Northeasters like to eat pickles, fresh vegetables, and clean.
Make noodles, pickles, etc., an indispensable flavoring.
Miso classification
Northeast Miso is salty mouth.
The main ingredient is soybean fermentation.
Sichuan bean paste is also a kind of miso, the main is a spicy mouth. The main ingredient is broad bean fermentation.
Southern seafood sauce, salty. The main ingredient is seafood fermentation
South Korea and Japan. The main ingredients are soybean fermentation. Among them, Natto products have recently been relatively hot
Nutritional value
Soybeans are cultivated, processed, prepared, and fermented at the end of the fermentation process. At the end of the fermentation, they become cooked sauces. They are also sterilized, ground, and preserved at high temperature. This not only removes harmful ingredients but also makes soy protein. The structure changes from dense to loose, and proteolytic enzymes easily enter the interior of the molecule to increase the digestibility. The digestibility of whole soybean protein is about 65%, and the digestibility of protein after processing into sauce products is 92% to 96%.
Soybeans are processed into miso, and during the processing process, due to the action of enzymes, more minerals such as phosphorus, calcium, and iron are released from the beans and the absorption rate of minerals in soybeans is increased; fermented soy sauce products are processed. During the process, due to the action of microorganisms, riboflavin can be synthesized. Therefore, the nutrition of miso is easier to digest and absorb than soybean.
Sichuan Red Chili Powder,Szechuan Peppercorn Powder,Sichuan Chilli Powder,Chinese Prickly Ash Powder
jiangmen city hongsing food co., ltd. , https://www.jmhongsing.com