What are the nutritional values ​​of yuba? How is yuba made?

Yuba is yellow-white in color, shiny and translucent, rich in protein and various nutrients. It can be expanded by soaking in clean water (cool in summer and warm in winter). It can be eaten with meat, vegetables, roasted, fried, or cold. It is also very delicious and is a favorite ingredient for many people to cook. Today we bring you the nutritional value of yuba. I hope you can learn more about it while enjoying the food!

Contents of this article

1. What are the nutritional values ​​of yuba?

2. How is yuba made?

3. How to soak dried yuba

What are the nutritional values ​​of yuba?

1. Yuba is rich in protein and has high nutritional value.

2. The lecithin it contains can remove cholesterol attached to the blood vessel walls, prevent blood vessel sclerosis, prevent cardiovascular diseases, and protect the heart.

3. It contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly.

4. It is also rich in iron and is easily absorbed by the human body. It has a certain effect on iron deficiency anemia.

How to make yuba

1. Select beans and peel them

It is advisable to select soybeans with full grains and sieve out dust and impurities. The selected soybeans are crushed and peeled with a peeling machine, and the outer skin is blown off. Peeling is to ensure the yellow-white color and improve the protein utilization rate and product rate.

2. Soak beans

Soak the peeled soybeans in clean water. The soaking time depends on the season and temperature: 4-5 hours in spring and autumn, 7-8 hours in winter. The ratio of water to beans is 1:2.5. It is appropriate to squeeze the soaked beans until they are firm and not soft.

3. Refining and slurry throwing

The pulp can be ground with a stone mill or a steel mill. The water ratio from grinding to filtration is 1:10 (1 kg of beans, 10 kg of water). The ground juice is filtered three times in a spin dryer. The standard is that the bean dregs are loose when squeezed by hand and there is no pulp water.

4. Boil and filter pulp

After the pulp is dried, it flows into the container through the pipeline, where it is blown with steam and heated to 100-110°C. After the pulp is cooked, it flows into the sieve bed through the pipeline and is filtered once more to remove impurities and improve quality.

5. Extract yuba

After the cooked pulp is filtered, it flows into the yuba pot and is heated to about 60-70℃. After about 10-15 minutes, a thin oily film (oil skin) will form. Use a special knife to gently cut the film in the middle and separate it into two pieces for extraction. When extracting, rotate it into a column by hand and hang it on a bamboo pole to make yuba.

6. Drying and packaging

The yuba hanging on the bamboo poles are sent to the drying room and arranged in order. The temperature in the drying room reaches 50-60℃. After 4-7 hours, the surface of the yuba becomes yellow-white and bright and translucent.

How to soak dried yuba

Method 1: Soak in cold water When soaking yuba, it is best to use cold water, which will not only keep the flavor of the yuba from being lost, but also make the appearance neat and clean. Note that you must not soak the yuba in boiling water, which can easily cause uneven hardness and even rotten outside and hard inside.

Method 2: Soak the yuba in warm water. Usually, two pieces of yuba are connected together. Break them at the U-shaped joint because it is the hardest to soften there. Then break the yuba shorter. Soak them in warm water for two or three minutes, then squeeze them with your hands, just like squeezing water out of a sponge. Squeeze them for a while, then change the water and soak them for a while.

Method 3: Use a plate to break the bean curd sheets into pieces and soak them in cold water. Since the dry bean curd sheets are very light, a small part will always float on the water surface during soaking, and some places cannot be soaked. When soaking, cover the bean curd sheets with a heavier plate to allow all of them to be soaked in water. This will ensure that every part is soaked.

Method 4: Soak the bean curd sheets in warm water and add a little salt. This way, the bean curd sheets will be easy to soak and will be evenly soft and hard. There will not be some places that are softened while others are still dry and hard.

Method 5: Soak the bean curd in warm water and white vinegar. Add a few drops of white vinegar to the warm water, soak the bean curd in the warm water with white vinegar, and then press it with a large bowl or plate to make sure the water covers the bean curd. This will speed up the softening of the bean curd.

Method 6: Soaking in a microwave oven Soaking in a microwave oven is also a good way. Put enough water to cover the yuba in a container with a lid, and heat it on high heat for three to five minutes. The yuba will soon be ready. Of course, the specific heating time depends on the amount of yuba.