What is New legal soy milk?

New legal soy milk is a recipe & cooking documented in the Chinese Practical Production Technology collection. The entry keeps the original material list, quantities and sequence, so you can follow the method as printed.

Is this an authentic Chinese method?

Yes. The underlying text is from mainland Chinese workshop literature aimed at small producers and home makers; the English on this page is a direct translation with the original numbers and steps preserved.

What do I need to get started?

Standard kitchen or workshop vessel, the raw materials in the stated ratios, salt or starter as listed, and somewhere to hold the batch at a stable temperature.

How long does it take?

The timing depends on your climate, batch size and equipment rather than on the text; the source records the process sequence rather than fixed hours, so follow the stages and check the material state at each one.

Can I run this as a small business?

Many entries in this collection were written with small-scale and home production in mind. Before selling, confirm the food-safety, labelling and local-registration rules that apply where you operate.

Is the full text available?

The complete English translation is in this article and is the same text used for the PDF download. Buying the PDF unlocks the full document without the preview cutoff.

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New Legal Soy Milk: Traditional Chinese Recipe & Ratios

AI answer

In short: Traditional Chinese New legal 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 5973 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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New legal soy milkSoy milk has high nutritional value, but it has a special beany smell. There are many ways to remove the beany smell, but because the beany substances in soybeans are very complex, they are combined with the protein or fat in soybeans, so it is difficult to completely deodorize them. In addition, soybeans also contain some substances that are harmful to human physiology, such as trypsin inhibitors, saponins, hemagglutinins, etc. If these substances are not destroyed during processing, they will also be harmful to the human body. This production method successfully solves the above existing problems. …

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