Condiment nouns

The terminology specified in this standard applies to the non-staple foods made from soybeans or soybean meal as main raw materials.
1 General terms
1.1 Soybean products are made from processed soybeans such as soybeans, adzuki beans, mung beans, peas, broad beans and other beans. In a narrow sense, soy products are the general term for tofu and its reconstituted products made from soybean milk or soymilk soy milk.
1.2 Soybean products made from fermented soybean products using soybean as the main raw material and microbial fermentation. Such as fermented bean curd, soybean meal, moldy tofu, soy sauce and so on.
1.3 Non-fermented soybean products Foods that are made from soybeans as the main raw material and have not been fermented. Such as soy milk, tofu and its re-products, bean curd, soy flour, soy milk and so on.
1.4 The coagulant is added to the cooked soybean milk, so that the soybean protein that has undergone thermal denaturation coagulates, and the protein sol becomes a protein gel material. Salts and acids can be used as coagulants. Common coagulants include salt halides (magnesium chloride), calcined gypsum (calcium sulfate), other calcium salts, organic acids, and glucono-delta-lactone. In some places, acid yellow syrup with a pH of 4.2 to 4.5 is used as a coagulant.
1.5 Defoamers are also known as antifoams, defoamers and antifoam agents. When soybean products are produced in the refining process, many foams are generated due to the effects of saponin and the characteristics of soybean protein, which causes difficulties in production operations. Food additives used to eliminate such foams are called defoamers. Commonly used defoamers include vegetable oils and oily feet, emulsified silicone oils, and glycerol lactones. Anti-foaming agents are easily spread on the surface of soymilk, adsorbed on the surface of the foam film to make it thinner, and the surface tension is reduced so that the rupture disappears.
1.6 Preservatives are food additives used to inhibit the growth and reproduction of microorganisms, prevent spoilage and prolong the storage time. Soybean products commonly used in the production of fatty acid glyceride, glycine and lysozyme, these substances have a strong antibacterial activity against Bacillus thermophilus, Gram-positive bacteria, various molds.
1.7 Food Additives Food additives used to improve the shape, quality, and taste of soy products are collectively referred to as improvers. Food additives that help maintain the gel properties of soymilk and soymilk drinks are called stabilizers or thickeners. Such as carboxymethyl cellulose, pectin, sodium alginate and so on. Food additives used to increase the nutritional value of soy products are called fortifiers. Such as methionine and so on. Adding vegetable oil can improve the flavor and quality of soy products.
1.8 Brine
1.8.1 The brine used to make tofu is also known as bittern or bittern. After the salt is produced from sea water or salt lake water, the mother liquor remains in the salt pool. The main components are magnesium chloride, calcium sulfate, calcium chloride and sodium chloride. Bitter and poisonous. After evaporative cooling, magnesium chloride crystals are precipitated, called halogen blocks. Brine is a commonly used coagulant for tofu in northern China, and its concentration is generally 20-29°Be'.
1.8.2 Halogen blocks dissolve in water, also known as brine. When used as a coagulant, the concentration is generally 18 to 22° Be' and the amount is about 2% to 3.5% of the weight of the raw soybean.
1.8.3 The juice of marinated soy products is mainly made from salt, soy sauce, sugar, monosodium glutamate and other seasonings.
1.9 Plaster of plaster, also known as calcined gypsum. Gypsum is heated to above 100°C and loses part of its crystalline water. Formula:
1
CaSO4·━H2O can be used as a coagulant for tofu. The plaster of Paris should be crushed before use and then mixed with water to make a uniform suspension.
Dripping liquid. If gypsum is heated and dehydrated further, it becomes overcast gypsum and cannot be used as a coagulant.
1.10 Old soup is also called old brine. The soaked and boiled bean curd juices are produced when producing soy bean products and fried bean products. The seasonings used to prepare the old soup include pepper, fennel, cinnamon, salt, soy sauce, and onions and ginger.
1.11 The odor used to produce stinky brines. Dark brown, delicious, smelly and fragrant. The smelly halogen foams every day, and the foam thicker is normal. Aged stinky bees are cast in light halogen. Regularly add fried pepper, fennel, sesame, lotus leaf, salt, and boiled fresh bamboo shoots and bamboo shoots, and avoid boiled water and oil.
