Home Industry means to be a Millionaire 

Creativity for creating jobs is the right way at the present time, where the more narrow field of work, especially for us who probably would minimal education is also a connection. Then why do we not try to be creative, open our horizons and add to the spirit and intention to increase his own income at home. There are several ways that may be able to create such jobs, 

1. Processing of soy food 2. Processing of food from flour 
With the guidance or tips for food processing as mentioned above, can add value to your business. Of course, creativity, interests, courage and spirit will add to the creation of an advanced home your industry.
   I. How simple methods of food processing Soybeans: 

a. TEMPE 

Materials and equipment 

1. Ingredients:
     - Soybean
     - Yeast
     - Banana leaves or plastic 

2. Equipment
     - Sieves
     - Places of soybean soaking
     - Pans to boil
     - The basin to store soybean
     - Stove
     - Trays or winnowing tray for mixing yeast
     - Shelves fermentation
     - Printer Tools 

How to make Tempe 

1. Soy Clean and wash clean from dirt, soybeans that float should be discarded 2. Boiled for 15 minutes soybean husk  for easy peeling. After that lift and let the cooking water during the day and night. 3. Discard the cooking water and knead for soybean husk peeled off cleanly 4. Soybeans are washed again with clean water, then boiled for 30 minutes.then drain and leave to cool 5. After a cold soy yeast then given as much as 10 g to 10 kg of soy or soy 1 g to 1 kg of soybeans. Stir until evenly distributed. 6. Form of yeast to taste with soy wrapped in banana leaves or plastic 7. Save soy yeast mold in the room is not exposed to direct sunlight for 2 days 

b. TOFU

Materials and equipment 

1. Ingredients
     - Soybean
     - Acetic acid
     - Water 

2. Equipment
    - Sieves
    - Basin
    - Tool grinder or pestle
    - Frying Pan
    - Printer Tools
    - Stove
    - Scales
    - Knives
    - Spoon / scoop
    - Woven gauze 

How to make Tofu 

1. Clean soybean by using a winnowing  2. Soak the soybeans for 4-6 hours, then wash and drain 3. Milled soybeans by giving a little water, then filtered using gauze 4. Soymilk water mixed with a ratio of 1:1 in a large skillet and cook until boiling, stirring-stirring 5. Once cooked and cooled with a temperature of 70-80 degrees, and given vinegar little by little. The amount of vinegar used as much as 1 liter for every 15 kg of soybeans. Giving vinegar for sedimentation and coagulation then left for 5-10 minutes 6. Water separated in the lumps, then sediment is printed with a printer and coated gauze 7. Remove the wadding in the printer device and place it on the desk of a hollow braid. Then covered with a board on top and pressed with a heavy load (stones)  for reduced water content. 8. When the water has not dripping, cut-cut out to size 

c. SOYA 

Materials and equipment 

1. Ingredients
    - Soybean
    - Red Sugar
    - Salt
    - Seasonings: garlic, galangal, bay leaves, lemon grass, sesame,
                     cinnamon, pandan leaves, tamarind, yeast and ginger.
                      2. Equipment
    - Sieves
    - Container for soaking
    - Boiling pans
    - Stove
    - Filter fine
    - Bottle
    - Mouthpiece and presses bottle 

How to make soy sauce 

1. Clean from dirt to sift soybean 2. Soak for 24 hours 3. Soy braised until tender for about 2 hours, then drain and chill 4. Sprinkle soy with yeast as much as 10% of total soybean (ratio 1:10) 5. Put it in the container processed and saved in a special room for 1 Sunday.During storage, the material is squeezed and stirred occasionally. Dissolve salt 25% by dissolving 1 / 4 parts salt and one part water (adjust the material and circumstances sufficient bayaknya submerged) 6. Further material soaked in salt solution of 25% or more for 1 Week 7. Finished soaking, boiling soy ingredients in its liquids Immersion pe using the pan  8. The cooking, then filtered and spiked with spices to give flavor and aroma 9. After seasoning seep and boil until boiling and filtered. This filter is a sauce that is ready for use 

d. SOY MILK 

Materials and Equipment 

1. Ingredients
    - Soybean
    - Sugar Sand
    - Salt
    - Essence
    - Water Lime
    - Fire Soda (sodium bicarbonate)
    - Calcium carbonate
    - Water Supply
2. Equipment
    - Pan / basin
    - Stove
    - Mill
    - Bottle
    - Filter
How to Make Soy Milk 

1. Clean soybeans from other dirt and wash with water until clean 2. Soy beans that have been put in a pan of clean cold water and whiting then soaked for 1 night approximately 12 hours 3. The next day, soybeans boiled for about 15 minutes until the temperature reaches 70 degrees. Add sodium bicarbonate (soda ash) of 0.5 g for every 250 grams of boiled soybeans 4. Remove from the boiling water and let cool then skin peeled soybeans darikulit arinya manner rubbed against 5. Soybean for Ko-Ko was washed clean of his skin then milled soybeans by adding water 6. Absorb the crushed soybeans in the pot, kemusian cooked until boiling and add 1 g of calcium carbonate and allowed some time for 15 minutes 7. Strain with a soft cloth and clean. Then the filter is soy milk. Looking to raise / increase the flavor then add sugar, salt, soy milk essence to taste and ready to be packed.

