Yuba is also called bean curd skin. At present, most of the yuba on the market are made by traditional processing technology. As a traditional food with national characteristics in China, yuba is almost loved by everyone in all kinds of dishes. Whether it is cold dishes, mixed soup or stir-fried, it is a rare delicacy. More importantly, it has the highest nutritional value among bean products, but it is particularly cheap, which is simply cost-effective.

Therefore, the market demand of yuba is relatively stable, and the processing project of yuba is relatively simple and easy to learn, as long as there is not much homogeneous competition in the local area.

Processing technology and flow of traditional yuba

Step 1 Material selection: When processing yuba, the first step to affect the quality is of course the selection of raw materials, which should be fresh, contain protein and fat, and have no variegated beans.

Step 2 Soaking material: In order to make soybeans absorb water and expand in the production process, it is necessary to soak soybeans. The standard of soaking beans is to soak the two petals of soybeans and split them into flat plates, but they can't foam on the water. The amount of water soaked in beans is about 4 times that of soybeans, and it is required that the beans will not be exposed to the water after swelling. The general soaking time is 16 to 20 hours in winter, 8 to 12 hours in spring and autumn, and about 6 hours in summer.

Step 3 Pulping: The purpose of pulping is to destroy the cell tissue of soybean and make soybean protein dissolve out. The amount of water to be injected during pulping needs to be 700% to 800% of the raw material, and it should be ground into fine milky white soybean milk.

Step 4: filtering: after the pulp is ground, the soybean milk is separated from the bean dregs by using a pulp throwing machine or a pulp squeezing machine. 1 kg soybean can produce about 10 kg pulp, and the general concentration is between 17 and 18.

Step 5 Boiling: After the filtration, you need to put the pulp into the boiling pot and heat it to 100℃. Be sure to boil the pulp thoroughly.

Step 6 Filtration: After the pulp is boiled, in order to further remove the fine slag and impurities in the pulp, it should be filtered with a fine bag to ensure the product quality. Then put the filtered pulp into the peeling pot.

Step 7 Peeling: Peeling pot is made of alloy aluminum plate. Generally, the pot is 700 cm long, 120 cm wide and 6 cm high. Steam is supplied by the boiler and heated by the interlayer bottom. Before discharging the slurry, put the partition in the pot in order, heat it immediately after the slurry is full, keep the temperature of the slurry at about 70℃, and peel it after the slurry crusts. It is advisable to peel the skin frequently, which can slow down the saccharification of pulp and increase the yield of yuba. Take the skin out and put it on the bamboo pole. Pay attention to turning the skin over to prevent it from sticking to the pole.

Step 8 drying: after the pole is covered with skin, send it to the drying room for drying. The temperature of the drying room should be kept above 40℃ and the drying time should be about 12 hours.

Step 9 finished product: the standard for judging the quality of finished products. First, from the outside, yuba is golden yellow. From the quality point of view, it is not broken, broken or wet-hearted, and its moisture content does not exceed 10%.

After the above processing technology, the finished product of yuba can be obtained. As long as the parameters of each step are properly controlled, the taste of yuba will certainly not disappoint.

This article is from the soil flow network agriculture channel, please indicate the source "soil flow network agriculture" for reprinting.