INSTANT DRY SOYBEAN CURD (TOKWA)

INSTANT DRY SOYBEAN CURD (TOKWA)

An improved production technology is introduced to come up with instant dry soybean curd, superior in quality compared to the fresh form. The technology uses MgSO4, as coagulant which increase the yield of fresh soybean curd. The instant soybean curd has a good texture upon rehydration and its storage life is lengthened to 6 months from the 3 day-old fresh curd.

Raw Materials:

Soybeans

Water

MgSO4 Continue reading “INSTANT DRY SOYBEAN CURD (TOKWA)”

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