The processing of yuba is a safe and rich project. It is characterized by small investment, quick results, and simple processing technology. The family workshop can be operated only with pots, barrels, cylinders, stone mills or electric grinders. At present, the price of soybeans per kilogram in the market is around 3 yuan, while that of bean curd is 8 yuan to 16 yuan per kilogram. One day can add about 125 kilograms of soybeans, and each kilogram of soybeans can produce 0.5kg to 1kg of yuba. The profit is very considerable. In addition, the remaining residue can be used to feed pigs. Now the yuba processing technology has been freely dedicated to readers of this publication. The process flow is as follows: selecting beans → shelling → dipping beans → grinding beans → boiling pulp → filtering → bamboo → drying (baking) dry → packaging → sale.
1. Choose beans that are clean, free of impurities, and have good luster for processing yuba.
2. Shelling with beans before shelling soaked beans.
3. Soak the bean with the cold water after soaking the bean, the water is higher than the bean surface 10 centimeters ~ 17 centimeters. Soaking beans in spring and summer for 2 hours to 2.5 hours, dip beans in autumn and winter for 3 hours to 4 hours, should not use warm water to dip beans.
4. Grinding beans grinding beans can be used electric or stone grinding, just grinding once, when the grinding side put the side of the bean, or put the beans, put 15 to 20 liters of water per 7.5 kg.
5. When the boiled pulp is boiled, the water is boiled first. Every 7.5 kg of soybean milk burns 17.5 liters to 22.5 liters of water. After the water is boiled, put a spoonful of soymilk into the boiling water until it is finished. The ground soybean milk is boiled in 15 minutes. The fire must burn vigorously. The milk must be boiled three times before it is ripe. For each boiling, stir once with a spoon, try not to stir it up for the first time, and stir it up for the second time.
6. Filtration filter twice, first with a mosquito net cloth filter once, after the use of sanitary gauze filter, after filtration can take care of bamboo.
7. The filtered soybean milk is placed on all the yuba trays. The yuba is placed on the yuba stove and the steam is used to heat the bamboo. When the bamboo is blown, the bean husk should not be capped. The fire is moderate and the soybean milk surface layer is good. Wrinkles can be pumped up with full support and pumped every 5 minutes. When bringing the bamboo, he took the yuba head in one hand and the yuba in the other forefinger's thumb. He gently pulled it from beginning to end. The yuba was pulled symmetrically on a bamboo raft prepared in advance. Full one for another, and in time to get the sun exposure, drying to fifty-six percent dry when the yuba will be removed, and then placed on the floor or bamboo mat to dry.
8. Dry (roasted) dried yuba mainly sun exposure, generally two days can be dry, in case of rain or cloudy days, use the oven to dry in a timely manner to prevent deterioration of bean curd.
9. Packing Put the dry (roasted) dried bean curd and put it in a rope, place it in a cardboard box or cloth bag, store it in a dry place, and put it on the market.
Note: When processing Yuba for the first time, it is not appropriate to process too much. It is necessary to do a test first, and then increase the output after mastering the technical essentials, so as to avoid the loss caused by technical incompetence.
Author unit: Lifa Company, Santun Management District, Houjie Town, Dongguan City, Guangdong Province
1. Choose beans that are clean, free of impurities, and have good luster for processing yuba.
2. Shelling with beans before shelling soaked beans.
3. Soak the bean with the cold water after soaking the bean, the water is higher than the bean surface 10 centimeters ~ 17 centimeters. Soaking beans in spring and summer for 2 hours to 2.5 hours, dip beans in autumn and winter for 3 hours to 4 hours, should not use warm water to dip beans.
4. Grinding beans grinding beans can be used electric or stone grinding, just grinding once, when the grinding side put the side of the bean, or put the beans, put 15 to 20 liters of water per 7.5 kg.
5. When the boiled pulp is boiled, the water is boiled first. Every 7.5 kg of soybean milk burns 17.5 liters to 22.5 liters of water. After the water is boiled, put a spoonful of soymilk into the boiling water until it is finished. The ground soybean milk is boiled in 15 minutes. The fire must burn vigorously. The milk must be boiled three times before it is ripe. For each boiling, stir once with a spoon, try not to stir it up for the first time, and stir it up for the second time.
6. Filtration filter twice, first with a mosquito net cloth filter once, after the use of sanitary gauze filter, after filtration can take care of bamboo.
7. The filtered soybean milk is placed on all the yuba trays. The yuba is placed on the yuba stove and the steam is used to heat the bamboo. When the bamboo is blown, the bean husk should not be capped. The fire is moderate and the soybean milk surface layer is good. Wrinkles can be pumped up with full support and pumped every 5 minutes. When bringing the bamboo, he took the yuba head in one hand and the yuba in the other forefinger's thumb. He gently pulled it from beginning to end. The yuba was pulled symmetrically on a bamboo raft prepared in advance. Full one for another, and in time to get the sun exposure, drying to fifty-six percent dry when the yuba will be removed, and then placed on the floor or bamboo mat to dry.
8. Dry (roasted) dried yuba mainly sun exposure, generally two days can be dry, in case of rain or cloudy days, use the oven to dry in a timely manner to prevent deterioration of bean curd.
9. Packing Put the dry (roasted) dried bean curd and put it in a rope, place it in a cardboard box or cloth bag, store it in a dry place, and put it on the market.
Note: When processing Yuba for the first time, it is not appropriate to process too much. It is necessary to do a test first, and then increase the output after mastering the technical essentials, so as to avoid the loss caused by technical incompetence.
Author unit: Lifa Company, Santun Management District, Houjie Town, Dongguan City, Guangdong Province
Amber Sterile Vacuum Vials are used for allergist,mixing injectable products or nuclear medicine, PET-CT, Liquid collection.Amber Sterile Vacuum Vials are produced by aluminum caps, non-latex butyl stoppers and clear SCHOTT Neutral Type I glass vials. They are approved by cGMP and FDA with internally sterile.The production process is carried out under strict Class 100 workshop. Finished vials can meet the FDA`s authorised 14-day sterility test.
Amber Sterile Vacuum Vials
Amber Sterile Vacuum Glass Vials,Amber Sterile Evacuated Vials,Amber Sterile Evacuated Glass Vials
China Lemon Trading Co.,Ltd , http://www.lemonvial.com