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. 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.

Nutrition per 100g

Calories (kcal) 459.00 Carbohydrates (g) 22.30 Fat (g) 21.70 Protein (g) 44.60 Fiber (g) 1.00 Vitamin E (mg )27.84 Thiamine (mg) 0.13 Riboflavin (mg) 0.07 Niacin (mg) 0.80 Magnesium (mg) 71.00 Calcium (mg) 77.00 Iron (mg) 16.50 Zinc (mg) 3.69 Copper (mg) 1.31 Manganese (mg) )2.55 Potassium (mg) 553.00 Phosphorus (mg) 284.00 Sodium (mg) 26.50 Selenium (microgram) 6.65 Yuba, that is, tofu skin

Edit this paragraph Introduction

Yanba is a very popular Chinese food A favorite traditional food, 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.

Edit the purpose of this paragraph

Yanba is yellow-white in color, translucent and rich in protein and various nutrients. It can be developed by soaking in 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.

Edit the production process of this section

The process includes selecting beans → peeling → soaking beans → grinding → pulping → boiling → filtering pulp → extracting yuba → drying → packaging

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.

Soaking 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.

Refining and throwing out the pulp

You can grind the pulp with a stone mill or a steel mill. The water used from refining to filtration is 1:10 (1 kg of beans, 10 kg of water). into 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.

Boil the pulp and filter the pulp

After the pulp is dried, flow into the container through the pipe, blow the pulp with steam, and heat it to 100~110℃. 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.

Extracting yuba

After filtering, the cooked slurry flows into the yuba pot and is heated to about 60-70℃. An oily film (oil skin) will form in about 10-15 minutes. Use a special knife to gently cut the film from the middle, divide it into two pieces, and extract them separately. When extracting, rotate it by hand into a column shape and hang it on a bamboo pole to form yuba.