A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, and treating the soy meal makes the carbohydrates and proteins more digestible. Thereby, the lamp bulbs with various loops can be prevented from direct detaching by a user. For example, the technique may involve intercepting a control message from the WAN AP to the WAN AT, and determining a spectrum resource that the WAN AT will use to communicate with the WAN AP based at least in part on information in the control message. The gain setting of selected tap is changed in the desired direction of modification and then the center tap gain settings is maximally increased until a limit signal is received.