Gao'an yuba began in the Tang Dynasty and has a history of more than a thousand years. Gao'an yuba is made from local high-quality soybeans and is subject to specific water and natural environment conditions. Food, mainly produced along the Gaoan Jinhe River, is named after the city of origin.

Yuba products are high-quality varieties of folk bean products in China, which are both high-end products and safe foods in soy products. Its appearance is lustrous, it is light yellow, the strip is even, and the strip is hollow. Sweet and flat, with functions such as relieving cough and clearing phlegm, detoxifying and nourishing kidney. It has a protein content of 42-45% and a fat content of about 30%. It also contains trace elements such as sugar, calcium, phosphorus, iron, and thiamine, riboflavin and niacin. It has good toughness, is not sticky after absorption and expansion, does not contain any additives, and has a special flavor of soy products, pure natural products for all ages.

Gaoan yuba quality technical requirements (1) production of raw materials. Soy. It is implemented in accordance with the standards of the Soybean Food Industry Soybean. Soybean water soluble protein (dry basis) ≥ 34%. (2) Production water. The deep well water along the Jinhe River in Gao'an area (under 20 meters deep) has water quality in line with national drinking water standards. (3) Process control. 1. Process: raw material → material selection → peeling → soaking → refining → filter slurry → boiled pulp → peeling skin → pulping → cool drying → drying → inspection → packaging → storage 2. Process requirements: (1) Material, peeling: Soybeans are screened, and the skin is peeled off with steel mill and air. (2) Soaking: Soak the bean slices in production water, soak for 3 to 4 hours in spring and autumn, 2 to 3 hours in summer, and 5 to 6 hours in winter. (3) Refining and filtering: refining the soaked bean embryo. Add 60 ° C warm water, filter twice, add water to make the amount of soy milk 8 to 10 times the dry beans, soy milk concentration is controlled in the range of 6.5% to 7.5%. (4) Cooking pulp: directly heated to boiling with steam for 3-5 minutes. (5) Cooling: Soymilk is naturally cooled after boiling, and the final temperature is not lower than 84 °C. (6) Uncovering the skin: After the soybean milk is cooked, it is injected into the forming pan, the depth of the slurry is 3-6 cm, and the temperature is 82±2 °C. Uncover every 15 minutes. (7) Leaching, cool drying: After peeling off the skin, the yuba is placed on the top of the pan and drained. After draining, it is placed in a ventilated special place for cooling. (8) Drying: After drying, the yuba is promoted to dry in the drying room. The time is generally 7 hours, and the highest temperature is u003c80 °C. (4) Quality characteristics. 1. Sensory features: light yellow color, bright luster, well-balanced strips, hollow inside the strip, good toughness, long-term cooking, no odor. 2. Physical and chemical indicators: (1) Excellent grade: water ≤ 9%, protein ≥ 45%, fat ≥ 25%. (2) First-class products: water ≤ 9%, protein ≥ 40%, fat ≥ 21%.

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Producers within the protection scope of Gao'an Yuba Geographical Indication Products may submit an application to the Gao'an Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.