Yangjiang fermented black beans [Guangdong Yangjiang specialty]

What is Yangjiang fermented soybean? Authentic Guangdong Yangjiang specialty: Yangjiang fermented black beans

Content summary:Do you want to know what Yangjiang fermented black beans are? This article is a detailed introduction to the Guangdong Yangjiang specialty - Yangjiang fermented black beans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yangjiang fermented black beans. The full text takes about 11 minutes to read, mainly including the basic introduction of Yangjiang fermented black beans and their nutritional value? What are the product characteristics of Yangjiang fermented black beans? How did the history of Yangjiang fermented soybean come about? The production method of Yangjiang fermented soybean and the awards and honors of Yangjiang fermented soybean.

Basic introduction of Yangjiang fermented black beans

Yangjiang fermented black beans are a specialty of Yangjiang City, Guangdong Province and a geographical indication product of China. Yangjiang fermented soybean has a long history of production and is known as one of the "Three Treasures of Yangjiang" along with Yangjiang lacquerware and small knives. Yangjiang fermented black beans are produced using locally sourced black beans from Yangjiang, combined with unique processing techniques. The color of Yangjiang fermented black beans is dark and oily, the meat is loose, the flavor is strong and fragrant, the flavor is unique, fresh and delicious, and rich in nutrients. It is a popular seasoning and ideal raw material for steaming fish, meat, pork ribs, and stir frying. Has won the National Light Industry Quality Product Award, National Food Industry Science and Technology Progress Excellent New Product Award, China Food Expo and International Expo Silver Award multiple times. What is the nutritional value of Yangjiang fermented soybean?

1. Fermented black beans contain high levels of soybean kinase, which has the ability to dissolve blood clots;

2. Fermented black beans contain a variety of nutrients that can improve the gut microbiota. Regular consumption of fermented black beans can also help with digestion, prevent diseases, delay aging, enhance mental health, lower blood pressure, eliminate fatigue, alleviate pain, prevent cancer, and improve liver detoxification (including alcohol toxicity) function;

3. Fermented black beans can also detoxify various medicines and food. What are the product characteristics of Yangjiang fermented black beans? Yangjiang fermented black beans are made from Yangjiang native black beans mixed with fresh ginger, processed through traditional techniques, and have won the provincial and Ministry of Light Industry Quality Product Award. They are known as the "unique branch" and are well-known both at home and abroad. Soy sauce is a delicious and nutritious seasoning for steaming fish, meat, pork ribs, and stir fried dishes due to its loose texture, fresh and sweet taste. Yangjiang fermented black beans made by traditional methods have a long history, beautiful color, aroma, and are excellent seasonings.

Yangjiang beans have a sweet and chewy taste, and have the effect of treating dementia in the elderly. They are the designated seasoning for many canned foods in China.

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How did the history of Yangjiang fermented black beans come about?

? The production and production history of Yangjiang fermented soybean has been nearly a thousand years, and it is known as the "Three Treasures of Yangjiang" along with Yangjiang lacquerware and small knives for convenient packaging of Yangjiang fermented soybean. There is a poignant story circulating among the people about the origin of Yangjiang fermented black beans. Long ago, the ancestor of Wang Sande, a native of Pinggang, married Dou Shi and gave birth to a son before falling ill and dying. The remaining Dou family, along with their son, lived in a short and dilapidated land temple downstream of Moyang, relying on begging to make a living. One day, the two of them brought a lot of cooked black beans. Dou's mother couldn't bear to finish them, so she stored the remaining black beans in a clay jar. More than a month has passed in a blink of an eye. One day it was windy and rainy, so I couldn't go out to beg for food. Dou remembered the black beans and opened the clay pot to see that they had already developed a thick layer of mold. Dou washed the mold clean, ate a little bit to fill her stomach, and put the rest back into the clay pot. To prevent the cooked beans from becoming moldy again, she deliberately sprinkled a handful of salt on top. More than ten days have passed. The two of them returned from begging on a long journey, and as soon as they got home, they smelled a strange fragrance. Looking around the house and outside, I found that it was the cooked black beans emanating from the clay pot. Take it out and taste it, rich and delicious. From then on, Dou used this method to deal with the beans he collected. After her death, her son taught his fellow villagers the method of making cooked beans. In memory of the Dou family, the villagers called the cooked beans made in this way "Dou's beans", later abbreviated as "Dou's beans". Because it is a soy product, it was renamed "Douchi".