1.12 One of the old halogens of aromatic brines, spices and seasonings are fennel, cloves, cinnamon, monosodium glutamate, sugar, soy sauce, salt and so on. Also need to add caramel color, regular investment package regeneration, recycling.
1.13 The extraction rate is also called the extraction rate. The rate at which one or more ingredients are transferred from the raw material to the soymilk when the soybean and soybean meal are processed into bean pulp.
1.14 Coagulation rate The ratio of one or more ingredients in soymilk transferred to soy products.
1.15 Soybean protein extraction rate The protein content of soybean milk produced in unit weight of soybean and the percentage of soybean protein content. The formula is as follows:
R
a(%)=━━×100.................................................(1)
P
Where: a - soybean protein extraction rate,%;
P--soybean protein content, g;
R--soybean milk protein content, g.
1.16 Soymilk protein coagulation rate Per unit weight of soybean products made from soybean products in terms of protein content and its protein content in soybean milk. The formula is:
M
β(%)=━━×100....................................(2)
R
Where: β - soybean protein coagulation rate,%;
R--soybean milk protein content, g;
M - soybean protein content, g.
1.17 Soybean protein utilization Percentage of soybean product made from soybeans per unit weight of protein content and raw soybean protein content. The formula is:
M
γ(%)=━━×100=a·β...........................(3)
P
Where: γ - soybean protein utilization,%;
M - soybean protein content, g;
P--soybean protein content, g;
a--Soybean protein extraction rate, %;
β - soy milk protein coagulation rate. %.
1.18 Soymilk pH The pH of the colloidal soy protein solution expressed in pH. The pH value is related to the coagulation of soybean milk. When the pH of the bean paddle is greater than 7 or less than 6, coagulation does not proceed normally. Soymilk pH is usually controlled at 6.8-7.0. After the coagulant was added to the cooked soybean milk, the pH gradually decreased. Through the changes in the pH of soy milk, the coagulation of proteins can be reflected and controlled. The critical value of coagulation of soybean protein is pH=6.
1.19 Thickness of soymilk concentration. It is generally expressed as a percentage concentration or degree of Baume (° Be'). The former is the weight percentage of the weight of the raw soybean transferred to the soybean milk and the amount of water; the latter is the actual concentration of the soybean constituent dissolved in water to form the soybean milk, measured with a milk meter or a refractometer. Different products require different concentrations of soymilk, tender soybean curd requires a higher concentration of soybean milk (10 to 12%), and old tofu requires a lower concentration of soybean milk (8% to 10%).
1.20 Protein Freeze Denaturation Freeze the heated solution of the frozen protein or protein. After thawing, the solubility of the protein decreases, indicating that the protein has been denatured. This degeneration is called frozen degeneration of the protein. The degree of frozen denaturation is related to factors such as protein concentration, freezing conditions, and refrigerating time. Frozen denaturation and sponge proteins can be produced using freeze denaturation.
1.21 Tofu water retention, also known as tofu water holding capacity. Refers to the nature of the tofu after molding, containing a certain amount of moisture without losing weight.
1.22 A process in which a solidified substance changes from a liquid to a solid. In the production of soy products, solidification means the process of heat-denatured soy protein under the action of a coagulant and gelation of a protein sol to transform into a protein gel.
1.23 Solidification Intensity represents the physical quantity of the rheological properties of a soy product and is measured using a rheometer.
1.24 Soybean-flavored soybeans have a unique stinky odor and are a combination of many organic ingredients that stimulate the sense of smell. Its components are known as aliphatic carboxylic compounds, aromatic carboxylic compounds, volatile fatty acids, volatile fatty alcohols, volatile amines, phenols, acids and the like. High-temperature heating can remove the smell of beans.
1.25 Cellular bean curd white blank surface pit gap referred to. There is yellow slurry in the honeycomb, which affects the quality of the white billet.
1.26 Mamian refers to the rough surface of bean curd that has not been smooth and smooth on the surface of the bean curd because of pressing too fast during the molding stage.
2 product terms
2.1 Soymilk Slurry liquid made from raw soybeans or soya cakes by selecting, removing, squeezing, squeezing, filtering and removing slag. The soy milk that has been sterilized by high temperature is called cooked soybean milk, and the unheated soybean milk is called raw soybean milk.
2.2 bean paste, also known as foam paste. Soy or soy cake soaked, add water to grind or grind the resulting aroma.
