My name is bean curd,

It's a high-end food for bean products,

My nutritional value is very high, and is widely known as "meat in the vegetable" by many people.

I have another name, rotten skin,

As a traditional bean food of Han nationality,

I have a strong bean flavor and a unique taste that other soy products do not have.

I am yellow and white in color, bright in oil, rich in protein and a variety of nutrients,

Soak in water (cool in summer and warm in winter) for 3-5 hours,

It can be used for meat, vegetable, cooking, stir frying, cold mixing, soup, etc. the food is fragrant and refreshing, and the meat and vegetarianism have their own flavor.

Processing technology of bean curd

If you want to be the prince of bean products, you have to pay a lot of costs: selecting beans→peelin→soaking→grinding→ throwing→boiling→filtering→extracting →drying→packing.

1. Choose beans and peel them

In order to ensure the color of bean curd and improve the utilization rate and yield of protein. Hua Yueting carefully selects each soybean for everyone, adheres to the principle of full grains in the selection of raw materials, and selects the best non transgenic soybean in Northeast China. Remove the dust and impurities in the selected soybeans, smash and peel with the peeling machine and blow clean.

2.Pickled beans

Soak the peeled soybeans in water. According to the season and temperature, the soaking time should be 4-5 hours in spring and 7-8 hours in winter. When the ratio of water to bean is 1∶2.5, the best condition is to hold the bean by hand and bulge hard.

3.Refining and throwing

The slurry can be ground by stone mill or steel mill. The water from grinding to filtration is 1∶10. The slurry is filtered by the dryer for 3 times. The standard is that the bean dregs are loose and no slurry water.

4. Boiling and filtering

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

5. Extract and bean curd

After filtering, the cooked pulp flows into the beancurd pot and heated to about 60-70 ℃. A layer of oily film (oil skin) can be formed in about 10-15 minutes. The thin film is gently cut off from the middle by a special knife and separated into two pieces for extraction respectively. When extracting, it is rotated into a column by hand and hung on a bamboo pole to form bean curd.