Of course, if you really use an oil press to press, the oil yield will definitely not be as high as using solvent extraction.

No matter how advanced the oil extraction is, the residual oil rate of soybeans can reach more than 9%, while the extraction technology can make the final residual oil not exceed 2%.

Obviously, the latter is more conducive to saving raw materials and increasing yield.

However, the extraction technology has to remove the solvent in the end, and I am not a chemical student, I only know a general method, and I really want to get this, and I don't need to think about it to know that there will be a lot of things that are missing.

Nine times out of ten, if you rely on your own technology and conditions to deal with it, the solvent residue in the refined oil will definitely be there, and this thing will cause damage to the human body nine times out of ten.

Besides, do you need to care about the amount of residual oil?

After the analysis was completed, Xu Yi took an empty bucket, filled the bucket with about a quarter of the beans, washed it twice with water, and then added it to the bucket until it was almost full, and soaked the beans.

Xu Yi tested the soy protein content not without reason. Xu Yi thought that he would get up early tomorrow and grind beans to make tofu brains to eat.

I don't even know the protein content of my beans, how can I make tofu?

I'm really with my eyes closed, I'm afraid it's too late to just mess with this this morning.

The brine points tofu, which also has to adjust the concentration and dosage of the brine and soy milk to the appropriate Cheng dù, otherwise the tofu will definitely be bad.

If there is too little brine, the tofu will not agglutinate, and if too much brine is added, it will make the prepared tofu bitter.

The protein content of this bean is 10% more. The water added when grinding soy milk by yourself, and the total amount of brine for the last tofu must be increased by about 10%.

Really add it according to the original amount. The concentration of this soy milk is obviously too high, and the amount of brine is definitely less. How can you order good tofu with this?

Naturally, you don't need so many beans to make tofu brains, but Xu Yi wants to make some more tofu at the same time.

There are no bacteria in the space, so it is definitely no problem to soak the tofu in water and put it in the refrigerator by yourself.

Even if it doesn't work, you can cut the tofu into small pieces and freeze it in the freezer, so that you can eat it as you like in the future.

But no matter what, Xu Yi didn't dare to put more beans, the beans would swell after absorbing water. If there are more beans, they will probably emerge from the water.

As soon as I woke up, it had been several days in this space, and this bean really came out, and I was afraid that it would have to sprout nine times out of ten.

To make tofu brain, fungus and daylily are naturally indispensable, and Xu Yi also used them with water.

Then weigh enough magnesium chloride into the beverage bottle, and add water to let it dissolve into brine by itself, Xu Yi got out of the space.

Hearing the alarm clock ring in the morning, Xu Yi hurriedly got up from the bed. Open the curtains.

It was sunny outside, and it was obviously a sunny day again.

After washing, Xu Yi hurriedly entered the space and went to check the beans first.

The beans are soaked well. The water absorption is very sufficient, and it does not surface at all. The beans are plump and look like small broad beans.

Xu Yi reached out and scooped up a bean from the water and gently twisted it with his fingers, and the layer on the surface of the bean became soft because of water absorption. Some translucent bean skin cracked directly, revealing the two watercress inside.

Twist it again. The beans also crumbled casually, leaving no hard heart. Of course, it's been soaked for seven or eight days, and it will be hellish if you don't soak up the water.

Of course, because of being soaked in water for so many days, this kind of seed must have completely lost its ability to germinate.

Xu Yi took two grains out and buried them in the ground, and then poured space water, sure enough, there was no reaction, and when he dug it again, the pit was empty, and there was nothing left at all.

Back in the tent, Xu Yi directly dismantled the slurry machine, cleaned it inside and out, and then installed it.

Xu Yi took out the beans in the bucket and cleaned them again, poured them directly into the feeder above the pulper, and then added an appropriate amount of water to the feeder, adjusted the feeding speed of the two, and turned on the switch of the pulper.

With the start of the pulp machine, a milky white soybean milk flowed directly down from the discharge port and fell into the bucket below, and a faint fishy smell also spread.

Reaching out and dipping some soy milk, he closed his fingers and twisted it, Xu Yi felt a rustling feeling between his fingers, and it was obvious that the soy milk was a little rough.

Xu Yi adjusted the batter repeatedly, until the soybean milk felt smooth when it was twisted.

After adjusting the machine, Xu Yi changed a bucket and connected it to the bottom of the discharge port, and the machine worked by himself.

The soybean milk in the previous adjustment machine naturally can't be wasted, Xu Yi picked up the bucket and poured the soybean milk in the bucket directly into the pulping machine.

Seeing that the machine was working normally, Xu Yi got out of the tent, walked to the edge of the workbench with a wooden plank, and quickly made it into a chopping board.

After cleaning the board with water, Xu Yi scooped out half a basin of flour from the bag and put it on the board, ready to make some mille-feuille cakes to eat.

