Soybean milk is delicious to drink as it is, and is high in nutrition. The quality of the Tofu depends on the way this soybean milk turns out. Coagulation Process Calcium salt and other substances are mixed quickly into the soybean milk to allow it to coagulate into curd form. This occurs because ions such as calcium work to combine soybean protein with one another, and as a result the soybean milk coagulates into curd form. The Tofu coagulated into curd is broken up and poured into a cloth-lined box.
Excessive water is eliminated by pressing.
When pressing down, the pressure should be increased gradually so that the quality of the Tofu becomes consistent. After pressing is finished, a large sheet of Tofu is automatically cut up into merchandise size and is packaged in containers. Packing Tofu Tofu cut into small sizes and packaged in a container filled with clean water is sealed thermally with film that has the product name, size, nutrition information, etc. printed on it. Each product is imprinted with an expiration date. The sealed containers are completely air tight.