Is the yuba you eat real or fake? Do you know the dangers of fake yuba? CCTV**The highly toxic fake yuba is not only poisonous but also carcinogenic, so, can the yuba still be eaten?
This delicious ingredient from soybean milk is deeply loved by consumers, its nutritional value is rich, the taste is unique, and it is a delicacy that cannot be missing on the table of many families.
However, the quality of the bean curd products circulating in the market is uneven, and some low-quality yuba contains formaldehyde, the existence of this harmful chemical substance, which will not only threaten the safety of food, but also may pose a long-term threat to health. Some studies have even shown that long-term intake of formaldehyde increases the risk of cancer.
During a food safety spot check, it was found that the formaldehyde content of a certain brand of yuba sample exceeded the standard, which caused people to pay close attention to the safety of yuba.
So, how to identify a fake yuba? Is there any simple and effective way to ensure that the yuba you buy and eat every day is safe and harmless? Next, let's find out together.
Yuba is essentially a soy product, and a good quality yuba is yellowish-white in color and contains a lot of protein and nutrients. However, in recent years, in order to reduce costs, many merchants choose to use corn starch as a raw material to make yuba for sale.
However, although this kind of yuba is reduced, it sells poorly and tastes bad, and it cannot be compared with the real yuba, so consumers are very resistant. In order to deceive consumers, many unscrupulous businesses have begun to dig out their minds. In order to make the corn yuba as close as possible to the real taste of yuba, a powerful bleach - white lumps (actually formaldehyde sodium bisulfite) is added to the corn yuba. White block has a strong bleaching ability and is a commonly used bleach agent in industry. When it is added to yuba, the color of yuba will be better and its appearance will be more beautiful.
In addition, the taste of corn bean curd will also be improved and become more resilient. The process of making yuba is as follows: soybeans are first soaked, finely ground, boiled, and then the soy milk is poured into a large vat to cool naturally. At this time, a thin layer of bean skin will grow on the surface. Then gently remove the bean skin to dry or tumble dry.
It will become a bean curd bamboo. This process may seem simple, but it is actually a test of skill and experience. Only by controlling the temperature, time, thickness and other factors of soy milk can the quality and taste of yuba be ensured. However, some criminals have resorted to improper measures in order to reduce costs and improve the weight, color, taste and shelf life of yuba. In the production process of yuba, there is the problem of illegal addition of formaldehyde.
They took two methods, one method is to add a small amount of formaldehyde to the soy milk, which can speed up the formation of the bean skin and make the bean skin more uniform. In addition, it can also improve the elasticity and toughness of the bean skin, making it less prone to breakage.
Another method is to use formaldehyde water to soak the yuba in the process of drying to make the yuba absorb formaldehyde, increase the weight and shelf life, and improve the color and taste.
However, the results showed that yuba contains a lot of formaldehyde protein, which is not only toxic but also carcinogenic. Harmful additives that are of concern are hammocks, formaldehyde and sodium bisulfite. A hammock is not a food additive, but an industrial product, which decomposes the highly toxic carcinogen formaldehyde when heated.
The white block itself has the properties of bleaching and reduction, which can improve the toughness of yuba and improve the taste. At the same time, it can also make the yuba white, making it easy to be used by unscrupulous businessmen.
In addition, there are some harmful substances such as sulfur dioxide fumigation bleach, trilead component strong agent borax, anti-corrosion to increase elasticity and swelling agent, alkaline yellow dye defoamer, etc.
So, how to distinguish a real from a fake yuba? It can be judged from the following points:
1. Choose reliable brands and channels. Legitimate manufacturers often have higher quality standards and regulatory mechanisms, and as a result, are more likely to offer genuine products. If you buy yuba in a regular supermarket or a professional food store, you can also get a guarantee when you buy genuine yuba.
2. Pay attention to packaging and labeling. Real yuba usually has a clear, complete, and easy-to-understand label, including information such as the date of manufacture, expiration date, ingredient list, and more. If the label is vague, the information is incomplete, or the spelling is wrong, it could be a sign of a counterfeit product.
3. Observe the appearance and texture. Real yuba usually has a uniform color and a tight texture. If the colors don't match, the texture is loose, or there are visible stains, it may be an inferior product.
In addition, real yuba should be dry and hard, but fakes may be soggy and soft. However, the most fundamental way is to improve one's own food safety awareness. We should be more cautious when choosing ingredients, and try to choose products with clear and transparent production methods. This will not only be safe to eat, but also better protect the health of your family.
So, what would you buy yuba in? Do you know how to distinguish a real from a fake yuba?