Yuba, that is, tofu skin.

Yuba is a kind of traditional food that China people like very much. It has a strong bean flavor and a unique taste that other bean products do not have. From the point of view of nutrition, yuba also has special advantages that other bean products can't replace. Balanced energy ratio Compared with ordinary bean products, yuba has higher nutrient density, and every100g yuba contains14g fat, 25.2g protein, 48.5g sugar and other vitamins and mineral elements. The proportion of these three energy substances in yuba is very balanced, which is close to the energy intake ratio recommended in Dietary Guidelines for China Residents. It is a kind of high-quality bean product with rich nutrition and can provide balanced energy for human body. This food, eaten before and after exercise, can quickly replenish energy and provide protein for muscle growth.

The yuba is yellow and white in color, shiny and bright, rich in protein and various nutrients. It can be spread after being soaked in clear water (cool in summer and warm in winter) for 3-5 hours. Can be meat, vegetarian, roasted, fried, cold salad, soup, etc., the food is fragrant and refreshing, and meat and vegetarian food have different flavors. Yuba is suitable for long-term storage, but it should be kept in a dry and ventilated place. The yuba in the dog days can be dried in the sun and blown several times by the cool wind. ?

Process flow? Selecting beans → peeling → soaking beans → grinding → throwing → boiling → filtering → extracting yuba → drying → packaging?

How to make it?

1. Pick beans and peel them. It is advisable to choose soybeans with full particles and screen out dust and impurities. The selected soybeans are crushed and peeled by a peeling machine, and the skins are blown clean. Peeling is to ensure yellow and white color, improve protein utilization and yield. ?

2. soak beans. Soak peeled soybeans in clear water, and the soaking time is determined according to the season and temperature: soaking for 4-5 hours in spring and autumn, and 7-8 hours in winter. The ratio of water to beans is 1∶2.5, and it is appropriate for the beans to swell and become hard by hand, but not soft. ?

3. Grinding and throwing pulp. Either stone mill or steel mill can be used to grind the pulp, and the water used from grinding to filtration is 1∶ 10( 1 kg of beans, 10 kg of water). Filter for 3 times by using a spin dryer, and the bean dregs squeezed by hand are loose and there is no slurry water as the standard. ?

4. Boil and filter the pulp. After the pulp is spun dry, it flows into a container through a pipeline, is blown with steam, and is heated to100 ~110℃. After the pulp is cooked, it flows into the sieve bed through the pipeline, and then it is filtered by 1 second cooked pulp to remove impurities and improve the quality. ?

5. Extract yuba. After the cooked pulp is filtered, it flows into the yuba pot, heated to about 60 ~ 70℃, and an oily film (oil skin) can be formed in about10 ~15 minutes, and the film is gently cut from the middle with a special knife, divided into two pieces and extracted separately. When extracting, it is rotated into a column shape by hand and hung 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 it in sequence. The temperature of the drying room reaches 50 ~ 60℃, and after 4 ~ 7 hours, the surface of the yuba is yellow-white, bright and transparent.

How to distinguish the quality of yuba from that of yuba?

Color discrimination, appearance discrimination, smell discrimination, taste discrimination

(1) color discrimination

When we distinguish the color of yuba, we can take the sample yuba and observe it directly. ?

Good yuba-light yellow and shiny.

Secondary yuba-the color is dim or pan-white, clear white and dull. ?

Inferior yuba-grayish yellow, dark yellow or yellowish brown, with dark and dull color. ?

(2) Identify by appearance?

When we identify the appearance of yuba, we take the sample yuba and observe it directly, then break it and observe it carefully.

Good yuba-it is in the form of branches or leaves, brittle and easy to break, with hollow strips broken, without mildew spots, impurities and insects. ?

Sub-quality yuba-in the form of branches or leaves, with more broken branches or fragments and more solid strips. ?

Inferior yuba-there are mildew spots, insects and impurities.

(3) Distinguish by smell?

When we identify the smell of yuba, take the sample yuba and smell it directly.

Good yuba-has the inherent fragrance of yuba, without any other peculiar smell.

