Wudalianchi Soybean [Heilongjiang Wudalianchi Specialty]

What is Wudalianchi soybean? Authentic Heilongjiang Wudalianchi specialty: Wudalianchi soybeans

Content summary:Do you want to know what Wudalianchi soybeans are? This article is a detailed introduction to the specialty ofHeilongjiang Wudalianchi - Wudalianchi soybeans. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Wudalianchi soybeans. The full text takes about 5 minutes to read, mainly including the basic introduction of Wudalianchi soybeans and their nutritional value? What are the product characteristics of Wudalianchi soybeans? The production method of Wudalianchi soybeans, etc

Basic Introduction to Wudalianchi Soybean

Wudalianchi Soybean is a specialty of Wudalianchi City, Heihe City, Heilongjiang Province. Wudalianchi soybeans are protected by national geographical indications for agricultural products. Wudalianchi City has a good atmospheric environment, water quality environment, and soil environment, making it a good area for developing green soybeans. The area of black soil farmland is about 187000 hectares, and the soybean planting area is more than half. Relying on the unique advantages of Wudalianchi City as a town of mineral water, we will expand and strengthen the green soybean industry

What is the nutritional value of Wudalianchi soybeans

1. Soybeans contain about 40% protein, which is comparable in quantity and quality to animal protein. The protein content of 500 grams of soybeans is equivalent to 1500 grams of eggs, 6000 grams of milk, or 1000 grams of lean pork. Therefore, soybeans are known as "plant-based meat" and "green dairy cows"<2. Soy protein contains a complete range of essential amino acids, especially lysine, which can supplement the deficiency of lysine in grains. The lack of methionine in soybeans can also be supplemented by grains

3. Soybeans have a fat content of 18-20%, ranking first among legumes with an oil yield of 20%. In addition, the advantage of soybeans over animal fats is that they contain less cholesterol and are rich in linoleic acid and alpha linolenic acid, which are unsaturated fatty acids that give soybeans the ability to lower cholesterol; There are also many phospholipids, which are of great significance for the development of the nervous system

4. Contains inorganic salts such as potassium and sodium, certain essential trace elements, isoflavones such as daidzein (including genistein), genistein, and daidzein. Although dried soybeans do not contain vitamin C, they can produce vitamin C after sprouting, which can be supplemented during the off-season of vegetables. In addition, soybeans also contain vitamins A, B, D, E, as well as minerals such as calcium, phosphorus, and iron

5. Various soy products processed from soybeans not only have high protein content, but also contain various essential amino acids that the human body cannot synthesize. Tofu has a protein digestion rate of up to 95% in cholesterol content, making it an ideal dietary supplement

Umbilical color of soybeans is one of the important criteria for identifying quality. Umbilical color can generally be divided into five types: yellow white, light brown, brown, dark brown, and black. Yellow white or light brown has better quality, while brown or dark brown has lower quality

Method for making Wudalianchi soybeans

Vinegar soybeans

Ingredients: 500g soybeans, 500g rice vinegar (aged vinegar is also acceptable), 250g rock sugar

Recipe

Wash and soak soybeans for about 6-8 hours, then put them on a plate and steam them in a pot for 20 minutes. After cooling, add vinegar and rock sugar and soak them in a sealed bottle.

2. Soak for 10-15 days before use as food.