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Among the most popular soy-based foods in international gastronomy, there is tempeh, commonly defined soy meat, used in vegetarian and vegan diets. It is obtained from yellow soybeans, found mainly in Southeast Asia. These legumes are rich in micronutrients; they contain high quantities of vitamins, dietary fibers and proteins: the protein content is equal to that present in veal.
To preserve all the beneficial properties without losing them in the preparation and cooking processes, soy meat is obtained through a fermentation process. The fermentation process in fact reduces the levels of phytic acid contained in soy, increases the bioavailability of vitamins and other micronutrients.
Soybean Meat: why better to make it at home?
Soy meat is produced in such a way as to promote the activation of bacterial strains capable of producing vitamin B12; these are bacteria such as Citrobacter freundii and Klebsiella pneumoniae capable of synthesizing high values of vitamin B12. However, the temph that we find on the market does not seem to be a good source of vitamin B12 as there are almost zero values; the bacteria just mentioned, in the products on the market in Europe, are completely lacking, the only bacteria present is the one that promotes fermentation (Rhizopus oligosporus) and has no nutritional value in terms of vitamin intake.
For this reason it is advisable to prepare this food at home! In this regard, we will show you how to make soy meat at home following our step-by-step recipe.
Homemade soy meat, the ingredients
- Soy beans
- Fermenting mushroom (Rhizopus oligosporus)
- Compound based on vinegar
Homemade soy meat, Preparation
- Put the soy beans in a container with cold water and let them soften for a couple of hours
- After the time has elapsed, drain them, grind them and put them to cook in water for about twenty minutes.
- At this point, add the fermenting mushroom and a vinegar-based mixture to the container
- Then spread the mixture in a rather large container and let it ferment for 24 hours at a temperature of about 30 degrees.
If the whole procedure is successful, the soy meat will have to look like a solid block.
It is possible that, as a consequence of the fermentation process, an ammonia smell may be heard. If it is too strong, it is not recommended to eat it.
There soy meat it lends itself to many uses in the kitchen; it can be eaten alone, or it can be steamed or fried, it can also be used to accompany sauces, pasta, rice or even as a "side dish" for sandwiches thanks to its intense and characteristic flavor that resembles a mix of mushrooms and nuts.