Kusukela Kumpuphu Kuya Kupuleti: I-Tofu Yenziwa Kanjani Ngofulawa Wesoya?

Umholi Wezindaba

I-Tofu, ukudla okuyisisekelo kweprotheyini yezitshalo zaseShayina okuneminyaka engu-2,000 ubudala, ishintsha indlela yesimanje ngokusebenzisa indlela eshintsha umdlalo edlula isinyathelo sendabuko sokucwilisa ubhontshisi ngokuphelele. Isebenzisa ufulawa wesoya ongaphekiwe njengento yokuqala, le ndlela yokukhiqiza elula isakazeke emakhishini emindeni yaseShayina nasezindaweni zokusebenzela zezimboni, futhi manje ithola ukuthandwa okukhulu emakethe yokudla okusekelwe ezitshalweni zaseJapan, iletha igagasi elisha lemikhiqizo yesoya elula, egcwele izakhamzimba kubantu abadla emhlabeni jikelele.

Ubuciko Besinyathelo Ngesinyathelo Bokwenza I-Tofu Ngofulawa Wesoya Oluhlaza

Ngokungafani nenqubo yendabuko edinga amahora angu-8-12 okucwilisa ubhontshisi ophelele, indlela ye-tofu kafulawa we-soy inciphisa umsebenzi ube ngaphansi kwehora eli-1. Abakhiqizi baqala ngokuxuba amagremu angu-150 kafulawa kafulawa we-soy ohlanzekile namagremu angu-900 amanzi okushisa kwegumbi, bevuselela kancane ukuze bakhe unamathisela obushelelezi ngokuphelele, ongenamaqhubu ukuze bagweme noma yikuphi ukuthungwa okusanhlamvu emkhiqizweni wokugcina. Okulandelayo, bathela le emulsion kafulawa ku-1,000 amagremu amanzi abilayo, bevuselela kancane phezu kokushisa okuphakathi bese beyivumela ibile imizuzu emi-3 kuya kwemi-5 ukuze kusebenze ngokugcwele iphrotheni kafulawa futhi kuqedwe izinto ezilwa nokudla okunempilo. Ngemva kokucima ukushisa, bafaka i-coagulant exutshwe ngaphambilini - kungaba yi-gypsum yokudla, i-magnesium chloride noma uviniga wemvelo - kancane kancane kubisi lwe-soy olungama-85℃, bevuselela kancane kuze kube yilapho kuqala ukwakheka ama-curd amahle, athambile. Ama-curd abese ethelwa esikhumbeni esine-gauze, agoqwe kahle futhi acindezelwe ngesisindo esincane imizuzu engama-30 kuya kwengama-60 ukuze kukhishwe amanzi amaningi, okuholela ku-block ye-tofu eqinile, enosilika, enephunga elimnandi ngokwemvelo.

Izinzuzo Ezingenakuqhathaniswa Zobuchwepheshe Be-Tofu Yofulawa Wesoya

Le ndlela entsha iletha izinzuzo eziningi okungenakukwazi ukuzifinyelela ukukhiqizwa kwe-tofu yendabuko eyenziwe ngobhontshisi ophelele. Okokuqala, inciphisa kakhulu isikhathi sokukhiqiza kanye nezidingo zesikhala, okwenza kube lula kubapheki basekhaya ngaphandle kwemishini yokugaya amatshe emikhulu noma amathangi okucwilisa. Okwesibili, igcina cishe u-100% wezakhamzimba zokuqala zesoya, okuhlanganisa amaprotheni ezitshalo asezingeni eliphezulu, i-fiber yokudla, i-iron, i-magnesium kanye ne-soy isoflavones, ngaphandle kokulahlekelwa izakhamzimba ngesikhathi sokucwilisa kanye nokuhlunga izinsalela. I-tofu eyenziwe ngale ndlela inobuningi bamaprotheni aphezulu, ukuthungwa okubushelelezi kanye nokunambitheka okumsulwa kobhontshisi, ngaphandle kokunambitheka okubabayo okuvame ukutholakala ku-tofu eyenziwe ngokwesiko. Iphinde inciphise ukusetshenziswa kwamanzi ngaphezu kuka-40% uma kuqhathaniswa nezinqubo ezivamile, okwenza kube inketho yokukhiqiza enobungani kakhulu nemvelo ehambisana nezitayela zokudla eziqhubekayo emhlabeni jikelele.

