Business Opportunities Variety of Processed Soybeans

Business Opportunities Variety of Processed Soybeans

kedelaiKedelai (Glycine max Merr) is one of the most important agricultural products as food ingredients, because the number and quality of protein it contains is as high as about 40%, nearly matching the levels of dried skim milk protein. (Hardjo, 1964).
As food ingredients, including soy foods that have a complete array of substances and contains almost all the nutrients needed by the body in sufficient quantities (Winarno and Rahman, 1974). When a person is not allowed or can not eat meat or other animal protein source, protein needs by 55 grams per day can be filled with foods derived from the 157.14 grams of soy. Soybean is the most important agricultural commodity, because it has a multi-use. Soybeans can be processed into: tempeh, soy sauce, tofu, crackers know, beancurd, nata de soya, milk, soyghurt, and others. The processing of soybeans into a variety of food in general is a simple process, and equipment used enough with the tools commonly used in the household, except parer, grinding, and mold.

The processing of soybeans for food products, among others:

Soy sauce

* Materials:

1. Soybeans: 0.5 gr
2. Salt: 200 gr
3. Brown sugar: 2 kg
4. Spices: deaf, cumin, ginger, sere, cinnamon, bay leaves, laos, MSG

* Tool:

1. Nyiru, jug / jar
2. knife, telenan, straining cloth
3. skillet and stove.

* Making way:

1. Soybeans are washed thoroughly, then soaked in 1.5 to 2 liters of clean water for one night.
2. Boiled with water until soft.
3. Make a solution of salt 20% (200gr salt dissolved in 1 liter of water).
4. Soybeans are soaked in salt water for 2-4 weeks.
5. Finished soaking, filtered, fluid is taken, the pulp plus 1 liter of water, boiled, filtered.
6. Enter a sugar that has been combed and spices, boiled until boiling.
7. Strain the solution above, and inserted into the bottle.

Know

* Materials:

1. Soybean 5 kg
2. Sufficient water
3. Stone know 1 gram

* Tool:

1. Large bucket
2. Winnowing (nyiru)
3. Filter fabric or cloth blancu
4. Cloth mixer
5. Mold
6. Basket
7. Bamboo shelf
8. Furnace or stove
9. Tools crusher (alu)

* Making way:

1. Selected soy is good, then washed;
2. Soybeans are soaked in clean water for 8 hours (at least 3 liters of water for 1 kg of soybean). Soybean inflate when immersed
3. Washed many times that has been soaked soybeans. If the net less then know that results will quickly become acid
4. Ground soybeans and add warm water little by little until shaped pulp
5. Cooked porridge, do not until thickened at a temperature of 70-80 degrees Celsius (characterized by the presence of small bubbles).
6. Soybean porridge and endapkan filtered water using gypsum (Calcium Sulfate = CaSO4) as much as 1 gram or 3 ml of vinegar to 1 quart soymilk, little by little while stirring slowly.
7. Printed and pressed the sediment.

Beancurd

* Materials:

1. 500 g Soybean
2. 1 lt water
3. lime water to taste

* How to Make:

1. Soak the soybeans for 4-5 hours, then washed clean soybeans.
2. Blend soy with a little water added.
3. Filter with filter fabric (producing filtrate / soy milk).
4. Heat the filtrate / soy milk until the temperature is ± 80oC, maintained ± 5 - 10 minutes. If there is foam, foam removed.
5. 7,0)." onmouseover="this.style.backgroundColor='#ebeff9'" onmouseout="this.style.backgroundColor='#fff'">Reduce the heat and then test the pH (pH> 7.0). If the pH is less than 7.0 it is necessary to add lime to taste.
6. The ceiling contained in the filtrate stew / milk is taken, then dikeringanginkan à Tofu Flower.

(Source image: http://id.wikipedia.org/wiki/Kedelai)