Tofu production steps and processes: First, soak beans, cleaned and disinfected pool, soak beans before soaking soybeans each pool must be thoroughly cleaned and disinfected after the completion of the need to soak the beans soak tank cleaning. Second, the amount of water. Water: soy volume = 3: 2, which is 1.5 times the amount of water soaked soy beans amount, shall all soaked soybeans finished soaking soybeans. When soaked soybeans, with Ruth playing to scoop floating on the water, such as grass clippings and worm-eaten grain relatively lighter impurities; soaked finished with chute and shaker remove stones, mud and other relatively heavy impurities. Third, the refiner 1, after the completion of the soybean soaking, rinse beans, drained (washing effect: reducing the acidity of soybeans after soaking, improve health and safety, ensure product quality.) 2, three-stage filtration pulp mill Pulp: Must add water when grinding with material, when added to water pressure to be constant, soy: water = 1: 2. 3, finished requires no residue liquid milk, delicate, reject Yong Shounie no sauce, sticky hands. Okara protein content is less than 2.6%. Fourth, the boiling syrup, to be cooked immediately boiled pulp refining, cooked. Boiling syrup, cooked purpose: protein denaturation by heating, while destruction of raw enzyme activity and increased protein digestibility, eliminate anti-nutritional factors in soy, beans removal wake flavor, also played a role in sterilization. Five point pulp cooked milk into point halogen barrel, while stirring, brine, to appear clotted milk halogen end point. Point pulp, also known as the point of brain, some flowers, a key process in the production of tofu, mainly by a certain percentage of the coagulant and methods added to the cooked milk, the milk's pH is adjusted to the isoelectric point of the protein, soy protein into a sol gel process that turns milk curd (also known as bean curd) of. Tofu coagulant used for the production of brine, which magnesium for rapid solidification rate of soy protein, low yield, but the flavor is good; and calcium relatively slow solidification process is relatively easy to control, a higher production rate tofu.