Sub-quality yuba-the inherent fragrance of yuba is flat. ?

Inferior yuba-has bad smells such as musty smell and sour smell and other foreign smells. ?

(4) distinguish by taste?

When we distinguish the taste of yuba, take the sample yuba and soak it in hot water until it is soft, and chew it carefully to taste its taste.

Good yuba-has the inherent fresh flavor of yuba. ?

Sub-quality yuba-yuba has a dull taste. ?

Inferior yuba-has bad taste such as bitter taste, astringent taste or sour taste.

[Edit this paragraph] About the recipe of yuba:

1, fresh mushroom yuba?

Raw materials: fresh mushroom150g, yuba150g, peanut oil 50g, refined salt 7g, monosodium glutamate 2g and cooking wine 5g.

200g of chicken soup, 2g of ginger, and 0/0g of water starch/kloc-. ?

Method: 1. Put the dried yuba in a pot and soak it in cold water, press a heavy object and soak it for 5 hours. After it swells,

Cut into 3 cm long pieces, wash the fresh mushrooms and scatter them into small pieces. ?

2. The wok is on fire, put water to boil, add yuba and fresh mushrooms, and remove them after boiling. ?

3. Heat the wok, heat it with oil, fry it in Jiang Mo for a while, add cooking wine, chicken soup and refined salt, and adjust the taste.

Add yuba and fresh mushrooms, simmer, add monosodium glutamate, thicken with water starch, pour in sesame oil, and serve. ?

2. celery mixed with yuba?

Ingredients:? 300g of celery, 200g of water-borne yuba, 20g of sesame oil, 6g of soy sauce10g, 6g of refined salt, 2g of monosodium glutamate and 0g of rice vinegar10g. ?

How to make it:? 1. Wash celery, remove leaves, scald it in boiling water, then shower it with cold water, shred it and put it on a plate. The yuba is shredded and coded on celery. ?

2. MSG is melted in boiling water in advance, poured on yuba dishes together with soy sauce, refined salt and rice vinegar, and then mixed with sesame oil. ?

3, yuba silver bud black fungus?

Match? Material:? Yuba150g, mung bean sprouts and auricularia auricula100g, peanut oil 20g, sesame oil 5g, salt 5g, monosodium glutamate 2g, water starch15g, ginger10g, and soybean sprout soup 20g. ?

Special? Color:? This dish is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, zinc, vitamin C and other nutrients. It has the functions of invigorating qi, invigorating stomach, moistening dryness, inducing diuresis and relieving swelling, and can be used for treating hypertension?

Fuck? Do:? 1、? Put yuba in a pot, pour boiling water, cover tightly, soak until there is no hard core, take it out, and cut it into 3-4 cm long sections. ?

2、? Wash ginger and cut into powder; Wash the mung bean sprouts, let go of the water and take them out; Wash the black fungus, tear the big flower into small flowers, or fish it out in boiling water. ?

3、? Heat the wok, heat it with oil, fry it slightly in Jiang Mo, stir-fry mung bean sprouts and black fungus for a few times, add bean sprouts soup, refined salt and monosodium glutamate, pour in yuba, simmer for 3 minutes with low fire, turn to high fire to collect juice, thicken with water starch, pour in sesame oil, and serve. ?

4, yuba roast meat

Raw materials:? 750 grams of lean pork and 300 grams of yuba. ? Match? Material:? 200g of soy sauce, 7g of refined salt, 20g of cooking wine10g, 30g of onion, 5g of ginger15g, 5 petals of aniseed, 60g of water starch and 2kg of vegetable oil (actual consumption is 75g). ?

System? Law:? (1) cut the meat into pieces with a thickness of 2 cm square and 1 cm, put it in a basin and marinate it with a little soy sauce for 2 minutes, then fry it in 90% hot oil until golden brown, and take it out; Cut the onion into small pieces; Slice ginger; Put the yuba into the pot and join? Soak in cold water for 5 hours to make it thoroughly, and cut into small pieces 1.5 cm long for use. ?

