How much tofu can a catty of soybeans produce?

It has been more than 2,000 years since King Huainan invented tofu in BC, and every household can't live without tofu. Especially in the difficult times of life, tofu is the meat in the pot of the poor, and it is still the main nourishing food for monks.

Careful people will find that tofu today doesn't taste like tofu. It smells bad and tastes terrible, but it still looks like tofu. This is because today's tofu is not the tofu of the past, unless some tofu shops that insist on traditional hand-made tofu are still producing tofu that smells like tofu in the past, and other big cities supply industrialized tofu.

This kind of bean curd looks like bean curd, which may have the nutrients of bean curd, but without the taste of bean curd, it is equivalent to losing the soul of bean curd. And what kind of soybean is used is the most questionable. At present, the vast majority of GM soybeans on the market are really worrying.

This gave birth to a strange phenomenon. Just as chemicals are popular in the market to make bean sprouts, people dare not buy them. If they want to eat them, they learn to make bean sprouts at home. The merchant aimed at the opportunity, and the family bean sprouts machine sold well for a time. Tofu is the same, and there are many simple devices for making tofu at home on the Internet. A set of tens of dollars can make a catty of soybeans. Of course, there are also detailed methods for collocation. As long as you buy his goods, the bag is free.

According to the online method, making tofu is very simple. A kilo of soybean produces about 2-4 kilograms of tofu, depending on your own mastery of water. The principle of making tofu is that soybeans are fully foamed-ground-filtered-cooked-pickled-pressed. Among them, salting is a technical job. Throwing is adding vegetable protein coagulant to cooked soybean milk. There are four kinds of traditional bittern: ① bittern; (2) acidic pulp; ③ Gypsum; ④ Lactone. The first three kinds are suitable for tofu workshops, lactone is the simplest, and there are small devices for selling tofu online.

How much tofu can a catty of soybeans produce? Peng Dashun has many years of experience in opening a store in grinding bean curd Square, and I will give you a detailed answer. How much tofu, there are the following situations:

First of all, what kind of tofu do you make?

The categories of tofu are different, and the tofu made from a catty of soybeans is also different.

There are many kinds of tofu now, including old tofu, sour tofu, lactone tofu and so on.

Second, what kind of coagulant should be used?

In the bean curd manufacturing project, there are three coagulants used to make paste: gypsum, brine and δ-gluconolactone.

3. What's the quality and water quality of soybean for making tofu?

Under normal circumstances, Anhui beans are generally used to make tofu, and weakly alkaline water is used.

4. Is the technology and technology of tofu advanced?

The most important thing is to control the ratio of soybean to water.

The above points are all factors that affect how much tofu a catty of soybeans produces. Under normal circumstances,

One catty of soybeans: 2.5-2.8 jins of old bean curd with brine;

One kilogram of soybeans: 3-4 kilograms of gypsum old tofu;

One Jin of soybeans: 3.5-4.5 Jin of lactone tofu.

A kilo of soybeans can probably produce 2-4 kilos of tofu. Mainly depends on the quality, water quality and technology of beans. Tofu that is too hard and soft is not delicious.

(Note: This picture is from the network)

Choose high-quality soybeans as far as possible, pick them clean, and then soak them in water. Raw soybean milk is obtained after pulping. At present, bean dregs and pulp are basically separated automatically by a refiner, and there is no need to shake and filter separately.

In addition, we must pay attention to the craft, which also determines the quality of tofu:

◆ Be careful not to burn when cooking soybean milk, but be sure to cook it.

◆ Ordering tofu is very particular. This is a technical job, and you need some experience to do it well.

First, put the cooked soybean milk into a vat and cool it to about 89 degrees (86-92 degrees is suitable for operation).

Second, use gypsum to order tofu: melt gypsum with warm water, and the ratio of gypsum to water is about 1:2.5, then slowly pour gypsum water into soybean milk solution, and stir it deeply with a stirring rod. As for the number of times, the strength and the direction of stirring, it depends entirely on experience (I usually stir three times). The mystery of how much tofu is produced is here, and the visual intuition is to stop stirring when you see porridge-like rice flowers.

