How is delicious yuba made?

Yuba is also called bean curd skin. At present, most of the yuba on the market are made by traditional processing technology. As a traditional food with national characteristics in China, yuba is almost loved by everyone in all kinds of dishes. Whether it is cold dishes, mixed soup or stir-fry, it is a rare delicacy. More importantly, its nutritional value is the highest among bean products, but it is particularly cheap, which is simply very cost-effective.

Therefore, the market demand of yuba is relatively stable, and the processing project of yuba is relatively simple and easy to learn, as long as there is not much homogenization competition in the local area.

Processing technology and flow of traditional yuba

Step 1 Material selection: When processing yuba, the first step affecting the quality is of course material selection, which should be fresh, contain protein and fat, and have no mottled beans.

The second step is soaking: in order to make soybeans absorb water and expand during the production process, it is necessary to soak soybeans. The standard of soaking beans is to soak the two petals of soybeans together and split them into flat plates, but they cannot bubble on the water. The amount of water soaked in beans is about 4 times that of soybeans, which requires that beans will not touch water after expansion. The general soaking time is 16 to 20 hours in winter, 8 to 12 hours in spring and autumn, and about 6 hours in summer.

The third step is beating: the purpose of beating is to destroy the cell tissue of soybean and make soybean protein dissolve out. The amount of water injected during pulping needs to be 700% to 800% of the raw material, and it should be ground into delicate milky white soybean milk.

Step 4: filtration: after pulping, the soybean milk is separated from the bean dregs by a pulp throwing machine or a pulp squeezing machine. 1 kg soybean can produce about 10 kg pulp, and the general concentration is between 17- 18 degrees.

Step 5: Boil: After filtering, you need to put the pulp in a boiling pot and heat it to 100℃. Pay attention to the pulp must be cooked thoroughly.

Step 6: filtration: after the slurry is boiled, in order to further remove the fine slag and impurities in the slurry, it should be filtered with a fine bag to ensure the product quality. Then put the filtered pulp into the peeling pot.

Step 7 Peeling: The peeling pot is made of alloy aluminum plate. Generally, the pot is 700 cm long, 0/20 cm wide and 6 cm high. Steam is supplied by the boiler and heated by the bottom of the interlayer. Before the pulp is discharged, put the partition plates in the pot in order, heat it immediately after the pulp is full, keep the pulp temperature at about 70℃, and remove it after the pulp crusts. Peeling should be done frequently, which can slow down the saccharification of pulp and increase the yield of yuba. Take out the skin and put it on the bamboo pole. Pay attention to turn the skin over to prevent it from sticking to the pole.

Step 8: drying: after the pole is covered, it is sent to a drying room for drying. The temperature of the drying chamber should be kept above 40℃, and the drying time is about 12 hours.

Step 9 finished product: the standard for judging the quality of finished products. First, from the outside, Yuba is golden yellow. From the quality point of view, it is unbreakable, unbreakable and non-wet, and the water content does not exceed 10%.

After the above processing technology, the finished product of yuba can be obtained. As long as the parameters of each step are well controlled, the taste of yuba will certainly not disappoint.

This article comes from the soil flow network agriculture channel, please indicate the source "soil flow network agriculture".