However, listening to the sound of the pulp machine working, and thinking of the pale yellow bean dregs thrown out of the pulp machine, Xu Yi changed his mind again.

The main ingredient of okara is cellulose and contains a lot of protein, so it is naturally a pity to throw it away, so Xu Yi can only collect the okara and use it to make okara cakes.

Presumably, this fried bean dregs cake is more delicious and nutritious than a mille-feuille cake made of flour and oil.

Thinking of Yan Peimin's disgusting incident with Yu Hangsheng last time, Xu Yi couldn't help but have some bad taste

The last time I heard that yeast is pig feed, you can be nauseous to vomit, this okara in the countryside, but pure pig feed.

When I turn around, I will tell you that this cake is made of pig feed, and I will see if you can eat it!

Xu Yi waited for a while, and the bean dregs thrown out by the machine were enough, Xu Yi directly packed the bean dregs, stirred them with flour, and added some water to make it wake up on the board. I went to the field and pulled some coriander leaves and green onion leaves, and put them on the cutting board and cut them into powder.

I just wanted to use Sichuan pepper noodles with salt and pepper powder. Xu Yi looked up and saw those bamboo plaques, and couldn't help but change his mind. Presumably, this sweet pepper should go well with this oily okara cake.

Xu Yi walked to the edge of the bamboo plaque and looked at the pepper in the bamboo plaque and felt a little puzzled.

Needless to say, those red peppers are as ruddy and crystal as carved from agate, but what about those green peppers?

Doesn't it mean that as long as this thing is dried, it will turn black?

Then, Xu Yi patted his head, thinking of those still green daylilies and linden flowers, and felt relieved.

There is no oxygen in this space. If you want to change the color of these things, you must absorb oxygen, and without oxygen supply, this oxidation process cannot be carried out, so you can't change the color at all.

Tong guò can also imagine this, I definitely can't make black tea in the space.

Before, Xu Yi thought that black tea fermentation was carried out by microorganisms, and it was impossible to make wine in this space, so how could black tea be fermented.

As a result, he didn't know until he found out some information. Whether it is oolong tea or black tea, these tea fermentations are not fermentation in the orthodox sense at all.

These teas are not like Pu'er or black tea fermentation is participated by microorganisms, but refers to the process of various enzyme-mediated enzymatic reactions in tea cells to oxidize tea polyphenols, so that the products formed make the tea color spots.

Xu Yi still felt a little regretful at the time. But then I think it's also good, after all, this space is not suitable for making zuò black tea, but the most feared thing about making green tea is the oxidation of tea polyphenols. If you make green tea in this space, you have unique conditions!

The finishing of traditional green tea is completed by heating or drying, and there is no need for it at all. You can also cover the picked tea buds with plastic wrap to prevent them from drying out, just like you did with zuò daylily. Then it is directly kneaded to make the tea into the right shape, and then it is fried to dry. In this way, you will definitely be able to save a lot of worry when making your own tea!

It's better if the pepper is green, but I saw in the market that the green pepper is much more expensive than the black one.

This time, if you want a sweet taste, I naturally chose red pepper that is not so spicy and has a sweet aroma.

Xu Yi grabbed a handful of red pepper from the bamboo plaque, took a small grinder, and directly ground the pepper into pepper, and then put it in a spice bottle with a sealed cap.

After all, the ground pepper is more afraid of light, and the taste is easy to lose, this thing must be eaten and ground freshly, but Xu Yi didn't have a grinding bottle, so he had to use it like this.

Xu Yi returned to the tent and saw that the soy milk was almost enough, so he turned off the refiner, poured the soy milk into the rice cooker with a bucket, and then boiled it directly, and then turned on the pulp machine again and grinded.

The soy milk in the rice cooker is enough for your own use, and the rest is naturally used to make tofu.

Xu Yi got out of the space, turned on the oven to preheat, and then pulled the baking tray out and brought it to the space.

After cleaning and drying the examination plate, Xu Yi brushed a layer of oil on the baking plate, and then took out the dough cakes that had woken up from the basin and made cake blanks one by one and placed them on the board.

Xu Yi picked up a cake blank, sprinkled it with chopped green onions, coriander crumbs and pepper on both sides, brushed them with a layer of oil, and placed them all in the baking tray.

After taking a look inside the tent, Xu Yi found that he had been busy for so long, and the soybean milk was basically finished, so he waited on the side of the pulp machine to save it from idling the polished material there, which would damage the grinding fan.

Xu Yi waited for the last bit of soybean milk to grind out, then added some water to the pulper, rinsed the pulver, and turned off the power.

After opening the pulping machine and cleaning it again, and then wiping it clean, Xu Yi poured some soy milk from the bucket into an empty bucket next to it.

The concentration of soy milk in the bucket is suitable for making tofu brain, and if you want to make tofu, you have to dilute it again. (To be continued......)

PS: Thank you for the monthly pass of Xiaoyuer 62, and there is a chapter before four o'clock.