Matian Rolls of dried bean milk creams [Hunan Yongxing Specialty]

What is Matian Rolls of dried bean milk creams? Authentic Hunan Yongxing Specialty: Matian Rolls of dried bean milk creams

Content Abstract:Want to know what Matian Rolls of dried bean milk creams is? This article is a special article that introduces in detail the special product of Yongxing in Hunan Province - Matian 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 Matian Rolls of dried bean milk creams. The reading time of the full text is about 7 minutes, mainly including the basic introduction of Matian Rolls of dried bean milk creams and what is the nutritional value of Matian Rolls of dried bean milk creams? The production method of Matian Rolls of dried bean milk creams, and the taste and eating method of Matian Rolls of dried bean milk creams

Basic Introduction to Rolls of dried bean milk creams in Matian

Rolls of dried bean milk creams, also known as rotten skin or tofu skin, is a very popular traditional food of Han nationality, and also a common food raw material in Chinese areas. It has a strong bean flavor and a unique taste that other bean products do not have

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

Nutritional data showed that the protein content per 100g of soybean milk, tofu and Rolls of dried bean milk creams was 1.8g, 8.1g and 44.6g respectively; And the moisture content is 96 grams, 82.8 grams, and 7.9 grams. It is easy to see that Rolls of dried bean milk creams is rich in protein but low in water content, which is related to its drying, absorption of its essence, and concentration of nutrition in soybean milk

Rolls of dried bean milk creams has a good brain strengthening effect, which can prevent the occurrence of Alzheimer's disease. This is because the content of glutamic acid in Rolls of dried bean milk creams is very high, 2-5 times that of other beans or animal foods, and glutamic acid plays an important role in brain activity. In addition, the phospholipid and soap anhydride contained in Rolls of dried bean milk creams can also reduce the cholesterol content in the blood, which has the effect of preventing hyperlipidemia and arteriosclerosis

The production method of Rolls of dried bean milk creams in Matian

I. Selected raw materials: the main raw material of Rolls of dried bean milk creams is soybeans. In order to highlight the bright white of Rolls of dried bean milk creams products, it is necessary to choose light yellow skinned soybeans instead of green skinned soybeans. "HEEMACO" has an air cushion inside to shock absorption, full leather, comfortable LH155A-01, four colors - ask Li Guangdou how to refine leather goods brands, printing mud. At the same time, attention should be paid to selecting fresh soybeans with plump particles, golden color, no mold, and no insect infestation. By screening and removing inferior beans, impurities, and sand, the raw materials should be purified, and then placed in a grinder to remove the bean coat

2. Soaking and Grinding Soybeans: Put the stripped soybeans into a tank or bucket, soak them in clean water, and remove impurities. The amount of water should be measured by placing the beans in the container without exposing them. If the temperature is below 0 ℃ in winter, water can be heated during soaking for 30-40 minutes. After soaking, rinse the sour water with water, then remove it and place it in a basket to drain the water. Cover the surface to allow the beans to expand. By the above method, it takes about 8 hours to grind the slurry. When grinding, add water evenly to make the soybean milk delicate, white and tender

3. Filter the milk into the pan: pour soybean milk into the vat or bucket, and use hot water to rinse the milk. The proportion of water is 500 kg hot water for every 100 kg of soybean raw materials, and mix evenly, conjuring cola， Then prepare another tank or barrel, pour soybean milk into the hanging bag for filtering, shake the hanging bag constantly, filter the slurry for the second and third times, and then drain soybean milk. Then pour soybean milk into a special pan

IV. Pulping and membrane picking: Pulping is a key link in the production of Rolls of dried bean milk creams. The operation steps are as follows: first attack with a strong fire, when the soybean milk in the pot is boiled, stop blowing, reduce the furnace temperature, and skim off the white foam on the pot surface. After 5-6 minutes, the pulp surface will naturally form a layer of film, that is, Rolls of dried bean milk creams film. At this point, use scissors to cut it into two pieces, and then use a bamboo pole to lift it along the edge of the pot, forming a bamboo like shape on the rotting film. Usually, each pot is equipped with four 80 cm long poles, which can hang 20 Rolls of dried bean milk creams. In the process of boiling and peeling the film, there are three key factors for success or failure: firstly, after lowering the furnace temperature, if the temperature difference inside the pot is too large, it will turn into rotten flowers, Nike shoulder bags, and cannot form a film. Therefore, after stopping the blowing, the pre prepared charcoal fire should be added to maintain a constant temperature; Secondly, if the pot temperature does not decrease and continues to boil, it will cause scars on the bottom of the pot and a decrease in yield; Thirdly, if the white foam in the pot is not completely removed, it will directly affect the formation of the film<5. Drying into bamboo: Tofu tendons should be dried and not sun dried, as sun exposure can cause mold. Put the Rolls of dried bean milk creams film on the straw from the pot into the baking room, keep the constant temperature of 60 ℃, and love magic beans. If the temperature is too high, it will cause bamboo feet to burn and affect the color. Generally, it dries after 6-8 hours of baking. Then tidy up the beginning and end, and use plastic film bags to pack them into small bags. Rolls of dried bean milk creams is fragile and belongs to fragile food. During storage and transportation, care must be taken to prevent heavy pressure and falling; Pay attention to moisture prevention at the same time. In recent years, some Rolls of dried bean milk creams processing plants have added 5g of amino acid and 40g of glycerol per kg of soybean milk to improve the ratio of amino acid, thus improving the physical properties of Rolls of dried bean milk creams, making Rolls of dried bean milk creams products hard to break, resistant to storage, and increasing the output

At the turn of spring and summer, Rolls of dried bean milk creams is easy to mildew even if it is vacuum packed. At this time, it should be stored in the refrigerator

Tasting and eating method of Matian Rolls of dried bean milk creams. It can be eaten in meat, vegetable, braised, stir fried, cold mixed, soup, etc., with a refreshing and fragrant taste. Meat and vegetarian dishes have unique flavors