The present invention is related to a new soybean noodle. This noodle
comprises 4 to 10 parts by weight of soybean powder and 2 to 4 parts by
weight of wet bean-curd residue with water content of 60%.about.80%.
Moreover, the noodle may also comprise 0.5 to 2 parts by weight of
soybean protein powder. The processing steps are as follows: peeling,
defatting and crushing the soybean into powder of 70-120 mesh size; then
mixing uniformly the treated powder with wet bean-curd residue and
soybean protein powder; and finally extruding and aging the mixture to
form finished noodle product using the extruder under the condition of
high-temperature and high-pressure. This noodle features rich and
balanced in nutrient. Besides rich plant protein, the said noodle
comprises dietary fiber with the content up to 3%.about.12%. The said
noodle tastes delicious without soybean odor. When it is cooked, it is
non-sticky and not easy to break. The noodle is suitable for all kinds of
consumer groups. Especially, it is a perfect health-care food for
adiposis, diabetes, cardiovascular disease and constipation patients and
old people.
