Yangjiang soybean meal is produced in Yangjiang City, Guangdong Province. Yangjiang soybean meal and Yangjiang's lacquer ware and knives are known as "the three treasures of Yangjiang." Yangjiang soybean meal is loose, tastes sweet, delicious, and nutritious. It is a seasoning for steamed fish, meat, pork ribs and stir-fry. Therefore, Yangjiang soybean meal has long been a well-known seasoning and food processing ideal.

Cardamom is a special product of Yangjiang, which is a traditional fermented soybean product in China. In ancient times, soybean meal was called "secret", also called "love". The earliest records were found in the book of Liu Xi's "Release the Name and Release the Diet" in the Han Dynasty. The reputation of the cardamom was "five flavors and harmony, and it was needed." In the 2nd to 5th centuries, the book "The Book of Food" also contains the record of "the method of swearing." The ancients not only used the cardamom for seasoning, but also used it for medicine. "Han Shu", "Historical Records", "Qi Min Yao Shu", "Compendium of Materia Medica", etc., have this record. Yangjiang Cardamom Yangjiang Cardamom, together with Yangjiang lacquerware and small knife, is known as “Yangjiang Sanbao”. Since the 1950s, she has entered the country and the city with a strong fragrance: in the 1980s and 1990s, she traveled across the sea to Hong Kong, Macao, Southeast Asia, Europe and the United States and other countries and regions, many seas. Inside and outside guests, it is through the delicious and delicious Yangjiang soybean meal, which has a strong interest in Yangjiang. For a long time, Yangjiang Cardamom is a rare seasoning in Yangjiang people's kitchen. No matter what dish you make, add a small amount of cardamom, you can turn it into a magic, and become tasteless. One and a half of the beans are under the belly, the tongue is simmering, the cheeks are fragrant, and the aftertaste is long. Today, the variety of seasonings is more abundant, soymeal is still popular among the public. Types of taste Among the canned cardamomes are the following flavors: garlic, spicy, garlic, sweet and sour, onion, and ginger. How to eat There are two types of cardamom known today. One is black bean-made soybean meal, and the other is a soybean meal made from white beans or soybeans, which is a favorite seasoning of Yangjiang citizens. Like all the cardamom, it can add flavor to the dishes and stimulate the appetite. Just put in a little, you can make the food have a flavor. Yangjiang soybean meal is loose, tastes sweet, delicious, and nutritious. It is a seasoning for steamed fish, meat, pork ribs and stir-fry. Therefore, Yangjiang soybean meal has long been a well-known seasoning and food processing ideal. raw material. Using the local black beans as raw materials, it is fermented and brewed in two months with its unique traditional crafts; the color is black and oily, the meat is loose, the astringency is delicious, the taste is delicious, and the flavor is unique. It is a seasoning and good food, and is also the main raw material in the food processing industry. It uses soybean meal to produce various canned fish, sauces and other foods. The products are exported to 38 countries and regions such as Australia, Canada and Japan. They are praised as “outstanding” by their customers with their excellent quality.

Yangjiang soybean meal quality technical requirements I. Raw materials 1. Black Bean: It mainly uses black beans in the scope of Guangdong Province and Guangxi Zhuang Autonomous Region. The granules are full and even, and dried by the wind. 2. 3. Water: The water source is taken from the Moyang River, and the water quality should comply with the national standards for drinking water. Second, the production process and requirements 1. Screening: Black beans are screened on the screening machine to no impurities, no sand. 2. Soak: soak in water, water temperature 10 ° C to 35 ° C, generally immersed for 6 hours in winter, immersed for 2 to 4 hours in summer, soaked beans should be between 40% and 45% moisture content. 3. Cooking: The beans are cooked to a pineization rate of ≥ 85%. 4. Cooling: Cool the cooked beans to 35 to 45 °C using a fan or natural cooling. 5. 曲曲: Natural inoculation, control the temperature of the curved room, the time is 3 to 4 days, so that the product temperature reaches 38 to 40 °C, the curved material is covered with white hyphae, and the first time is turned and collapsed. After the curling, it was normal temperature, and the temperature began to rise after 5 hours. The temperature of the koji product rose again to 37 ° C, the temperature was controlled, and the temperature of the koji was lowered to 34 to 35 ° C, and the second tumbling was performed after one day. After the tumbling, it was normal temperature, and the next day, the koji water was about 21%. 6. Washing: Wash the mature cardamom with a water-washing machine until it reveals the bright luster of the bean and leaves only the mycelium in the watercress. 7. Ingredients: Add salt, stir well, sodium chloride content ≤ 15%, put it into the soybean meal, layer it, and finally seal it with plastic film and cover it. 8. Fermentation: Bean koji is fermented under outdoor natural conditions. According to different climatic conditions, the fermentation time is generally about 30 to 38 days. 9. Drying: The fermented mature soybean meal is poured out from the mash, naturally dried, and the moisture content is controlled at about 35%. 10. Oil return: The dried soybean meal (thickness of the skin) is piled up with bamboo and stacked for 5 to 10 days. After returning to the oil, the skin is black and oily and has a unique aroma of soybean meal. 11. Pick: Screen out impurities. 12. Packaging: Weighing and packaging. Third, the quality characteristics Sensory features: The color is black and oily, the meat is loose, the meat is mellow, the taste is delicious, and the aftertaste is long. 2. Protein ≥ 20g / 100g. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of Yangjiang soybean meal can submit an application to the Guangdong Yangjiang Entry-Exit Inspection and Quarantine Bureau for the use of the “Special Mark for Geographical Indication Products”, which will be reviewed by the Guangdong Entry-Exit Inspection and Quarantine Bureau and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The legal inspection agency of Yangjiang Cardamom is designated by the Guangdong Entry-Exit Inspection and Quarantine Bureau.