Salted Black Bean With Ginger is a classic condiment that combines traditional craftsmanship with modern food standards. It is made from selected high-quality black beans, which are naturally fermented for 180 days and then pickled with shredded old ginger. The product strictly follows the ancient brewing process and completes the protein decomposition process in a constant temperature fermentation room, making the black bean curd appear in a perfect black and shiny state, while the shredded ginger maintains a golden and tender texture.

1. Scientific ratio:

The R&D team determined the golden ratio after 218 taste tests, and the length of the ginger strips is uniformly cut into 3cm thin strips. The gradient salting method is adopted, and the salinity of 12% in the first two weeks inhibits bacteria, and it is adjusted to 15% in the later stage to balance the flavor. Adding 2% of high-quality rice wine promotes ripening. This precise control makes the sodium content 20% lower than that of commercially available products.

2. Rich in nutrition:

According to SGS testing, Salted Black Bean with Ginger contains 1.2mg natural vitamin B2 and 3.5μg vitamin B12 per 100g. The protease produced by fermentation breaks down protein into 18 easily absorbable amino acids, including 0.8g/100g of γ-aminobutyric acid. The gingerol content is 1.2%, which is 1.5 times that of ordinary ginger products, and has a better stomach-warming effect.

3. Convenient packaging:

The can body is made of food-grade polypropylene (PP) and is FDA-certified. The innovatively designed wavy inner cover can effectively isolate the air, and the oxygen permeability is <0.5cc/m²/day. The groove design at the bottom of the can is easy to grip, and the wide mouth design is convenient for spooning. The overall weight is 60% lighter than glass packaging.

4. Long-term preservation:

Salted Black Bean with Ginger adopts 121℃ high-temperature instant sterilization and nitrogen-filled packaging technology. Accelerated experiments have confirmed that after 6 months of storage at 37℃, the peroxide value is still less than 0.15g/100g. The Teflon coating on the inner wall prevents salt corrosion and ensures that the flavor remains unchanged during the 24-month shelf life.

5. Safety certification:

Sent to SGS for 328 pesticide residues and heavy metal tests every month, and the lead content is <0.08mg/kg (national standard 0.2mg/kg). The production process has passed BRCGS AA-level certification, and each can has an independent traceability code to query the complete production record, including information such as the fermentation master's work number.

6. Unique flavor:

GC-MS analysis detected 62 flavor substances, among which the content of characteristic aroma components such as 2-acetylpyrazine reached 38μg/kg. After 180 days of fermentation, the umami amino acids (glutamic acid + aspartic acid) in fermented black beans account for 22%, forming an excellent balance of spiciness and freshness with ginger's 6-gingerol.

1. Seasoning for steamed fish:

It is especially recommended for steamed grouper. Spread 2 tablespoons of Salted Black Bean with Ginger on the fish body and drizzle 1 teaspoon of Shaoxing wine. Steam will cause the nucleotides in the fermented black beans and the fish inosinic acid to produce a umami multiplication effect. It is recommended to control the steaming time to 8-10 minutes. The flavor is best when the center temperature of the fish reaches 63℃.

2. Enhance the flavor of stir-fried vegetables:

When stir-frying kale, first use garlic slices and 15g Salted Black Bean with Ginger to sauté the aroma, and then put it into the pan at 200℃ oil temperature to keep it crisp and tender. The guanylic acid in fermented black beans can increase the flavor of vegetables by 30%. It is recommended to drizzle 5ml of rice wine along the edge of the pot to stimulate the aroma. This technique is called "wok qi" in Cantonese cuisine.

3. Dipping sauce for hot pot:

When paired with Chongqing beef hot pot, it is recommended to mix fermented black beans: sesame paste: sesame oil = 1:2:1, and add a little pepper powder. The salt in black bean sauce can make the dipping sauce stick to the ingredients more easily, and the protease produced by its fermentation can also help break down meat fibers, making the taste more tender and smooth.

4. Noodle sauce:

When making Wuhan hot dry noodles, mix 20g Salted Black Bean with Ginger and 30g sesame paste with 80℃ warm water. The amino acids in black bean sauce and sesame protein produce Maillard reaction. It is recommended to add 5g white sugar and 2ml balsamic vinegar to balance the taste, and finally sprinkle diced radish to increase the layering.

5. Marinated ingredients:

When marinating 500g chicken wings, add 30g Salted Black Bean with Ginger and 10ml rice wine for massage. The protease in black bean sauce can soften muscle fibers. After marinating at 4℃ for 4 hours, the water retention of the roasted chicken wings is increased by 15%, and an attractive amber caramel layer can be formed on the surface.

1.Over 30 years in industry

Hongsing has been in salted black bean and spice powders industry over 30 years, we have the complete production and control system that consist of administration, quality control, production, storage and distribution departments.

2.Qualified suppliers

Our suppliers must provide their licenses of production and operation, and must send us reports of their products with every purchase. Spice suppliers send samples of their products to the third qualified testing organizations to detect the content of heavy metal in products. We will send black bean sample to the third qualified testing organizations when one lot of black bean arrives.

3.Guaranteed Quality

We have the complete production system with nice formula, strictly control and regulation of hygiene of employees, production machines and production places. We also take strictly quality control to ensure every salted black bean granule has been well fermented, the content of heavy metals in spice powders accord with US and Europe standards, and no impurities can be seen in the final goods.

4.Product traceability 

We have developed the complete product tracing system and records start from ingredient, receive ingredients, assort, production, package to out of warehouse, transportation and distribution. We have simulated situations about products on shelf need to be recalled and practiced one to three times a year. We also build the emergency management group to define and prevent potential accidents and emergency situations to protect and ensure product quality and safety.

Salted Black Bean Quality Monitoring:

1.Pathogens monitoring: each batch of semi-product will send to qualified third laboratories to test if semi-product contains Salmonella and staphylococcus aureus.

2.Each batch of final product follows with COA.

3.Raw materials monitoring: 

test frequency:

- heavy metals: every two batches of black bean, once a year for salt

- pesticide residue: normal 138 items of pesticide once a year

- water quality: twice a year

4.Using code system to ensure all raw materials and production processes are traceable and managable.

Spice Products Quality Monitoring:

1.Using code system to ensure all raw materials and production processes are traceable and managable.

2.Each batch of final product follows with COA.

3.Each batch of raw materials will send to qualified third laboratories to test  Sulfur dioxide.

4.Five spices powder, dried ginger powder and white pepper powder test heavy metals every year.