Bean sticks soaked in warm water are soft and glutinous, and have a chewy taste. Bean sticks soaked in hot water are easy to be soft outside and hard inside, while bean sticks soaked in cold water for a long time will affect the edible taste of bean sticks. Bean sticks are yellow and white in color, bright in luster and rich in protein and various nutrients. They can be used for meat, vegetarian food, roasting, frying, cold salad, soup, hot pot and so on. The food is fragrant and refreshing, and the meat and vegetables have their own flavors.

Bean gluten is a characteristic traditional bean product, which has a strong bean flavor and a unique taste that other bean products do not have. The raw material of soybean gluten is soybean, which is ground into soybean milk and heated. After the surface of soybean milk forms a film, roll it up with a bamboo stick. After drying, remove the bamboo stick in the middle. The bamboo stick is shaped like a stick. Therefore, the locals commonly call it "bean stick", and its production process is similar to that of yuba.

Operation mode of soybean gluten:

1, peeled beans. It is advisable to choose soybeans with full particles and screen out dust and impurities. Crush the selected soybeans, peel them with a peeler, and blow them clean. Peeling is to ensure yellow and white, and improve the utilization rate and yield of protein.

2. soak beans. Soak peeled soybeans in clear water for 4-5 hours in spring and autumn and 7-8 hours in winter, depending on season and temperature. The ratio of water to beans is 1: 2.5. It is advisable to knead beans by hand to swell and harden, not to be soft.

3. Grinding and pulping. Both stone mills and steel mills can be used for pulping. The water used for pulping to filtration is 1: 10 (1 kg beans, 10 kg water), and the pulp is made into juice. Filter with a dryer for 3 times, and the hand-squeezed bean dregs are loose and there is no slurry.

4. Boil and filter the pulp. After the pulp is dried, it flows into a container through a pipeline, is blown by steam, and is heated to 100 ~ 1 10℃. After the pulp is cooked, it flows into the sieve bed through the pipeline, and then it is filtered by 1 time to remove impurities and improve the quality.

5. Extract soybean gluten. After filtering, the cooked pulp flows into the tofu pot, heated to about 60 ~ 70℃, and extracted with bamboo poles. When extracting, rotate it into a column by hand and hang it on a bamboo pole to get tofu.

6. Drying and packaging. Send the bean gluten hanging on the bamboo pole to the drying room and arrange it in order. The temperature in the drying room reached 50 ~ 60℃, and after 4 ~ 7 hours, the surface of soybean gluten was yellow and white, bright and transparent.