豆腐腦就是一種用大豆蛋白制成的高養分食品，老陳家石磨豆腐腦企業認為經常食用對人體健康十分有利。因為大豆本身就是一種為健康營養的食品，取其精華所制成的豆腐腦自然營養更高，并且更有利于人體健康。豆腐腦質地白皙，口感軟嫩，制作工藝要注意的有一下幾點：

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、選豆：大豆在收割、晾曬、脫粒、裝袋、貯藏、運輸等過程中，會混雜進草根、樹皮、泥塊、砂粒、石子及金屬屑等雜物。因此，在使用前，須先把大豆中的雜物、破口豆、霉爛豆、蟲蛀豆、雜豆等完全檢去，再將磨碎成豆粉。

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、選水：生產豆腐腦需用一定量的水，水質的好壞，直接關系到豆腐腦的質量。制作豆腐腦一般以軟水為宜。而深井水、溪水、礦泉水、海水等都會影響豆腐腦的出品率和質量。被工業廢水污染過的湖水，水庫水等嚴禁使用。為選擇適宜的水，可用試紙測試，選用pH值5—6可產生酸堿反應的水。

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、濾漿：把豆粉與水以1：5比例攪成糊狀，倒入濾單；再把13份水多次逐漸加到單里。邊加水，邊攪動。直到濾出豆渣。流下的淡漿，加入鍋內，即可加熱煮沸。

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、制劑：制豆腐腦的凝固劑以石膏為好。但石膏粉直接撒在豆漿中難以起凝固作用，須制成漿才能使用。制法是取用熟石膏粉三錢（每斤豆粉用量），放入盆內，加入等量水調成糊狀。用手或工具仔細研磨，擠碎溶化后，添少量水進行稀釋。略等片刻，顆粒較粗的石膏往下沉淀，取其懸浮液備用。反復進行多次。

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、制漿：生豆漿過濾后經過燒煮，使殘留的豆渣體積有所膨脹。因此，要把煮熟的漿，再倒入濾單內，經二次濾漿后，即可制得口感良好的豆漿。

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、點腦：制豆腐腦是把凝固劑倒入容器內，充分攪動后，立即把熟漿沖進去，稱為反點。點后立即加蓋。脹漿約10分鐘后，大豆蛋白質可凝固好，即制得味美且有營養的豆腐腦。

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.

此外如果您開了一家豆腐腦店，需要多注重衛生，如果不衛生就會給顧客帶來不良的印象。下次就不會再來了。更多相關內容就來我們網站http://www.lincetecnologia.com咨詢看看吧。

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 http://www.lincetecnologia.com Please consult.