Soy products are not only nutritious but also popular among citizens for their soft and tender texture. However, consumers should pay attention to several important points when selecting and eating soy products. Here are five points to note before purchasing:
1. First, it is best to purchase soy products from grocery stores or supermarkets with refrigeration equipment;
2. Vacuum-packed soy products are generally more hygienic than loose ones, have a longer shelf life, and are more convenient to carry;
3. When selecting, it is advisable to check if the packaged soy products have complete labels and to purchase those with the most recent production date;
4. Also, ensure that the vacuum is thoroughly drawn and the packaging is intact;
5. Additionally, soy products should be purchased in small quantities and consumed promptly; it is best to store them in the refrigerator. If the surface of a soy product feels sticky, do not eat it. The sensory identification of soy products is mainly based on observing their color and texture, smelling their aroma, and tasting their flavor.
Tofu: Pale yellow or white, with intact edges and corners, not concave or convex, with a delicate texture, suitable softness and hardness, mellow fragrance, no impurities, and no off-flavor.
Tofu skin: Uniform pale yellow, sheet-like, with a fine surface, uniform thickness, elasticity, not sticky, and no impurities. To check for authenticity, moisten and spread it out; if small dark yellow spots appear, it has been painted with yellow pigment. If it is folded and slightly pressed and shows obvious creases or breaks, it may be adulterated.
Fried tofu: Golden yellow or brownish-yellow on the surface, crispy skin, dark yellow inside, crispy and delicious. If the interior has many lumps and no elasticity, it may contain adulterants.
Dried tofu sheets (Fuzhu): First-grade products are yellow, glossy, dry, tough, and without broken pieces; second-grade products are more grayish-yellow than first-grade, dry, and without broken pieces; third-grade products are heavily grayish-yellow, dull, brittle, and less tough.
Stinky tofu (Tofu ru): Comes in red, green, and white varieties. Red stinky tofu has a red or jujube-red surface and an apricot-yellow interior, with the unique aroma of fermented foods, delicious taste, and appropriate saltiness. It has no sour, astringent, fishy, musty, or rotten smells, uniform shape, and a fine texture without impurities. White stinky tofu has a milky-yellow surface; if chili sauce is added, the milky white color is still faintly visible, with a rich wine aroma. Green stinky tofu has a bluish-white color and a unique aroma, described as "fragrant with a stink and stinky with a fragrance," with a neat shape and a fine texture.
Soybean paste: A condiment made from steamed, fermented soybeans with salt added. It is generally reddish-brown and glossy, with a savory and fragrant aroma, and a palatable saltiness.
Wheat gluten: An elastic round ball with a honeycomb-like interior, not sticky to the touch, and without a sour smell.