Objects Yuba, or tofu skin. Yuba is a traditional food that Chinese people love very much. It has a strong bean flavor and a unique taste that other soy products do not have. From a nutritional perspective, yuba also has special advantages that cannot be replaced by other soy products. Balanced energy ratio Compared with ordinary soy products, yuba has a higher nutrient density. Each 100 grams of yuba contains 14 grams of fat, 25.2 grams of protein, 48.5 grams of sugar and other vitamins and minerals. The proportion of these three energy substances in yuba is very balanced, which is close to the energy intake ratio recommended in the "Dietary Guidelines for Chinese Residents". It is a high-quality soy product that is rich in nutrients and can provide balanced energy to the human body. This food is eaten before and after exercise to quickly replenish energy and provide the protein needed for muscle growth. Beancurd stick is yellow-white in color, translucent and rich in protein and various nutrients. It can be developed after soaking in clean water (cool in summer and warm in winter) for 3 to 5 hours. It can be eaten as meat or vegetable, roasted, stir-fried, cold, soup, etc. The food is fragrant and refreshing, and the meat and vegetarian dishes have unique flavors. Bean curd is suitable for long-term storage, but it should be placed in a dry and ventilated place. The yuba that has survived the dog days needs to be exposed to the sun and cool breeze for several times. ? Process flow? Select beans → Peel → Soak beans → Grind → Smash → Cook pulp → Filter pulp → Extract yuba → Dry → Packaging? Production method? 1. Select beans and peel them. It is better to choose soybeans with full grains and sift out dust and impurities. Crush and peel the selected soybeans with a peeling machine, and blow off the skin. Peeling is to ensure the yellow-white color and improve protein utilization and yield. ? 2. Soak the beans. Soak the peeled soybeans in clean water. The soaking time depends on the season and temperature: 4 to 5 hours in spring and autumn, and 7 to 8 hours in winter. The ratio of water to beans is 1:2.5. The soaked beans should be swollen and firm when squeezed by hand, but not soft. ? 3. Refining and throwing away the pulp. The slurry can be ground with a stone mill or steel mill. The water used from refining to filtration is 1:10 (1 kg of beans, 10 kg of water), and the pulp is ground into a pulp. Use a spin dryer to filter 3 times. The bean dregs should be loosened by hand and there is no slurry water as the standard. ? 4. Boil the pulp and filter the pulp. After the slurry is dried, it flows into the container through the pipeline, blows the slurry with steam, and heats it to 100 to 110°C. After the slurry is cooked, it flows into the sieve bed through the pipeline, and then the cooked slurry is filtered once to remove impurities and improve the quality. ? 5. Extract yuba. After filtering, the cooked slurry flows into the yuba pot and is heated to about 60 to 70°C. An oily film (oil skin) will form in about 10 to 15 minutes. Use a special knife to gently cut the film from the middle and divide it into two pieces. extracted separately. When extracting, rotate it by hand into a column shape and hang it on a bamboo pole to form yuba. ? 6. Drying and packaging. Send the yuba hanging on the bamboo pole to the drying room and arrange them in order. The temperature in the drying room reaches 50-60℃, and after 4-7 hours, the surface of the yuba will turn yellow-white, bright and translucent.

How to distinguish the quality of yuba?

Color identification, appearance identification, odor identification, and taste identification (1) Color identification When we identify the color of yuba, just take a sample of yuba and observe it directly. ? Good quality yuba - light yellow and shiny. Inferior yuba - the color is dull or white, pure white, dull. ? Inferior yuba - gray-yellow, dark yellow or tan, dark and dull in color. (2) Identification by appearance? When we identify the appearance of yuba, take a sample yuba and observe it directly, then break it and observe it carefully. Good quality yuba - it is in the shape of branches or leaves, brittle and easy to break, with hollow parts when the strips are broken, and no mold, impurities or insect infestations. ? Inferior yuba - in the shape of branches or leaves, with more broken branches or fragments, and more solid bars. ? Inferior quality yuba - contains mold spots, insect infestations, and impurities. (3) Identification by smell? When we identify the smell of beancurd sticks, we take a sample of beancurd sticks and smell the smell directly. Good quality yuba - has the inherent fragrance of yuba without any other odor. Inferior yuba - The inherent aroma of yuba is bland. ? Inferior yuba - has bad odors such as musty, sour and other foreign odors. (4) Identification by taste When we identify the taste of yuba, take a sample yuba and soak it in hot water until it is soft, chew it carefully and taste its taste. Good quality yuba - has the inherent delicious flavor of yuba. ? Inferior yuba - the inherent taste of yuba is bland. ? Inferior quality yuba - has unpleasant tastes such as bitterness, astringency or sourness.

