Fecha de publicación: 24/10/2012 Fuente: Wipo tomato The invention relates to tomato juice soy cheese. 20 percent by weight of freshly squeezed raw tomato juice is added into raw material soybean milk and uniformly stirred for preparing the soy cheese during preparation of the soy cheese. According to the invention, fresh tomatoes are prepared into the tomato juice soy cheese through a scientific formula and modern equipment; and the tomato juice soy cheese contains rich protein of soybean and a large amount of vitamins, carbohydrates and various minerals and trace elements in the tomato. The tomato juice soy cheese has the special aroma of soy cheese and vegetable and a superior flora activation effect, the mouthfeel and the taste of the soy cheese are increased, and the nutrition is rich.