(2) Put the meat in a pot, add water (to the extent that it overflows the meat), soy sauce, refined salt, cooking wine, aniseed, onion and ginger slices. After the pot is boiled, turn to low heat and stew until it is 80% rotten, add yuba, cook with it, and thicken. ?

Special? Point:? Pork is crisp and rotten, yuba is tough and soft, delicious, nutritious and golden in color. ?

The key to production:

The meat should be burnt, and the yuba should be thoroughly burnt before eating. After the meat is boiled, it should be simmered. In order to make the meat easy to rot, salt should be added when the meat is about to rot. The yuba must be soaked in cold water, which can make the yuba neat and beautiful. If it is soaked in hot water, it will make the well-made yuba rotten and not neat.

Ambiguity: Enthusiasts who are crazy about Wulin rumor. Source: Dazui said: In the episode of Pinggu Little Red, Dazui said that he was a fan of Little Red, and Laobai retorted: You are still a yuba ~ ~ ~ So the fans in Wulin are called yuba ~

Eating yuba can prevent Alzheimer's disease

Nutritional data show that the protein content of soybean milk, tofu and yuba per100g is1.8g, 8. 1 g and 44.6g respectively. The moisture content is 96 grams, 82.8 grams and 7.9 grams. It is not difficult to see that yuba is rich in protein but low in water content, which is related to its drying, absorption of its essence and concentration of nutrients in soybean milk.

Yuba has a good brain-nourishing effect, which can prevent the occurrence of Alzheimer's disease. This is because the content of glutamic acid in yuba is very high, which is 2~5 times that of other beans or animal foods, and glutamic acid plays an important role in brain activity. In addition, the phospholipids contained in yuba can also reduce the cholesterol content in blood and prevent hyperlipidemia and arteriosclerosis.

Although the nutritional value of yuba is high, some people, such as nephritis and renal insufficiency, had better eat less, otherwise it will aggravate the condition. Patients with diabetes, acidosis, gout or taking tetracycline, Youjiangling and other drugs should also eat carefully. ?

Don't eat more for dieters

Due to the difference in production methods, the heat of yuba is somewhat higher than that of other bean products, and the heat per100g is 457 kcal (tofu 82 kcal, dried tofu 140 kcal, oil tofu 244 kcal). The branch bamboo that Guangdong people like to eat is made of yuba fried again, and the heat is even higher, reaching 472 kilocalories per 100 grams, which exceeds the heat of pork with the same weight. Therefore, people who need to control their weight had better not eat yuba often, or reduce the intake of staple food appropriately when eating yuba.

"Hometown of Yuba" Hejie Township, Xuchang County, Henan Province

Hejie Township, Xuchang County, known as the "hometown of yuba", is one of the largest distribution centers for bean products production in China. At present, there are 2 yuba production villages in the township, with more than 5,000 households engaged in yuba production, employing more than 5000 people, and producing and selling more than 30 million kilograms of yuba annually. The production of yuba has promoted the prosperity of planting (soybean), aquaculture, transportation, printing and packaging, food processing machinery and other related industries. At present, Hejie Township has more than 800 specialized transportation households with 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, which is named as Xuchang pig production base. At the same time, according to statistics, the daily turnover of Hejie soybean market is more than 150 tons, and it digests more than 50 million kilograms of soybeans every year. It is the largest soybean sales market in China. At present, the bean products production in this township has formed more than ten brands in five series, namely bean skin, shredded bean, vegetable meat and tofu. The "Guan Gong" brand and "Beijing" brand yuba produced by Hejie won the gold medal in the 94 National Fair for High-quality Agricultural and Sideline Products and the 95 National Fair for Export Commodities of Township Enterprises respectively. Hejie yuba not only sells well all over the country with its variety and high quality, occupying more than 60% of the national sales market, but also enters the international market. The yuba products are sold to Russia, the United States, Japan, South Korea, Hongkong, Taiwan Province and other countries and regions, which increases the ability of earning foreign exchange through export and firmly occupies the sales market in the fierce market competition.