The root cause of low yield of tofu per pound of beans is that the protein and water in the beans are not maximally retained in the final tofu.
To put it simply, there are four main reasons:
I.Use old beans or bad beans: Old beans that have been stored for too long or bad beans that are moldy and spoiled will have a low pulp yield and a decrease in protein content, so naturally you can’t make much tofu.
II.Grinding and filtration link: insufficient extraction
- The grinding is too coarse: the dregs are not ground fine enough, and the protein inside cannot be fully released into the soy milk.
- Insufficient water addition/improper proportion: too little water is added during grinding, the concentration is too high, and the protein cannot be fully dissolved.
- Incomplete filtration: A large amount of soy milk (protein liquid) remains in the dregs and is thrown away, which is the most common cause of waste.
III.Boiling and dispensing: process errors
- Cooking paste pot: The soy milk at the bottom of the pot is burnt, resulting in some protein loss.
- Too old slurry: The amount of coagulants (such as gypsum and brine) is too much or too fast, resulting in the protein solidifying too tight and hard, squeezing out too much water, unable to lock in the water, and the yield is low.
IV.Pressing and molding link: too much water loss
Pressing too heavy/too long: too much pressure or too long time during molding, squeezing out all the “tender water” that should be part of the tofu, although the tofu is more porcelain, but the weight is significantly reduced.
To sum up:
To improve the yield, the key is to “grind as much of the egg white in the beans as possible into the soy milk, and then make the soy milk as much as possible into tofu, and let the tofu lock in more water.” If any link is not done in place, it will lead to a low amount of tofu produced by the pound of beans.
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