Production method:
Traditional Danbei is a white cake-like food which is inoculated with Rhizopus fungi to boiled peeled soybeans, then coated with banana leaves and fermented for one to two days.
Nutritional value:
1, polypeptide, there is an intermediate product of protein hydrolysis in the shellfish after complicated fermentation process, which has strong activity and is easily absorbed by human body, which is beneficial to promoting human metabolism and resisting oxidation.
2. There are protease with strong activity in the shellfish, which can meet the needs of the weak for protein.
3. Tianbei contains more free amino acids, which is easy to digest and will not inflate. It is suitable for people with weak stomach and intestines.
4. Tianbei is rich in vitamins and minerals such as calcium, phosphorus, iron and zinc.
5. Especially after fermentation, the content of vitamin B increased a lot, such as B 1, B2, B6, nicotinic acid, folic acid, etc.