Dried Fermented Black Beans (DFB) are black bean products that undergo a specialized fermentation process. The production typically involves selecting high-quality black beans, soaking them, steaming them, and then fermenting them in a specialized environment. During the fermentation process, microbial activity causes a series of changes in the black bean's composition, producing unique flavor and nutritional components. After fermentation, the beans are dried to remove excess water, making them easier to store and transport.

1. High-Quality Ingredients:

454g Salted Black Beans are made from high-quality black beans. These beans are plump, jet-black, and rich in protein and various nutrients. During the fermentation process, the quality of the raw materials directly impacts the taste and flavor of the final product. High-quality black beans ensure the fermented black beans have a rich, fragrant aroma and a delicate texture.

2. Traditional Craftsmanship:

Utilizing traditional fermentation techniques, a long period of natural fermentation allows the Dried Fermented Black Beans to fully absorb the salt and flavor compounds produced by microbial fermentation. This process preserves the original flavor of the black beans while imparting a unique sauce-like aroma and umami flavor, making it stand out among other condiments.

3. Strict Standards:

During the production process, we strictly adhere to industry standards and food safety regulations. From raw material procurement to finished product packaging, every step undergoes rigorous quality testing to ensure that Dried Fermented Black Beans meet food safety standards. For example, microbial testing strictly controls the levels of harmful bacteria such as E. coli and Salmonella to ensure product safety.

4. Nutritional Richness:

454g Salted Black Beans are rich in nutrients such as protein, amino acids, vitamins, and minerals. During the fermentation process, the protein in Dried Fermented Black Beans breaks down into more easily absorbed amino acids, while also producing a variety of beneficial microbial metabolites, such as organic acids and peptides, which are beneficial to human health.

5. Convenient Packaging:

Dried Fermented Black Beans are packaged in 454g bags for easy storage and use. This packaging is not only convenient for consumers to purchase and carry, but also effectively isolates air and moisture, extending the shelf life of Dried Fermented Black Beans. Bag packaging also facilitates logistics, transportation, and warehousing management.

6. Unique Flavor:

Dried Fermented Black Beans have a rich, rich, and umami flavor, which is their unique flavor. This flavor is derived from the action of microorganisms during the fermentation process, as well as the penetration of salt. During cooking, it adds a unique flavor to dishes, enhancing the overall taste and appetite.

1. Chinese Cooking:

Dried Fermented Black Beans is a common seasoning in Chinese cooking. It can be used in various meat dishes, such as braised pork and stewed beef, adding a rich sauce flavor and umami flavor. Simmering it with meat during cooking enhances the flavor and overall taste of the dish.

2. Seafood Dishes:

Dried Fermented Black Beans is also commonly used in seafood dishes. It can be cooked with seafood, such as steamed fish and stir-fried shrimp, adding a unique flavor. When steaming fish, spreading it over the fish enhances its flavor and removes any fishy odor.

3. Cold Dishes:

Dried Fermented Black Beans can be used as a unique seasoning in cold dishes. It can be used in cold dishes, such as cold cucumber salad and cold wood ear salad, adding a rich sauce flavor and umami flavor. When preparing cold dishes, chop this bean and add it to the sauce to enhance the flavor.

4. Soup Seasoning:

Dried Fermented Black Beans can also be used to season soups. It can be used in various soups, such as pork rib soup and chicken soup, adding a rich sauce-flavored and umami flavor. Adding this bean to soups during cooking enhances the savory flavor and improves the overall taste.

5. Noodle Companion:

Dried Fermented Black Beans can be used as a unique ingredient in noodle dishes. It can be used in various noodle dishes, such as stir-fried noodles and braised noodles, adding a rich sauce-flavored and umami flavor. Stir-frying this bean with noodles enhances the flavor and overall taste.

6. Sauce Making:

Dried Fermented Black Beans can also be used in sauce making. It can be used to make various sauces, such as broad bean paste and chili sauce, adding a rich sauce flavor and umami taste to the sauce. When making sauces, mixing this product with other seasonings can make the sauce more delicious and enhance the overall taste of the sauce.

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.