China is the country with the earliest creation and the longest circulation of soybean food. China's traditional bean products are rich and colorful. Generally, it can be divided into two categories: non-fermented and fermented.
Traditional bean products in China mainly include water tofu (tender and old tofu, south and north tofu), semi-dehydrated products (dried tofu, venetian blinds, thousands of pieces), fried products (oil tofu, fried meatballs), marinated products (marinated bean curd, spiced bean curd), fried marinated products (dried flowers, vegetarian chicken, etc.), smoked products (smoked, smoked sausage), etc.
According to the production method, it can be roughly divided into fermented bean products and non-fermented bean products. Non-fermented beans include whole beans (such as green beans, dried beans, etc.), bean sprouts, soybean milk, water tofu, dried tofu (such as dried tofu, tofu coat, etc.), oil tofu, frozen tofu, etc. Fermented products include douchi, soybean paste, sour soybean milk, fermented bean curd and so on. They are all in the same category and have many varieties of colors.
Traditional bean products, especially fermented bean products, contain functional peptides, isoflavones, lecithin, oligosaccharides, saponins, vitamin B, vitamin E and other health-care and longevity components, which are considered to be the most concentrated, reasonable and abundant food with nutrition and health-care components.
There are many kinds of deep processing of soybean, and the market prospect is broad, so we can discuss it with each other.