Soybean meal, known for its ability to strengthen the spleen, stimulate appetite, and aid digestion, is a popular seasoning widely used both inside and outside Guizhou Province. Its unique flavor and health benefits have made it a staple in traditional cooking. The production of soybean meal is relatively simple, but each step plays a crucial role in determining the final quality. Here’s a detailed breakdown of the process:
1. **Seasonal Harvesting**: Soybean pods can be harvested year-round, but they are at their best during winter when the aroma and flavor are most pronounced. In warmer seasons, the fermentation process occurs too quickly, resulting in a less desirable taste that may be slightly bitter.
2. **Raw Material Selection and Preparation**: High-quality soybeans should be fully matured, free from worm damage, and not spoiled. After soaking in fresh spring water for 24 hours, the beans are steamed thoroughly. A tight lid is essential during steaming, and high heat is used to ensure even cooking. Steaming usually takes around 20 hours, or about 1 hour in an autoclave. When done properly, the beans turn yellowish-brown and become soft enough to crush easily by hand.
Fermentation typically occurs at temperatures between 15°C and 25°C. If the temperature is too high, the beans may become hard and develop a white film, which significantly reduces quality. Bamboo baskets are ideal for fermentation due to their good ventilation. Before use, the inner layer of the basket should be cleaned, and dried soybean leaves are placed underneath the steamed beans to prevent compaction. The beans are then left to ferment naturally for about seven days. If the temperature drops, the process can continue for up to 30 days, enhancing the flavor and aroma.
Once fermented, the beans are either ground in a stone mortar or mixed with salt and placed into a container for a second round of fermentation lasting approximately one month.
3. **Drying and Packaging**: It's best to prepare soybean meal on sunny days. The fermented beans are cut into small rectangular pieces, weighing between 0.15 kg and 0.25 kg. They are spread out in the sun for two hours, then gently tapped with a wooden board on all sides to prevent cracking. After drying, a small amount of vegetable oil is applied to the surface before being left to dry for 2–3 more days. When the moisture content reaches 20% to 30%, the product is packaged and stored.
To maintain quality during storage, keep the soybean meal in a dry, well-ventilated area or seal it in an airtight container to protect against pests. With proper care, it can last 1 to 2 years.
This traditional method ensures that the soybean meal retains its rich flavor and nutritional value, making it a cherished ingredient in many regional dishes.
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