Yuba processing method

Yuba is a high-protein soybean product. Yuba processing, easy access to raw materials, easy process.

First, the selection of raw materials: The main raw material of yuba is soybeans, in order to highlight the fresh white yuba finished, must choose the skin color yellowish soybeans instead of green skin soybeans. At the same time, we must pay attention to selecting fresh soybeans with full-grained particles, golden color, no mildew, and no insects. After screening, eliminate the bad beans, impurities, and sand to make the raw materials pure, and then place them in an electric universal grinder to remove the beanie.

Second, dip bean refining: Put the soy beans into the cylinder or barrel, add water soak, remove impurities. The amount of water does not appear to be in a bean container. If the temperature is below 0°C in winter, the water can be heated for 30 minutes to 40 minutes when soaked. After soaking, the water should be used to wash the sour water. After that, the water shall be drained and placed in a basket to drain, and the outer surface shall be covered to allow the bean slices to expand. After the above method, about 8 hours, you can refine the pulp. The water should be even when the refining, so that the milk out of the delicate white and tender.

Third, the filter on the pot: the milk into the cylinder or barrel, with hot water scouring, water ratio of 100 kg of soybean raw material plus 500 kg of hot water, stir, then prepare another cylinder or barrel, Pour the soy milk into the filter bag and shake the hanging bag continuously to filter the slurry for the second time and third time to drain the milk. Afterwards, soy milk was poured into a special flat iron pan.

Fourth, boiled pulp picking film: boiled pulp is a key link in the production of yuba. The operation steps are as follows: First, the fire will be onslaught. When the pot of soybean milk is boiled, you can stop the blast, while lowering the temperature of the stove, and poke off the white foam on the surface of the pot. After 5-6 minutes, the pulp surface naturally forms a thin film, which is a yuba film. At this time, use scissors to cut open into two flaps, and then use bamboo sticks to stir along the edge of the pan to form a bamboo-shaped film. Usually, each pot is prepared with 4 strips of 80 centimeters long and 20 pieces of yuba. In the process of uncooking the pulp, the key to success or failure is threefold: First, after the furnace temperature is lowered, the temperature difference between the pots is too large and it will become rot and cannot be conjunctiva. Therefore, after the stagnant blast, the charcoal fire prepared in advance should be added to keep it at a constant temperature; second, the pot temperature must not be lowered, and the boiled water will continue to boil, which will cause the bottom of the pot to burn, and the output will drop. Third, if the pot The absence of defoaming directly affects the formation of thin films.

Fifth, drying into a bamboo: Tofu gluten should not be dried in the sun, sun prone to mildew. Put the yam of the stalks on the pot and place it in the drying room, and maintain a constant temperature of 60°C. If the temperature is too high, it will cause the bamboo feet to burn and affect the color. Usually baked for 6-8 hours. Afterwards, the head and tail are aligned and can be packed in plastic film bags into small bags. The texture of yuba is relatively brittle and it is a fragile food. During the storage and transportation process, attention must be paid to avoid heavy pressure and drop, and at the same time pay attention to moisture protection. In recent years, some yuba processing plants have added 5 g of amino acids and 40 g of glycerin per kilogram to soybean milk to improve the ratio of amino acids, so as to improve the physical properties of yuba, so that the yuba products are not easily broken, resistant to storage, and the yield is improved. .

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