What exactly is the principle of salt brine point tofu?

Tofu is a kind of soybean as raw material, grinding into soybean milk after coagulant coagulation molding food.

Tofu has a tender taste, rich in nutrients, is a very high nutritional value of food, loved by people.

The production principle of tofu is the physical principle of colloid coagulation.

Specifically, tofu is made through the following processes.

1, grinding soy milk. ...... uses soybeans as the raw material, grinds the soybeans, and adds water to form soy milk.

2, heating.

3, add coagulant solidification molding.

There are two types of coagulants used to make tofu:

1, salt brine.

2, Gypsum.

The main ingredients of salt brine, are magnesium chloride, magnesium sulfate, sodium chloride and other ingredients.

The main ingredient of gypsum is hydrated calcium sulfate.

After these ingredients are added to the hot soy milk, they react with the protein colloids in the hot soy milk to form clumps, and the tofu is made.

This is the basic principle of salt brine tofu.

Tofu, as a traditional food, occupies a very important position in our table. ......Tofu has a variety of practices, frying and stir-frying and deep-frying various cooking methods can make a delicious dish, eat a unique taste, aftertaste.

Additionally, there are many types of tofu, such as the following:

1, tofu brain.

2, dried tofu.

3, tofu foam.

4, stinky tofu.

These tofu extremely derived from the cuisine, are our daily consumption, and very favorite food.