How much water to add to 500g bean curd jelly served with sauce soybeans

To make 500g bean curd jelly served with sauce, you need to add 4000ml to 5000ml water. The actual water consumption is affected by factors such as soybean soaking time, grinding tools, and personal taste preferences.

1. Soaking time of soybeans

Fully soaked soybeans have a higher water absorption capacity, which can reduce the amount of water added during subsequent grinding. After soaking for 6-8 hours in summer or 10-12 hours in winter, each 500 grams of dried soybeans can absorb about 1000 milliliters of water. At this time, the total amount of water added for making bean curd jelly served with sauce can be controlled at about 4000 ml, including the water absorbed by soaking and the water added by grinding.

II. Differences in Grinding Tools

Traditional stone mills have lower grinding efficiency and require the addition of more water in stages to help extract the slurry, with a total water volume of up to 5000 milliliters. Modern wall breaking machines have strong grinding force, and adding 3000-3500 milliliters of water can produce a fine slurry. When using the soybean milk machine, it is recommended to refer to the water bean ratio marked on the equipment, which is usually 1:8 to 1:10.

III. Adjustment of taste demand

Preference for tender and smooth taste can be appropriately increased by 200-300ml of water to make bean curd jelly served with sauce softer. If you need to compact tofu pudding or subsequent processing needs, you can reduce the amount of water to about 3500 ml. The concentration of the coagulant used during grouting also needs to be adjusted accordingly, and the amount of gypsum powder used is about 2% -3% of the weight of soybeans.

Fourth, the influence of climate temperature

During production in high temperature environments, water evaporates quickly, and an additional 5% of water can be added. When the temperature is low in winter, reducing the amount of water by 3% appropriately can help shorten the solidification time. Bean curd jelly served with sauce made with deep mineral water or soft water has a more delicate taste. It is recommended to boil and cool before use in hard water areas.

Fifth, Key Points of Traditional Craftsmanship

The ancient method requires three rounds of slurry filtration, with 2000 milliliters of water added for the first grinding, 1500 milliliters of water added for the second slag flushing, and 500 milliliters of water added for the third slurry adjustment. The final slurry concentration should be measured with a specific gravity meter at 1.025-1.030, and the best effect is to control the slurry temperature at 85-90 degrees Celsius after boiling.

When making bean curd jelly served with sauce, it is recommended to select fresh non transgenic soybeans and remove mildewed and damaged beans in advance. After pouring, let it stand for 20 minutes without stirring. After molding, mix with soy sauce, shrimp skin, seaweed and other ingredients according to preference. The remaining soybean residue can be added to flour to make pancakes, achieving full utilization of ingredients. Individuals with gastrointestinal sensitivity should limit their single consumption to no more than 200 grams to avoid excessive intake of plant protein that can cause bloating.