In Duchang County, Jiangxi Province, on the shores of Poyang Lake, the specialty food “Bean ginseng” has been in existence for hundreds of years. It is made from high-quality soybeans and fried with rapeseed. It is a golden color and nutritious bean ginseng. It can be used as an auxiliary material for cooking or soup. It is a must-have for every New Year in the local area. Duchang has an annual output of 100,000 kilograms of beans, and is sold well in Jingdezhen and Nanchang. On the holidays, the essential dish on the Duchang people's dinner table is the bean ginseng.

Bean ginseng, a kind of bean product, is a local traditional specialty in Jiangxi Province. Some township dialects call it “bean onion” and “bread gluten”. Duchang processing bean ginseng has a history of more than three hundred years and is a local traditional specialty. Duchang ginseng uses high-quality soybeans, refined vegetable oil, processed by traditional techniques, unique taste, rich in 13 kinds of amino acids necessary for human body, and was awarded the first prize of the first agricultural and sideline products in Jiujiang, China in 2000. Because the ginseng keeps the protein, fat, inorganic salts and multivitamins in the soybeans, and the cooked food is soft, it is the best for both young and old. Beans can be cooked into a single dish, with a beautiful dish and unique taste. Especially cooked with chicken, meat, fish, etc., it saturates the soup thick juice, the body is shiny, bite down, the hot soup overflows, the softness is like a floc, the mouth is full of fragrance, making people reluctant to chopsticks. Duchang's famous dish, squid and scallions, is cooked with Duchang ginseng and succulent squid in Poyang Lake. The taste is very delicious. It is a dish that guests from Duchang like to taste. Duchang processing bean ginseng has a history of hundreds of years and is a local traditional specialty. Bean ginseng is made from locally grown black beans and soybeans. It is about three inches long and has a golden color. It is round and fragrant. It is rich in 13 kinds of amino acids necessary for the human body, and was awarded the first prize of the first agricultural and sideline products in Jiujiang, China in 2000. In the rural areas of Duchang, many families will make homemade ginseng, especially in the village of Nanfeng Town. Bean ginseng is the traditional specialty of Duchang. It has two names, one is ginseng, and the other is ginseng. Although the name of the bean is ginseng, the price is not high, the nutrition is rich, the taste is delicious, and it is the best food for both young and old.

Duchang Bean Ginseng Quality Technical Requirements I. Raw and auxiliary materials requirements 1. Soybean: Choose high quality soybeans (black beans and soybeans) that meet the relevant national regulations. 2. Vegetable oil: The rapeseed oil produced in the production area is selected, and the quality is in line with relevant national regulations. 3. Production water: Select water in the range of production, the hardness of water is 39 to 51mg/L, and the quality is in line with relevant national regulations. 4. Plaster: The quality is in line with relevant national regulations. Second, processing 1. Process: Soybean selection - peeling - soaking - cleaning - refining - foaming - mixing - filtration - boiled pulp - pulping - brain breaking - pressing - forming - frying - stirring - starting pot. 2. Process requirements: (1) Peeling: Soak the beans in water for 15 minutes, put them in a boiling water pot for 3 minutes, then soak them in cold water and peel them off. (2) Refining: The beans are ground into a watercress, except for the clear bean shell, and the cold water is immersed for 3 to 4 hours. The watercress dips and swells, that is, the upper mill, and the water is finely ground into a slurry. (3) foaming: rush into the boiling water slurry, and stir the slurry in the pulp tank, stir the pulp for 1 hour, and then pour into the bag filter residue. (4) boiled pulp, pulped, and broken brain: the filtered juice is boiled in the pot, and the boiled pulp is poured into the pulp bucket again. Add the gypsum slurry and mix well, break the coagulum into fine flocculent, form tofu flower, pack the water and make tofu. (5) Deep-fried: Cut the tofu into a half-inch wide, and the bean strips that are about two inches long are fried in a frying pan. Use cold water to pour water along the pot at the right time to make the hot oil temperature suitable. Third, the product quality characteristics 1. Sensory characteristics: the shape is about three inches long, the body shape is round, the inner core is fluffy, and the air holes are even. The color is golden and the gloss is good. The palate is crispy, soft but not greasy, with a vegetable oily aroma. The texture is not fragile and light. 2. Physical and chemical indicators: Project index moisture / (g / 100g) ≤ 3.46 protein / (g / 100g) ≥ 26.4 fat / (g / 100g) ≥ 46.7 peroxide value / (g / 100g) ≤ 0.18 acid price / (mg /g) ≤0.72 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the production area of ​​Duchang Bean can submit an application for the “Special Mark for Geographical Indication Products” to the Duchang County Market and Quality Supervision Administration, which is reviewed by the Jiangxi Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.