Fresh yuba is a combination of soybean protein film and fat. It has high nutritional value, is easy to store, and is convenient to eat. It is a traditional Hakka food with a strong bean aroma and unique taste. The fresh yuba has a bright color and is rich in protein and various nutrients.
It can be meat, vegetarian, roasted, fried, cold, soup, etc., the food is fragrant and refreshing, and the meat and vegetarian food have unique flavors. The production process of yuba is similar to that of tofu skin. It is made by heating soy milk to a boil, keeping it warm for a period of time, forming a film on the surface, picking out the film, hanging down into branches, and then drying. Because of its shape resembling bamboo branches, it is called yuba. The difference between it and the tofu skin is that when the tofu skin is sun-dried, it is laid flat, while the yuba is made to hang down naturally, so that after drying, it will become branch-like.
Fresh yuba is made of selected non-basic modified soybeans and RO purified water. It has a fresh and tender taste and can be eaten without soaking and opening the bag.
Cold dishes (rolled lettuce), stir-fry, and boil soup, as long as you add the bean-scented fresh yuba, it is a homemade high-end dish.
A good choice of ingredients for a reduced sugar diet, with satiety and protein.
Natural hand-made non-basic modification | Fresh yuba
- Ingredients: non-genetically modified soybeans, water, fatty acid glycerides, calcium carbonate, magnesium carbonate, lecithin
- Weight: 150 ± 6 grams
- Origin: Taiwan
- Storage method: need to be frozen below -18℃ (please eat as soon as possible after opening)
- Effective days: 90 days (the product is not opened)
- Effective date: marked on the package
- Allergen Information: This product contains soy ingredients and is not suitable for people with allergies
What is defoamer?
Why add defoamer?
Antifoaming agents are also called emulsifiers. Emulsifiers are used for the purpose of emulsifying, dispersing, penetrating, washing, foaming, defoaming, and stripping the food with the interface active function.
Because there is air during the grinding process, a lot of bubbles are produced during the cooking process. Some factories want to save manpower/reduce failure rate, they will add defoamer.
What is a thickener?
Why add a thickener?
Viscosity agent is used for the purpose of increasing food viscosity, emulsification stability, gelation and other functions to form food tissue or improve quality; to maintain stability and smooth taste of tofu.
What are preservatives?
Why add preservatives?
Preservatives are used for the purpose of preventing food spoilage and deterioration caused by microorganisms.
This is the most common food addition on the market. Because tofu is a high-protein food, it is very prone to spoilage. It is enough to spoil for three hours at room temperature in summer, so many factories use it to extend the life of the product.
※If the nutrition label data differs slightly from the package, the label on the actual package shall prevail.※
※Return and exchange service: Special commodities such as frozen and refrigerated food, fresh products, and short-lived consumable food, in accordance with Article 19 of the Consumer Protection Law and the Announcement of the Consumer Protection Division of the Executive Yuan "Communication transaction cancellation power reasonable exception applicable criteria "The seven-day appreciation period does not apply to goods that are prone to corruption, have a short shelf life, or will expire when the contract is terminated. Except for the goods with defects, loss of temperature, or deterioration, please write to the customer service staff at youngchoufoods@gmail.com within 24 hours after receiving the goods. Failure to notify after the deadline will affect your right to return and exchange.
