Tofu gluten enhancer resistant to stewing 18872220785

Tofu gluten enhancer
Function and effect:
In the production process of lactone tofu or soft tofu, the tofu produced is white, delicate, good in taste, rich in nutrients, and deeply loved by consumers. However, when cooking, its strength can be improved by adding a tofu gluten enhancer that has poor stewing resistance.
Usage and dosage:
When the soy milk is about to boil, add defoaming agent to defoam, then add it according to the weight of the soy milk, that is, add about 3 taels of tofu gluten enhancer per kilogram of soybeans (it can also be determined based on the weight of the soy milk) actual increase or decrease). After the soy milk boils, continue to heat and keep boiling, stirring, and stop when the soy milk reaches a certain consistency. The subsequent operations are the same as the production process of lactone tofu or other soy products.
Remarks:
The dosage can be adjusted appropriately according to the different water quality in different places.
Packaging: Packaging
Storage conditions: Store in a cool, dry place.

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