2.3 bean dregs also known as bean curd residue. When soymilk is filtered, residual white fluffy solids are a by-product of the production of soy products. Contains a small amount of protein and fat, traces of vitamins and minerals, cellulose, etc. Before boiling, the cooked soybean milk is filtered and the resulting fine bean dregs are called fly slag.
2.4 The white elastic gel prepared by adding soybean curd to soybean curd can be further pressed into all kinds of tofu. It can also be added with hot food for seasoning, tofu for hot food, and in some places called soybean meal.
2.5 Doufu Add a small amount of coagulant to the cooked soybean milk to make flocculent aggregates obtained from insufficient brains. The texture is soft and delicate, similar to tofu brain.
2.6 Yellow Pulpwater Soy products After the brain is solidified, the waste water is discharged during the pressing process. Color yellow, slightly green, pH about 6, containing a small amount of protein, fat, carbohydrates and soluble salts in coagulants.
2.7 Tofu is also called soy rot and water tofu. Using soybean or soybean meal as raw material, the materials are selected, immersed, ground, filtered, boiled, brained, smashed, and pressed. The general name of the various kinds of bean curd made with a thickness of more than 3cm. The water content is between 80% and 90%. Its characteristics are strong water-holding, delicate texture, certain elasticity and toughness, and unique flavor.
2.8 South bean curd or southern bean curd, also known as soft bean curd and soft bean curd. Refers to tofu made from plaster as a coagulant. The texture is delicate, elastic, and the moisture content is large, generally 85% to 90%.
2.9 Northern tofu or Northern tofu, also known as old tofu, hard tofu. Refers to the use of salt as a coagulant made of tofu, characterized by hardness, flexibility, toughness stronger than southern tofu, water content lower than southern tofu, generally between 80% to 85%, compared with South tofu.
2.10 Bean curd made with glucono-delta-lactone as a coagulant is a category of soft bean curd, which is divided into boxed tofu and bagged tofu.
2.11 Dried tofu is also called tofu, one hundred pages, and one thousand sheets. Flaky bean products. The thickness is below 2mm, and the moisture content is between 52% and 65%. The elasticity and toughness are strong. Dried tofu with a thickness of 0,5mm or less weighed in thousands.
2.12 Frozen tofu Frozen tofu is frozen tofu. The frozen tofu that is thawed and dehydrated and dried is also called sponge tofu and its water content is less than 1%, which is easy to preserve.
2.13 fried bean products, also known as fried goods. Dried tofu or semi-finished products such as water tofu, bean curd, and water kiln are used as main raw materials, processed and then fried with vegetable oil. Such as fried bean curd foam, oil and so on.
2.14 Smoked soy products, also known as smoked goods, smoked soy products. Dry tofu or water tofu, dry billet, water billet as the main raw material, the shape, salt water cooking, smoke, brush oil processing and other processes. The product has a unique flavor of incense. Such as smoked dry, smoked rolls and so on.
2.15 Halted soy products are also called halogen products. Using water or dried bean curd as raw material, after the slicing or shredding and other modeling procedures, and then put into the soup or salt water boiled soy products. Such as fragrant, stinky and so on. When pressing the dry billet has been formed Pouch bean curd is also a soy bean product.
2.16 The fried braised soy products are made from water, dry tofu or water tofu as the main raw material, then cut into pieces or cut into flowers, and then put into a pan and deep-fried to make it hard. Finally, the soy products are cooked in old soup pots. Products are dried flowers, prime belly and so on.
2.17 Fried soy products are also known as fried soybean products. The main raw material is the water blank or dried bean curd. After the knife is cut into shape, it is fried, then marinated and finally fried. Separate oil fry and sugar fry two types. Products are dried, sweet and spicy.
2.18 Extruded soy products After soya flour or soybean cake is crushed, small materials are added, and then high-temperature and high-pressure treatment is used to suddenly explode and decompress the explosives, and then the shaped and stripped bean products are formed. Such as soy protein meat, mechanism of bean curd skin and so on.
2.19 Soybean products with semi-dehydrated soy products containing between 50% and 75% moisture, processed without frying, halogenation, and smoking. Such as one hundred pages, one thousand, tofu tablets, white dry and so on.
2.20 Dried soy products, also known as dried soy products, usually refer to soy products with soy milk as the raw material and no water content less than 10% obtained through the halogen process. Such as bean curd, bean curd skin, bean stick, sweet piece, soy milk powder and so on.
