Hukou fermented black beans [Jiangxi Hukou specialty]

What is Hukou fermented soybean? Authentic Jiangxi Hukou specialty: Hukou fermented black beans

Content summary:Do you want to know what Hukou fermented black beans are? This article is a detailed introduction to the special product of Hukou, Jiangxi Province - Hukou fermented black beans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Hukou fermented black beans. The full text takes about 10 minutes to read, mainly including the basic introduction of Hukou fermented black beans and their nutritional value? What are the product characteristics of Hukou fermented black beans? How did the history of Hukou fermented soybean come about? Awards and honors for Hukou fermented soybean

Basic introduction of Hukou fermented black beans

Hukou fermented black beans are a specialty of Hukou County, Jiangxi Province and a national geographical indication product of China.

Hukou 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. The dishes cooked with this fermented black bean, such as "fermented black bean braised pork", "spicy anchovies", "hometown tofu", etc., have become famous traditional dishes in Hukou County

(1) Dry fermented black beans: 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 features: 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

Douchi existed during the Spring and Autumn Period and the Warring States Period. The "great bitterness" in "Chu Ci: Summoning the Soul" is fermented black beans, indicating that summoning the soul also requires seasoning with a strong odor. Shi Ming ":" Soy sauce is a delicacy. It is made by blending the five flavors and requires it. It can be savored and savored, so the people of Qi called it 'soy sauce' with the same sound as' savoring '. "From this, it can be seen that loving soy sauce had become a hobby at that time

As the saying goes, "You and Yu are synonymous, with beans being used to nourish them." "Qi Min Yao Shu" also states that when making fermented black beans, it is necessary to keep the room warm, which is called "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

Awards and honors for Hukou fermented soybean

In June 2008, Hukou fermented soybean was approved by the People's Government of Jiujiang City as a municipal level protection list