[Edit this paragraph] Recipes for yuba: 1. Fresh mushroom yuba? Ingredients: 150g fresh mushrooms, 150g yuba, 50g peanut oil, 7g refined salt, 2g MSG, 5g cooking wine, ? 200 grams of chicken soup, 2 grams of ginger, 10 grams of water starch. ? Preparation method: 1. Put the dried yuba into a basin and soak it in cold water, press it with a heavy object, and soak it for 5 hours. After it swells, cut it into 3 cm long sections, wash the fresh mushrooms, and scatter them into small pieces. ? 2. Heat the wok, add water to boil, add yuba and fresh mushrooms, take them out after boiling and set aside. 3. Heat up the wok, add oil to heat, add minced ginger and fry it briefly, add cooking wine, chicken soup, refined salt, adjust the taste, add yuba and fresh mushrooms to simmer, add MSG, water starch to thicken, pour in sesame oil and serve. 2. Celery mixed with yuba? Ingredients: 300g celery, 200g water-frozen yuba, 20g sesame oil, 10g soy sauce, 6g refined salt, 2g MSG, 10g rice vinegar.

? Production method: ? 1. Wash the celery, remove the leaves, blanch it in boiling water, then rinse it with cold water, cut it into shreds, and put it on a plate. Cut the yuba into shreds and place on top of the celery. ? 2. Dissolve the MSG with boiling water in advance, pour it on the yuba vegetables together with soy sauce, refined salt, and rice vinegar, then add sesame oil and mix well. 3. Bean sprouts, silver sprouts and black fungus. Ingredients: 150 grams of bean sprouts, 100 grams each of mung bean sprouts and black fungus, 20 grams of peanut oil, 5 grams each of sesame oil and salt, 2 grams of MSG, 15 grams of water starch, 10 grams of ginger, 200 grams of soybean sprout soup. ·Features: This dish is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, zinc, vitamin C and other nutrients. It has the functions of nourishing qi, strengthening the stomach, moistening dryness, diuresis and reducing swelling, and can treat high blood pressure. Blood Pressure ·Operation: 1. Place the yuba in a basin, pour boiling water and cover tightly, soak until there is no hard core, take it out, and cut into 3-4 cm long segments. ? 2. Wash the ginger and cut into pieces; wash the mung bean sprouts, drain them out under boiling water; wash the black fungus, tear the large ones into small ones, or drain them out in boiling water. ? 3. Heat up the wok, add oil to heat, lightly fry the minced ginger, add mung bean sprouts and black fungus and stir-fry for a few times, add soybean sprout soup, refined salt, MSG, pour in yuba, and simmer over low heat for 3 Minutes, turn to high heat to reduce the juice, thicken with water starch, pour in sesame oil, and serve in a plate. ? 4. Roast pork with yuba Ingredients: 750 grams of lean pork, 300 grams of yuba. Ingredients: 200 grams of soy sauce, 7 grams of refined salt, 10 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 petals of aniseed, 60 grams of water starch, 2 kilograms of vegetable oil (actual consumption: 75 grams). Preparation method: ① Cut the meat into 2 cm square and 1 cm thick pieces, put it in a basin and marinate it with a little soy sauce for 2 minutes, fry it in 90% hot oil until golden brown and take it out; cut the green onion into small pieces; ginger Slice; put the yuba into a basin, add cold water and soak for 5 hours to soften, then cut into 1.5 cm long pieces for later use. ②Put the meat into the pot, add water (to the extent that it covers the meat), soy sauce, refined salt, cooking wine, aniseed, green onions, and ginger slices. After the pot is boiled, turn to low heat and simmer until it is 80% tender, then add the yuba. Burn together to add flavor and thicken the sauce. Features: The pork is crispy, the yuba is tough and soft, delicious, nutritious and golden in color. ? Production key: ? The meat must be burned and the yuba must be cooked through and cooked before eating. After the meat is boiled, use low heat. In order to make the meat rot easily, add salt when the meat is almost rotten. The yuba must be soaked in cold water, which can make the yuba clean and