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Okara. Okara, also known as soy pulp in English, and doufu zha or dou zha in Chinese, is the insoluble residue after filtering soy slurry into soymilk. Therefore, it is considered to be a by-product of soymilk and tofu preparation. Yet, for every kg of dry soybeans made into soymilk or tofu, about 1 kg of okara is generated.
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Lady Health Visitor Course Admission 2023. All the Punjab resident, married, unmarried, the divorced can apply for lhv diploma 2023 in the following Public Health Nursing Schools. Applications are available at nursing schools that you can buy paying Rs 300/- for each. The prospectus contains an admission form that candidates have to fill ...
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What is okara flour? Okara flour is a byproduct of the tofu-making process that is made from the leftover soybean pulp (contains soy). It's a high-fiber, high-protein flour that can be used in a variety of recipes, from breads and muffins to cookies and cakes. The process of making okara flour is actually very similar to making it at home ...
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Store fresh okara in the fridge in an airtight container, where it will keep for about 2-3 days. Freezing will keep fresh and partially dry soybean pulp for longer. To freeze, place the soy pulp into small ziplock bags with the air squeezed out and freeze for up to six months. Soya bean pulp can also be dried, and dried soybean pulp can be ...
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Okara is a by-product of the production of soy milk or tofu. More specifically, it is soy pulp — the solid components of the soybean that are filtered out of the milk. It is often considered a waste product and is consequently treated as such in production. Any pulp saved is often used in animal feed as a fattener, especially for pigs.
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