The current situation of processing of beancurd in the market, the beancurd added with reinforcement agent, white block, corn starch, alcohol, preservative and defoamer is everywhere. In the food market where additives are rampant, we just want to find the most primitive taste of food.
The soybean made from xiangchou is a non transgenic Old Soybean planted by natural farming method in Qiqihar base of Heilongjiang Province;
The processed water is the well water along the Jin River in Gao'an City, and the geographical indication product range of Gao'an Yuba is - 20 meters below.
It is processed according to the traditional production process and production technical regulations of Gaoan Yuzhu (national geographical indication protection product). It is prohibited to add any substance other than soybeans and water in the zero addition manufacturing process.
So what's the difference between Yuba and Yuba?
First, it is forbidden to add whitening agent to the fragrant domain of beancurd. The color is darker than that of ordinary beancurd, which is the primary color of beancurd.
In order to make the color bright and white attractive, the humus on the market generally uses whitening agent. At that time, the well-known event of hanging white lump was the illegal use of whitening agent. Now, the market of beancurd commonly uses a new generation of whitening agent, such as sodium pyrosulfite. If you eat this kind of beancurd for a long time, it may cause conjunctivitis and bronchitis symptoms, may also affect the absorption of calcium by the human body, and may damage B vitamins.
Second, it is forbidden to add preservatives to the fragrant domain of putrefus, which is directly manifested as relatively dry.
Some food friends have questions: without preservatives, why does the shelf life of beancurd have 6 months?
That's because we control the water content of the beancurd to inhibit the growth of bacteria. The moisture content of Yuba in xiangchou is 5%, only half of that of ordinary Yuba, that is to say, the same 100g of Yuba is 5g less than that of ordinary Yuba.
On the other hand, some preservatives such as benzoic acid will be used to prolong the shelf life of the general Yuba on the market. Long-term consumption of this kind of Yuba may cause asthma, urticaria, vascular edema and other reactions.
Process is drying
Third, no starch is allowed to be added to the bean curd.
In order to improve the yield and reduce the cost, a large amount of starch will be added to the common beancurd, the yield is almost twice as that of the fragrant beancurd, but at the same time, it shows that there is no bean flavor or bean flavor is very light.
Fourth, it is forbidden to add thickeners and reinforcers to the fragrant domain of beancurd, which directly shows that the strength is general and fragile.
In order to improve the texture of common beancurd, the reinforcement agent is generally added. At the same time, in order to improve the production efficiency, the thickener will be used. Normally, it will coagulate into skin for more than ten minutes, and it only takes a few minutes after the thickener is added.
Long term consumption of beancurd containing this additive may increase the burden of liver and kidney, and may also cause respiratory tract irritation and conjunctivitis.
In short, because of the zero addition of xiangchou, there will be some deficiencies in the aspects of color, texture, shatter resistance, etc., but it is far superior to ordinary Yuzhu in terms of safety, health and nutrition.
Three ways to judge the authenticity of Yuzhu
First move - smell
Experts have said that inferior beancurd smells not only light, but also mildewy and even sour.
Second move - Listen
The sound of a good quality beancurd is very clear and crisp after it is broken. When it is broken, it will be broken immediately. After it is broken, it is hollow, and the air hole inside is relatively thick. If it is a little inferior, the density inside is very large after breaking, it will be bound together, and it will have certain toughness when breaking, and it will not break immediately.
Third move: bubble
The taste and water quality of a good beancurd will be clear, the color is light yellow, and it is easy to soften.
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