How to Make Soy Burger and Soy Milk

SOY BURGER

Ingredients:

• 5 cups  soybean pulp (or residue of soymilk extraction) (sapal)
• 5 pcs garlic, minced
• 2 pcs eggs, slightly beaten
• 3 pcs onion, chopped
• 6 stalks  green onions
• 2 medium-sized red bell pepper, chopped
• 1/2 liter cooking oil
• salt to taste
• pepper to taste
• 1/2 cup  flour
• soy sauce to taste
• 1/2 tsp chili powder (optional)
• 2 tbsp  margarine (optional)
• 2 tbsp  powdered milk (optional)

Coating Mixture:

• 4 pcs  eggs, slightly beaten
• 2 cups  breadcrumbs
• salt to taste
• pepper to taste

Utensils:

• frying pan chopping board
• turner wire screen/sieve
• basin measuring cups & spoons
• knife

Procedure

1. Mix all ingredients, except the coating mixture and cooking oil.
2. Form into balls.
3. Dip into beaten eggs and roll in breadcrumbs.
4. Form into patties.
5. Fry until golden brown.

SOYMILK 1 (Unflavored)

Raw Materials/Utensils:

• 1 cup soybeans basin (stainless/aluminum) blender
• 3 cup water cheesecloth stove
• measuring cups casserole
• ladle

Procedure

1. Soak beans overnight, rinse well and drain.
2. Cook in boiling water for 30 minutes, then drain.
3. Blend beans until fine.
4. Mix with hot water then strain mixture through a cheesecloth.
5. Squeeze out milk and boil for another 15 minutes.
6. Transfer while hot into jars or bottles.

SOYMILK 2 (Flavored)

Raw Materials/Utensils:

• 1 kg soybeans basin (stainless/aluminum) blender
• 1 tsp vanilla cheesecloth stove
• 3 1/4 cup white sugar measuring cups casserole
• 3 cup water ladle

Procedure

1. Soak beans overnight, rinse well.
2. Grind.
3. While grinding, pour hot water a little at a time.
4. Strain the mixture through a cheesecloth.
5. Squeeze out the milk then boil for 10 minutes.
6. Add 3 1/4 cups sugar and 1/2 teaspoon vanilla while mixing.
7. Transfer while hot into bottles. Cool and refrigerate.

For more information, contact:

Industrial Technology Development Institute
DOST Compound, Gen. Santos Ave.,
Bicutan, Taguig City
Tel Nos.: (02) 837-2071 to 82 locs 2182, 2218, 2180;
Telefax Nos.: (02) 837-3167/6150/6156

source: DOST-ITDI, photo from veganseat.wordpress.com, godsdirectcontact.org