I-Tofu Yofulawa Wesoya Ithatha Imakethe YaseJapan Esekelwe Ezitshalweni Ngesiphepho

IJapan, isizwe esinothando lwe-tofu oluneminyaka eminingi, selamukele le ndlela evela eShayina ngentshiseko enkulu. Amabhizinisi amakhulu endawo okudla kwesoya aqalise umugqa ogcwele wemikhiqizo emisha esekelwe ku-tofu kafulawa wesoya, okuhlanganisa i-tofu ehlala isikhathi eside ehlala isha izinyanga eziyi-10 ngaphandle kwezithako zokugcina, ezinye izindlela zoshizi ezisekelwe ezitshalweni, kanye nezisekelo ze-pizza ze-tofu ezilungele ukudliwa. Abathengi baseJapan manje badla amagremu angaphezu kuka-60 emikhiqizo yesoya ngomuntu ngamunye nsuku zonke, futhi ikhwalithi elula neqhubekayo ye-tofu kafulawa wesoya isibe yinto ekhethwa kakhulu kubasebenzi basehhovisi abamatasa kanye nemindeni egxile kwezempilo. Izitolo ezinkulu ezinkulu ezweni lonke manje zinikezela amashalofu aphelele kule mikhiqizo emisha ye-tofu kafulawa wesoya, ngokuthengisa kwaminyaka yonke okukhuphuka ngaphezu kuka-30% iminyaka emithathu ilandelana.

I-FQA

1. U: Ingabe i-tofu eyenziwe ngofulawa wesoya oluhlaza inempilo njenge-tofu yendabuko ephekiwe?
   A: Empeleni igcwele izakhamzimba eziningi. Indlela kafulawa kasoya yeqa izinyathelo ezinde zokucwilisa kanye nokuhlunga izinsalela ezigcwele, igcina cishe u-100% wefayibha yemvelo yokudla kasoya, amavithamini namaminerali, kuyilapho ukugayeka kwamaprotheni kusafinyelela ngaphezu kuka-95%, kuhlangabezana ngokugcwele nezidingo zokudla zansuku zonke zabantu babo bonke ubudala.
2. U: Ngingayenza yini i-tofu yofulawa wesoya ekhaya ngaphandle kwemishini yobungcweti?
   A: Impela. Udinga kuphela ufulawa wesoya oluhlaza okwesibhakabhaka, imbiza yokupheka evamile, i-gauze encane kanye nesikhunta esilula. Yonke inqubo ithatha isikhathi esingaphansi kwehora eli-1, akudingeki i-grinder yamatshe noma isitsha esikhulu sokucwilisa, okwenza kube kuhle kakhulu kubapheki basekhaya ukwenza i-tofu entsha, engenazo izithako uma kudingeka.
3. U: Yimaphi ama-coagulant angasetshenziswa ku-tofu kafulawa wesoya, futhi ingabe aphephile?
   A: Ungakhetha i-gypsum yezinga lokudla, i-magnesium chloride (ebabayo) noma ngisho neviniga emhlophe yemvelo njenge-coagulant. Zonke lezi zinketho ziqashelwa kabanzi njengezithasiselo zokudla eziphephile yiziphathimandla zokuphepha kokudla zomhlaba wonke, futhi inani elisetshenziswa ekukhiqizweni kwe-tofu lingaphansi kakhulu komkhawulo wokuphepha wokusetshenziswa kwansuku zonke.
4. U: Kungani i-tofu ye-soy flour isithandwa kangaka eJapane?
   A: Ifanelana kahle nesidingo sabathengi baseJapan sokudla okusekelwe ezitshalweni okulula, okungenazo izithiyo zokugcina imvelo, okuphila isikhathi eside. Le ndlela ivumela abakhiqizi ukuthi benze i-tofu ehlala isikhathi eside eshalofini engadingi ukuthuthwa kwe-cold chain, futhi engacutshungulwa kalula ibe imikhiqizo yokudala njengoshizi osekelwe ezitshalweni kanye nokudla okulungele ukudliwa okuhambisana nendlela yokuphila yesimanje esheshayo.
5. U: Ingabe i-tofu enofulawa wesoya inokunambitheka okuhlukile kune-tofu yendabuko?
   A: Inephunga lemvelo elihlanzekile nelibushelelezi elingenayo incasa ebabayo noma ethambile evame ukuvela ku-tofu eyenziwe ngokwesiko. Ukuthungwa kwayo kungalungiswa ngokulawula isikhathi sokucindezela, ukuze ukwazi ukwenza i-tofu ethambile, ethambile noma i-tofu eqinile, eqinile ngokwentando yakho.
6. U: Ingabe le ndlela yokukhiqiza i-tofu kafulawa wesoya inobungani nemvelo kunezinqubo zendabuko?
   A: Yebo, kunciphisa ukusetshenziswa kwamanzi ngamaphesenti angaphezu kuka-40 ngokuqeda isinyathelo eside sokucwilisa isoya, futhi kunciphisa ukusetshenziswa kwamandla cishe ngamaphesenti angu-50 ngenxa yomjikelezo wokukhiqiza omfushane. Kuphinde kukhiqize amanzi angcolile amancane kakhulu, okwenza kube yisisombululo sokukhiqiza esizinzile kakhulu sokukhiqiza i-tofu yezimboni ezinkulu.