METHOD OF PREPARATION AND PRESERVATION OF SOY BEAN CURD WITH PRESERVED POLY UNSATURATED FATTY ACID

摘要

A process for preparing soy curd by an inventive method and preservation of it. The process comprising the selection of soy bean, soaking method, grinding and preparation of soy milk, making of soy curd for the fermentation, final processing of soy curd and invention of preserved poly unsaturated fatty acid, omega 3 and omega 6 in a particular proportion from soybean. When treated by an invented method, which can be used as a food supplement for the treatment of various diseases like kidney failure, HIV, diabetics, cancer high blood pressure and heart diseases, rheumatoid arthritis, psoriasis, asthma, eye disease, menopausal symptoms, eczema, tuberculosis, ulcers, weight loss and alcoholism.