What You Need to Know
The process involves soaking, cooking, and fermenting soybeans to break down their cellular structure and produce a paste with a characteristic flavor and texture. This is achieved through the action of microorganisms such as Aspergillus oryzae and Lactobacillus plantarum, which break down proteins, carbohydrates, and fats, producing lactic acid, acetic acid, and other compounds.
Steps
- 1.
Doubanjiang (Sichuan, China): Base for Mapo Tofu and other spicy dishes
- 2.
Yellow soybean paste (Northern China): Essential for Peking duck sauce
- 3.
Tianmianjiang (Beijing): Sweet fermented sauce for Zhajiangmian noodles
The Science
Primary Reaction
Microbial fermentation