Several common bean products

1. Soymilk: Raw soybeans are processed by impurity removal, soaking, grinding, filtering and slag removal to make slurry liquid. Soymilk sterilized at high temperature is called cooked soymilk, and unheated soymilk is called raw soymilk.

2, tofu: also known as big tofu, water tofu. It is all kinds of bean curd made from soybean through impurity removal, soaking, pulping, filtering, pulping, beating brain, squatting, press forming and other processes, and the thickness is more than 3cm. The water content of tofu is 80-90%, which is characterized by strong water retention, tender and smooth texture, certain elasticity and toughness, and unique flavor.

(1) South tofu: Also called tender tofu, it refers to tofu made of gypsum as coagulant. The texture is tender and smooth, elastic and high in water content.

(2) North tofu: also called old tofu, refers to tofu made with brine as coagulant. It is characterized by stronger hardness, elasticity and toughness than south tofu, lower water content and strong fragrance.

(3) Endolipid Tofu: It belongs to tender tofu and is made of glucose-δ-endolipid as coagulant. The boxed and bagged tofu on the market are mostly tofu with internal fat.

3. Yuba

After the soybean milk is boiled, during the cooling process, the surface of the soybean milk deviates from a film with a thickness of less than 0.3 mm, and after drying, it is light yellow and looks like bamboo, hence the name yuba. If it is dried into pieces, it is called tofu skin and oil skin.

4. Dried bean curd

Bean products are made of dry or small pieces of dry materials, cut into cubes with certain specifications, cooked in broth or salt water, and drained. Such as dry incense, dry in vain.

5. Dried bean curd

Flaky bean products, also known as tofu slices and hundred pages. The thickness is below 2mm, the water content is between 52% and 65%, and it has strong elasticity and toughness.

6, condiments, such as fermented bean curd, lobster sauce, soy sauce, etc.