The temperature of tofu orchid string paste

The gelatinization temperature has a certain effect on the water retention and strength of tofu. The same gel has different water holding capacity and hardness at different gelatinization temperatures. The normal temperature of pulping is generally controlled at 70~85℃. Higher temperature is beneficial to the formation of calcium bridge or magnesium bridge. When the temperature is above 85℃, tofu has high hardness and poor water retention. Below 60℃, even if tofu is barely made, the texture is extremely poor and fragile.

Extended content:

1. The reason why tofu is tender is mainly because of the different materials. You can choose to order gypsum tender tofu, or you can order brine or sour bean curd. Different coagulants lead to different tofu making effects.

2. In the process of making tofu, there are mainly three kinds of pastes: (1) is northern tofu made with brine as coagulant, and its texture is hard. (2) It is southern tofu with gypsum powder as coagulant, with delicate texture. (3) Lactone tofu with glucono-δ-lactone as coagulant. This kind of tofu combines the advantages of north and south tofu and is a new type of tofu.

3. In the process of making pastry, the formation of tofu is related to the concentration of soybean milk, the concentration of brine, the ratio of pastry to brine, the stirring method, the temperature of pastry and the time of squatting. These will affect the pastry effect, and then determine the final shape of tofu.

If the information comes from the internet, if the infringing contact is deleted.