How long does it take for fermented douchi?

It can be fermented at high temperature for 3 ~ 5 days.

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.

Douchi is a traditional fermented bean product in China. As early as the Han Dynasty, it was known as "harmonizing five flavors". Douchi is delicious and has a unique aroma. It is rich in nutrients such as protein and various amino acids. Because of its rich nutrition, it is easy to deteriorate, and once it is stained with raw water, it is easy to get moldy. Therefore, it is best to seal it with ceramic utensils, so that it can be preserved for the longest time and the fragrance will not be emitted.

Extended data:

Classification of douchi:

According to the processing raw materials, it is divided into black fermented soybean and yellow fermented soybean, according to the moisture content, it is divided into dry fermented soybean, wet fermented soybean and water fermented soybean, and according to the fermentation microorganisms, it is divided into Aspergillus fermented soybean, Mucor fermented soybean, bacterial fermented soybean and Rhizopus fermented soybean. Combined with regional characteristics, geographical climate and local food culture, several schools of Douchi have been formed:

1, Yongchuan Douchi

Yongchuan douchi is Mucor-type soybean wet douchi. As the birthplace and master of traditional Douchi, Xipai Douchi has developed new features and flavors on the basis of retaining traditional techniques and flavors. Due to the mountainous and humid climate in eastern Sichuan and Chongqing, and the unique dock culture in Chongqing, western-style lobster sauce presents an eclectic style.

Yongchuan Douchi has a unique flavor, retains the advantages of traditional Douchi, and combines new Sichuan cuisine and Chongqing cuisine. Its taste is fat but not greasy, crisp but not rotten. The fragrance lingers in the mouth and has an endless aftertaste.

2. Yangjiang Douchi

Yangjiang Douchi is Aspergillus-type black bean dried Douchi. Yangjiang Douchi, as one of the "three treasures of Yangjiang", can stand for hundreds of years without falling down, mainly because of the unique flavor of raw materials and products. Let's talk about raw materials first. Black beans have thin skin and thick meat, moderate particles, black and oily skin, loose meat, rich and mellow flavor, delicious taste and long aftertaste.

3. Guizhou Douchi

In the long river of historical development, Douchi gradually spread from Sichuan to neighboring Guizhou and other places, and gradually spread to the southwest. Douchi is a blend of Guizhou's unique geography, climate and diet. It is mainly divided into three categories: spicy, spicy and sweet and sour. Its typical characteristics are thick, heavy and thick, and it pays great attention to seasoning.

4. Natto

Natto is a kind of soybean fermented by bacteria, and the main fermentation microorganism is Bacillus subtilis. Natto has existed since Qin and Han Dynasties. Douchi, which originated in China, was made in the temple buddhist nun and stored in a jar, and then spread to Japanese temples from the Qin and Han Dynasties by Zen monks. Therefore, natto was first developed in temples, so it was also called "Tang Natto" or "Salted Natto".