What is the difference between bean paste and soybean paste? Nutritional analysis of soybean paste

Contents of this article

1. The difference between bean paste and soybean paste

2. Nutritional analysis of soybean paste

3. How to make soybean paste

The difference between bean paste and soybean paste

1. The two have different tastes. The taste of soybean paste is a little stronger than that of bean paste. Soybean paste is generally used as a seasoning in fried noodles. Bean paste can be made with chili peppers. Soybean paste can effectively supplement protein ingredients.

2. The raw materials of the two are different. Soybean paste, also known as soybean paste or bean paste, is made by frying, grinding and fermenting soybeans. It is a traditional seasoning sauce in my country. Yellow paste has a strong aroma of sauce and ester, and is salty and sweet. It is used in various cooking methods such as dipping, stewing, steaming, frying, and mixing. It can also be used as a side dish or as a clean food. Doubanjiang is a fermented reddish-brown seasoning brewed by the interaction of various microorganisms to produce complex biochemical reactions. It is made of broad beans (broad beans are used in South China and Southwest China, and soybeans are mostly used in Central Plains and East China), koji (a kind of bacteria used for fermentation), and salt. At the same time, according to the different habits of consumers, sesame oil, soybean oil, monosodium glutamate, chili and other raw materials are prepared in the production of Doubanjiang, which increases the variety of Doubanjiang.

Nutritional analysis of soybean paste

1. The main ingredients of soybean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body.

2. Soybean paste is rich in high-quality protein. It not only increases the nutritional value of dishes when cooking, but also the protein produces amino acids under the action of microorganisms, which can make the dishes taste more delicious and help stimulate the appetite.

3. Soybean paste is also rich in linoleic acid and linolenic acid, which are beneficial for supplementing essential fatty acids and lowering cholesterol, thereby reducing the risk of cardiovascular disease.

4. The fat in soybean paste is rich in unsaturated fatty acids and soybean lecithin, which can maintain blood vessel elasticity, improve brain health and prevent the formation of fatty liver.

How to make soybean paste

Preparation method

Ingredients: 100 kg soybeans, 80 kg flour, 25-30 kg salt, 2 kg ginger, 100 g fennel, 100 g orange peel

Preparation method:

1. After removing impurities from the soybeans, soak them in clean water to swell, and steam them until they become a paste.

2. Pour the bean material on the mat, mix it with flour, and spread it into a thickness of about 3 cm. Turn it over once a day at room temperature of 25-30℃. Let it ferment. Dark yellow fungi will grow in about three to five days. Put it outdoors to dry and it will become soybean paste.

3. Put the soy sauce into a jar, add salt, ginger, etc., and stir evenly. Turn the jar over the next day, and stir it once every other day thereafter.

4. After the salting is completed, put the sauce into the jar, but be careful not to fill it up. Leave a certain amount of space at the mouth of the jar (about 17 cm from the mouth of the jar). Cover the lid and seal the mouth of the jar with lime mud or yellow mud to prevent air permeability and prevent bacteria and rainwater from invading and causing deterioration. Dry it in the sun for 40 to 50 minutes to get the finished product.

Everyone knows some common knowledge about the production method and benefits of soybean paste. It can be seen that soybean paste contains relatively rich nutrients. It can play a very good health-care role and effect, and it can also improve physical fitness. It is delicious for supplementing nutrients. You can eat such food often.