Tambayan ng Kaalaman Tungkol sa Pilipinas
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
Materials needed:
2 cups rice flour
½ cup coconut meal
½ tbsp. salt
3 cups water
½ tsp. Vetsin
Procedure:
1. Steam the coconut sapal for 10-15 minutes.
2. Mix all ingredients.
3. Pour in greased aluminum trays.
4. Place in a dryer at a temperature of 60-65° C or under the sun.
5. Remove from the trays and pack in plastic bags.
6. Before serving, deep fry in hot oil.
Source:ITDI
picture from: bic.searca.org
RSS FEED
Recent Comments