Large soybean meal production technology

Soybean meal, a traditional seasoning widely appreciated both inside and outside Guizhou Province, is known for its ability to strengthen the spleen, stimulate appetite, and aid digestion. It is not only a flavorful addition to meals but also a staple in local cooking. The production process of soybean meal is relatively simple, yet it requires careful attention to detail to ensure quality. Here's an overview of the method: 1. Soybean pods can be produced all year round, but they achieve their best aroma and flavor during winter. In warmer seasons, the fermentation process is too rapid, which may result in an undesirable taste and slight bitterness. 2. For the best results, select fully matured, undamaged soybeans without any signs of worm infestation or spoilage. Soak the beans in fresh spring water for 24 hours to allow them to swell and absorb sufficient moisture. This makes them easier to steam. Steam the soybeans with a tightly sealed lid using high heat. Typically, this takes around 20 hours. If using an autoclave, 0.5 to 1 hour is sufficient. When the soybeans are properly steamed, the upper layer turns yellowish-brown, and when gently pressed, they should feel soft and slightly broken. Fermentation usually occurs at temperatures between 15°C and 25°C. If the temperature is too high, the soybeans may become hard, develop a white film, and lose their texture and quality. Bamboo baskets are ideal for fermentation due to their good ventilation properties. Before use, clean the baskets thoroughly and line the bottom with dried soybean leaves. Then, carefully place the steamed soybeans into the basket, avoiding compaction. Cover the beans with more soybean leaves and let them ferment naturally. Under normal conditions, the fermentation process takes about 7 days, but if the temperature drops, it may continue for 20 to 30 days, resulting in a more concentrated and aromatic product. High-quality soybean meal should have a light yellow-brown color, a soft texture, and numerous fine threads. Once matured, the beans are either placed in a stone mortar or mixed with a small amount of salt before being transferred into a cylinder for a second round of fermentation lasting approximately one month. 3. When preparing the final product, choose a sunny day. Take the fermented soybean meal and cut it into small rectangular pieces, each weighing between 0.15 to 0.25 kg. Place them in the sun for about 2 hours, then gently tap each side with a wooden board to prevent cracking. After drying for 2 hours, lightly brush the surface with vegetable oil and continue drying for 2 to 3 days until the moisture content reaches around 20% to 30%. Finally, package the soybean meal and store it in a dry, well-ventilated area or seal it in a container to protect against pests. With proper storage, the shelf life can last up to 1 to 2 years.

Smart Anti-theft Door Lock

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Kerai (Foshan) Technology Co., Ltd. , https://www.cratlock.com