Douchi is a traditional condiment for fermented bean products in China.
Douchi is made by using black beans or soybeans as the main raw materials, decomposing soybean protein with Mucor, Aspergillus or bacterial protease, adding salt, wine and drying to inhibit the activity of enzymes and delay the fermentation process.
There are many kinds of lobster sauce, which can be divided into black lobster sauce and yellow lobster sauce according to processing raw materials, and salty lobster sauce, light lobster sauce, dry lobster sauce and water lobster sauce according to taste.
Extended data:
Nutritional value of douchi;
1, Douchi is rich in protein (20%), fat (7%), carbohydrate (25%) and special ingredients, such as soybean isoflavone, Douchi thrombolytic enzyme and Douchi oligosaccharide. , and contains a variety of amino acids needed by the human body, as well as minerals, vitamins and other nutrients.
2. Soybean isoflavone contained in fermented soybean is a kind of flavonoid, which has the function of estrogen, also known as "phytoestrogen". Soybean isoflavones have a wide range of biological activities, such as scavenging free radicals, resisting fungi and mycotoxins, resisting vasoconstriction and hemolytic factors.
Baidu Encyclopedia-Douchi