Yangjiang Jiangyan is produced in Yangjiang City, Guangdong Province. Made from Yangjiang native black beans and fresh ginger by traditional methods, the quality is loose, the taste is sweet, nutritious, and has an unparalleled flavor. It is a gift for relatives and friends, and a must-have for the family kitchen.

Yangjiang Jiangyan quality technical requirements I. Raw materials 1. Black Bean: It mainly uses black beans in the scope of Guangdong Province and Guangxi Zhuang Autonomous Region. The granules are full and even, and dried by the wind. 2. 3. Water: The water source is taken from the Moyang River, and the water quality should comply with the national standards for drinking water. 4. Ginger: Yangjiang, the place of origin, should meet the national quality and hygiene standards. Second, the production process and requirements Soybean meal production process and requirements: (1) Screening: Black beans are screened on a screening machine to be free of impurities and sand. (2) Soaking: soaked in water, the water temperature is 10 to 35 ° C, generally immersed for 6 hours in winter, and immersed for 2 to 4 hours in summer. The moisture content of the beans after soaking should be between 40% and 45%. (3) Cooking: The beans are cooked to a pineization rate of ≥ 85%. (4) Cooling: Cool the cooked beans to 35 to 45 ° C using a fan or natural cooling. (5) 曲曲: natural inoculation, control the temperature of the curved room, the time is 3 to 4 days, so that the product temperature reaches 38 to 40 ° C, the curved material is covered with white hyphae, and the first time is turned and collapsed. After the curling, it was normal temperature, and the temperature began to rise after 5 hours. The temperature of the koji product rose again to 37 ° C, the temperature was controlled, and the temperature of the koji was lowered to 34 to 35 ° C, and the second tumbling was performed after one day. After the tumbling, it was normal temperature, and the next day, the koji water was about 21%. (6) Washing: The mature soybean meal is washed with water by a washing machine until the bright luster of the bean is exposed and only the mycelium in the watercress is left. (7) Ingredients: Add salt, stir well, the content of sodium chloride is ≤15%, put it into the soybean meal, layer it, and finally seal it with plastic film and cover it. (8) Fermentation: Bean koji is fermented under outdoor natural conditions. According to different climatic conditions, the fermentation time is generally about 30 to 38 days. (9) Drying: The fermented mature soybean meal is poured out from the mash, naturally dried, and the moisture content is controlled at about 35%. (10) Returning oil: The dried soybean meal (thickness of the skin) is piled up with bamboo shovel and stacked for 5 to 10 days, so that after the oil is returned to the oil, the epidermis is black and oily, and has a unique aroma of soybean meal. (11) Selection: Screening impurities. (12) Packing: Weighing and packaging, Yangjiang Jiangyan adds 1 to 2 pieces of ginger in each bag of soybean meal. 2. Requires clean, clean, and free of debris. (2) Sectioning: The ginger is cut into pieces, the thickness is about 2 to 3 cm, and the germination part of the head and tail is removed. (3) Pickling: Put the ginger slices into the jar, and evenly layer the edible salt equivalent to about 30% of the weight of the ginger. Fill it tightly, seal it with plastic film, cover it, and naturally Marinated under conditions. The time is about 7 days. (4) Drying: The pickled ginger pieces are dressed in bamboo nests, flattened and dried in the sun, and the moisture is controlled at 18% to 20%. (5) Packing: Put the ginger into a sealed plastic bag and store it in the warehouse for later use. Third, the quality characteristics Sensory features: black and black oily luster, loose meat, astringency, ginger flavor, mellow taste, delicious and delicious, long aftertaste. 2. Protein ≥ 20g / 100g. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of production of Yangjiang Jiangyan can submit an application to the Guangdong Yangjiang Entry-Exit Inspection and Quarantine Bureau for the use of the “Special Mark for Geographical Indication Products”, which will be reviewed by the Guangdong Entry-Exit Inspection and Quarantine Bureau and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The statutory testing agency of Yangjiang Jiangyan is designated by the Guangdong Entry-Exit Inspection and Quarantine Bureau.