Two-Dimensional Soy Milk: Traditional Chinese Recipe & Ratios
In short: Traditional Chinese Two-Dimensional Soy Milk. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2317 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Two-dimensional vegetarian soy milkSoy milk is a nutritional drink loved by the majority of people in our country, but in the past, the production process was outdated, many nutrients (protein) were not fully utilized, and the hygienic quality was also poor. In response to this situation, under the guidance of the Shanghai Food Research Institute, scientific research and technical personnel from Jianghai Beverage Factory in Fengxian County, Shanghai, through many experiments, explored a set of process procedures including reasonable water temperature and time for soaking soybeans, the degree of swelling of the soybeans, and the number of soaking water changes. Equipment such as grinding wheel mill, series three-pass centrifugal separator, high-temperature plate (sterilization) heat exchanger and high-pressure homogenizer are used. Th …
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Lei Cheng
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