Fermented black soybeans are black soybean products that have undergone microbial fermentation. During the fermentation process, microorganisms break down the proteins, carbohydrates, and other components in the black soybeans, producing unique flavor and nutrients. Fermentation is typically carried out under specific environmental conditions, such as controlled temperature, humidity, and fermentation time, to ensure optimal fermentation results. This fermentation process has a long history and is a typical example of traditional Chinese food processing technology. It not only improves the taste and flavor of black soybeans, but also enhances their nutritional value and digestibility.

1. High-Quality Ingredients:

Fermented Black Soybeans uses high-quality soybeans as its raw material. These soybeans are plump and have a high protein content of over 40%. They undergo rigorous screening to ensure they are free of impurities and mold, providing an excellent foundation for the fermentation process and guaranteeing the product's quality and taste.

2. Combining Traditional Craftsmanship with Modern Technology:

Utilizing traditional fermentation techniques combined with modern food processing technology, the fermentation temperature, humidity, and time are precisely controlled. Fermented Black Soybeans undergo a fermentation cycle of up to 60 days, ensuring thorough fermentation and a unique flavor. Furthermore, the application of modern technology ensures product hygiene, safety, and consistent quality, complying with national food safety standards.

3. Unique Flavor:

Through meticulous fermentation, Fermented Black Soybeans possess a rich, flavorful sauce and a slightly salty taste. The salt content is precisely controlled at approximately 10%. This unique flavor adds a rich, complex flavor to any dish, enhancing the overall flavor and making it an indispensable condiment in any cooking process.

4. Nutrient-Rich:

The fermentation process makes the nutrients in the soybeans more readily available for absorption by the human body. This product is rich in various amino acids, with essential amino acids accounting for over 35% of the total amino acid content. It is also rich in B vitamins and minerals such as iron and zinc, providing consumers with a comprehensive nutritional supplement.

5. Convenience and Practicality:

Fermented Black Soybeans are packaged in 400g bags made of food-grade plastic, which provides a tight seal that effectively isolates air and moisture, preserving the freshness and flavor of the product. The 400g size is suitable for both home and catering use, allowing for convenient storage and access, and minimizing waste.

6. Quality Assurance:

Fermented Black Soybeans have undergone numerous quality tests, including microbiological and heavy metal testing, and all indicators meet national food safety standards. The production process strictly adheres to the ISO 9001 quality management system, ensuring consistent and reliable product quality in every batch, ensuring consumers can enjoy it with confidence.

1. Chinese Cooking Seasoning:

Fermented black soybeans are an ideal seasoning for Chinese cuisine. They can be used in dishes like braised pork and stews. Simply adding a moderate amount of fermented black soybeans adds a rich, fragrant aroma and unique flavor, enhancing the overall taste. For example, when making braised pork, adding 10-15 grams of fermented black soybeans to the stew will enhance the meat's savory texture and color.

2. Flavoring Cold Dishes:

Grind fermented black soybeans into a fine powder and use it in cold dishes like cucumber salad or wood ear salad. Adding a moderate amount of fermented black soybeans and seasonings like minced garlic and balsamic vinegar will impart a unique flavor to the dish, making it more appetizing and delicious.

3. Marinate Meats:

Fermented black soybeans can be used as part of the marinade. Mixing it with seasonings like soy sauce and cooking wine can add a rich, flavorful aroma to marinated meats like chicken and duck, making them more flavorful and delicious. For example, when marinating chicken wings, adding 20-30 grams of fermented black beans and marinating for 2-3 hours before grilling or frying will yield a significant effect.

4. Making Sauces:

Fermented black soybeans can be used to make a variety of sauces, such as fermented black bean sauce and chili fermented black bean sauce. Combined with chili peppers, minced garlic, and other ingredients, they create a sauce that can be used as a spread on bread or noodles, adding a rich flavor and stimulating the appetite. For example, to make chili fermented black bean sauce, combine 100 grams of fermented black beans with 50 grams of chili peppers and 30 grams of minced garlic.

5. Enhance Soup:

Adding a small amount of fermented black soybeans to soups can enhance the rich aroma and flavor. For example, when making pork rib soup, adding 5-10 grams of fermented black soybeans can make the soup more delicious and richer, perfect for those who prefer stronger flavors.

6. Creative Pairings with Western Cuisine:

Beyond Chinese cooking, fermented black soybeans can also be used creatively in Western cuisine. Combine them with meats, vegetables, and other Western ingredients to create unique fusion dishes. For example, when preparing steak, pan-fry a small amount of fermented black soybeans with butter, rosemary, and other seasonings, then spread on the steak to add a unique Eastern flavor, bringing a new taste experience to Western cuisine.

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.