First, raw material treatment

Selection of raw materials: black beans are mature and full, with full and uniform particles, thin skin and much meat, no moth, no mildew and deterioration, and a certain freshness is appropriate. Rinsing: Wash off sand impurities mixed in soybeans with a small amount of water for many times. Soaking: The purpose of soaking is to let black beans absorb some water. Cooking: The purpose of cooking is to destroy the internal molecular structure of soybean.

Second, the purpose of koji-making is to make cooked beans produce corresponding enzyme systems under the action of mold. Rich metabolites are produced in the brewing process, which makes Douchi delicious and unique in flavor.

Third, the fermentation of fermented douchi is to use the protease produced in the koji-making process to decompose protein in beans, form a certain amount of amino acids, sugars and other substances, and give douchi its inherent flavor.

Douchi history

The Covenant of Douchi came into being in the Spring and Autumn Period and the Warring States Period. There is "great bitterness, salty and sour" in "Songs of the South". According to the annotation, great bitterness is lobster sauce. There is also a saying that there is no lobster sauce in the pre-Qin literature, which appeared in the Qin and Han Dynasties. Historical Records. Biography of Huo Zhi began to see the description of douchi.

Qi Yaomin's book contains techniques for making fermented beans. The eastern Han dynasty began to use medicine. In the later dynasties, there were records about lobster sauce in food books and medical books. It is still one of the important seasonings. Wang Bo, a writer in the Tang Dynasty, is famous in the literary world for his prose Preface to Wang Tengting. Legend has it that Wang Bo had an interesting story with Chinese traditional medicine Douchi when he prefaced Tengwang Pavilion.