2.21 Dried bean curd is dried with medium or small dry ingredients, cut into cubes of a certain size, and then put into soup or salt water to cook and drain the soy products. Such as fragrant, dry white and so on.
2.22 Yuba is also known as bean curd ribs. After soya-bean milk is boiled, a layer of film raised from the surface of soymilk has a thickness of 0.3 mm or less during cooling. After drying, there is a light yellow luster and the shape resembles that of bamboo, hence the name yuba. If provoked into a sheet after drying, it is called tofu skin, oil skin.
2.22.1 The most common type of bamboo yuba is stick-like sticks with a water content between 7% and 9%.
2.22.2 A type of flat bamboo yuba, also known as edge bamboo or bamboo. The method is basically the same as the stick bamboo method, which is a rectangular sheet when it is pulled from the surface of the cooked soybean milk, and is dried and has a moisture content of 7% to 9%.
2.22.3 A kind of yuba, a crust that is lifted from the surface of cooked soybean milk, has an oily yellow luster, round flakes, and the processing method is basically the same as that of flat bamboo. The only oil skin is a smooth thin rod from soybean milk. Prompt, dry, need to be laid on a wet cloth, so that the rejuvenation softens, flattened and then folded into a semicircle. Mainly used for stuffing, steamed fried food.
2.22.4 Tofu stick A form of yuba, stick-like, made of protein, oil, and water. Cook with a small fire and boil. Cooling after defoaming, heat 82 °C, using a fan to blow the air, to promote the skin crust, soaked with a thin rod coated with edible oil was round stick-like, dry to half dry, set the steamer to warm it back, Pull out the stick, re-air dry, and dry the finished product.
2.22.5 A type of sweet bamboo bean curd, named because of its high sugar content and sweet taste. After the final layer of bamboo or bamboo soyabean milk is concentrated, it is placed in a round flat-bottom container and flattened into a pancake shape. After heating, the surface of the slurry is crusted, and the bamboo shoots are picked up from the middle to form a two-fold overlap. The sword-shaped bamboo pieces were inserted into the middle of the two layers, and the adherent soymilk was scraped off, which was a wet sweet bamboo. After drying, it was a finished sweet bamboo with a water content of about 10%.
2.22.5.1 A kind of sweet bamboo shoots on the moon. After picking up the remaining soymilk from the bamboo sticks and bamboos, it stirs up the crust to scrape the dried pulp. It is round, thicker and thicker than the bamboo.
2.22.5.2 A kind of thick piece of sweet bamboo, after picking up the moon, the thicker flake is further concentrated, scraped and dried.
2.23 Dry billets are also known as plain chicken blanks. Making blanks for soy products such as halogen chicken, smoked chicken, and sauce.
2.24 Soybean blanks with thin, slightly salty water content of about 85%. The organization is delicate and flexible. According to different thicknesses, it can be divided into three types: big dry, medium dry, and small dry.
2.25 bean curd foam, also known as oil billet. It is a deep-fried tofu bean curd. The thickness is generally 3cm, and the water content is more than 85%. The texture is delicate, soft and not broken, and the surface is smooth and elastic.
2.26 Soybean milk diluted with water to 15 to 18 times the weight of raw soybeans, cooked for milk.
2.27 Soy flour is also known as soy flour and soybean flour. Using soybean as a raw material, peeled and pulverized the obtained powder. The color is light yellow, the water content is less than 8%, the protein content is 30%, and the normal odor of soybean powder is present. All pass through a 100 mesh sieve and 92% pass through a 400 mesh sieve. For the production of soy milk, tofu.
2.27.1 The flour made from yellow powdered soybeans by baking and smashing is odor-flavored and mixed with rice for consumption.
2.27.2 Whole soy flour Soy flour made without defatted soy. Oil content 18% to 20%.
2.27.3 Soybean meal made from defatted soy flour to remove most of the oil contained in soybeans. Oil content below 1%.
2.27.4 Low-fat soy flour Soybean powder obtained by removing part of the oil or adding a part of oil to defatted soy flour has an oil content of 5% to 6%. It is rich in water-holding capacity and is commonly used for bread and sausage processing.
2.27.5 High-fat soy flour The soy flour obtained by adding a portion of soybean oil to defatted soy flour has an oil content of 15%.
