Huainan Rolls of dried bean milk creams [Anhui Huainan specialty]

What is Huainan Rolls of dried bean milk creams? Authentic Anhui Huainan specialty: Huainan Rolls of dried bean milk creams

Content abstract:Want to know what Huainan Rolls of dried bean milk creams is? This article is a special article that introduces in detail the special product of Huainan, Anhui - Rolls of dried bean milk creams. It was compiled by the editorial team of China Special Products Network after consulting and collecting relevant information about Rolls of dried bean milk creams in Huainan. The full text takes about 8 minutes to read, mainly including the basic introduction of Rolls of dried bean milk creams in Huainan, and what is the nutritional value of Rolls of dried bean milk creams in Huainan? How did the history of Huainan Rolls of dried bean milk creams come from? How to make Rolls of dried bean milk creams in Huainan, and how to identify Rolls of dried bean milk creams in Huainan? Huainan Rolls of dried bean milk creams tasting method

Basic Introduction to Rolls of dried bean milk creams in Huainan

Rolls of dried bean milk creams is a traditional food that Chinese people like very much. It has a strong bean flavor and a unique taste that other bean products do not have. From the perspective of nutrition, Rolls of dried bean milk creams also has special advantages that cannot be replaced by other bean products. Balanced energy ratio Compared with the common bean products, Rolls of dried bean milk creams has higher nutrient density

What is the nutritional value of Huainan Rolls of dried bean milk creams

Every 100g of Rolls of dried bean milk creams contains 14g of fat, 25.2g of protein, 48.5g of sugar and other vitamins and mineral elements. The proportion of these three energy substances in Rolls of dried bean milk creams is very balanced, which is close to the energy intake ratio recommended in the Chinese Residents' Dietary Guide. It is a high-quality bean product with rich nutrition and can provide balanced energy for the human body. This type of food, when consumed before and after exercise, can quickly replenish energy and provide the protein needed for muscle growth

How did the history of Huainan Rolls of dried bean milk creams come from

China is the hometown of tofu, and the production of tofu has a history of more than 2000 years. In Li Shizhen's "Compendium of Materia Medica" of the Ming Dynasty, it is said that "the method of tofu began with Liu An, the King of Huainan in the Han Dynasty." Liu An, the King of Huainan, talked about visiting Zen and exchanging monks. One day, he tasted the tofu made by the monks and felt that the taste was new. He then promoted the technology of tofu production to the people and gradually spread it to various places. In the process of making tofu, people gradually found that when boiling soybean milk, with the evaporation of soybean milk water, a layer of oil skin was condensed on the surface of the pulp, and the original Rolls of dried bean milk creams rudiment was taken out of it. To facilitate preservation, it was pulled up and put on a bamboo pole to dry. Because it looked like bamboo branches, it was named Rolls of dried bean milk creams

How to make Rolls of dried bean milk creams in Huainan

Process flow

Select beans → Peel → Soak beans → Grind pulp → Throw pulp → Boil pulp → Filter pulp → Extract Rolls of dried bean milk creams → Dry → Package

Select beans and peel

Select full grained soybeans to screen out dust and impurities. Crush and peel the selected soybeans with a peeling machine, and blow off the outer skin. Peeling is to ensure a yellow and white color, improve protein utilization and yield

Soaking beans

Soak the peeled soybeans in clean water. The soaking time should be determined according to the season and temperature: 4-5 hours in spring and autumn, and 7-8 hours in winter. The ratio of water to beans is 1:2.5, and it is appropriate to make the beans swollen and hard when pinched by hand, without being soft

Grinding and Polishing

Grinding can be done with a stone mill or steel mill. The water ratio from grinding to filtration is 1:10 (1 kilogram of beans, 10 kilograms of water), and the resulting slurry is ground. Use a spin dryer to filter the soybean residue three times, with the standard being loose and no pulp water when pinched by hand

Boil and filter the slurry

After the slurry is shaken dry, it flows into the container through the pipeline, is blown with steam, and heated to 100-110 ℃. After the pulp is cooked, it flows into the sieve bed through the pipeline and undergoes another round of cooked pulp filtration to remove impurities and improve quality

Extract Rolls of dried bean milk creams. When extracting, rotate it into a column shape by hand, and hang it on a bamboo pole to form Rolls of dried bean milk creams

Drying package

Send the Rolls of dried bean milk creams hung on the bamboo pole to the drying room and arrange them in order. The temperature of drying room reaches 50~60 ℃. After 4~7 hours, it is ready when the surface of Rolls of dried bean milk creams is yellow white and bright

How can Huainan Rolls of dried bean milk creams be identified as true or false

There are several tips for distinguishing true and false Rolls of dried bean milk creams:

1. Normal Rolls of dried bean milk creams skin is as thick as a dime, and the surface is light yellow, slightly shiny. Crispy and easy to break, with hollow strips when broken. The Rolls of dried bean milk creams added with "Diaobao" has a bright surface, like a layer of wax. The skin is very thin, and the taste is very good. It has toughness and elasticity when chewed in the mouth

2. Normal Rolls of dried bean milk creams is brittle and dry, easy to break, and accompanied by fragments. Rolls of dried bean milk creams with borax added has strong toughness and is not easy to break or boil

3. Thin fleshy fibrous tissue can be seen in normal Rolls of dried bean milk creams, and the soaked water is yellow and not muddy. The Rolls of dried bean milk creams added with sulfur dioxide or formaldehyde has bright color, no fibrous tissue, and the water soaked in Rolls of dried bean milk creams is yellow and turbid

Huainan Rolls of dried bean milk creams's Tasting and Eating Method. Wash the pork and slice it, then marinate it with an appropriate amount of salt, cornstarch, soy sauce, and oil for 2 hours. Put a small amount of oil in the pot, heat it, add mushrooms, radish, Rolls of dried bean milk creams and stir fry. Add pork slices and stir fry well. Finally, add an appropriate amount of salt and light soy sauce for seasoning<75