The production process of yuba mainly includes the following steps:
Bean selection and cleaning
Select fresh soybeans with full grains and remove dust and impurities.
Soaking
Soak the soybeans in water about 4 times its volume. The soaking time depends on the season and temperature:
Winter: 7~8 hours or more than 12 hours.
Spring and autumn: 4~5 hours.
Summer: 2~3 hours.
Grinding
Put the soaked soybeans into a blender or stone mill, add appropriate amount of clean water, and stir into a slurry. The ratio of water to beans is usually 1:10 (1 kg of beans, 10 kg of water).
Slurry filtering and slurry mixing
Use a spin dryer or dehydrator to filter the slurry, usually filtering 3 times to ensure that the tofu residue is loose and free of slurry water.
When mixing the slurry, the concentration of the soy milk should be moderate, generally 5 to 6 kg of thick slurry per kilogram of soybeans.
Boiling
Pour the prepared soy milk into the pot and heat it to 100~110℃ with steam. After boiling, filter it again to remove impurities.
Extracting yuba
Pour the cooked soy milk into a pan and heat it over a low fire to keep the temperature of the pot at 60~70℃ or 85℃ to 95℃. When a thin oily film forms on the surface of the soy milk, use scissors or bamboo sticks to cut and pick up the film, and rotate it into a column by hand and hang it on a bamboo pole.
Drying
Send the yuba hung on the bamboo pole into the drying room. The temperature in the drying room is controlled at 50~60℃ or 35℃ to 40℃. After 4~7 hours or 42 hours, when the surface of the yuba is yellow-white and bright and translucent, it is the finished product.
Through the above steps, pure and additive-free yuba can be made, which is suitable for home-made or small-scale production.