2.27.6 Enhance Soybean Powder Soy flour supplemented with lecithin or other nutrients is added to soy flour.
2.28 Soymilk powder is also known as instant soybean milk powder. The yellowish grains obtained from soya bean as raw materials were cleaned, soaked, pulped, concentrated under reduced pressure, and spray dried. The protein content is about 50%, including more than 15% of fat, and the other is rich in vitamins and minerals. The moisture content does not exceed 3%. For brewed drinks.
2.29 Soymilk crystals with soy flour. Soybean is used as the main raw material and it is made by removing impurities, soaking, pulping, adding sugar, concentrating and drying. The particle size is larger than soybean milk powder for brewing.
2.30 Soybean milk powder The paste obtained by adding water to the soybeans and concentrating and drying the light yellow powder without filtration.
2.31 Soymilk is also known as soy milk. After the slag is removed, the soymilk is sterilized, homogenized and fortified into a milk-like beverage.
2.32 soy milk - also known as lactic acid soy milk drink. Also called soy milk. The soybean milk that will be separated from the residue will be sterilized, homogenized and inoculated with lactic acid bacteria to ferment, and then the prepared beverage will be blended.
2.33 Soymilk Concentrates the filtered, sterilized, homogenized soymilk with sugar and concentrates to obtain a viscous liquid.
3 Process terminology
3.1 Raw slurry process Soybean or soybean cake is selected, immersed and ground, and the soybean milk is filtered and slag is removed to obtain raw soybean milk, which is then heated and sterilized to prepare a cooked soybean milk process. The advantages of the process are convenient operation, high efficiency, easy filtration, and low energy consumption. The disadvantage is that it is susceptible to deterioration by microorganisms and affects the flavor and quality of tofu.
3.2 cooked pulp process Soybean or soybean cake by the choice of materials, soaking, grinding paste, the first paste heated to boiling, and then filtered slag, made of cooked milk process. The advantages of this process are timely sterilization, the soybean milk is not easy to degenerate, the water holding capacity of the tofu is strong, the taste and elasticity are good, and the export rate is high. The disadvantage is that the cooked soybean milk has a large viscosity, it is difficult to filter and has a high energy consumption.
3.3 Semi-Matured Pulp Process A pulping process between the raw slurry process and the mature pulp process. The ground bean paste is heated to 60° C. or diluted with hot water of 80° C. or higher, and then filtered. The filtered hot soy milk is then boiled into cooked soybean milk. The advantages of this process are easy filtration, high pulping rate, protein extraction rate and utilization rate are higher than that of the raw slurry process and cooked pulp process, and the tofu's elasticity and toughness are strong, it can destroy lipoxygenase and remove the smell of bean odor earlier. However, care must be taken to prevent excessive denaturation of the protein.
3.4 Pulping soybean or soybean cake by the choice of materials, soaking, grinding paste, separation, boiled pulp and other processes, preparation of cooked soybean milk process, the basic process for the processing of soybean products. According to the characteristics of various types of soy products, the amount of pulp added to water varies. When soybeans are used as raw materials, the amount of water added is calculated based on the weight of dried beans. The number of tender tofu is 9 times, that of dried tofu is 6 times, that of oil tofu is 12 times, that of old tofu and other varieties is 10 to 11 times, and the amount of water added to fermented bean curd is generally 10% Times. The amount of water soaked when beancake is used as raw material is 4 times the weight of bean cake, and the amount of water added during pulping is twice as high as that of soft bean curd and other varieties. The amount of water added above should not exceed 10%.
3.5 Refining, also known as grinding paste. The process of adding the soaked soybean or soya cake to water or smashing it into a paste. The purpose of rubbing paste is to destroy the cell structure of soybean and facilitate the extraction of nutrients. The equipment used for refining has been used for stone and stone grinding in ancient and modern times. Steel mills have been used since the fifties. In recent years, wheel grinding has been widely used.
3.6 The slurry is rinsed with hot water in the dregs containing pulp, and the operation of separation of the slurry is continued. The role of the series pulp is to increase the dissolution of soybean nutrients and increase the extraction rate; second, to reduce the concentration and viscosity of soybean milk and facilitate filtration; and thirdly, to adjust the concentration of soybean milk to make it suitable for making different types of soybean products.
3.7 Filter The process of filtering and separating the bean dregs from soybean milk. Commonly referred to as the slurry, pressure package. The manual filter pulp uses the filter of the hanging bag, the mechanical filter slurry uses horizontal or vertical centrifugal separators, and the filter screen is generally 80-100 meshes.
