Incorporating technology into making of Bean curds – Seng Huat Bean Curd Pte. Ltd.

Incorporating technology into making of Bean curds – Seng Huat Bean Curd Pte. Ltd.

Seng Huat Bean Curd Pte. Ltd. has a long history of 91 years, passing down from generation to generation. Today, Mr. Alan the current owner of Seng Huat Bean curds is the 4th generation owner, taking over his family business in the year 2013.

With him taking over the business, he had restructured the business by Introducing new machinery and technology to help improve the production and keeping the freshness of his Bean Curds or some people call it Tofu. Sharing with us that his Bean Curds is available in Singapore with plans of expanding this business overseas.

The Bean Curds that we are having on our table top for lunch or dinner seems to be a simple dish. Behind our backs, lots of sweat are being evaporated just to make a piece of Bean Curds. Here, we will be sharing the process of making a piece of Seng Huat Bean Curd.

The Process of Making a piece of Seng Huat Bean Curd

For a piece of Bean Curd to be made, Seng Huat is working round the clock every single minute is precious for them. From soaking the beans to grinding and all the way to the final product. It does not stop there, Seng Huat have to distribute the Bean Curds to all their client over the night. This is to ensure that everyone will be able to have a piece of fresh Bean Curd in the morning.

Soaking the Bean

Soaking of beans start at around 12 pm. Every single bean will be required to soak in water for at least 4 – 5 hours at around 30 to 32 °C. Changing of water frequently are required, this help to remove the unwanted starch and keeping the best for the Bean Curds.

Soaking the Bean

Grinding and boiling the Bean

After Soaking, it will be grinding the beans.

Grinding the bean

The ground slurry that came out from the grinding will have to be boiled at 100 °C to 110 °C for around 10 mins

Separating the Soya Milk from the Soy Pulps

Using Filtration to remove the unwanted Soy Pulps also known as Okara, this process will ensure the texture of the final products.

Filtering the Soya Milk

Coagulating the Soy Milk

The most important step for making the Tofu is coagulating the Oil and protein with the Soy milk. There are 3 most commonly used coagulants, salt, acid, and enzymes. The coagulated milk has to be stirred for the first 5 seconds at between 60 °C to 90 °C to improve the yields.

Coagulating the Soy Milk

Exerting Pressure on the Tofu

The Coagulated Soy Milk will be placed on a tray and wrap using cheesecloth before pressure can be exerted on it.

Coagulated Soy Milk

In the traditional method, 3 men are required to exert pressure on the bean curd. Today, hydraulic pumps are used to replace that. This process helps to remove excess water from the Bean Curds.

Exerting Pressure on the Bean Curd

Final Product – Seng Huat Bean Curd

The Bean Curds are cut into pieces and are ready for consumption. A fresh piece of Bean Curd that are refrigerated at 4 °C can be kept up to 7 days.

Beancurd ready for consumption

Collaboration with Local University

To cut down on wastage, Seng Huat is currently working with the local University, NUS, for the By-products, Okara. This university is doing research on ways that they can turn this Okara into small pellets used for feeding fishes.

To get more updates on Seng Huat Bean Curd Feel free to follow them on their facebook.

Leave a Comment