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Tempeh – Soy product from Indonesia, used as protein source; Textured vegetable protein – Defatted soy flour food product; Thua nao – Traditional Shan food made from fermented soybeans; Tofu – Soy-based food used as a protein source Fermented bean curd – Chinese condiment; Stinky tofu – Chinese fermented tofu with a strong odor
A fermented soybean product indigenous to Nepal, mostly prepared by Rais and Limbus of Eastern Nepal. The traditional method of kinema preparation involves cooking of soybeans, cooling to room temperature, mixing with a small amount of vegetable ash, wrapping in banana leaves or rice straw, leaving it for 2–3 days in warm place for fermentation.
Many manufacturers of soy milk sell calcium-enriched products, as well. Soy products also are used as a low-cost substitute for meat and poultry products. [178] [179] Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. The extension may result in diminished flavor ...
Articles about food products made from soybean. Subcategories. This category has the following 2 subcategories, out of 2 total. I. Infant formula (2 C, 7 P) S. Soy ...
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Tofu, made from soy/soybeans. Textured vegetable protein – a defatted soy flour product that is a by-product of extracting soybean oil. [7] It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content that is comparable to certain meats. [8] Ganmodoki – a traditional Japanese tofu based dish similar to ...
The products were recalled due to undeclared milk, soy, wheat, sesame, synthetic dye, and almonds that could lead to allergic reactions, according to an announcement the company shared through the ...
Global soybean meal consumption for 2012–2013, from the United Soybean Board. Globally, about 2 percent of soybean meal is used for soy flour and other products for human consumption. [9] Soy flour is used to make some soy milks and textured vegetable protein products, and is marketed as full-fat, low-fat, defatted, and lecithinated types ...