Japan's Successfully Developed Tofu Pressed into Papery New Technology

Japan's Xinyi County Agricultural Research Institute Food Research Center has successfully developed a tofu press into a paper-like new technology that can change the tensile strength and hardness according to need. This "bean curd paper" can be used as a food package, but it can also be eaten individually. It has a wide range of applications.
According to reports, the researchers first used a filter to squeeze out the moisture from the tofu, and then used a processing device to break the tofu and press it into paper. During the pressurization process, the water content of the tofu was reduced from 90% to 50%. The remaining moisture binds to the protein, so the paper-like tofu has a strong water solubility. If the pigments and seasonings are placed before the pressurization, the paper-like tofu will have a good taste. If the amount and pressure of the solidified bean curd are changed, the paper-like tofu can have different tensile strength and hardness.
Xinyi County is rich in soybeans. After adjustments last year, soybean area increased and soybean production increased by 40%. If only soybeans are sold as raw materials, farmers' income is limited. Xinfu County Agricultural Research Institute Food Research Center Tofu pressing paper technology is one of the many innovative technologies being developed. (He Degong)