How Are Salted Black Beans Made?
Salted Black Beans—also called douchi—are fermented black soybeans prized for deep umami, savory aroma, and concentrated salinity. As a seasoned producer of salted black beans and spice seasonings, HONGSING builds this flavor through controlled fermentation, salting, drying, and careful post-processing designed for stable quality at commercial scale.
What Exactly Are Salted Black Beans?
Unlike the common “black beans” used in Latin cuisine, douchi are black soybeans that undergo a dedicated fermentation and salting process. During fermentation, molds and bacteria break down proteins and carbohydrates into free amino acids and aroma compounds, concentrating savory taste. The result is a small, wrinkled, jet-black bean that acts as a seasoning rather than a stand-alone pulse.
Raw Material Selection
Bean variety & grading: We source full, uniform black soybeans with low damage and consistent moisture. Uniformity supports even hydration and cooking—critical for reliable fermentation.
Functional additives (optional): For certain profiles, ginger slices or dried citrus peel are introduced post-fermentation to layer aroma—formats HONGSING regularly supplies in cans and tubs.
Step-by-Step Manufacturing Process
1) Hydration & Thermal Prep
Wash → Soak → Steam/boil. Hydration activates interior enzymes and readies the cotyledon for microbial growth. Typical industrial references indicate soaking for several hours and steaming to a soft, cooked core while keeping beans intact. After cooking, beans cool to inoculation temperature.
2) Primary Fermentation
Producers may use Aspergillus-type starter cultures or mixed communities to develop umami precursors and characteristic aroma. Scientific literature documents Aspergillus (including A. oryzae) as dominant early in douchi fermentation, with measurable rises in free amino acids.
3) Salting & Post-Fermentation
Salt is added to control water activity and guide microbial succession. Academic sources report post-fermentation salt levels ≥15% (w/w) to stabilize quality during aging. Beans mature under controlled conditions while enzymes continue proteolysis and flavor development.
4) Drying & Curing
Once target flavor is reached, beans are dried to a firm, slightly pliable texture that rehydrates well in cooking. Drying locks in shelf stability and the signature glossy black surface.
5) Finishing, Blending & Packaging
At this stage, HONGSING can blend aromatics (such as ginger) and pack into 400–500 g formats—metal cans for higher barrier protection or round tubs for convenient kitchen use—ready for retail or foodservice distribution.
Typical Processing Parameters (Reference Ranges)
| Stage | Purpose | Common Controls | Notes |
|---|---|---|---|
| Soaking | Uniform hydration | Hours-long soak until target moisture | Enables even cooking and fermentation. |
| Cooking | Denature anti-nutrients; soften | Steam/boil to tender, whole beans | Intact skins improve handling. |
| Primary Fermentation | Build umami precursors | Inoculate with A. oryzae/mixed strains; warm, aerobic | Early phase dominated by Aspergillus. |
| Salting & Aging | Flavor, safety, stability | Salt addition typically ≥15% w/w | Controls water activity and flora. |
| Drying | Shelf stability | Controlled dehydration | Produces the classic dry, salty bean. |
Note: Exact settings are specified per buyer spec, line design, and regional regulations.
Product Formats and Applications
HONGSING manufactures a broad salted black bean line, including plain douchi and ginger-infused variants. Packaging spans 400 g, 450 g, 454 g, and 500 g options in cans or tubs for different channels (kitchen prep, retail, and foodservice). The products are widely used in stir-fries, steamed fish, stews, and as a flavor base for sauces.
Quality & Consistency Considerations for Buyers
Batch uniformity: Controlled soaking/cooking curves and starter management deliver consistent salinity and umami. Literature links Aspergillus-type fermentations to higher free amino acids and more prominent umami notes.
Safety margin: Sufficient salt during post-fermentation supports microbial stability over extended shelf life.
Barrier packaging: Metal cans offer excellent oxygen and light barriers for sensitive aromatics; tubs prioritize convenience—HONGSING supplies both.
Why Source From HONGSING
Focused category expertise: HONGSING has specialized in salted black beans and related spice products for decades, with a dedicated facility in Jiangmen, Guangdong.
Versatile portfolio: From classic douchi to ginger-enhanced options, and multiple pack sizes for private label, retail, or foodservice.
Manufacturer-grade service: Stable supply, specification customization, and packaging formats aligned to your market and distribution needs—supported by a product catalog and ongoing updates from our news center.
Practical Use Notes for Your End Customers
Encourage light rinsing and brief rehydration before cooking to modulate salinity and bloom aroma. This helps chefs fine-tune flavor intensity across proteins and vegetables without oversalting.