Yuba processing method

Yuba is a high-protein soybean product. Yuba processing, easy access to raw materials, the process is simple.
First, the selection of raw materials: The main raw material of yuba is soybeans, in order to highlight the fresh white yuba finished, you must choose the skin color yellowish soybeans, rather than green skin soybean. At the same time, we must also pay attention to selecting fresh soybeans with full particles, golden color, no mildew, and no insects. We must remove the bad beans, impurities and sand by screening to make the raw materials pure, and then put 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 is not exposed in the bean container. If the temperature is below 0°C in winter, the water can be heated during immersion for 30 minutes to 40 minutes. After the immersion, the acid water should be washed with water, and then drained and placed in a basket to drain, and the surface covered to allow the bean pieces to expand. By the above method, the slurry can be refined in about 8 hours. The water should be even when the refining, so that the milk out of the delicate white and tender.
Third, the filter pot: the milk into the cylinder or barrel, with hot water scouring, the proportion of water for each 100 kilograms of soybean raw materials plus 500 kilograms of hot water, stir, and 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 the third time to drain the milk. Then pour the soy milk into a special flat iron pan.
Fourth, boiled pulp picking film: boiled pulp is a key link in the production of yuba. The operation procedure is: First, the Wanghuo onslaught, when the pot of soybean milk boil, you can stop the blast, while reducing the furnace temperature, to remove the white foam on the pot surface. After 5 to 6 minutes, the pulp surface naturally forms a layer of film, which is the 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 uncovering 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 stopping the blast, the charcoal fire prepared in advance should be added to keep it at a constant temperature; secondly, the pot temperature must not be lowered and continue to boil, which will cause the bottom of the pot to burn and reduce the output; if the inside of 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 bean film on the wok from the pot into the drying room and keep it at a constant temperature of 60°C. If the temperature is too high, the bamboo feet will burn and affect the color. Bake for 6 to 8 hours. Afterwards, the head and tail can be aligned, and plastic film bags can be used to pack small bags. The texture of yuba is relatively brittle and it is a fragile food. During the storage and transportation, care must be taken to prevent heavy pressure and drop. Also 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 and resistant to storage, and the yield is improved. .
Author: No.41, Jianmin Lane, Nanmen Street, Liaozhong County, Liaoning Province

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