| 摘要 |
<p>An improved tofu-okara material for preparing tofu food products including puffed, ready-to-eat tofu snacks, baked goods, pasta and meat substitution products is disclosed. The tofu product contains okara, which is generally discarded during tofu making. Okara improves the nutritional value and decreases the cost of the tofu product. The puffed tofu product preferably contains green peas which increases the nutritional value, palatability and processibility of the product.</p> |
