Yuba production process
Ya Pear,Su Pears,Other Pear Brother International Trading Co., Ltd. , http://www.jn-food.com
1, the choice of materials to choose full, bright yellow color, no pests, no moldy fresh soybeans. Accessories and additives must meet food hygiene standards. 2, soaking with warm water and alkali to adjust the pH, regular soaking. Water temperature is controlled at 30-40 °C, plus 1% alkali, pH 7.5-8, time 3-4 hours, the amount of water added is about 2 times the weight of soybeans, soaked soybeans should be about 1 times the weight gain. 3. The refining process uses secondary grinding three times. At the time of refining, the amount of water added is about 8 times that of dry soybeans. For the first time, add 4.5 times as much water as dry beans, and add 3.5 times as much water as dry beans. The third separation added 3.5 times of water, the slurry concentration was controlled at about 5.1%, the pH value was controlled at 7-8, and the soybean residue was separated with 80-100 mesh filter cloth. 4, boiled pulp The above separation of milk into a sandwich pot, steamed with steam. Do not overcook. Temperature requirements are 100°C. To prevent false boiling, add 0.1% soy milk defoamer. In addition, in order to prevent breakage of the dried bean curd and ensure the color of the finished product, 0.5% glycerine and an appropriate amount of decoloring agent may be added. 5. After picking the soy milk, remove it and pour it into a pan. Boil it with steam and do not allow the water to roll over. Picking temperature is preferably 85-90°C. After a few minutes, the surface of the soymilk is naturally solidified into a layer of oil-containing film. At this time, the oil-coated bamboo sticks stir up and hang on the bamboo basket. 6, drying pick the skin after the pot of wet yuba, do not drop the time into the drying room for drying. In order to ensure the quality of the finished product, a higher temperature and humidity were used initially, namely, a temperature of 60°C, a relative humidity of 50% to 60%, and a time of 1 hour. Then use low-temperature, low-humidity treatment, that is, the temperature is lower than 50°C, the relative humidity is 18%-25%, and the time is 3-5 hours. After drying, the moisture content of the bean curd should be reduced from the initial 80%-65% to 8%-10%. The dried bean curd is graded according to the standard. Using the above new process to produce yuba, the production rate can be increased by 5%-10% compared with the traditional process, and the first-class product rate is obviously increased.