Tokwa or dry soybean curd. An improved production technology is introduced to come up with instant dry soybean curd, superior in quality compared to the fresh form. The technology uses MgSO4, as coagulant which increase the yield of fresh soybean curd. The instant soybean curd has a good texture upon rehydration and its storage life is lengthened to 6 months from the 3 day-old fresh curd.
Materials: Soybeans, Water, MgSO4
Equipment/Utensils: Grinder, Cheese cloth, Mold, Dryer, Cooking vessel
Soybean milk is processed by soaking soybeans overnight, washing, cleaning and blending it by grinding. Twelve (12) liters of water is added to every kilo of soybeans. This mixture is cooked for 30 minutes with occasional stirring. The puree is strained on cheesecloth to obtain the milk. The milk is boiled for 10 minutes, then cooled to 50 C. A volume of 0.2% MgSO4 is added to promote curd formation for 20 minutes. Curd is collected into cloth-lined mold or press. The curd is then cut into desired sizes, frozen, thawed and soaked briefly in sodium bicarbonate solution. Finally, the soaked curd is pressed and dried in a solar dryer at 60 C.
Source: Technology developed by: Industrial Technology Development Institute DOST, Pedro Gil cor Taft Ave., Manila