Method of making Yangjiang fermented black beans

1. Material selection

Yangjiang fermented black beans are made from local specialty black beans as the best raw material. First, the black beans are selected to remove the meat beans, insect eaten beans, damaged beans, miscellaneous beans, and impurities during the production process of cooked Yangjiang fermented black beans.

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2. Soak beans

Steam with enough water to moderately denature the protein and fully gelatinize the starch contained in the fermented soybean.

. When soaking beans, the water should soak the bean flour for 33 centimeters, usually soaking for 6 hours in winter and 2-3 hours in summer. Soak the beans until they are swollen and wrinkle free, at which point the moisture content of the beans should be at 48%.

3. Steaming and Cooking

When the temperature reaches 100%, steam for 2-3 hours. When you smell the unique bean aroma and gently rub the beans into a crushed state with your hands, they are ripe. Then open the bean stand and let it cool. When it reaches below 35 ℃, enter the room to make koji.

4. Qu making

The yeast used is natural fermented soybean koji, with a suitable growth temperature of 28-35 ℃ and a maximum tolerance of 46 ℃. Place the cooled bean curd into a bamboo flat with thick edges and thin center. After entering the room, the temperature in the bending chamber is 26-30 ℃, and the product temperature is 25 ℃. At 29 ℃, after 10 hours, fungal spores begin to germinate and the temperature gradually increases. After 17 hours, white spots and short hyphae appeared on the surface. After 25-28 hours, the temperature of the product rises to around 31qC, and there is a slight clumping phenomenon in the yeast, indicating a more rapid and vigorous growth of mold. After 44 hours, the room temperature reached 32-34 ℃, the product temperature reached 38-40 ℃, and the yeast material was covered with mycelium. The first round of bending and flattening was carried out. After 47 hours, the temperature dropped to 37 ℃. After 50 hours, the temperature of the product drops to 34-35 ℃, and it is kept at this temperature for 67 hours for the second round of bending. After 114 hours, it can be turned into a regular starter with a moisture content of about 21%, wrinkles, and yellow green spores.

5. Mold washing

Wash the old and mature mold and adhesive on the surface of fermented soybean koji with water to show a shiny and smooth luster, and then mix the ingredients into a jar for later fermentation.

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6. Mixing with salt

In order to preserve and season, it is necessary to intermittently sprinkle water on the fermented bean curd starter in batches, and add about 17% salt after harvesting.

. In addition, a small amount of iron sulfate (commonly known as alum) and galls are used to make the surface of fermented black beans appear dark blue, increasing the blackness and softness of the skin.

7. Late stage fermentation

During late stage fermentation, enzymes secreted by Aspergillus can be used to further decompose the protein and starch of the raw materials into amino acids and sugars. Under the action of other symbiotic bacteria and yeast, various organic acids and ethanol are produced, which then synthesize esters and produce the unique aroma of fermented black beans. At this time, fermentation is mainly carried out in a ceramic jar with good airtightness. When filling the jar, it should be filled, compacted layer by layer, sealed with plastic film, and exposed to sunlight. The optimal fermentation temperature is 30-45 ℃, which lasts for about 40 days.

8. Drying and Storage

After the late fermentation of fermented black beans, pour them out of the jar and expose them to sunlight to dry them until the moisture content reaches 35%, which is the finished black beans.

Awards and honors for Yangjiang fermented black beans

Yangjiang Bridge Yangjiang fermented black beans (ginger fermented black beans) have won multiple awards including National Light Industry Quality Product, Guangdong Province Quality Product, National Food Industry Famous Brand Product, and Guangdong Province Gold Award for Seasoning.

. For eight consecutive years, the company has been rated as the exemplary organization of abiding by contracts and keeping promises in Guangdong Province. In 1999, it won the National Food Industry Science and Technology Progress Excellent New Product Award, and in 2003, it won the Guangdong Province Food Industry Famous Brand Product Award. He has also won the Silver Award at the China Food Expo and the International Expo.