e. TAUCO 
Materials and Equipment
1. Ingredients
     - Soybean yellow
     - Rice Flour
     - Flour Ketan
     - Salt
     - Sugar
     - Spices: Laos, bay leaf and egg white
     - Hibiscus leaf / leaves spades / banana leaf Comparison of size and dose of each ingredient are: Soybeans: glutinous rice flour / rice flour: salt is 7: 1: 1 for example: Soybean 20 kg, glutinous rice flour / rice flour 3 kg and 3 kg of salt
2. Equipment
     - Sieves
     - Large pot
     - Stove
     - Cart seasoning
     - Jar
     - Spoon
     - Scales Description: All materials and equipment must be clean, because it influences the quality tauco
How to manufacture Tauco
1. Clean soybean with sieve and wash until completely clean 2. Soak in water overnight for soybeans and water seeped into the larger size3. Boil until half cooked soybean cuticle peeling 4. Rubbed till soybean husk peeled off and wash until clean. Afterwards steamed until cooked and lift, drained 5. Mix the rice flour and glutinous rice flour with a ratio of 1: 1. Drying until aromatic. Then roasted until creamy. 6. Soybeans mixed with flour that has been roasted earlier in the ratio 1: 4 then 1 kg of flour with 4 kg of soybean and must be stirred with a spoon, not a hand. 7. Spread out a mat in a winnowing tray banana leaf, then closed using a leaf or leaf hibiscus hibiscus. After the winnowing tray are arranged stacked and the top of the lid with a winnowing tray, too. 8. Place in a special room for 2-3 days, the soybean storage period will be covered with smooth white fungus to blackish. This fungus as the fermentation process that can make soy into soft or soft.Then dry in the sun to dry and remove the soybean remains of its mushroom knead by 
9. Soybeans that have been cleared of fungi included in the crock and then doused with salt water of a concentration of 20%, meaning that 2 ounces of salt to 1 liter of water and soaked for about 3 weeks. In the period of immersion is every 2 days once stirred. Time of day and night jar lid can be left open for sunlight and moisture. 10. Tauco ready to be packaged or used.

II. Processing of food from flour 

  a. SOYBEAN MEAL 

  The materials and equipment

 1. Ingredients
     - Soybean
     - Water
2. Equipment
     - The basin / pan
     - Mill
     - Filter fine wire
     - Winnowing
How to make Soy Flour
1. Rinse and soybeans from the dirt, then soak in cold water for 4-6 hours until the skin peeled off, for fast peeling soybeans rubbed until the skin peeled off. Further drying for 3 days 2. After a dry soy then milled and screened with fine wire sieve. Place the soybeans in the winnowing sieve dry and clean, then aerated for a moment to dry. 3. Warp with a plastic net that has been dried soy flour, soy flour and ready to wear.


 b. GREEN BEAN FLOUR 
Materials and Equipment
1. Ingredients
     - Green Beans
     - Clean water
2. Equipment
     - Basin
     - Mill
     - Nyiru / winnowing
     - Filter gauze
How to load Mung Bean Flour
1. Wash Mung Bean, then soak in clean water for 24 hours with the amount of water 4 times more than the amount of green beans 2. Discard soaking water then wash the green beans. Then knead the green beans for green beans peeling of the skin. After the clean green beans, green beans until finely minced and then filtered with gauze 3. The result of the filter is deposited for 8-12 hours. After that waste water is yellowish green precipitate slowly and give clean water again, do it until the water is crystal clear that discarded 4. Drying of sediment that has been clean for about 3 days with normal heat until completely dry. Then the green pea flour is ready to be packed. 

c. TAPIOCA FLOUR 

Materials and Equipment 

1. Ingredients
     - Cassava / Cassava Tree
     - Water Supply 

2. Equipment
    - Knives
    - Grate
    - Filters
    - Basin
    - Winnowing 

How to make Tapioca Flour 

1. Peel the cassava clean, then wash and then grated or ground 2. Put the grated in a basin filled with water, knead and squeezed by hand. 3. The juice was filtered with a cloth, add water again, do it until the water looks clear sense 4. Let stand, after the buildup of water and dirt above the surface of the sediment discarded. In order to obtain high-quality flour tepioka, it is necessary to add water while stirring until evenly distributed and precipitated again. After settling, the water discarded. Perform up to 2-3 times 5. Place the flour in flour sediment winnowing and drying, during drying, lumps in the flour please flattened for the drying process quickly and evenly.Due to rapid drying will produce good quality flour, instead of drying that are too long will make the meal experience decomposition. Once the flour is completely dry, put the flour in a plastic bag clean and dry, then starch is ready to be packed.