Soybean residue is a by-product in the process of producing soybean milk or tofu, and the annual output of soybean residue is very large all over the world. China is the birthplace of tofu production, which has a long history. The production and sales of tofu are large, and the corresponding output of bean dregs is also large. Soybean can reduce the incidence of cardiovascular diseases, lower blood pressure, lower blood lipid and resist cancer, which has been proved more and more, and has brought the upsurge of soybean consumption around the world.

nutritional ingredient

With the development of science and the improvement of human cultural quality, people begin to re-understand tofu dregs from the perspective of nutrition. Studies have proved that a large part of nutrients in soybean are left in bean dregs. Generally, bean dregs contain 85% water, 3.0% protein, 0.5% fat and 8.0% carbohydrates (cellulose, polysaccharide, etc. ), in addition, they also contain minerals such as calcium, phosphorus and iron. Eating tofu residue can reduce the cholesterol content in blood and reduce the insulin consumption of diabetic patients; Bean curd residue is rich in dietary fiber, which can prevent intestinal cancer and lose weight, so bean curd residue is regarded as a new healthy food source.

Bean dregs formula

Moldy bean dregs

Moldy bean dregs are traditional products in many areas of China. It is a non-staple food made from bean curd residue by fermentation under certain technological conditions. Its fermentation strain is Mucor on rice straw. Mildew bean dregs have high free amino acid content and delicious taste, and are bean products with rich nutrition and unique flavor.

Other related recipes

1, nutritious breakfast: after the bean dregs are drained, the salad oil is heated to 50%. First turn the wok with pepper and garlic, then pour in the bean dregs and stir-fry until cooked. Add a little chopped green onion and stir-fry for a while. You can put salt, but not too much. Add soybean milk, pickles, sesame steamed bread and an egg to make a good breakfast.

2, bean dregs porridge ingredients: bean dregs, corn flour, one to one, add a little water to make a paste, burn half a pot of boiling water. After boiling water, pour in the prepared bean dregs paste and cook for a while. Features: It is sweeter than the porridge made of corn flour only, and closer to the porridge made of corn flour and soybean flour in China.

3, golden jade fragrance: appropriate amount of bean dregs, 2 onions, ginger foam, eggs, salt, monosodium glutamate, oil and other condiments, stir-fry with oil and chopped green onion, add bean dregs, and add eggs to continue stir-fry.

4, bean dregs egg cake: 3 eggs, bean dregs100g, chopped green onion, salt, cooking oil. Exercise:

1. Put the bean dregs into a basin, beat the eggs, add salt and chopped green onion and stir well;

2. Add a little cooking oil to the cake pot, then pour the prepared bean dregs eggs into the electric baking pan, spread them flat for four or five minutes before eating. Features: Dried bean curd is yellow, full of fragrance and rich in protein. Especially suitable for children and the elderly with anorexia, obesity or malnutrition;

5. Wudou Wotou: bean dregs 100g, corn flour 40g, a little water. Put the residue of five peas in the pot, add corn flour, stir well, knead into steamed bread, and steam in the pot for ten minutes.

Features: black bean steamed bread is rich in nutrition and has many functions such as reducing blood fat, strengthening brain and lowering blood pressure. Regular consumption is of great benefit to health care.

6, bean dregs balls: appropriate amount of bean dregs, lean meat 1-2, 2 eggs, a little green vegetables, appropriate amount of flour, and appropriate amount of salt. Chop lean meat and vegetables, mix with bean dregs, eggs and flour, add salt, make into meatballs and cook in a pot. Function: rich and comprehensive nutrition, suitable for tonifying deficiency.

Correlation utilization

In addition to the traditional consumption form of tofu, a new consumption mode-soybean milk is welcomed by consumers. For example, in Argentina, Brazil and the United States, the output of soybean milk is very large. The main by-product in the production of tofu and soybean milk is bean dregs. How to make full use of the growing bean dregs has become one of the concerns of researchers all over the world.

The utilization rate of bean dregs is low. The traditional utilization method is to feed bean dregs directly to animals, but the utilization rate of many high-nutrient components in bean dregs is very low. In Japan, a lot of bean dregs are burned. In Hong Kong, bean dregs are usually piled up as waste and have no use. It can be seen that how to make better use of bean dregs has become an urgent problem to be studied and solved.

As a kind of waste, bean dregs have great reuse value because they contain various nutrients, such as making dietary fiber from bean dregs, extracting protein from bean dregs, and fermenting bean dregs to obtain antioxidant, blood pressure lowering and blood sugar lowering components. But for a long time, people have not paid enough attention to the study of bean dregs, and the deep processing of bean dregs has not been done enough. In the future research, the effective components in bean dregs will be further studied in order to obtain more components beneficial to human health from bean dregs. Really use industrial waste, turn waste into treasure, and make contributions to human health.