Marinated tofu and gypsum tofu which is delicious

Marinated tofu and gypsum tofu which is good

1, marinated tofu and gypsum tofu which is good

The two compared or marinated tofu to eat more healthy, but in the market more gypsum tofu, experts believe that less gypsum tofu is better, it is not very good inside the additives, and to eat too much tofu, for some older people is a physical burden on the elderly kidney organs to increase the burden. The old man's kidneys and organs to increase the burden.

Tofu is best to use the brine is healthier, in the market more often than gypsum made of tofu, gypsum tofu than brine tofu white. Brine tofu taste tough, hard, soy flavor, gypsum tofu tender, smooth. Experts believe that it is better to eat less gypsum tofu, the additives in it is not good, and eat more tofu, some of the elderly is a burden on the body, on the elderly kidneys and organs to aggravate the burden.

2, brine tofu and gypsum tofu difference

Water tofu is the use of salt brine (magnesium chloride) point pulp production of tofu, gypsum tofu is the use of calcium sulfate point pulp production of tofu.

The brine tofu taste tough, features: harder, soy flavor, less water content, color white slightly yellow, the texture is more coarse and old, commonly known as "old tofu", the general northern people use brine point tofu, mainly used for frying, deep-frying, brewing, and stuffing and so on.

Gypsum tofu is tender and smooth, characterized by: more water content, white color, commonly known as "tender tofu", generally the South will use gypsum point tofu, mainly used to do mixing, braised, burned, making soup, soup dishes.

3, how to distinguish between brine tofu and industrial gypsum tofu

Look: take a piece of tofu in the diffused light and observe directly. Traditional tofu is a uniform milky white or yellowish, slightly glossy; and industrial gypsum made of tofu because of the addition of albumin, compared to the traditional tofu to be much whiter, and more lusterless; may also be inside the water lines, bubbles, fine particles, and so on.

Touch: traditional tofu hand pressure can feel a certain elasticity, and moderately hard and soft; industrial gypsum made of tofu cut surface will be relatively rough, the texture is not delicate, less elastic, and no white tofu liquid out.

Smell: Smell the odor directly at room temperature. Traditional tofu is made of soybean as raw material, soybean flavor; and made of industrial gypsum tofu odor is very light, and even the smell of chemicals.

What is brine tofu

Salt brine is commonly known as brine, light bar, is the production of sea salt by-products, salt brine, also known as bitter brine, brine, salt alkali, is made from seawater or salt lake water salt, residual in the salt pond in the mother liquor, the main components of magnesium chloride, calcium sulfate, calcium chloride, sodium chloride and so on, the taste is bitter, toxic. After evaporation and cooling precipitation of magnesium chloride crystals, known as halogen block. Halogen block dissolved in water called brine, is commonly used in China's production of tofu coagulant, can make the protein solution coagulated into a gel. Salt brine as coagulant made of tofu, hardness, elasticity and toughness, known as old tofu, or northern tofu, hard tofu. Brine tofu has the effect of lowering blood pressure, buffering anemia, and facilitating growth and development.

The dangers of industrial gypsum for tofu

In Chengdu, many tofu workshops are accustomed to using gypsum for tofu. However, the chemical composition of gypsum is hydrated calcium sulfate, which dissolves in water with a slightly sweet flavor, which is a harmful substance. When judging whether gypsum is edible or not, we have to look at its calcium sulfate content, and there are strict hygiene standards for edible gypsum. According to the "soybean products food factory health requirements" regulations, gypsum as a food additive, the requirements of arsenic content of not more than 0.5 mg per gram, lead content of not more than 1 mg per gram. Those crooked tofu workshops use dark red industrial gypsum, arsenic, lead content exceeds the standard, very toxic, long-term consumption, will cause chronic poisoning, endangering health.

The danger of industrial gypsum is not in itself, but because it contains a variety of harmful impurities, especially arsenic, lead and other components are extremely harmful to the human body. Arsenic accumulates in the human body to a certain extent, may cause skin and lung cancer, skin ulcers and nasal septum perforation is more common, crooked tofu workshop using industrial gypsum arsenic content exceeds the standard, is very dangerous.