Quanzhou fermented soybean [Guangxi Quanzhou specialty]

What is Quanzhou fermented soybean? Authentic Guangxi Quanzhou specialty: Quanzhou fermented black beans

Content summary:Do you want to know what Quanzhou fermented black beans are? This article is a specialized article that provides a detailed introduction to the local specialty of Quanzhou, Guangxi Province - Quanzhou fermented black beans. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Quanzhou fermented black beans. The full text takes about 8 minutes to read, mainly including the basic introduction of Quanzhou fermented black beans and their nutritional value? What are the product characteristics of Quanzhou fermented black beans? How did the history of Quanzhou fermented soybeans come about? The production method of Quanzhou fermented soybeans, etc

Basic Introduction of Quanzhou Douchi

Quanzhou Dougu not only has a good aroma and low cost, but also rich nutrition, so it has always been loved by the masses. Over time, the product has gained a great reputation and is currently sold in Taiwan, Hong Kong, Japan, Southeast Asia and other places

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

2. Fermented black beans contain various nutrients that can improve the gut microbiota. Regular consumption of fermented black beans can also help with digestion, prevent diseases, delay aging, enhance brain function, 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 Quanzhou fermented black beans

The particles are loose, with a unique aroma that is easy to digest and has no core when pinched. They are dark and shiny, and are a seasoning for delicious food. The aftertaste is sweet, and adding refined salt and high proof rice wine can increase storage time

How did the history of fermented soybeans in Quanzhou come about

The production method of Quanzhou fermented black beans

1. Bean selection. Select high-quality beans produced locally in the current or previous year (with black skinned mud beans being the best), clean the impurities in the beans, and put them in a steamer

2. Steaming. A wide mouthed large iron pot (known as a stove palladium pot in Quanzhou) is fixed on the stove, and 2/3 of the water is added to the pot. A large wooden steamer (i.e. a steaming bucket with a grid at the bottom and a white cotton cloth as a partition) is placed on the iron pot, and beans are poured in and covered with steamed beans. The steaming time is about 2-3 hours. During the steaming process, it is necessary to flip it up and down once. When the room is filled with fragrance, check that the black beans are ripe before stopping the fire

Thirdly, soaking. Pour the cooked black beans into a specialized soaking pool while they are still hot. Add an appropriate amount of green salt to the water (0.3-0.4 kilograms of green salt per 100 kilograms to promote fermentation and deepen the color of fermented soybeans), and cover the beans with water (preferably when the beans are soaked and the water has just been drained). When the beans are fully soaked and shiny (about 2 hours), take them out

Fourth, fermentation. After taking out the soaked beans and cooling them down (the temperature is still high when they are just soaked), pour them onto a yellow soil floor (a dedicated fermentation site, poorly leveled and raised 5 inches to one foot above the ground), cover them with a clean grass mat or burlap bag (do not cover them on hot days) for fermentation. After two days, only flip them once, and then flip them once a day for the next five or six days. The total fermentation time is not less than seven days. When the beans are covered with light green yeast hairs and have a fragrant aroma, the fermentation can be stopped

Fifth, cleaning. Put the fermented beans into a large basket and carry them to the river for cleaning. When cleaning, stir them continuously in one direction, thoroughly wash them, and then drain them

Sixth, let it ferment again. After draining the beans, pour them onto a bamboo mat and surround it with bamboo. Cover it and let it ferment for two days and nights until the aroma of fermented black beans becomes stronger and the color becomes darker

7. Sun drying. Place the fermented fermented black beans on a bamboo mat and let them dry until they are tightly grasped and then released. The black beans will automatically disperse and can be sold on the market