Third, the brine is tofu: the water (that is, brine) that flowed out when tofu was pressed last time can be reserved as tofu, and the tofu made with brine is more mellow. See Article 2 for the production process.

4. Tofu pressing: Place the square wooden filter frame (with the required shape) on the platform for tofu pressing, spread the filter cloth, then scoop the bean curd flower (that is, bean curd brain) into the cloth in the frame, wrap it, cover it with a heavy object and press it into shape, and the tofu is ready.

Good quality tofu will feel fragrant and attack the heart when placed dozens of meters away. When you smell it, you will have an appetite, drool and increase your appetite.

Hello, developing agriculture through science and technology is helpful to you.

Tofu is a unique food in China, and there are many kinds of tofu. Different kinds of tofu have their own characteristics. My favorite is the green bean curd made of old bean curd and salt water, which is very delicious. Brine tofu is neither soft nor hard, and it has bean flavor.

There is a village in my hometown that specializes in all kinds of bean products, such as tofu, tofu skin, thousand pieces of tofu, dried tofu, yuba and so on. And there is also a local snack called hot tofu, which many people have never eaten. I'll tell you about hot tofu later.

Let's talk about how much tofu a catty of beans can produce.

First of all, it needs to be clear that the number of kilograms of tofu per kilogram of beans will be different because of the different types of tofu. At present, the main varieties of tofu are: brine tofu, lactone tofu, sour tofu, gypsum tofu, plant ash tofu, vinegar tofu and other tofu varieties. There will be some differences in the taste of these tofu.

Under normal circumstances, a catty of soybean produces the most lactone tofu, which can generally produce about 4 kilograms.

A catty of soybeans can produce 3 to 4 catties of gypsum old tofu.

One kilogram of soybean can produce about two and a half to three kilograms of brine tofu. These three kinds of tofu should be said to be common types of tofu in our daily life, as well as sour tofu, which is hard to eat. Generally, a kilo of soybeans can produce about two kilos of sour tofu. In addition, there are plant ash tofu and white vinegar tofu, but these tofu are not common in the market. Among them, the personal favorite is bittern old tofu, which is not as hard as sour tofu, but as soft as lactone tofu, with moderate taste and bean flavor.

It's not easy to make tofu. There used to be several tofu makers in the village, but now only two of them still insist on making tofu for sale. Tofu makers start grinding bean curd in the middle of the night, order tofu and gather early in the morning. Some people are walking in the street selling tofu. This is really a very hard thing. As mentioned above, there is a delicious food in my hometown, hot tofu, which is called "You can't eat hot tofu if you are impatient", but the name of this food is "hot tofu". In fact, I feel that hot tofu is a bit like tofu brain, but slightly different from tofu brain, which is better and more fragrant than tofu brain. Tofu skin hot tofu, add Chili sauce, sesame oil, etc. And think about it.

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How much tofu can a catty of soybeans produce?

Tofu is the most common food in our life. In the past, grandma often made tofu by herself, especially during the Spring Festival. She wants to make twenty or thirty pounds of tofu, some of which are fried in a large pot, some of which are frozen into frozen tofu, and some are kept for fresh tofu. Later, there were many dishes in winter, and when grandma was old, she usually bought tofu directly. Let's get down to business. How much tofu can a catty of soybeans make?

In fact, there are many kinds of tofu, such as brine tofu, lactone tofu and gypsum tofu. Due to different kinds of tofu, different tastes and different water contents, one catty of soybeans can make about 3 jins of brine tofu, 3.5 jins of gypsum tofu and 4 jins of lactone tofu.

Generally, tofu made at home is brine tofu. Although it is troublesome to do, the tofu made absolutely kills all tofu sold in the market. Here's how to make tofu.

The steps of making tofu are divided into soaking, grinding beans, boiling soybean milk, lighting brine and squatting.

