Relationship between soybean and bean products

Soybean is the raw material of bean products.

Soybean can be used to process bean products such as tofu, soybean milk and yuba, and can also extract soybean isoflavones. Among them, fermented bean products include fermented bean curd, stinky tofu, soybean paste, soy sauce, lobster sauce, natto and so on. Non-fermented bean products include water bean curd, dried bean curd (page 100), bean sprouts, marinated bean products, fried bean products, smoked bean products, fried marinated bean products, frozen bean products and dried bean products. In addition, soybean meal is a high-protein food instead of meat, which can be made into a variety of foods, including baby food.

Storage method

(1) Strictly control the storage moisture, and the long-term storage moisture of soybeans shall not exceed 12%. After harvesting, soybeans should be fully dried on pods before threshing. After storage, soybeans with high moisture content can be exposed to the sun, but they must be spread and cooled before they can be put into storage.

(2) Timely ventilation, heat dissipation and moisture removal. The moisture in the newly stored soybean seeds is uneven, and due to the after-ripening effect of soybeans, damp heat is easy to accumulate in the pile, causing fever and mildew, which requires timely ventilation, heat dissipation and dehumidification.

(3) low temperature sealed storage. After winter, it is necessary to strengthen ventilation and cool down, and seal it tightly with gland or plastic film before spring warming, so that summer can generally be safely spent.