| 摘要 |
Whole soybeans are processed by first soaking in an aqueous solution of a fruit juice selected from guava, papaya, pineapple, apple and orange, in a plastic vessel, followed by boiling in the same solution for at least about fifteen minutes, and finally draining off the solution and any loosened hulls. The fruit juice solution provides softening and palatability of the beans in an unusually short period of time. Added flavor and fragrance control may be achieved by a post-soak using any of a variety of fruit juices. |
