Basic Introduction to Hukou Douchi
Hukou Douchi is a specialty of Hukou County, Jiangxi Province and a national geographical indication product in China
Hukou fermented black beans have a dark, oily, and glossy color. The meat of the beans is loose, and the flavor is strong, fragrant, and mellow. The taste is delicious and long-lasting. (1) Dried fermented black beans: The particles are intact, loose, black brown in color, with a distinct soy sauce aroma. The salty and light taste is pleasant, and it has a unique aroma, crispness, richness, and freshness, with no peculiar smell. (2) Wet fermented black beans: with distinct granules, soft texture, black brown color, prominent sauce aroma, salty and mild taste, unique mellow aroma, fresh and delicious taste, with the unique aroma of wet fermented black beans. (3) Light fermented black beans: The particles are intact, loose, black brown in color, with a distinct black bean aroma, no salty taste, and a unique mellow, clear, ester aroma and deliciousness. (4) Flavored fermented black beans: It is a viscous and moderately semi fluid, with an oil protective film on the top of the bottle mouth, no mold flowers, black brown in color, and various solid ingredients can be seen. The sauce aroma is rich, the saltiness is palatable, and the aftertaste is mellow. It has the inherent mixed freshness and deliciousness of this variety, without any odorHukou Dougu is a traditional seasoning of the Han ethnic group in Hukou County, Jiujiang City, Jiangxi Province. This fermented black bean has a bright color, uniform particles, rich aroma, and delicious taste. Dishes such as "fermented black bean braised pork", "spicy anchovies", and "hometown tofu" cooked with this fermented black bean have become famous traditional dishes in Hukou CountyWhat is the nutritional value of Hukou fermented black beans(1) Dry fermented soybeans: moisture ≤ 30.0g/100g, protein ≥ 25g/100g, amino acid nitrogen (calculated as nitrogen) ≥ 1.0g/100g, salt (calculated as sodium chloride) ≤ 12.0g/100g, total acid (calculated as lactic acid) ≤ 4.0g/100g<(2) Wet fermented black beans: moisture ≤ 60.0g/100g, protein ≥ 15g/100g, amino acid nitrogen (calculated as nitrogen) ≥ 0.60g/100g, salt (calculated as sodium chloride) ≤ 6.0g/100g, total acid (calculated as lactic acid) ≤ 2.5g/100g
(3) Light fermented black beans: moisture ≤ 25g/100g, protein ≥ 25g/100g, amino acid nitrogen (calculated as nitrogen) ≥ 1.0g/100g, salt (calculated as sodium chloride) ≤ 2.0g/100g, total acid (calculated as lactic acid) ≤ 4.0g/100g
(4) Flavored fermented black beans: moisture ≤ 50g/100g, protein ≥ 15g/100g, amino acid nitrogen (calculated as nitrogen) ≥ 0.40g/100g, salt (calculated as sodium chloride) ≥ 12.0g/100g, total acid (calculated as lactic acid) ≤ 1.5g/100g Sensory characteristics: Dark and glossy color, loose and mellow black bean meat, strong and fragrant black bean flavor Rich and mellow, delicious and tasty, with a long-lasting aftertaste (1) Dry fermented black beans: The particles are intact, loose, and black brown in color. The sauce aroma is obvious, and the saltiness is mild and palatable. It has a unique aroma, crispness, mellow taste, and fresh original flavor, without any odor (2) Wet fermented black beans: The granules are obvious, soft, black brown in color, with prominent sauce aroma, salty and mild taste, unique mellow aroma, fresh and delicious, and have the unique aroma of wet fermented black beans (3) Light fermented black beans: The particles are intact, loose, black brown in color, with a distinct black bean aroma, no salty taste, and a unique mellow, clear, ester aroma and deliciousness (4) Flavored fermented black beans: It is a viscous and moderately semi fluid, with an oil protective film on the top surface of the bottle mouth, no mold flowers, black brown in color, and various solid ingredients can be seen. The sauce aroma is rich, the saltiness is palatable, and the aftertaste is mellow. It has the inherent mixed freshness and deliciousness of this variety, without any unpleasant taste As the saying goes, "You and Yu are synonymous, with beans being used to nourish them." "Qi Min Yao Shu" also states that making fermented black beans requires indoor warmth, which is known as "You and Yu. That is to say, the production of fermented soybean requires fermenting soybeans at a certain temperature indoors, and then adding chili peppers, spices, or rice koji strains to break down the protein of soybeans into amino acids. This is where the "stinky" taste of fermented soybean lies, and that is where the deliciousness of fermented soybean lies Jiangxi's fermented black beans are the most famous in the country, with famous specialties such as "Fengcheng fermented black beans," "Hometown fermented black beans," "Grape fermented black beans," "Xunyang five spice fermented black beans," "Hukou fermented black beans," and "Shangrao fermented black bean cakes In June 2008, Hukou fermented soybean was approved by the People's Government of Jiujiang City as a municipal level protection listAwards and honors for Hukou fermented soybean