3.8 grout, also known as red paste. Semi-baked pulp process. The ready-to-cook thick bean paste is diluted with appropriate amount of boiling water and diluted to a certain degree to create favorable conditions for filtration and slag removal. The use of boiling water slurry can also make soy protein, fat and other components better dissolved, can damage the body of milk and the process of harmful factors, such as chymotrypsin, prothrombin, saponin, etc., remove soy milk The smell of beans. Due to the fact that the grout has a certain brake foam effect, in some places, it is also known as grout as a "broke".
3.9 Swell into the gypsum to add a small amount of cooked soybean milk, constantly whipping, to a thick paste of the process.
3.10 The brain is also called halogen and pulp. The coagulant is added to the cooked soybean milk to coagulate the heat-denatured protein. Brain is a key process in the manufacturing process of tofu products. With the different requirements for the quality of soy products, the way of brain-pointing is also very different. It can be roughly divided into the northern tofu brain and the southern tofu brain. Brain and soy milk concentration, temperature, pH and coagulant types, concentration, dosage, method of addition and so on.
3.10.1 Northern tofu brain-point method using brain brine as a coagulant. While stirring the cooked soymilk, the salt-halogen stream is continuously added; the salt-halogen can also be added intermittently to the cooked soybean milk with a certain time interval in between. The concentration of salt and brine is generally controlled at 14 to 22 Be'. The concentration of soybean milk varies depending on the type of soy product. Water holding capacity of tofu, the amount of water is 8 to 10 times the weight of raw materials; water holding capacity of small tofu, the amount of water is 11 to 12 times the weight of raw materials. Milk pH is controlled at 6.8-7.0. The soymilk temperature during spotting was 75-85°C.
3.10.2 Southern tofu Point brain preparation method using gypsum as a coagulant. Grind gypsum with water and make a suspension. South bean curd is slightly pulped, washed with pulp, and run into pulp. The brain temperature is generally 75-80°C.
3.11 Point pulp
3.11.1 Another name for brain.
3.11.2 One way to brainstorm. While rotating the soymilk with a spoon, slowly and evenly add the coagulant and stop the operation when the initial coagulation condition is reached. According to the different times of adding the coagulant, the pulp is divided into a one-step method, a two-step method, and a three-step method.
3.12 A method of scouring the south bean curd. A portion of the soymilk, along with the gypsum milk, was raked along the wall of the container at an angle of 15 to 30°, and the entire soybean milk was tumble-mixed with the plaster in the container using the impact force. This method is most suitable for Hunan bean curd, but also suitable for ordinary soft bean curd. The finished product is white and delicate, with bright section, strong water holding capacity and good elasticity.
3.13 A method of running the pulp tofu in the brain. While stirring the cooked soybean milk while rotating in the container, add gypsum milk. After the addition, use a spoon to stop the rotation of the soymilk and turn it upside down. After the initial coagulation conditions are reached, the spoon is withdrawn immediately. This method is suitable for large containers of brain, making ordinary soft bean curd, coagulant dosage more than pulp, less than red pulp.
3.14 The brain is also called a splash box. The process of dipping bean curd into a tofu box.
3.15 The brain is also known as urn, boring cylinder, camphor. In the process of standing behind the brain, during the process, the heat-denatured soy protein acts as a coagulant and is connected under static conditions to form a spatial network that encloses fat and water. Congeal to a certain degree of flexibility in bean curd. The camphor requires a certain amount of time and maintains a high temperature, and the manual production is generally held in the tank, hence the name of the tank.
3.16 Brain damage is also known as brain attack, snoring, and resuscitation. The solidified larger tofu brain block is evenly dispersed. In addition to making soft tofu without breaking the brain, the old bean curd must be lightly broken; dried tofu and other semi-dried soy products must be severely broken, breaking the solidified material into fine floc. The purpose of breaking the brain is to separate some of the water that is entrapped in the bean curd, so that it can be eliminated during the press molding.
3.17 Three-into-manufacture method To make tofu from the brain to the molding stage, the process requires that it be done in one point, one in another, and one in another. This is called a three-fold operation method. The coagulation and shaping of protein in soy milk must be under static conditions in order to better form the spatial network structure, envelop water and fat in the protein network, and form a good quality, strong water-holding soy protein gel--tofu . Therefore, there is a certain amount of waiting time for the three phases of brain, camphor, and press molding.