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May 05,2022

Public Disclosure of Clean Production Information for Yangzhou Weiyang Bean Products Co., Ltd.

To effectively improve the company’s production and operational performance, enhance its economic efficiency, and reduce pollutant emissions, while aligning with the company’s development needs, our company launched a comprehensive clean production audit program starting in April 2022.

Public Disclosure of Clean Production Information for Yangzhou Weiyang Bean Products Co., Ltd.

Mar 29,2022

Have you eaten any soy products today?

When we talk about soy products, we usually refer to products made from soybeans, though the term can also encompass items derived from other legumes. Today, we’ll focus on soybeans and their derivatives.

Have you eaten any soy products today?

Mar 29,2022

Eating beans in winter is better than eating meat! Traditional Chinese medicine teaches you how to drink soy milk the right way.

As the saying goes, “Eating beans in winter is better than eating meat,” and another proverb declares, “A heap of tonics pales in comparison to a cup of soy milk.”

Eating beans in winter is better than eating meat! Traditional Chinese medicine teaches you how to drink soy milk the right way.

Mar 30,2022

How to Store Fresh Soy Products

Homemade or store‑bought water tofu, beancurd skin, and frozen tofu straight from the freezer can all be placed in a basin. Rinse them briefly with tap water, then drain. Next, add enough cold tap water to fully submerge the tofu; don’t cover it—keep it well‑ventilated. If you’re concerned about dust, you can drape a mesh cover over it. Set it in a cool, dark spot, changing the water once daily to keep it fresh. This method works perfectly for ten days to two weeks, leaving your tofu as fresh as when you first bought it. Even pre‑made blood curd can be treated this way. This time‑tested technique, passed down from my mother, is shared here for fellow home cooks. (Note: this approach outperforms refrigeration, but it’s best suited to the cooler winter months; in warmer weather, the water in the basin may ferment and bubble.)

How to Store Fresh Soy Products

Mar 30,2022

What auxiliary ingredients are added during the tofu‑making process?

Coagulants are indispensable auxiliary ingredients in the tofu‑making process. From ancient times to the present, whether producing tofu or other soybean‑based foods—except for lactone tofu—the addition of a coagulant has always been an essential step. Common tofu coagulants include glucono‑δ‑lactone, calcium sulfate, magnesium chloride, calcium chloride, and magnesium sulfate. Adding antifoaming agents can reduce the formation of air bubbles in the finished tofu product; the impact of these bubbles on the product’s appearance should not be overlooked. During operation of the grinding machine, adding an appropriate amount of antifoaming agent plays a decisive role in eliminating bubbles in the liquid. Common antifoaming agents include glyceride‑based, silicone‑resin‑based, and emulsified silicone‑oil‑based formulations. Typically, such agents are introduced into the soy milk before boiling to prevent foaming during the heating process.

What auxiliary ingredients are added during the tofu‑making process?

Mar 29,2022

A heap of medicinal supplements is no match for a single cup of soy milk.

Soy milk is a beloved beverage among the Chinese people and a nutritious food suitable for all ages; in Europe and North America, it is renowned as “plant-based milk.”

A heap of medicinal supplements is no match for a single cup of soy milk.
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