beautiful. If soaked in hot water, the cooked yuba will rot, which is unfavorable. Ambiguity: An enthusiast who loves Wulin Gaiden enthusiastically. Source: Dazui said: In the episode of Pinggu Yidianhong, Dazui said that he was a fan of Yidianhong, and Lao Bai retorted: You still have yuba~~~~So fans in the martial arts are called yuba~ Eating yuba can prevent old age Dementia nutrition data show that the protein content of soy milk, tofu, and yuba per 100 grams is 1.8 grams, 8.1 grams, and 44.6 grams respectively; while the water content is 96 grams, 82.8 grams, and 7.9 grams. It is not difficult to see that yuba is rich in protein and low in water. This is related to the fact that it has been dried during the production process, absorbing its essence and concentrating the nutrients in soy milk. Bean curd has a good brain-building effect and can prevent the occurrence of Alzheimer's disease. This is because the glutamic acid content in yuba is very high, 2 to 5 times that of other legumes or animal foods, and glutamic acid plays an important role in brain activity. In addition, the phospholipids contained in yuba can also reduce blood cholesterol levels and prevent hyperlipidemia and arteriosclerosis. Although the nutritional value of yuba is high, some people, such as those with nephritis and renal insufficiency, should eat less, otherwise the condition will be aggravated. Patients with diabetes, acidosis, gout or those taking tetracycline, Youjiangling and other drugs should also eat with caution. ? Dieters should not eat too much. Due to the difference in production methods, the calories of yuba are somewhat higher than those of other soy products. The calories per 100 grams are 457 kcal (82 kcal of tofu, 140 kcal of dried tofu, and 244 kcal of fried tofu). ). The Zhizhu that Cantonese people love to eat is made from yuba and fried again. It has even higher calories, reaching 472 kilocalories per 100 grams, which exceeds the calories of pork of the same weight. Therefore, people who need to control their weight should not eat yuba frequently, or appropriately reduce the intake of staple food when eating yuba. "Hometown of Bean Curd" Hejie Township, Xuchang County, Henan More than 5,000 households are engaged in the production of yuba, employing more than 15,000 people, and more than 30 million kilograms of yuba are produced and sold annually. The production of yuba has driven the prosperity of planting (soybean), breeding, transportation, printing and packaging, food processing machinery and other related industries. Now, Hejie Township has more than 800 transportation professionals and more than 3,000 employees. The residue produced by yuba is a good drink for raising pigs. Almost all yuba professional households are also professional pig farmers. There are more than 5,000 large pig farmers in the township, with an annual pig population of 45,000. It is named Xuchang City Pig Production Base. At the same time, according to statistics, the Hejie Soybean Market has a daily trading volume of more than 150 tons and an annual digestion of more than 50 million kilograms of soybeans. It is the largest soybean sales market in the country. Nowadays, the township's soy products production has formed mainly yuba, with more than ten brands in five series: tofu skin, bean shreds, plant meat, and tofu.

The "Guan Gong Brand" and "Beijing Brand" yuba produced by Hejie won the gold medal at the National High-Quality Agricultural and Sideline Products Exhibition in 1994 and the Gold Medal at the National Township Enterprise Export Commodities Exhibition in 1995 respectively. Hejie Yuba not only sells well all over the country with its many varieties and high quality, occupying more than 60% of the national sales market, but also enters the international market. Yuba products are sold to Russia, the United States, Japan, South Korea, Hong Kong, Taiwan and other countries and regions. , increased the ability to earn foreign exchange from exports, and steadily occupied the sales market in the fierce market competition.