The core of eating soy products is to obtain high-quality plant protein, unsaturated fatty acids, soy isoflavones and other nutrients, which can not only efficiently supplement nutrition, but also protect the heart, bones, control metabolism, and slow down menopausal discomfortHere are the specific benefits and rationale: 1.Core nutritional advantages 2.Key health benefits 1.Protect cardiovascular: soy […]
分类存档：Know How
Tofu is easy to break, has little water, and tastes residue, and the root cause is “excessive dehydration” and poor protein network structure.In short, there are several main reasons: 1.Dispensing is too old (the main reason):Excessive use of coagulants (such as gypsum and brine), or too fast and too high a temperature, can cause soy […]
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 […]
CraftsmanshipTender tofu: Generally uses glucono-delta-lactone（GDL) as a coagulant. After adding the coagulant, the soy milk coagulates and forms a shape. It does not require pressing after forming and has strong water retention, resulting in a higher yield than firm tofu. Firm tofu: Uses gypsum, brine, or sour whey as a coagulant. The soy milk is […]
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