豆腐脑就是一种用大豆蛋白制成的高养分食品，老陈家石磨豆腐脑企业认为经常食用对人体健康十分有利。因为大豆本身就是一种为健康营养的食品，取其精华所制成的豆腐脑自然营养更高，并且更有利于人体健康。豆腐脑质地白皙，口感软嫩，制作工艺要注意的有一下几点：

Bean curd is a kind of high nutrient food made from soybean protein. Laochenjiashimo Bean curd brand believes that regular consumption is very beneficial to human health. Because soybean itself is a kind of healthy and nutritious food, tofu made from its essence is naturally more nutritious and beneficial to human health. Tofu brain is white in texture, soft and tender in taste. The following points should be paid attention to in the production process:

1、选豆：大豆在收割、晾晒、脱粒、装袋、贮藏、运输等过程中，会混杂进草根、树皮、泥块、砂粒、石子及金属屑等杂物。因此，在使用前，须先把大豆中的杂物、破口豆、霉烂豆、虫蛀豆、杂豆等完全检去，再将磨碎成豆粉。

1. Bean selection: During the process of harvesting, drying, threshing, bagging, storage and transportation, soybean will be mixed with grass roots, bark, mud, sand, stones and metal chips. Therefore, before use, the sundries, cracked beans, moldy beans, moth eaten beans, and miscellaneous beans in soybeans must be completely removed, and then ground into soybean flour.

2、选水：生产豆腐脑需用一定量的水，水质的好坏，直接关系到豆腐脑的质量。制作豆腐脑一般以软水为宜。而深井水、溪水、矿泉水、海水等都会影响豆腐脑的出品率和质量。被工业废水污染过的湖水，水库水等严禁使用。为选择适宜的水，可用试纸测试，选用pH值5—6可产生酸碱反应的水。

2. Water selection: a certain amount of water is required for the production of bean curd, and the quality of water is directly related to the quality of bean curd. Soft water is generally suitable for making bean curd. Deep well water, stream water, mineral water and sea water will affect the yield and quality of tofu brain. It is strictly forbidden to use lake water and reservoir water polluted by industrial wastewater. In order to select suitable water, test with test paper, and select water with pH 5-6 that can produce acid base reaction.

3、滤浆：把豆粉与水以1：5比例搅成糊状，倒入滤单；再把13份水多次逐渐加到单里。边加水，边搅动。直到滤出豆渣。流下的淡浆，加入锅内，即可加热煮沸。

3. Filter the milk: mix the soybean flour and water in a ratio of 1:5 to form a paste, and pour it into the filter sheet; Add 13 portions of water to the sheet gradually for several times. Stir while adding water. Until the bean dregs are filtered out. Add the drained slurry into the pot and heat it to boil.

4、制剂：制豆腐脑的凝固剂以石膏为好。但石膏粉直接撒在豆浆中难以起凝固作用，须制成浆才能使用。制法是取用熟石膏粉三钱（每斤豆粉用量），放入盆内，加入等量水调成糊状。用手或工具仔细研磨，挤碎溶化后，添少量水进行稀释。略等片刻，颗粒较粗的石膏往下沉淀，取其悬浮液备用。反复进行多次。

4. Preparation: Gypsum is the best coagulant for preparing tofu brain. But gypsum powder directly sprinkled in soybean milk is difficult to solidify, so it can only be used when it is made into milk. The preparation method is to take three coins of gypsum powder (the amount of each kilogram of soybean powder), put them into a basin, and add the same amount of water to make a paste. Grind carefully with hands or tools. After crushing and melting, add a small amount of water for dilution. Wait for a moment, the gypsum with coarser particles will settle down, and take its suspension for standby. Repeat several times.

5、制浆：生豆浆过滤后经过烧煮，使残留的豆渣体积有所膨胀。因此，要把煮熟的浆，再倒入滤单内，经二次滤浆后，即可制得口感良好的豆浆。

5. Pulping: Raw soybean milk is filtered and boiled to expand the volume of residual soybean dregs. Therefore, it is necessary to pour the boiled milk into the filter sheet and filter the milk twice to make soybean milk with good taste.

6、点脑：制豆腐脑是把凝固剂倒入容器内，充分搅动后，立即把熟浆冲进去，称为反点。点后立即加盖。胀浆约10分钟后，大豆蛋白质可凝固好，即制得味美且有营养的豆腐脑。

6. Point brain: To make bean curd, pour the coagulant into the container, stir it fully, and then immediately flush the cooked pulp into it, which is called reverse point. Stamp immediately after the point. After about 10 minutes of swelling, the soybean protein can be solidified to produce delicious and nutritious bean curd.

此外如果您开了一家豆腐脑店，需要多注重卫生，如果不卫生就会给顾客带来不良的印象。下次就不会再来了。更多相关内容就来我们网站https://www.sdlaochenjia.com咨询看看吧。

In addition, if you open a tofu brain shop, you need to pay more attention to hygiene. If it is not hygienic, it will give customers a bad impression. I won't come again next time. More relevant content will come to our website https://www.sdlaochenjia.com Please consult.