How to produce tofu
As one of the traditional Chinese foods, tofu is deeply loved by people for its rich nutrition and diverse cooking methods. In recent years, with the rise of healthy diet, the production process and nutritional value of tofu have become hot topics. This article will introduce the production process of tofu in detail, and combine it with the hot content of the past 10 days to present you a structured guide to tofu production.
1. Basic process of tofu production
The production of tofu is mainly divided into six steps: bean selection, soaking, grinding, boiling, braising, and shaping. Here are the detailed instructions:
| steps | Operation content | time |
|---|---|---|
| Select beans | Choose soybeans with plump grains and no mold | 10-15 minutes |
| Soak | Soak the soybeans until softened, usually 8-12 hours | 8-12 hours |
| Refining | Grind the soaked soybeans with water to make soy milk | 20-30 minutes |
| boil pulp | Boil the soy milk to remove the beany smell | 15-20 minutes |
| Order the marinade | Add a coagulant (such as gypsum or salt brine) to solidify the soy milk | 5-10 minutes |
| Forming | Pour the solidified soy milk into the mold and press it into shape | 30-60 minutes |
2. The relationship between hot topics in the past 10 days and tofu production
Recently, discussions about healthy diet and plant protein have been very hot. The following are hot topics related to tofu in the past 10 days:
| hot topics | Related content |
|---|---|
| The rise of plant protein | As a source of high-quality plant protein, tofu is favored by fitness crowds |
| Modernization of traditional crafts | Mechanization and automation trends in tofu production |
| food safety | Problems with additives and preservatives in tofu production |
| Eco-friendly diet | Low environmental impact properties of tofu production |
3. Precautions for tofu production
1.Bean selection process: The quality of soybeans directly affects the taste and nutritional value of tofu. Be sure to choose fresh, mold-free soybeans.
2.soaking time: Too long or too short soaking time will affect the refining effect. The time can be appropriately shortened in summer and extended in winter.
3.Cooking temperature: Soy milk must be boiled thoroughly to destroy the anti-nutritional factors in it, but avoid boiling.
4.Tips for ordering gravy: When making brine, the coagulant needs to be added slowly and stirred continuously to ensure uniform coagulation.
4. Nutritional value of tofu
Tofu is rich in protein, calcium, iron and other nutrients. The following are the nutrients per 100 grams of tofu:
| Nutritional information | Content |
|---|---|
| protein | 8-10 grams |
| fat | 4-5 grams |
| carbohydrates | 2-3 grams |
| Calcium | 120-150 mg |
| iron | 3-4 mg |
5. Summary
Although the production of tofu seems simple, every link requires careful operation. From bean selection to shaping, every step is related to the final quality of tofu. Combined with recent hot topics, tofu is not only a traditional food, but also an important part of modern healthy diet. Hopefully this article will help you better understand the production process of tofu and its nutritional value.
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