Generally do tofu which will not have slag? But you can make it with the following method, but you can only have tofu and residue. 1. Soybeans are washed and mixed repeatedly, soaked in soybeans for 2.2-3.5 times weight gain. Soaking time is 10 hours in summer and 12 hours in winter. After soaking, soybean hulls are removed and the soybeans are frozen. (You can use any of the food freezing methods.) One). 2. After freezing, the dehulled soybeans are crushed (a grinder, a grinder, and a calander can be used), and the pulverized soybeans become a paste. Its water content is about 10 times the original weight of soybeans. 3. The paste is heated to 100°C, held for 3-5 minutes, the heating is stopped, the temperature is lowered naturally, the temperature is lowered to 70-80°C), and calcium sulfate equivalent to 2%-4% of soybean weight is added; the paste is coagulated . The coagulum was gently stirred to remove the buoyant solution and placed in a perforated box. Cover the cloth, pressurize the water, squeeze it for a certain time and then press it. Put the box into the water tank and the water enters through the hole of the box. With the power of water, the tofu can be extruded out of the box. This method produces tofu without filtering equipment. The tofu produced is smooth and delicate. The production rate is 30% higher than traditional methods.
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