-
-
-
-
News Center
What you need to know before making high-quality yuba
release time:
2021-09-15
Manufacturers engaged in the production of yuba want to gain a foothold in the market, quality is the first factor, but before making high-quality yuba, there are actually some details that need special attention. It is these details that directly affect the quality of the yuba produced. . Today, the editor of China Yuba Trading Network will tell you some things that need to be paid attention to before making yuba.
Manufacturers engaged in the production of yuba want to gain a foothold in the market, quality is the first factor, but before making high-quality yuba, there are actually some details that need special attention. It is these details that directly affect the quality of the yuba produced. . Today, the editor of China Yuba Trading Network will tell you some things that need to be paid attention to before making yuba.
When choosing soybeans, you should pay more attention to pick out all the damaged beans, so as not to destroy the taste of yuba, and the color of the yuba will be better. When choosing soybeans, be sure to choose non-polluting, untreated soybeans, and soybeans that have just been harvested are generally not suitable for use. The soaking time of soybeans also has a certain relationship with the season. In summer, the time is generally shorter. The soaked soybeans should have a smooth surface, no wrinkle skin, a slight collapse of the instant noodles in the watercress, fingers can be broken, and the section has no hard heart.
Soymilk must be kept at a high temperature of about 80 degrees in the yuba pot before it will crust. With the passage of time, in the absence of food additives, the soymilk will turn from white to yellow, to red, and finally to brown-black. It is because the protein in the soy milk reacts chemically with the very small amount of sugars such as stachyose and raffinose contained in the soy milk to form a brown-black substance. Soak 5 kilograms of soybeans to make yuba, but you can't feel the color change. Because there is too little soy milk, the yuba is picked soon, and the soy milk has not changed color. However, when soaking 80kg of soybeans, it will take a long time to pick out the yuba, which is the time to test the technique. You need to know how to deal with the color change of soy milk and yuba, what additives to use, how much to add in total, and add them in several times. Go in, how much is appropriate to add each time, when to add it, etc.
Related news
Connect
Contact: Mr. Pan
Phone:13707851213
E-mail：panyaoquancom@163.com
Address: Chang'an Industrial Park, Guiping, Guangxi
Mobile
Copyright © 2022 Guangxi Guiping Guangdeli Food Co., Ltd.
Powered by www.300.cn | SEO