First, clean the soybeans, and soak the cleaned soybeans in clear water, usually one catty of soybeans and four catties of water. After soaking for 8 hours, the soybean is ground into soybean milk, which was previously ground with a stone mill. Now you can grind it with a soymilk machine. Boil the ground beans in the pot, because hot soybean milk is easy to overflow, so be careful in this step, and turn off the heat in time after the soybean milk is boiled. After the boiled soybean milk is filtered, the temperature drops to about 80 degrees, so you can order brine. When ordering brine, add brine while stirring soybean milk to make the brine more uniform. Wait about 10 minutes after ordering salt water. After the protein is fully solidified, you can pour the tofu into a container, put a layer of cotton cloth in the container, seal the cotton cloth after the tofu is completely poured, cover the flat plate, and press it with a heavy object. Generally, tofu takes ten minutes to form.

I like to eat hot tofu just cooked. I don't need to fry it or use too much seasoning. I can eat it directly with soy sauce and chopped green onion. But tofu is rarely made at home now, and I haven't eaten hot freshly made tofu for a long time.

My hometown is in the countryside. I grow my own vegetables, soybeans and tofu, which are also original ecology. Today, I will introduce how much tofu a catty of soybeans produces:

Old tofu (brine tofu) is generally 1 kg, and it produces 3-3.2 kg of soybeans.

Lactone tofu (gypsum tofu) is generally 1 kg soybean, 3.2-3.6 kg.

A kilo of soybeans can make 2-3.5 kilos of tofu, and there are two ways to make tofu.

First: Brine (called bile water in some places) needs to be slowly pulped. The output of tofu is slightly lower, but the tofu made retains the best flavor of beans.

Tender tofu is best to order bittern at 75-80 degrees, and it is better to have fresh yellow water, so the pressure of pressing tofu should keep up.

Bittern old tofu, the paste temperature is between 82-87, and it is better to have yellow water in the turned tofu brain.

Let all the above stand for 5 minutes (cover) and boil the pulp until it is preserved.

Gypsum tofu: I seldom make it myself (people here don't like gypsum tofu). Just let it stand at about 85 degrees and then pour it in. High yield and tender tofu.

Bean bubble making needs cold water, and everyone does it differently, so I won't say much next time.

The difference between dried bean curd and tofu is only one more color.

On the other hand, the output of tofu is related to beans, water, grinding, ordering and pressing tofu, which needs personal consideration. As the saying goes, the master leads the door, and practice depends on the individual.

Try to exchange new beans for beans. The identification method is to bite open the beans, the white ones are better, the white ones are medium, and the yellow ones are old beans. The low pulp yield of aged beans affects the yield.

Pure hands, don't spray if you don't like it, thank you.

Northeast China produces soybeans, so there are many bean products. Many of my friends have tofu shops at home, all made by hand. This kind of tofu is fragrant and not fragile.

Specific production steps:

1. After selecting a proper amount of qualified soybeans, soak them in clear water until the beans swell completely, usually about 3 hours.

2. Grind the soaked beans into soybean milk according to the ratio of 1: 6, then press and filter with filter cloth, and then add a proper amount of water for secondary press and filtration.

Note: Do not mix bean dregs into soybean milk when filtering.

3. Pour the filtered soybean milk into a large pot and boil it. Pour the cooked bean juice into a jar, cool it to a certain temperature, and add gypsum to form bean brain.

4. Stir the molded bean brain into bean juice again, then pour it into the filter cloth with a mold and press the cover plate for about 15 minutes to make tofu.

One kilogram of soybeans can produce about four kilograms of tofu.

A kilo of beans equals three kilos. Spring should be weighed according to the season, because it is cold in spring, and four pounds of tofu tastes particularly delicious. In autumn and winter, most people eat it while it is hot, so it must be strong and stew-resistant, and everyone will recognize that tofu is good. If it is stewed to rot like spring, it is equivalent to smashing your own brand.

One kilogram of soybeans can make 3 kilograms of relatively dry tofu.

One kilogram of soybeans can make five kilograms of tofu.

A kilo of soybeans can be made into 1.5 kg.