The internal fat tofu uses β-glucuronide as a coagulant, which has a simple production process, a fine white texture, and a long shelf life. 1. Soak beans. Select bean umbilicus (bean-eyebrow) with light color, low oil content, large grain, thin skin, full grain weight, skin without wrinkle and shiny soybeans, wash, soaking in spring and autumn water temperature 10～20°C, soak 12～18 Hour; summer water temperature 30 °C, soaking 6 to 8 hours; winter water temperature 5 °C, soak for 24 hours. Water quality is better with pure water and soft water. The weight ratio of bean and water is 1:3. Soaked soybeans are about 2.2 times the weight of the dried beans. The soaked beans require full and full cracking. If the soaking time is too long, the pulping rate will be affected. 2. Refining. The refiner, which can automatically separate the slag, is selected for coarse grinding and fine grinding for 2 to 3 times in order to increase the extraction rate of soybean protein as much as possible. How much water is added in the refining process determines the old tenderness of the inner fat bean curd. To make old bean curd, the ratio of water to dried beans is 3 to 4:1, and the tender tofu is 6 to 10:1. In the first rough grinding, the amount of water added was 30% of the total amount of water added. The second time the refiner was regulated, it was finely ground and the amount of water added was 30%. The third time the amount of water added is 40%, try to flush out the pulp inside the dregs. Grinded slag should be fine and no particles. 3. Make a sauce. The grinded pulp was put in a stainless steel cooking pot and steamed to 60-70°C. The edible defoamer with a pulp weight of about 0.3 was placed and the bubbles generated during the heating process were completely eliminated. The slurry is then boiled for 3 to 5 minutes. 4. Cool. The cooked slurry is cooled to below 35°C. 5. Spot fat (add coagulant). The β-glucuronide is dissolved in a small amount of cold boiling water. Do old beans, rot 1 kg of pulp plus 30 grams of fat, soft tofu 1 kilogram of pulp plus 24 to 30 grams of lactone. Add the dissolved lactone into the cooled soy milk and mix well. 6. Molding. The fat-laden slurry was poured into a mold and placed in a coagulation tank. It is kept at 80-85°C for 20 minutes, and it is left standing for cooling.
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