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Quality is the key for manufacturers engaged in the production of fermented bean curd to gain a foothold in the market, but before making high-quality fermented bean curd, there are some details that need special attention. It is these details that directly affect the quality of the produced fermented bean curd. Today, the Xiaobian of China Yuba trading network will tell you some matters needing attention before Yuba production.
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When choosing soybeans, we should pay more attention to selecting all the broken beans, so that the taste of Yuba will not be destroyed, and the color of Yuba will be better. When choosing soybeans, we must choose non polluted and untreated soybeans. Soybeans just harvested are generally not suitable for use. The soaking time of soybeans also has a certain relationship with the season. Generally, the time in summer is relatively short. The soaked soybeans should have a smooth surface, no wrinkled skin, a slight collapse of the stool surface in the bean petals, the fingers can be pinched, and the section has no hard core.
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Soybean milk must be kept at a high temperature of about 80 degrees in the bean curd pot before it will peel. Over time, without food additives, soybean milk will change from white to yellow, then to red and brown black. This is because the protein in soybean milk reacts with a small amount of stachyose, cottonseed sugar and other sugars contained in soybean milk to produce brown black substances, In other words, the more red and black the putrescine bamboo is picked out. Soak 5kg soybeans to make beancurd, you can't feel the color change, because there is too little soybean milk, you will soon finish selecting beancurd, and the soybean milk hasn't changed color. However, soaking 80kg soybeans takes a long time to complete the selection of fermented bean curd, which is the time to test the technology. We should know how to deal with the color changes of soybean milk and fermented bean curd, what additives need to be used, how much to add in total, how many times to add in, how much to add each time, when to add in, etc.
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Bean curd contains high-quality protein rich in sugar and vegetable oil. It is known as "plant meat", and its digestion and absorption rate is more than 95%. A few pieces of beancurd can meet a person's daily calcium demand. It is not only nutritious, but also has the function of helping gastrointestinal digestion and increasing appetite. At the same time, it is also beneficial to the growth and development of teeth and bones. It can increase the content of iron in blood in hematopoietic function. It is rich in phytohormones, has a good effect on preventing osteoporosis, and does not contain cholesterol. It has many benefits for patients with hypertension, hyperlipidemia and coronary heart disease.
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The above is a detailed introduction to the wholesale of Yuba. I hope it will help you If you have any questions, please contact us We will provide you with professional service http://www.lv-world.com