What is yuba made of and what is the difference between real and fake yuba

Take a look: whether the surface is oily and shiny, whether there are impurities (from the hanging pulp, the bean dregs used to make yuba are sprinkled on the surface of the yuba), and the color is not the beige of the bean skin (the color of high-quality yuba is the beige of the bean skin). Yuan's yuba, the color is very superficial, a layer of white powdery substance is adulterated, and the surface is rough and luster, after breaking, there are many small white spots in the middle, which is the added starch.

The 8 pieces of yuba look brightly colored, and at first glance it looks very fake, and the color is not normal yellow. The 13 yuan yuba looks quite acceptable in color, and the outside is very smooth. The 20 yuan yuba does not look very yellow, with a faint beige, a good feel, and a shiny feeling.

Two breaks: good yuba, hard and easy to break, strip broken with hollow, looks very translucent, the second yuba tenacity is very strong, it can't be broken, and it is not easy to diagnose. The starched yuba cross-section has a lot of solidity and a lot of starch white spots.

Three smells: high-quality yuba should have a fragrant bean fragrance, and poor quality yuba has a peculiar smell, like a pound of salty and fresh pungent taste, a smell knows that it is salted (sprinkle a layer of salt on the surface of the yuba to achieve the purpose of increasing weight).

Four tastes: If your nose is not very good, it is recommended that you break a piece and taste it, high-quality yuba has no peculiar smell, light taste, crisp taste, full of bean fragrance, chewing mouth has a lingering fragrance, and inferior yuba, the taste is relatively hard, chewing hard, no fragrance, and very soft and noodles, and a little very salty (such as salt).

Five iodine wine: This is a killer feature, if you want to make a more obvious distinction, just go to our last **, a small bottle of iodine wine can be done. Iodine wine contains potassium iodide, if the yuba is mixed with a large amount of starch, this potassium iodide will react with the starch to produce a blue mixture, that is to say, this experiment, test the starch content in the yuba, soak in iodine wine, and see the difference (the more starch the color becomes darker), you can do it, the darker the color, the higher the starch content, after the experiment, we found that among these yuba, the cheapest color became black and blue, and the most expensive did not change color.

Yuba is made of soybeans, and after the soybeans are ground into soybean milk, the soybean milk is boiled, and the layer of film on it is lifted up to be yuba.

Mechanism for identifying true and false yuba:

1.The real machine-made yuba is pale yellow, the protein is fibrous, and the lean fibrous tissue can be seen in the light, while the pseudo-machine-made yuba is white, yellow, and black (burnt), and the lean fibrous tissue cannot be seen;

2.Take a few pieces of yuba and soak them in warm water until soft, the water soaked in the real mechanism yuba is pale yellow and not turbid;

3.The yuba soaked in warm water, with a certain elasticity when gently pulled, can be torn into a trace of real yuba, otherwise it is fake.

Yuba is a soy product processed from soybeans. That is, soybeans are ground into soybean milk, and then the soybean milk is heated and boiled, and after a period of heat preservation, a layer of film is formed on the surface, which hangs into branches after being picked out, and then dried. Because its shape resembles a bamboo branch, it is called yuba.

1. Soak beans. Soybeans need to be soaked for 8-10 hours, washed and drained, and half a kilogram of dried soybeans can be foamed to produce about a pound of wet soybeans.

2. Beating. Use a food processor or soymilk machine to grind into soy milk, the ratio of cold water and soybeans is thicker than the usual soy milk, and polish for 1 minute to form a smooth soy milk juice.

3. Continue to grind the bean dregs for the first time.

4. Put the filtered soybean milk in a boiling pot, heat and boil for 5 minutes, and keep stirring to prevent the okara from sticking to the pot and affecting the quality of the soymilk. But don't reheat it repeatedly.

5. Filter the bean dregs.

6. Then, pour the boiled soybean milk into a clean stainless steel basin or stainless steel tray, put a pot at the bottom, put water in the pot, and heat it slightly over the water.

7. With the heating of the surface of the soybean milk pot, a layer of bean skin begins to appear, which is the skin of yuba.

8. Use chopsticks to pick up lightly from both sides, lift the chopsticks, and the yuba will come out and put it on the stick. Keep doing it.

1. Yuba is made by heating and boiling soybean milk, after a period of heat preservation, a thin film is formed on the surface, which hangs into branches after being picked out, and then dried. Its shape resembles a bamboo branch and is called yuba.

2. The effect of eating yuba.

1) Eating yuba can prevent Alzheimer's disease.

2) Nutritional data showed that the protein content of soybean milk, tofu and yuba per 100 grams was grams, grams and grams, respectively; The moisture content is 96 grams, grams, grams. It is not difficult to see that yuba is rich in protein and low in water, which is related to the fact that it is dried during the production process, absorbing its essence and concentrating the nutrients in soy milk.

3) Yuba has a good brain-strengthening effect, and it can prevent the occurrence of Alzheimer's disease. This is because yuba is high in glutamate, 2 to 5 times more than other legumes or animal foods, and glutamate plays an important role in brain activity. In addition, the phospholipids and saponides contained in yuba can also reduce the level of cholesterol in the blood, and have the effect of preventing hyperlipidemia and arteriosclerosis.

I heard that some yuba on the market is made of plastic, so scared that I don't dare to eat yuba, but in fact, real and fake yuba can be identified, let's take a look at the way to identify real and fake yuba.

1.High-quality yuba is pale eggplant yellow, and the lean fibrous tissue of tremor fluid can be seen. False yuba does not have this kind of fiber, and the white, yellow, and black colors are uneven.

2.Soak a small amount of yuba in warm water to soften, and the soaked water is yellow and leaky without being muddy.

3.Gently pulled soaked yuba, if there is a certain elasticity, and can be torn into a trace of genuine goods.

4.Soak in warm water'Yuba has a pliable feeling when chewed, but fakes do not, but have a sandy feeling.

5.Real yuba can withstand high temperature cooking at 110 degrees Celsius without rotting, and fakes are easy to rot.

Soybean. Yuba, also known as tofu skin and tofu skin, is to heat and boil soybean milk, after a period of heat preservation, a layer of film is formed on the surface, and after being picked out, it droops into branches, and then dried, similar to bamboo branches. Yuba is yellow and white in color, shiny and translucent, has high nutritional value, is easy to preserve, and is convenient to eat.

What kind of material is yuba made of?

Yuba can be meat, vegetarian, burned, fried, cold dressed, soup, etc., can be made into fresh mushroom yuba, celery mixed with yuba, yuba silver bud black fungus, yuba roast meat, slippery fried yuba fungus.

Yuba has a strong bean flavor and is rich in protein, dietary fiber, sodium, magnesium, potassium, calcium, iron and other nutrients.

Yuba can be divided into Jiangxi Gao'an Yuba, Guangxi Gaotian Yuba, Fujian Sanming Yuba, Henan Xuchang County, Guangxi Hezhou Yuba, Guangdong Xinqiao Yuba.