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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Chinese doufu is produced by extracting soy milk, chemically coagulating soy proteins with calcium or magnesium salts, and pressing the curds into a gel.
Origin: Han Chinese (Han dynasty (206 BC–220 AD)) — Northern China
See full technique reference →Thermal extraction at 80–90 °C releases soy globulins and soluble carbohydrates. Addition of calcium sulfate or magnesium chloride triggers salt‑induced isoelectric precipitation, forming a three‑dimensional protein network. Pressing removes whey and consolidates the gel, with texture governed by coagulant type, concentration, pH, and mechanical force.
Primary Reaction
Salt‑induced protein coagulation (isoelectric precipitation) forming a soy protein gel matrix
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