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Enhance crisp and elasticity agent-improve crisp texture of bean curd



100.00





二， Process flow
1. Chopping completely CM-3Q and double volume water (CM-3Q:water=3.2:6.4) in chopper until it is even and fine. Store it in freezer under 10C for application.
2. Putting ice water in chopper, add soybean protein and hydratize (first, make soybean protein water sucking slowly for abou 30 seconds, then chopping it fast for 3~4 minutes until surface of the hydrated cement becomes shiny).
3. Add salad oil a

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