Four new tofu processing methods

There are four new types of tofu gaining popularity in the market: sesame tofu, peanut tofu, buckwheat tofu, and hawthorn tofu. Each has a unique flavor and texture, achieved through innovative processing techniques. Here's how they are made: First, sesame tofu. The process begins with making soy milk from soybeans. For every 10 kilograms of soymilk, 40 grams of sesame seeds and 40 grams of sesame oil are added. The mixture is then stirred thoroughly and cooked. After that, a coagulant is introduced to solidify the mixture, which is then packaged while still containing some water. Second, peanut tofu. The base is made from peanuts. First, the peanuts are shelled and peeled, then soaked in water until they swell. They are ground into a pulp, filtered, and turned into peanut milk. Next, 20% of wheat starch is dissolved in water and mixed evenly into the peanut milk. The mixture is heated to 70–80°C and then coagulated using a coagulant before being placed into containers and served with water. Third, buckwheat tofu. The process starts by soaking soybeans, then mixing them with 50% fine buckwheat flour. The mixture is stirred well, heated to 70–80°C, and solidified using a coagulant. Finally, it is placed in water for further processing. Fourth, hawthorn tofu. Soybeans are first soaked and ground into a pulp, then filtered to remove any residue. A 70% hawthorn paste is mixed into the pulp and stirred for 40 minutes. A coagulant is then added to solidify the mixture, after which excess water is squeezed out, and the tofu is cooled before being served. These new varieties not only offer diverse tastes but also introduce healthier options, combining traditional tofu-making methods with modern ingredients. Whether you're a fan of nutty flavors, earthy tones, or tart sweetness, there's a new tofu for you to try.

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