Product Introduction
Fermented soybeans are a type of fermented bean product, black or dark brown in color, small and irregular in shape, hard in texture, with a salty taste and distinctive aroma.
Fermented soybeans are primarily made from soybeans or black beans, through steaming and fermentation processes. They are widely used in cooking in China and Southeast Asia to enhance the flavor of dishes.
Fermented soybeans are rich in protein, fat, carbohydrates, and various trace elements and vitamins, providing essential nutrients for the body.
Main Active Ingredients
Fermented soybeans contain rich amounts of protein, fat, carbohydrates, and cellulose. They are also abundant in trace elements such as potassium, calcium, zinc, and magnesium.
Additionally, fermented soybeans contain various vitamins such as B vitamins (B1, B2, B6) and vitamin E.
Application Scenarios and Usage
Culinary Use
Fermented soybeans are commonly used as a seasoning in cooking to enhance flavor and texture. They are used in traditional dishes like steamed fish with fermented black beans and eggplant with fermented black beans.
Medicinal Use
Fermented soybeans have certain medicinal value and are often used in traditional Chinese medicine to stimulate appetite, aid digestion, and eliminate dampness and phlegm. Specific usage and dosage should be determined based on the advice of a Chinese medicine practitioner or doctor.
Source Plant Introduction, Distribution, and Growth Environment
Fermented soybeans are made from soybeans or black beans. Soybeans and black beans are leguminous plants that require relatively loose growing conditions. Soybeans are mainly grown in China, America, Brazil, and Argentina, while black beans are primarily found in China, Brazil, and Mexico.
These bean plants require suitable temperatures, ample sunlight, and adequate water during their growth.
Harvesting, Processing, and Storage
Harvesting and Processing
The production of fermented soybeans involves steaming the raw beans and then fermenting them. After fermentation, the soybeans need to be sun-dried or dried using appropriate equipment to remove excess moisture, making them ready for storage.
Storage
Fermented soybeans should be stored in a cool, dry place, avoiding direct sunlight. They should be sealed before use to extend shelf life.
Proper harvesting, processing, and storage methods ensure the quality and nutritional content of fermented soybeans, extending their shelf life and making them convenient for use when needed.
