Guizhou

Soybean milk machine has been more popular, soybean milk is delicious, nutritious, people love to drink. Their own home with soybean milk machine to do soybean milk, often left a lot of soybean residue, these soybean residue stored useless, a pity to lose. In order to make use of these nutritious soybean residue, waste into treasure, now introduces several methods of use: small tofu

Prepared soybean residue, green onion, ginger, a little, 2 eggs, salt, monosodium glutamate, oil and so on.

The oil, scallion, ginger into the dregs of the soybean, stir-fry two in the pan, hit the egg, continue to stir-fry 3 to 5 minutes, add salt, monosodium glutamate and other seasonings can be.

This small tofu is rich in nutrients, often eat can fitness and brain. Soybean dregs egg cake

Prepare 3 eggs, 100 grams of soybean dregs, green onions, refined salt, cooking oil in moderation.

First, put the dregs into the pot, beat the egg, and will be fine salt, scallions and other additions to the mix.

Then pour a little cooking oil into the electric cake pan, and then put the prepared bean

Scraps into the electric cake pan that has been electrified and heated to spread out, 4 to 5 minutes can be eaten.

This makes the color yellow flavor cake, rich in protein, very suitable for anorexia obesity or malnutrition children and the elderly to eat. Bean dregs nesting head prepared 300 grams of bean dregs, 120 grams of cornmeal, a little water.

Put the bean dregs into a pot, add cornmeal, add water and mix well, pinch into the nest, into the pot to steam for 15 minutes.

This bean dregs nest is rich in nutrients, with lipid, brain, blood pressure and other effects, if the elderly often eat, health care has great benefits.

Pour the dregs into a bowl, add the right amount of flour and a little hair flour, after a few minutes of rest, put into a flat plate, into the steamer steamed, a plate of loose and soft dregs of hair cake is done. Uncover the pot, the flat plate of bean curd cake cut into appropriate squares or long strips can be eaten. This kind of bean curd cake is not only rich in nutrients, and the crude fiber in it is very good for the human digestive system, preventing and controlling diabetes and so on.

Soybean dregs convenience food processing pathways are:

1 Soybean dregs baked goods

1.1 Soybean dregs processing

Select the student cafeteria processing of soymilk derived from soya bean dregs as raw materials, according to the following two lines of processing:

A: Soya bean dregs → drying → crushed → sieve (100 mesh) → soya bean dregs powder

B: Soya bean dregs + water → colloid mill pulp (100 mesh). Colloid mill grinding (particle size <100 mesh)→soybean dregs pulp

1.2 The production of soybean dregs cake pastry basic formula:

Fine white flour 150g, potato flour 46g, sugar 21g, salt 1.2g, peanut oil 18g, eggs 6g. Replace part of the flour with a certain proportion of soybean dregs, and after the pasta, molding, baking (or deep-frying) to make a series of food products. * 2 white bean paste filling production

Fresh bean dregs with appropriate amount of water, with high-speed tissue masher mixing broken, filtered with gauze until half dry. Steaming for about 18min, add 70% of the amount of bean dregs of sugar, cooked until thick paste, baked in the oven until the surface of no water, that is, the finished product.

With the above method of white bean paste filling flavor is better than pure bean paste rough texture, viscosity is lower, but can completely replace the bean paste to make a variety of packages.

3 Bean dregs of beef meatballs production

Raw material recipe (%): 34.0 bean dregs paste, ground beef 7.8, margarine 0.8, whipping cream 7.6, flour 7.6, onion 15.1, seasoning 0.8, salt 0.45, flour 18.25, water 7.6. Bean dregs instead of original beef meatballs in the original ingredients in the potato puree, the finished product taste smooth, no bean dregs The finished product has a smooth texture and no soybean dregs flavor. In the soybean dregs beef meatballs, the protein and dietary fiber content is high.

Soybean dregs are rich in nutrients, especially soybean dregs in the dry matter of dietary fiber content of up to 50% or more, is a more ideal source of natural dietary fiber. Soybean dregs as raw materials made of a variety of foods, can increase the intake of dietary fiber, help prevent colon cancer, high blood pressure, diabetes and other diseases, to provide people with quality and inexpensive health food.

The production of soya bean dregs convenience food should pay attention to the following aspects of the problem: First, soya bean dregs treatment should be appropriate, soya bean dregs powder should be passed through a 100-mesh sieve, soya bean dregs pulp granularity of 100 μm or less, otherwise the taste is rough; Second, soya bean dregs to be added to the appropriate amount of too large an amount of additive will make the processing operation is difficult, the product is not easy to shape, the finished product is of poor quality for the specific food products should be determined by the test; Third, it should be To maintain the characteristics of convenience foods, not due to the addition of soya bean dregs and affect the texture of the food, flavor, color and other characteristics. For which food can be added to the soya bean dregs, how to determine the amount of addition, how to control the production process, need to do a lot of detailed work. With the continuous development of the food industry, people's understanding of nutrition and health care to improve, soya bean dregs food will have a broader development prospects. Soybean residue can not only be used as feed, but also will become a high-quality food processing materials, to make greater contributions to mankind. Fishing:It is good for fishing and feeding fish nests Steam and feed the birds Bury in flower pots, good fertilizer