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A multi-purpose soybean noodle

This technical method is based on modern practical science and technology to fundamentally solve the problem of deodorization of soybeans. The produced soybean brain powder can not only be used by users who produce tofu and tofu brain, but also facilitate the general consumer to make their own life and expand the application of additives in a series of foods. The market trend is very big, the investment is small, and the output is fast.

Its production method is:

1. Dehulling In order to reduce the effect of enzymes of active microorganisms (transportation in fields and warehouses, etc.), the whole soybean is dehulled with a dehulling machine.

2. Heating and heating treatment completely inactivate lipoxygenase. The method is to spread the dehulled soybeans to a thickness of 3 cm, and treat them with steam at 80°C to 95°C (the steam source can be selected according to the production capacity) for 35 minutes to soften them. The softened wet soybeans are crushed into 2 to 3 pieces (smaller is also possible) with a pulverizer, and then dried (either by solar drying or low-temperature drying, but the sanitary conditions must be strictly controlled). Drying can make the shelf life of the product reach the sales target.

3. The flour is finely pulverized with a micro-crusher to obtain full-fat soybean brain powder without fishy odor. Generally, 20 kilograms of raw materials get 18.4 kilograms of powder.

4. When making tofu, you can add 50 grams of gypsum powder per kilogram of powder to make tofu according to local habit. Users can buy this product directly into the pot to make tofu, or directly add it to a series of noodles to enhance nutrition.

Making "coffee" with soybeans

Making "coffee" with soybeans not only provides coffee lovers with a cheap drink that is rich in nutrients and good for health, but also avoids the addiction and insomnia of the caffeine contained in coffee, and also improves the utilization value of soybeans. . The specific processing technology is as follows:

1. Raw material processing Rinse the selected soybeans 3 to 4 times with water to wash away the sand, dust, etc. on the surface. Drain the water and dry it with hot air. Use a peeling machine (or rice milling machine) to peel off the bean skins. Use a blower to blow off the tofu skin.

2. Heating and frying Put the dehulled soybeans in a rotating wok and fry them at 220°C for 30 seconds; if the amount of soybeans is small, you can also put them in a general iron pan and fry them at 160°C for 10 to 20 minutes. Beans can be served when they have a burnt aroma. After cooling, it is ground into a fine powder with a pulverizer and passed through a 60-mesh sieve.

The soy "coffee" has no bean smell and is easily digested and absorbed by the human body. If you add a spoonful of powdered milk (or sugar) when brewing, the flavor will be even better. It is best to use hot water above 90°C for brewing, so that the flavor will be more intense. The production of "soybean coffee" is cheap and can partially or completely replace natural coffee. In addition, this "soybean coffee" can also be used in the production of candies, cakes, and biscuits, which is easily accepted by consumers and significantly improves the economic benefits of soybeans.

Tofu snacks

"Tofu Dim Sum" is a new type of flavored food. It is nutritious and fresh in texture. It can be made into fragrant, sweet, spicy and other different flavors. It is especially suitable for the elderly and children.

1. Selection and treatment of raw materials Select soybeans that are free from mildew and insect bites, soak them in warm water at about 20°C until they are pressed against the fingers, and then use a soymilk machine to make soy milk.

2. Ingredients Add sweeteners, spices, seasonings and agar to soy milk, and heat while stirring. The sweetener can be white granulated sugar, maltose, glucose, etc. The addition amount is generally 5% to 12% of soy milk, and various edible flavors such as orange, lemon, pineapple, osmanthus, vanilla, etc. can be used as flavors. In addition, you can add salt, chili, shrimp, MSG and other seasonings as needed, and use food coloring to make different colors. Agar is used as a coagulant, and its addition amount is 0.2% to 1% of soy milk.

3. Molding: Pour the heated soy milk into a edible mold, and cool and solidify to form a tofu dessert with good color and fragrance.