and solidify it, increasing its strength.
1. Tofu is made by immersing soy beans in water, foaming and softening, processing it into raw soybean milk with a mill, filtering the soybean residue, and boiling.
At this time, the protein clusters in the soybeans were constantly moved by the water clusters and could not gather together to form a “colloid”.
Only by mastering the brine can the soy protein aggregates form the tofu brain.
Put the tofu brain into the permeable gauze to squeeze out the water, and then put the bag into a wooden abrasive tool to squeeze it to form tofu.
The brine is halogen, gypsum and so on.
Because the salt brine gypsum brine contains toxic substances, how to eat is not good.
Healthy and delicious brine is made from raw tofu as fermented brine.
2. Principle of reaction To make the colloidal solution into tofu, it must be halogenated.
Bittern is used for salt brine or gypsum. Salt brine mainly contains magnesium chloride, and gypsum is calcium sulfate. They can quickly disperse protein aggregates together (that is, colloidal sediments) and turn into white-flowered tofu brain.
Then squeeze out the water, the tofu brain becomes tofu.
Tofu, tofu brain is the condensed legume protein.
3. Brine science is called salt brine, which is the mother liquor remaining in the salt pond after salt is made from seawater or salt lake water. It mainly contains magnesium chloride, calcium sulfate, calcium chloride and sodium chloride, which has a bitter taste.
After evaporation and cooling, magnesium chloride crystals are precipitated, which is called a halogen block.
It is a coagulant commonly used in conventional northern tofu. It can coagulate the protein in soybean milk into a gel and analyze the water.
Tofu made with salt brine as a coagulant, hardness, elasticity and expected replacement, is called old tofu, or northern tofu, hard tofu.