How much brine should be added to a pound of tofu and beans in brine

Making tofu from one pound of soybeans usually requires adding 5-10 grams of brine, and the specific amount needs to be adjusted according to the quality, water quality, and taste requirements of the soybeans. Factors such as brine concentration, soaking time, and slurry temperature can all affect the final dosage.

Brine is a traditional tofu coagulant, mainly composed of magnesium chloride and calcium chloride. Before use, the brine should be diluted to a suitable concentration, usually in a ratio of 1 part brine to 4 parts water. It is necessary to control the temperature of 75-85 ℃ when the slurry is added. Slowly pour the brine and continue to stir until tofu pudding is formed. Excessive brine can cause tofu to become bitter and hard, while insufficient brine can make it difficult to shape. In special circumstances such as using high protein soybeans or hard water areas, the amount of brine used may be reduced. Part of the process adopts the staged slurry method, adding 70% brine for the first time to observe the solidification state and then adding it again. Old tofu requires more brine, while tender tofu can be reduced appropriately. In summer, the brine is slightly increased due to high temperatures, while in winter, the solidification time needs to be extended instead of simply increasing the amount used.

It is recommended to take a small amount of soybean milk test brine and gradually add it to tofu pudding for clear separation during initial production. Choosing non genetically modified soybeans is easier to shape. After spotting, let it stand for 20 minutes before molding. For those with gastrointestinal sensitivity, gypsum tofu can be used as a substitute. Preserved tofu should be refrigerated and consumed within 24 hours. Pairing with seaweed or seaweed can promote calcium absorption and avoid consuming vegetables high in oxalic acid, which can affect mineral utilization.