FIELD: food industry. SUBSTANCE: method involves cooking soybeans in 1-% solution of sodium bicarbonate (ratio 1:(3-5) for 60-90 min at 95-100 C. The product is dried for 13-20 min (air temperature 160-175 C, air flow velocity 6-10 m/s). EFFECT: higher product quality. 3 cl, 1 tbl
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