Yanji Bean Skin [Jilin Yanji Specialty]

What is Yanji bean skin? Authentic Jilin Yanji specialty: Yanji bean skin

Content summary:Do you want to know what Yanji bean skin is? This article is a detailed introduction to the special product of Yanji, Jilin Province - Yanji Bean Skin. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yanji Bean Skin. The full text takes about 4 minutes to read, mainly including the basic introduction of Yanji Bean Skin and its nutritional value? What are the product characteristics of Yanji bean skin? The production method of Yanji bean skin, etc

Basic Introduction to Yanji Bean Skin

Yanji Bean Skin selects high-quality bean skin as raw material, which is spicy, fresh and fragrant, with a long aftertaste. Bean skin is rich in nutrients, with a protein content of over 40%, which is twice that of beef and six times that of rice. It is a high protein health food suitable for all ages and genders

Delicate, solid, and soft, it can be stewed with fish and meat, cooked in soup, braised, fried, stir fried, or served as a cold mixed dish. Other methods can also be used to make various banquet dishes

Method for making Yanji bean skins

(1) Bean selection: Remove rotten, moldy, and other impurities from the beans

(2) Peeling: Selected soybeans are crushed and peeled off, with a peeling rate of over 90%

(3) Soaking: Wash the peeled soybeans 2 to 3 times, and then soak them in clean water. Soak until the beans become swollen or have no hard core when pinched by hand

(4) Grinding: Grind the soaked soybeans with water in a ratio of 1:2

(6) Cooking: pour the filtered soybean milk into the boiling bucket, and quickly boil the soybean milk for 3-5 minutes

(7) Film formation: Keep the bottom temperature of the pot at 78 ℃ to 82 ℃ for film formation

(8) Peel off: Every 8 to 10 minutes, peel off the formed film inside the pot

(9) Boiling: soybean milk that cannot be peeled can be condensed into paste in slow fire

(10) Starch: Put the dried wet skin into the pot where the paste is boiled, and evenly hang the paste on the surface of the tofu skin

(11) Baking: Bake the tofu skin with good paste until the moisture content is below 10%

(12) Cooling: Cool the baked tofu skin and let it cool naturally before packaging. When cooling, pay attention to moisture prevention