How to prep-ear,make, manufacture nutri (soybean granules)?!
How to prep-ear,make, manufacture nutri (soybean granules)?
This my 3rd time asking the same quation. I dont need the recipe & how to cook nutri. I am asking to make nutri out of soya bean?
Answers:
That's not even close to being possible to do at home! I'm assuming that "nutri" is a brand of TVP.
You're best option for a home made substitute is to cook soybeans until tender (a pressure cooker helps a LOT) and crush them with your choice of meat grinder or food processor to achieve a similar particle size.
You can try a web search on "TVP manufacture" and that might show you some details of what is involved (I haven't tried that search myself but you get the idea).
Source(s):
Vegetarians do not eat fish. A fish eater is a Piscivore. Spread the correct word!
http://www.thefreedictionary.com/piscivo...
Maybe people here do not know what nutri is or how to make it from soy beans. I've never even heard of nutri.
I was reading something this morning about home freeze dried tofu. This may be what you are looking for (or the closest thing). I have not tried it. The idea is drain tofu, freeze tofu at night, put tofu in refrig in daytime to thaw, drain more water off and dry with towels, freeze again at night, return it to refrig during daytime to thaw and drain off water, etc...I think if it got dry enough, you could crumble it??Here are the actual directions and the web address...
Preparing freeze dried tofu (koyadofu)
Freeze dried tofu is first soaked in boiling water. Stop it from floating to the top by placing a small plate or lid directly on top of the water. Soak until tofu softens completely. Rinse off excess water, if water remains a whitish color, repeat soaking process.
The spongy dried tofu we're talking about is actually dry-frozen, rather than freeze dried (a rather high-tech process where something is frozen, then flash dried under vacuum). Made traditionally, the tofu freezes at night, breaking down the structure. During the day, when it warms up and the sun comes out, the liquid runs off and it dries. This is repeated until liquid is no longer released. With a resemblance to sponge rubber, it absorbs sauces voraciously, and may be an acquired taste. Cost ranges from $3-$& for 3 to 4 ounces, which is equivalent to about 2 pounds (2-3 packages) of fresh tofu.
http://www.ellenskitchen.com/clearlight/...
here is another recipe I have for tofu jerky (have not tried) where you dry it in the oven which is another option you could try...
Tofu Jerky II
"This produces tangy, flavorful tofu jerky much like the kind you get at the health food store."
Original recipe yield:
8 servings
INGREDIENTS
・1 (14 ounce) package firm tofu, drained
・3 tablespoons soy sauce
・2 teaspoons maple syrup
・1/4 teaspoon liquid smoke flavoring
・1 teaspoon garlic powder
・1/2 teaspoon ground black pepper
・3 tablespoons barbecue sauce
・2 teaspoons brown sugar
DIRECTIONS
1.Place tofu block between paper towels on a plate. Set another plate on top, and put a weight on top of the plate such as a can to press the water from the block of tofu while you prepare the sauce.
2.In a medium bowl, stir together the soy sauce, maple syrup, liquid smoke, garlic powder, black pepper, barbeque sauce and brown sugar until smooth.
3.Slice tofu into 1/4 inch thick slices, and dip them in the sauce to coat. Place in a tightly sealed container. Place in the refrigerator, and let marinate for one to two hours.
4.Preheat the oven to the lowest temperature, around 200 degrees F (95 degrees C). Line the oven rack with heavy duty aluminum foil, and place in the lowest position of the oven. Place the tofu slices on the foil.
5.Bake for about 8 hours, checking and turning over tofu slices every few hours. Tofu jerky is done when it is hard and uniformly dark in color.
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
http://allrecipes.com/recipe/tofu-jerky-...
***Note- You can drain the water off, rinse, wrap in plastic and freeze the tofu for 2 days before baking to give more texture when unthawed and baked…