Fat Burning Soup Recipes
Many soybean food products, including the traditional non-fermented soybean products such as bean curd, soybean milk and bean curd stick, can be processed by using soybean as a raw material. In China, soybean is used to produce Bei bean curd (the coagulating agent is MgCl2), Nan bean curd (the coagulating agent is CaCl2), lactone bean curd (the coagulating agent is gluconolactone) and others through soaking, grinding, boiling and adding different coagulating agents. The fermented soybean products are soy paste, fermented soybeans, soybean cheese, soybean sauce and others. Small seed soybean sprouts are used for making dishes or soup. Soybean sprout soup is common in Korea, while soybean sauce soup is often eaten in Japan.
Resistant plant is rich in minerals and was in former days an early source of vitamin C. Nowadays still some, but very few people make caraway soup but it is not a common and even little known dish in Scandinavia. In Norway some efforts were made to reintroduce it as vegetable but up to now with little success (Dragland 1997).
From a general point of view the quality attributes demanded of a foodstuff are, among other things, deduced from its intended purpose. Paprika powder is a spice, which is used for its flavouring and appetizing, as well as for its colouring and colour-stabilizing properties. Among its most important applications are sausages and other meat products, soups and sauces, broiled chicken and snacks.
In European countries and in North America, cardamom is used mainly in ground form by food industries as an ingredient in curry powder, some sausage products, fruit cups, green pea soups, curry-flavoured soups, spice dishes, rice, Danish pastry, buns, breads, rolls, cookies, desserts, coffee cakes, orange salad, jellies, baked apple coffee, honey pickles, pickled herring, canned fish and to a small extent in flavouring cigarette and tobacco. Cardamom cola, instant gahwa, carbonated gawha, biscuits, spanish pastries, toffees, chewing gum etc. are the other products. Various breakfast foods using encapsulated cardamom oil are new products developed in the recent past using cardamom. Cardamom is also used in spiced wine and for flavouring custard (by steeping crushed cardamom seeds in hot milk). In general, the Arabs use it in coffee the Americans in baked foods the Russians in pastries, cakes and confectionery the Japanese in curry, ham and sausage the Germans in curry powders, sausages...
Ge Gen Zhou (Kudzu and rice soup) There are three modifications to the soup for different conditions. For thirsting (diabetic), coronary heart disease, angina pectoris and chronic diarrhea, Ge Gen (30 g) and rice (50 g) are cooked untill it turns sticky. For hypertension, Sha Shen (Radix adenophorae, 30 g) and Mai Dong (Radix ophiopogon, 30 g) are added to make soup. For child cold with fever, headache and vomiting, take 15 g of Ge Gen, 50 g of rice and 6g of ginger to make soup.
Mother eats only sweet potato, often boiled with ginger to make a 'hot' soup. She may also eat the original variety of taro tuber revealed in myth (see Pel kapa, Colocasia esculenta var. antiquorum, Chapter 7), and certain leafy green vegetables. The state of both parents and child is described as vulnerable and they are referred to as kundieng, that is, avoiding foods thought to cause 'heaviness', and sickness. When the baby's skin has 'become strong' (sowiraenikin), a process which is thought to take about two weeks, the mother's kin are called to the house.
Salad seasonings the taste of the salad should be maintained or rather be enhanced by spices. In mixtures for meat, vegetable-, cheese-, potato-, and cabbage salads. Soup seasonings besides goulash- and potato soup caraway is not often used. Sausage seasonings for sausages many different spices are used. Caraway only in brawn (aspic). The amount added is about 5-6g kg sausage mass.
The odds aren't much in the insect's favor. There's only one way out of six directions. Probably it becomes disoriented in the process and keeps banging its head against the same escape-proof inner wall of the hood. There's also the factor that more glands are placed lower in the pitcher to lure unwitting insects deeper into the narrower part of the pitcher. No wonder the parrot pitcher seems as well fed as its other relatives You might say it stacks the odds aginst its victims and outwits them or just wears them down. Into the soup, that is.
Several preparations are made using soybean as a main ingredient or as a replacement for other pulses or cereal flour. Recipes for fermented soybean have been in use since ancient times in China, Thailand, Burma and northeast India. In northern parts of India, black soybean is used as a soup, dal or roasted snacks and mainly consumed during the winter months. Some of the products prepared from soybean are shown in Fig. 18.2. Soup
Rich in protein and fibre and is mainly used in the preparation of biscuits and other bakery items and for the thickening of soups and gravies. It is also used as a main protein source in cattle feed. It is a highly perishable product with a very limited shelf life under normal conditions. Proper refrigeration can preserve it for a week or more.
Paprika powder is one of the most important spices surpassed by only the original pepper. Seventy per cent of the spice is used for industrial purposes, and in meat products, soups, sauces and snacks. The traditional quality attributes are taste, pungency, colour intensity and stability. Due to increasing safety requirements in food processing techniques, additional attributes like microbial status and the possible occurrence of mycotoxins are gaining importance. The modern strategies in agricultural and food technological production are guided by the field to fork , idea. Therefore, considerations about paprika quality have to be extended to include horticultural aspects.
Preboiled soybeans can be boiled soft and the resulting mashed paste used for the preparation of soup. Soy sauce is prepared by cooking preboiled soybeans for 2 hours with spices to a consistency desired to form a sauce. Soy namkeen is a roasted product of soybean in salt. It can be prepared by soaking 100 g of soybean in water for 4 hours. This is then dried in the shade on filter paper for 1 hour and roasted on preheated salt at 250 C for 15-20 s (Raghuvanshi, 2003). Another product of dried soybean seeds is fried soybean dal, which is prepared by soaking 100 g dehulled soybean in 400 ml of water for 4 hours and then spreading it on filter paper to remove any adhering water. The hydrated dal is then deep fried in oil and salt is sprinkled over it (Khetarpaul and Goyal, 2008). Miso is a whitish-brown, brown or reddish-brown fermented soup-base paste. This thick, salty paste is high in protein and low in fat and calories. Natto is made of fermented whole soybeans. It has a sticky,...
The lip, whether fringed or smooth, offers no useful footholds for insects attracted by the secretions of the nectar glands. Some topple over the edge into the fluid contained within the pitcher. Others are lured farther inside to taste the sweet nectar on the inner area of the rim. Tough luck. There's seldom foothold inside. The last sound the insect makes is splash, as it drops into the soup below.
One of the most common forms in which soybean is used in population diets is as flour. Soybean flour may be used in the human diet as an ingredient of a wide variety of common dishes such as soup, stews, beverages and desserts in the formulation of bakery and cereal products as a meat extender as a starting material for the preparation of infant formulas, protein concentrates or isolates or as a protein supplement to cereal grains and other foods. In addition to being an excellent source of iron, calcium and B vitamins, it is also rich in high-quality protein. Soybean flour can be made with or without removal of the natural oils during processing and is thus