Traditional Chinese Dried Tofu
In short: Traditional Chinese Tofu (Bean Curd): Fermentation Process, Recipe & Home Production Guide. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5587 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
New method of making dry tofuThe difference between this dry tofu and ordinary frozen tofu is that a mixture of oil and water is added to the soy protein in a certain ratio to emulsify it. That is, tofu made from the emulsified soy milk obtained in this way has a good appearance, color and texture.Preparation method 1. Add oil to the vegetable protein dispersion. Solid and liquid oils can be used for oils, such as soybean oil, palm oil, sesame oil, coconut oil, cottonseed oil, rice oil, peanut oil and rapeseed oil for vegetable oils; lard, butter and milk fat for animal oils, etc. The adding method is very simple, that is, in 1 part of vegetable protein (converted to Weight), …
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Lei Cheng
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