Santai Tongchuan fermented soybean [Sichuan Santai specialty]

What is Santai Tongchuan fermented soybean? Authentic Sichuan Santai specialty: Santai Tongchuan fermented soybean

Content summary:Do you want to know what Santai Tongchuan fermented soybean is? This article is a detailed introduction to the Sichuan Santai specialty - Santai Tongchuan fermented black beans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Santai Tongchuan fermented black beans. The full text takes about 4 minutes to read, mainly including the basic introduction of Santai Tongchuan fermented black beans and their nutritional value? How did the history of Santai Tongchuan fermented soybean come about? The production method of San Tai Tongchuan fermented black beans, etc

Basic introduction of Santai Tongchuan fermented soybean

Tongchuan fermented soybean is the most famous traditional seasoning of the Han ethnic group in Santai County, Sichuan Province, with a production history of more than 300 years.

. Tongchuan fermented black beans have loose particles, a dark and glossy color, a refreshing and delicious aroma, moisturize and dissolve residue, and a sweet aftertaste. Tongchuan fermented soybean is a high protein raw material brewed from soybeans, with extremely high nutritional value

What is the nutritional value of Santai Tongchuan fermented soybean

How did the history of Santai Tongchuan fermented soybeans come about

Douchi (pronounced ch ǐ) is a food made by soaking, steaming (boiling), and fermenting soybeans or black beans. Douchi is a traditional fermented bean product of the Han ethnic group in China. In ancient times, fermented black beans were called "You Shu" or "Xi". The earliest record can be found in Liu Xi's book "Shi Ming: Shi Jing Fu" during the Han Dynasty, which praised fermented black beans as "a combination of five flavors that are needed. There is also a record of the "method of making black beans" in the book "The Classic of Food" from the 2nd to the 5th century AD. The ancients not only used fermented black beans for seasoning, but also for medicinal purposes, placing great importance on it. This is recorded in books such as the Book of Han, Records of the Grand Historian, Essential Techniques of the Qi People, and Compendium of Materia Medica. Taiwanese people in our country refer to fermented black beans as "yin chi", while Japanese people refer to fermented black beans as "na chi". Fermented black beans are also commonly consumed in Southeast Asian countries

The production method of San Tai Tongchuan fermented soybean

Production equipment

Yellow bucket: used for soaking soybeans; Steamer: a container for holding soybeans during steaming, divided into a front steamer and a back steamer; Jar: a container used for fermenting fermented soybeans after fermentation; A utensil used in making koji; a dustpan; Basket: a container for steaming and fermenting soybeans; Funnel: an auxiliary tool for canning soybeans after koji making; Flip board: a tool used to flip materials during soybean koji making

Production method

Raw material selection: The raw materials for brewing are mostly taken from soybeans in the Fujiang River Basin. These soybeans have particle sizes such as peanut kernels, and the quality of fermented black beans is the best

Production time: Choose winter and spring seasons, with low temperature and good fermentation effect. The best quality of finished products is produced and stored until June of the following year, especially in winter