What is the cause of black hair when making soybean paste?

The reasons for the appearance of black hair when making soybean paste are as follows:

1.Wrong fermentation method: Black hair is due to the wrong fermentation method, which leads to the growth of miscellaneous bacteria, which affects the growth of mycelium.

2.Too high a temperature: At the right temperature, the hyphae will grow well, but if the temperature is too high, it may cause the hyphae to die or turn black.

3.Poor quality of ingredients: From the perspective of the ingredient list, it may be due to the poor quality of soybeans, or the excessive addition of other seasonings (such as salt, sugar, etc.), which affects the growth of mycelium.

4.Production step problem: In terms of production steps, it may be because the temperature is not strictly controlled during the operation, or the bottom is charred due to not stirring in time, resulting in black hair.

To avoid these problems, you can cover the container with a clean cloth while fermenting, stir regularly while fermenting, and pile up the soybeans instead of spreading them apart. In addition, make sure that the production steps are correct, the temperature is well controlled, and the stirring is timely to avoid black hair.

Make soybean paste. When the black hair is the fermentation of the beans in the sauce block, when making the sauce, first take the black hair in the sauce block to brush it clean, put salt and purified water in the tank, and beat the sauce every day. Skim out all the black hairs, so that the sauce can be yellow and delicious.

The reason for the black hair is that you don't do it right and don't control the details.

The correct way to cover the beans in sauce:

The first step is: boil the beans, wash the selected soybeans in cold water, and add tap water directly to the pot, not to about two fingers deep on the soybeans. Then start boiling the beans like braised rice, and cook the beans until they taste slightly noodlesy.

If the beans are too dry to mix, pour a little of the boiled bean water on top of the soybeans to the extent that they can coat the dough.

The second step is to cover the beans: spread three or four layers of newspaper on a wooden board or some breathable material (avoid glass plates or plastic), and then spread a layer of clean white paper or kraft paper on the newspaper. Spread the mixed soybeans evenly on a white paper about a finger thick.

Spread a layer of breathable paper on top of the spread soybeans. Do not open the doors and windows of the room to cover the beans frequently, try to maintain a stuffy and humid environment, and cover the paper with a towel quilt when the temperature is low in spring, which is conducive to the fermentation of beans.

When the soybeans are covered on the third day, if the soybeans are black, it means that they are covered just right, and if they are sticky, it means that the humidity is high, and the paper covering them can be removed. After 3 days, the soybeans grow white hairs, wait for another day or two, the white hairs turn green, put the beans full of green hairs in a sieve, and let them dry in the sun, about two days. The whole process of covering and drying beans will not exceed 7 days.

The third step is to dry the sauce: it is very important to mix the sauce before drying it. Before mixing the sauce, pick out the clumps of green or black hairs wrapped in the beans and throw them away.

One pound of soybeans with three or four taels of salt, four or five pounds of watermelon pulp. Wash the peppercorns and ingredients with water first, add salt and soak them in a bowl of boiling water after taking them out, pour them into the prepared basin after the water cools, then pour in the dried beans, soak them for two hours after stirring, and then put in the watermelon pulp and stir. Cover the mouth of the well-stirred sauce bean basin with a layer of cotton gauze, and sprinkle some peppercorns on the gauze to prevent flies.

No need to solve it.

The green hairs covered on the soybeans are fimbriums, and the yellow-green hairs on the soybeans indicate that the soybeans are covered, take out the soybeans on a good sunny day, and put them in the sun for a day or so. Dry the soybeans to the surface and look dry.

Soybean paste, also known as soybean paste and soybean paste, is made by fermentation after frying and grinding soybeans, and is a traditional sauce in China.

Yellow sauce has a strong sauce aroma and ester aroma, salty and sweet and palatable, used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.