Soybean products which food pictures

Soybean products which food pictures, soybean products have become the mainstream of health food, not only a variety of rich flavor is also very mellow and delicious, soybean products, although rich in nutrients, but it is not more good, the following share soybean products which food pictures.

What are the foods that belong to the soybean products?

Soy products are mainly divided into two categories, namely, soy foods made from soybeans and other soy products made from other miscellaneous beans. Soy foods include soybean meal, tofu, soy milk, soy milk powder, dried tofu, bean curd, vegetarian chicken, vegetarian ham, fermented soybean products, soy protein powder and its products, soybean bars, soybean frozen food. Fermented soy products such as tempeh, fermented bean curd, tempeh, sour soy milk and so on.

Soybeans processed into tofu are suitable for calcium-deficient patients because of the use of salt brine in their production, which increases the content of inorganic salts such as calcium and magnesium.

Soy products are soybeans processed and made, such as tofu, dried tofu, soy milk, tofu brain, bean curd, bean sprouts and so on. Because of the processing of soybeans, not only the protein content is not reduced, but also improve the digestive absorption rate. At the same time, a variety of soy products are delicious, promote appetite, bean sprouts are also rich in vitamin C, in the lack of vegetables in the winter and spring seasons can play a moderating role.

What are soy products?

Soy products are all tofu, shredded tofu, fermented bean curd, soy milk, tempeh, soy sauce, bean sprouts, soy sausage, soy tendons, soy fish, shredded goat maw, cat's ear, vegetarian chicken wings, soy ears, and so on.

1, tofu is the most common soybean products, also known as water tofu. Legend has it that it was invented by Liu An, the king of Huainan in the Han Dynasty. The main production process is a pulp, that is, soybeans made of soybean milk; the second is coagulation molding, that is, soybean milk in the heat and coagulant *** with the role of solidification into a gel containing a large amount of water, that is, tofu .

2, shredded tofu, also known as cloud silk, shredded tofu, tofu skin is semi-dehydrated products, is a characteristic traditional soybean products, belonging to the derivatives of tofu. Shredded tofu was once tribute to the royal food. Shredded tofu tofu and tofu products have a higher protein content than soybeans, and tofu protein is a complete protein, not only contains essential 8 amino acids, and its ratio is close to the human body needs, high nutritional value. The general public can eat.

3, tempeh is a traditional Chinese specialty fermented soybean seasoning. Black beans or soybeans as the main raw material, the use of Trichoderma, Aspergillus or the role of bacterial protease, decomposition of soybean protein, to a certain extent, salt, wine, drying and other methods to inhibit the enzyme's vitality, to slow down the fermentation process and made. There are more types of tempeh, according to the processing of raw materials is divided into black tempeh and yellow tempeh, according to the taste can be divided into salty tempeh and light tempeh dry tempeh, water tempeh.

4, soy sauce is a traditional Chinese condiment. With beans, wheat, bran brewing liquid condiments. It is reddish-brown in color, has a distinctive soy sauce aroma and delicious taste, and helps to promote appetite.

Soy sauce is evolved from the sauce, as early as three thousand years ago, China's Zhou Dynasty, there are records of making sauce. The invention of soy sauce brewing by ancient Chinese laborers was purely accidental. In ancient China, the emperor's condiments, the earliest soy sauce is made from fresh meat marinated, and today's fish sauce manufacturing process is similar to the excellent flavor gradually spread to the people, and later found that soybeans are made of similar flavor and cheaper, and then widely circulated for consumption.

In the early days, it was spread by Buddhist monks all over the world, such as in Japan, Korea, and Southeast Asia. In the early days, the making of soy sauce in China was a kind of domestic art and secret, and its brewing was mostly in the hands of a certain master, whose skills were often passed down from generation to generation or from one school of masters to another, resulting in a certain way of making the brewing method.

5, vegetarian chicken wings belong to the dried tofu products, because of the shape of the chicken wings, so it is known as vegetarian chicken wings. Salty and refreshing, hard in the tough, not bad for a long time, is a gourmet food in all major Chinese cuisines. Vegetarian chicken wings are rich in nutrients, containing a lot of protein, fat, carbohydrates, but also contains calcium, phosphorus, iron and many other minerals needed by the human body. Dried tofu is seasoned with salt, fennel, peppercorns, dashi, and dried ginger during the production process, which makes it both fragrant and fresh, and is known as "vegetarian ham" for a long time.

What are the soy products food picture 2

Soy products are soybeans, beans, mung beans, peas, broad beans and other beans as the main raw materials, processed food. Most soy products are made from soybean's soy milk coagulation surface into tofu and its reproductions.

Classification:

Soy products are mainly divided into two categories, namely, fermented soy products and non-fermented soy products. Fermented soybean products are soybeans as the main raw material, the microbial fermentation of soybean products. Such as curd, tempeh and so on. Non-fermented soybean products refers to soybeans or other soybean as raw materials made of tofu, or tofu and then brined, fried brine, smoked, dried soybean products, such as tofu, soy milk, tofu silk, tofu skin, dried tofu, bamboo, veggie ham and so on.

Nutrition and attention to soy products:

The nutrition of soy products is mainly reflected in its rich protein content. Soy products contain essential amino acids similar to animal protein, also contains calcium, phosphorus, iron and other minerals that the body needs, contains vitamins Bl, B2 and fiber.

