The most abundant vegetable protein is soybean . Soy protein meat is made from high-quality soybeans. The soy protein powder is made into a thin fleshy vegetable protein of different sizes and shapes through heating, extrusion, and noise-spraying. The reason why it is called “protein meat†is called “protein meatâ€. Because the protein content is much higher than the average animal meat, and the food texture, structure, color and toughness are similar to animal meat. It is determined that the protein content is 2-3 times that of pig and beef lean meat protein. It is non-toxic and harmless by the identification of the health department. It is a green, safe and health food. Because of its low fat, it is an ideal food for people with high blood pressure, coronary heart disease and diabetes. It is suitable for cold, burning and frying. It tastes delicious and delicious. Long-term consumption can enhance physical fitness and benefit the health. Therefore, soy milk protein is very good for modern people's health food, but soy milk is also about drinking, let's learn together.
First: Raw materials should use the best non-GM soybeans (yellow beans).
Soymilk can be made with a small amount of black soybeans to make dark soy milk; doped with a few peanuts, the soymilk tastes smoother and slightly scented. I don't like to mix starch-rich seeds such as mung beans and grains. The presence of starch makes the soymilk taste a little sticky, and the taste of soy milk is also masked.
Second: Soaking soybeans also has skills.
Soybeans can be fully soaked to produce a smooth soy milk and reduce the slag rate. Generally, it should be soaked for more than 10 hours. When the temperature is high, it should be put into the refrigerator or replaced with water several times to avoid the breeding of fungi. Sometimes, the night before forgetting to soak the soybeans on time, you can use hot water to soak, so that the soaking time is shortened. If the soaked soybeans have not been made into soy milk, after a few days of water change, they will produce bean sprouts!
Third: use soymilk properly.
Now, the household soymilk machine is very good, fully automatic computer control, basically fool-like, the noise is not very big. Put the soaked beans in, press a few buttons, wait less than 20 minutes, filter, soy milk can drink. The soya-bean milk machine is heated while being pulverized, so the heating time is relatively long, and the toxic saponin and the plant clotting hormone naturally present in the soybean can be sufficiently destroyed, and there is no need to worry about causing poisoning of the soybean milk (incomplete heating). Because soy milk must be boiled, don't beat eggs in soy milk to affect heating and nutrition.
Fourth: Do not add sugar immediately after soymilk is finished.
Soybeans contain almost no starch and sucrose, so soy milk has no sweetness unless sugar is added. In the early days, I added a cube of sugar every time. Although it was not too much, but after a long period of time, a large jar of sugar was eaten, and I was a little worried. Later, it was replaced with honey, and the quality of nectar from Dalian was good. Honey is a natural sugar, and it is mainly fructose. It has high sweetness and low dosage, and is relatively healthy. In order to reduce the damage to the active substances in the honey, do not add sugar immediately after the soy milk is prepared. It is best to transfer the honey before it is ready to drink.
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