Method 1. Wash dry soybeans and soak them
overnight. Remove the skins by rubbing them
off in the water; they will float to the surface
and can be discarded. Grind the beans fine in a
food grinder. Put the ground beans in a cheese¬
cloth bag and immerse it in a bowl of lukewarm
water, using 3 quarts of water to a pound of
dry beans. Work thoroughly with the hands
for 5 to 10 minutes, then wring the bag of pulp
until it is dry. Boil the creamy white liquid
over a low fire for 30 minutes, stirring frequently
to prevent scorching. Add sugar and salt to
taste✪ Soybean Milk. Keep in a cold place.
' Method 2. Wash soybeans, dry them thor¬
oughly, then crack them by crushing coarsely
in a food grinder. The skins then can be easily
removed. Grind fine in the grinder. To each
pound add 3 quarts of water and soak for 2
hours. Boil for 20 minutes, stirring constantly,
then strain through cheesecloth. Add sugar and
salt to taste. Keep in a cold place.
This milk contains two rather different
proteins. One coagulates when the milk is
boiled and can be skimmed from the top.
It is used by the Chinese in making a well-
seasoned dish resembling a stew. This dish
1 Soybeans and Soybean Products as Food , Mis¬
cellaneous Publication No. 534, p. 11, 1943.
[258]
is supposed to have been prepared first for
the Buddhist priests during their prepa¬
ration for communion with their gods. At
this time they were allowed no meat but
obtained in this product a protein of com¬
parable quality. It has the texture of meat
and takes on the flavor of the sauce in which
it is served. These sauces, prepared as only
the Chinese can, impart their elusive flavors
to the otherwise tasteless proteins. This pro¬
tein is sold in dried form in some Chinese
shops.
The other protein in the soybean milk is
similar to casein and makes up the bulk of
the bean protein. It is not coagulated by
heating but is precipitated by the addi¬
tion of a calcium salt and is separated as
soybean curd. This also is a tasteless prod¬
uct in itself but is a good carrier of the
flavors of the Chinese sauces and soups. It
is an efficient protein and is readily utilized
in this separated form. The use of a calcium
salt to precipitate the curd adds needed
calcium to the Chinese diets.
Soybean curds are prepared in this coun¬
try either by adding vinegar to soybean milk
or by letting the milk ferment naturally in
a warm place. Vinegar gives a firm curd;
fermentation gives a curd with texture like
that of cream cheese. The best varieties of
soybeans for curd are the yellow types.
The curd may be used in soups, omelets,
creamed eggs, and other such dishes. Table
LI gives the proximate composition of
soybeans and soybean products.
In this country, we have good supplies
Sliced Fresh Curd Is Drained on a Bamboo Rack and Cut into Pieces for Sale •
It is available in this country in stores catering to Oriental groups
U.S.D.A.
PRO-
CARBO-
CALORIES
ITEM
WATER
TEIN
(N x 5.7)
FAT
HY¬
DRATE2
FIBER
ASH
Per 100
grams
Per
Pound
Table LI •
Soybeans, green, shelled . . .
Per cent
67.
Per cent
12.5
Per cent
6.5
Per cent
6.
Per cent
1.5
Per cent
1.5
132
600
Composition
Soybeans, whole mature seeds
7.5
34.9
18.1
12.
5.0
4.7
350
1,590
and Fuel Value
Soybean sprouts .
82.3
8.5
1.8
6.3
.9
1.07
75
340
of Soybeans
Soybean meal:
Ground whole beans . '. .
8.9
Page 232 · 1 recipe record on this page
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Method 1. Wash dry soybeans and soak them
overnight. Remove the skins by rubbing them
off in the water; they will float to the surface
and can be discarded. Grind the beans fine in a
food grinder. Put the ground beans in a cheese¬
cloth bag and immerse it in a bowl of lukewarm
water, using 3 quarts of water to a pound of
dry beans. Work thoroughly with the hands
for 5 to 10 minutes, then wring the bag of pulp
until it is dry. Boil the creamy white liquid
over a low fire for 30 minutes, stirring frequently
to prevent scorching. Add sugar and salt to
taste. Keep in a cold place.
' Method 2. Wash soybeans, dry them thor¬
oughly, then crack them by crushing coarsely
in a food grinder. The skins then can be easily
removed. Grind fine in the grinder. To each
pound add 3 quarts of water and soak for 2
hours. Boil for 20 minutes, stirring constantly,
then strain through cheesecloth. Add sugar and
salt to taste. Keep in a cold place.
This milk contains two rather different
proteins. One coagulates when the milk is
boiled and can be skimmed from the top.
It is used by the Chinese in making a well-
seasoned dish resembling a stew. This dish
1 Soybeans and Soybean Products as Food , Mis¬
cellaneous Publication No. 534, p. 11, 1943.
[258]
is supposed to have been prepared first for
the Buddhist priests during their prepa¬
ration for communion with their gods. At
this time they were allowed no meat but
obtained in this product a protein of com¬
parable quality. It has the texture of meat
and takes on the flavor of the sauce in which
it is served. These sauces, prepared as only
the Chinese can, impart their elusive flavors
to the otherwise tasteless proteins. This pro¬
tein is sold in dried form in some Chinese
shops.
The other protein in the soybean milk is
similar to casein and makes up the bulk of
the bean protein. It is not coagulated by
heating but is precipitated by the addi¬
tion of a calcium salt and is separated as
soybean curd. This also is a tasteless prod¬
uct in itself but is a good carrier of the
flavors of the Chinese sauces and soups. It
is an efficient protein and is readily utilized
in this separated form. The use of a calcium
salt to precipitate the curd adds needed
calcium to the Chinese diets.
Soybean curds are prepared in this coun¬
try either by adding vinegar to soybean milk
or by letting the milk ferment naturally in
a warm place. Vinegar gives a firm curd;
fermentation gives a curd with texture like
that of cream cheese. The best varieties of
soybeans for curd are the yellow types.
The curd may be used in soups, omelets,
creamed eggs, and other such dishes. Table
LI gives the proximate composition of
soybeans and soybean products.
In this country, we have good supplies
Sliced Fresh Curd Is Drained on a Bamboo Rack and Cut into Pieces for Sale •
It is available in this country in stores catering to Oriental groups
U.S.D.A.
PRO-
CARBO-
CALORIES
ITEM
WATER
TEIN
(N x 5.7)
FAT
HY¬
DRATE2
FIBER
ASH
Per 100
grams
Per
Pound
Table LI •
Soybeans, green, shelled . . .
Per cent
67.
Per cent
12.5
Per cent
6.5
Per cent
6.
Per cent
1.5
Per cent
1.5
132
600
Composition
Soybeans, whole mature seeds
7.5
34.9
18.1
12.
5.0
4.7
350
1,590
and Fuel Value
Soybean sprouts .
82.3
8.5
1.8
6.3
.9
1.07
75
340
of Soybeans
Soybean meal:
Ground whole beans . '. .
8.9