Traditional Chinese Bagged 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 1242 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
How to make bagged tofuBagged tofu is delicious, convenient to eat, and hygienic. It has many advantages over ordinary tofu. The production method is also very simple. Generally, the soy milk added with coagulant is packed into bags, sealed, and heated to solidify into tofu.Citric acid is one of the commonly used tofu coagulants. It is an organic acid that is easy to dissociate. The tofu made with it tastes quite good. However, after it is mixed with soy milk, the viscosity of the soy milk quickly increases, making bagging and sealing difficult. The Japanese Sasuke has overcome this difficulty by adding a buffer solution and an auxiliary coagulant. The buffer used is citric acid and calcium lactate, and the auxiliary coagulant is calcium chloride. In addition to citric acid, delicious organic acids such as malic acid and succinic acid can be used as the coagulant. …
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