Puning Bean Paste [Guangdong Puning Specialty]

What is Puning Bean Paste? Authentic Guangdong Puning Specialty: Puning Bean Paste

Summary:Do you want to know what Puning Bean Paste is? This article is a detailed introduction toGuangdong Puning specialty - Puning Bean Paste. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Puning Bean Paste. The full text takes about 11 minutes to read, mainly including the basic introduction of Puning Bean Paste and its nutritional value? How did the history of Puning Bean Paste come about? The production method of Puning soybean paste, the awards and honors of Puning soybean paste, etc

Basic Introduction to Puning Bean Paste

Puning Bean Paste, some say, is a miso from Chaoshan. Digging up a spoonful, the light golden color of Douban is plump and resembles miso. It may be because it is fermented from soybeans, but also because it is an essential sauce in the kitchen and dining table

The Chaoshan region has always inherited the traditional culture of the Central Plains, and of course, has also integrated many local characteristics, with many food production techniques, and "Puning Bean Paste" is one of them

Long ago, every household in Puning County had a tradition of brewing their own soybean paste, which was used as a seasoning for cooking or as a mixed salt for three meals a day. Especially in the Hongyang area, the production skills were the best, the taste was the most delicious, and it was well-known far and wide. In the mid Ming Dynasty, Puning was established as a county. Afterwards, people added the word "Puning" to the bean paste and called it "Puning Bean Paste", gradually becoming a convention. In the late Ming and early Qing dynasties, the busy and complex lifestyle changed people's attitudes towards life, leading to the emergence of collaborative production and sharing of Puning soybean paste. Later, it developed into specialized production and sales workshops for Puning soybean paste

How did the history of Puning Bean Paste come about

In the folk song "Chaoshan Specialty Song", it is said: "Puning is famous for its good bean sauce, and Xinheng is famous for its old vegetable jerky." This shows the great fame of Puning bean sauce

The production method of Puning Bean Paste

The production process of Puning Bean Paste is complex, traditionally consisting of eight steps: exposing beans, grinding beans, soaking beans, cooking beans, feeding beans, pushing beans, pushing water beans, and boiling sauce

1. Roasting, crushing, soaking, and cooking beans

Roasting beans "refers to sun drying beans, while" crushing beans "refers to grinding beans. When peeling soybeans and grinding them into Douban, be sure to choose a sunny and dry day. If the weather is humid, it will cause the beans to become soft and unable to peel or peel incompletely, directly affecting the quality of soybean paste

The next steps for "soaking beans" and "cooking beans" are to put the ground Douban into a sauce jar, then pour boiling water into it to make it soft. After soaking, the Douban is placed in a large steaming bucket and steamed. When steaming, Douban tends to clump and form nodules. At this time, it is necessary for the bean sauce master to take action in a timely manner and use a sieve to separate them, in order to maintain the shape of each one

2. Feeding and Pushing "

" Feeding and Pushing "are the key to making soybean paste, and success or failure depends on them. 'Shi Lu' is to mix Douban with flour and edible fungi (mainly Aspergillus oryzae) in proportion, and use the hands of a bean paste master to evenly knead and blend the fungi into Douban and flour. Next, the bamboo dustpan filled with Douban will be sent to the fermentation room for cultivation, to break down the protein in the beans. This process is very critical, and it is necessary to control the temperature and humidity well. Any slight mistake can lead to poor fermentation, and the bean paste will become sour and smelly, making it unusable. This "pushing" takes several days and relies entirely on the experience of the bean sauce master

III. Pushing Water and Cooking Sauce

After passing the hurdle of "feeding water" and "pushing water", the next step is "pushing water". The fermented and mature Douban is poured into a large tank in the sun drying field, with water and salt added according to the amount. It is naturally exposed to sunlight and stirred 2 to 3 times a day to continue fermentation. After 3 months of natural exposure, Douban turns golden brown and has a faint sauce aroma. Finally, it is cooked at high temperature, commonly known as "boiling sauce", and a dish of Puning bean sauce is made with meticulous craftsmanship

Fourth, cooking sauce

Puning people say that local families usually make their own bean sauce, and the previous generation of housewives were all skilled at it.

. Steamed beans are covered with a cotton quilt for three to five days to allow them to fully ferment. Then, they are poured into a pottery jar and added with salt water, covered with a lid and exposed to the sun for about a month or two. "My Chaoshan friend Xiaolin reminisces about the scene when his mother made soy sauce." However, even this simplified version, our generation can't make it anymore. "

Awards and honors for Puning Soy Sauce

For thirty years, we have closely followed traditional craftsmanship, combined with modern advanced technology, continuously innovated, and improved the quality, hygiene standards, and cultural taste of Puning Soy Sauce products. Our products are sold well at home and abroad, and have won reputation and word-of-mouth in the same industry.

" Zheng Songxing "brand was awarded the well-known trademark of Jieyang City in 2003

In 2003, 2005, and 2012, it was respectively registered by Puning City, Jieyang City In 2007, Guangdong Province awarded the National Industrial Product Production License to a contract abiding and trustworthy enterprise

In 2010, he participated in the 6th China (Shenzhen) International Cultural Industry Expo and won the Excellence Award. In the same year, he participated in the Guangdong (Zhongshan) Cultural Sales Festival and received unanimous praise from experts.

In 2011, he participated in the China (Shenzhen) International Cultural Industry Expo again and won the Silver Award.

In 2011, he participated in the intangible cultural heritage activities of the 3rd Overseas Chinese Expo in Guangdong Province. In 2011, he participated in the China West Coast (Xiamen) Cultural Heritage Expo. He also won excellent awards and praise at the Guangdong Dongguan "Maritime Silk Road" Cultural Expo, Dongguan (Chashan) Cultural Festival, Puning Plum Blossom Tourism and Culture Festival, etc