Identification of raw medicinal materials

Qualitative identification: This product is oval and slightly flat, with a length of 0.6-1cm and a diameter of 0.5-0.7cm. The surface is black, wrinkled and dull, with a brown stripe hilum on one side and an indistinct micropyle. Cotyledons 2, thick. Soft texture, brown-black cross-section. The smell is slight and the taste is slightly sweet. The ones with large, plump and black seeds are better.

Chinese Medicine Chemistry

Identification Physical and Chemical Identification

(1) Take 1g of this product and grind it, add 10ml of water, heat to boiling, and keep it boiling slightly for several minutes. Filter, take 0.5ml of the filtrate, dot it on the filter paper, wait until dry, spray with a mixture of 1% indolequinone-acetic acid (10:1), dry, bake at 100-110°C for about 10 minutes, it will appear purple.

(2) Take 1g of this product, grind it, add 10ml of water, soak it in a water bath at 50-60℃ for 1 hour, filter, take 1ml of the filtrate, add 1% copper sulfate solution and 40% potassium hydroxide solution. 4 drops each, shake, there should be no purple-red color.

Medicinal Introduction

Tempeh (pronounced chǐ) is a food made from soaked soybeans or black beans, steamed (boiled) and fermented. It is mainly produced in Shangrao City, Jiangxi Province , Yongchuan District, Chongqing City, before Chongqing had direct jurisdiction (Yongchuan City, Sichuan Province).

Tempeh is a traditional fermented soybean product in my country. In ancient times, tempeh was called "Youshu", also called "Hai". The earliest record can be found in Liu Xi's "Shi Ming·Shi Diet" in the Han Dynasty, where tempeh was praised as "a blend of five flavors that are needed to make it". There is also a record of "making black soy sauce" in the "Shi Jing" from the 2nd to 5th century AD. The ancients not only used tempeh for seasoning, but also used it as medicine, and they valued it very much. "Hanshu", "Historical Records", "Qi Min Yao Shu", "Compendium of Materia Medica", etc., all have this record. According to records, the production of tempeh was first spread in Taihe County, Jiangxi Province. After continuous development and improvement, tempeh has become unique and a favorite condiment, and has spread overseas. Taiwanese people in my country call tempeh "Yin tempeh", and Japanese people call tempeh "Na tempeh". Tempeh is also commonly eaten in Southeast Asian countries.

According to raw materials, tempeh is divided into two types: "black bean tempeh" and "soybean tempeh". The best ones are dark brown or yellowish brown, delicious, moderately salty, sweet and stale, and have the unique aroma of black beans.

Tempeh is rich in protein (20%), fat (7%) and carbohydrates (25%), and contains a variety of amino acids needed by the human body, as well as a variety of minerals, vitamins and other nutrients. substance.

Tempeh also increases appetite and promotes absorption with its unique aroma. During the War to Resist U.S. Aggression and Aid Korea, our country produced large amounts of tempeh to supply volunteer troops.

Tempeh is not only a seasoning, but also can be used as medicine. Traditional Chinese medicine believes that tempeh is mild in nature, sweet and slightly bitter in taste, and has the effects of sweating and relieving the surface, clearing away heat and rash, relaxing the middle and removing troubles, relieving depression and detoxifying. It can treat colds and headaches, chest tightness and nausea, typhoid and fever, and food poisoning.

Tempeh has always been widely used in Chinese cooking. Tempeh can be mixed with sesame oil and other condiments as a side dish; dishes made with tempeh and tofu, eggplant, taro, radish, etc. have a unique flavor; the famous "Ma Po Tofu" and "Stir-fried twice-cooked pork" are all indispensable for seasoning. Cantonese people prefer to use black bean sauce as a seasoning to cook Cantonese dishes, such as "sparse ribs with black bean sauce", "soybean dace" and braised chicken, duck, pork, beef, etc. Especially when frying field snails, black bean sauce is used as a seasoning, which has a better flavor.

It is better to seal the fermented soya bean in a ceramic vessel. This way it can be stored for a longer period of time and the aroma will not dissipate. But avoid the intrusion of raw water to prevent the tempeh from becoming moldy and spoiled.

Famous: Jiangxi Hukou tempeh, Jiangxi Nanchang grape tempeh, Jiangxi Shangrao tempeh fruit, Guizhou "Laoganma" flavor tempeh, Yunnan Shuangbai's Tuodian tempeh, Guangdong Yangjiang tempeh, Guangdong Luoding tempeh , Kaifeng watermelon tempeh, Guangxi Huangyao tempeh, Shandong Babao tempeh, Sichuan Tongchuan tempeh, Chongqing Yongchuan tempeh, Hunan Liuyang tempeh, etc., Shaanxi Hanzhong spicy tempeh and air-dried tempeh.

Nutritional knowledge

Introduction to tempeh knowledge: Tempeh (Glycine max) uses soybeans or soybeans as the main raw material. It uses the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein and achieve To a certain extent, it is made by adding salt, adding wine, drying and other methods to inhibit the activity of enzymes and delay the fermentation process.

There are many types of tempeh. According to the processing raw materials, it is divided into black tempeh and soybean tempeh. According to the taste, it can be divided into salty tempeh and light tempeh.

Tempeh is commonly used as a seasoning in areas south of the Yangtze River in my country, and can also be eaten directly as a dip. Tempeh is a traditional fermented soybean product. It is best if the particles are intact, black and shiny, soft and melt-free, and without a musty smell.

Nutritional analysis of tempeh:

1. Tempeh contains a high level of legumekinase;

2. Tempeh contains a variety of nutrients that can improve gastrointestinal flora. Regular consumption of tempeh can also help digestion, prevent diseases, delay aging, enhance brain power, lower blood pressure, eliminate fatigue, relieve pain, prevent cancer and improve liver detoxification (including alcohol). poison) function;

3. Tempeh can also detoxify various medicinal and food poisons.

Tempeh is suitable for the general population: it can be eaten by the general population, especially for patients with blood clots.

Therapeutic effects of tempeh: tempeh is bitter in taste and cold in nature, and enters the lungs and stomach meridian;

It has the functions of dispelling wind, relieving the surface, clearing away heat, dehumidifying, dispelling irritability, relieving depression, and detoxifying Efficacy;

It can treat exogenous typhoid fever, cold and heat, headache, irritability, chest tightness and other symptoms.

Instructions on how to make tempeh: The basic method of tempeh is to steam soybeans or black beans and then ferment them in a ceramic vessel.

Efficacy

In terms of efficacy, it has the effects of harmonizing the stomach, removing troubles and dispelling cold, and is also helpful in reducing blood cholesterol and blood pressure. Moreover, tempeh is often used as medicine. Due to different preparations, the efficacy and effects are also different. The medicine prepared with Artemisia annua and mulberry leaves has cold properties; the medicine prepared with Patchouli, Peilan, perilla leaves, and ephedra has warm properties; the medicine prepared without using other medicines has very weak penetrating power. The effect also depends on ephedra and perilla leaves.