And soy products do not contain cholesterol, therefore, some people advocate obesity, atherosclerosis, hyperlipidemia, hypertension, coronary heart disease and other sufferers of harmful people eat more beans and soy products. For healthy groups, a single source of nutrition is not desirable, and soy products can be used as one of the sources of protein. Soy products are an important part of a balanced diet.

Although soy products are nutritious, color and flavor are good, but not for everyone, suffering from the following diseases should be avoided or eat less:

(1) peptic ulcer: severe peptic ulcer patients do not eat soy, fava beans, tofu, tofu, tofu, etc. Soy products, because of the purine content is high, there is to promote the role of gastric juice secretion; the whole grain of the beans in the dietary fiber will also cause mechanical damage to the gastric mucosa. Mechanical damage to the gastric mucosa. Beans contain oligosaccharides such as fructose and cotton seed sugar, although it can not be digested by digestive enzymes and digestion and absorption, but can be fermented by intestinal bacteria, can be broken down to produce a number of small molecules of gas, which in turn cause hiccups, intestinal chirping, bloating, abdominal pain and other symptoms.

(2) Gastritis: Acute gastritis and chronic superficial gastritis patients should not consume soy products, so as not to stimulate the secretion of gastric acid and cause gastrointestinal flatulence.

(3) renal disease: nephritis, renal failure and renal dialysis patients should adopt a low-protein diet, in order to ensure that the body's basic needs, should be used in a limited range of appropriate amount of essential amino acid-rich and non-essential amino acid-rich and low food, compared with animal protein, beans containing non-essential amino acids is higher, so it should be banned.

(4) diabetic nephropathy: the main complication causing death in diabetic patients is diabetic nephropathy, when the patient has urea nitrogen retention, it is also inappropriate to eat soy products.

(5) Typhoid fever: Although patients with typhoid fever with prolonged hyperthermia should consume a high-calorie, high-protein diet, soy milk should not be consumed during the acute and recovery phases in order to prevent the appearance of abdominal distension, so as to avoid gas production.

(6) acute pancreatitis: acute pancreatitis attack, you can drink high-carbohydrate 'clear flow, but avoid using can stimulate gastric fluid and pancreatic fluid secretion of soybean milk and so on.

(7) gout: the pathogenesis of gout is a disorder of purine metabolism, characterized by hyperuricemia as an important feature. The disease is mostly seen in affluent families, high-protein, high-fat meals are prone to cause gout. Food proteins are often combined with nucleic acids to form nucleoproteins, in which nucleic acids are broken down into purines, which are then broken down into uric acid. Therefore, in the acute phase, we should prohibit the use of purine-containing foods, including dry beans and soy products, even in remission, we should also be limited in consumption.

(8) galactose and lactose intolerance: due to the lack of these patients and galactose and lactose decomposition, metabolism of the enzyme, in the diet should be avoided foods containing lactose. Sucrose and cotton sugar in soy foods can produce a portion of galactose after intestinal decomposition, so soy products should be banned in severe patients to avoid aggravating the condition.

(9) phenylketonuria: This is a common inborn metabolic defect disease in children. The treatment of this disease mainly relies on the consumption of specially formulated low-phenylalanine foods to control the concentration of phenylalanine in the blood, while paying attention to fasting or less protein-rich soy products and animal foods and so on.

What are the soy products food picture 3

A. What are the soy products

Soy products are soybeans, pinto beans, mung beans, peas, fava beans and other legumes as the main raw materials, processed food. Most of the soy products are made from soybean soybean milk coagulation surface into the tofu and its reproductions. Currently soy products are mainly divided into two categories, namely fermented soy products and non-fermented soy products.

1, non-fermented soybean products are soybeans or other soybean as raw materials made of tofu, or tofu and then brining, frying brine, smoking, drying and other processing techniques made of soybean products, such as shredded tofu, dried tofu, tofu skin, bean curd, veggie ham and so on.

2, fermented soybean products are soybean as the main raw material, the microbial fermentation of soybean products, such as fermented bean curd, tempeh, sour soy milk.

Second, what people can not eat soy products

1, children. Children should try to eat as little soy products as possible, not too much. Because soybean products are high-calcium food, if consumed in excess, it will lead to excessive calcium content in the blood, which will hinder the body's absorption of zinc, causing a relative lack of zinc content. The lack of zinc in the human body can lead to loss of appetite, slow development, etc., which is detrimental to the physical and mental health of children. In addition, excessive consumption of tofu will also make the child precocious.

2, the elderly. The old man's kidney function is relatively weak, if a large number of consumption of soy products, is bound to intake of excessive plant protein, resulting in the body to produce more nitrogen-containing waste, aggravate the burden on the kidneys, resulting in the decline of renal function.

3, gout patients. The pathogenesis of gout is a disorder of purine metabolism, and soy products contain more purines, which will have a negative impact on the body. Therefore, gout patients should eat less or not eat soy products.

4, acute pancreatic patients. Acute pancreatic attack, avoid eating soy products that can stimulate gastrointestinal and pancreatic secretion.

5, kidney disease patients. Kidney disease patients should eat food rich in essential amino acids and non-essential amino acids lower, compared with animal protein, soy products contain more non-essential amino acids, so you should try to fast.

6, diabetics. When diabetics have elevated blood urea nitrogen, eating soy products will aggravate the nitrogen content, so they should be fasted.

7, gastric patients. Soybean products in the insulin inhibitor is not conducive to gastric patients, and high levels of purine will promote gastric secretion, causing gastrointestinal symptoms such as flatulence.