Brewing technology of Douchi (Yongchuan Douchi brewing technology)

Name of China's national intangible cultural heritage: Douchi brewing technology (Yongchuan Douchi brewing technology)

Applicant: Chongqing

Item No.: 939

Project No.: VIII - 156

Time of publication: 2008 (second batch)

Category: traditional art

Region: Chongqing

Type: new item

Applicant: Chongqing

Protection unit: Chongqing Yongchuan Douchi Food Co., Ltd

Introduction to the brewing technology of Douchi (Yongchuan Douchi brewing technology)

Applicant: Chongqing

Douchi brewing has a long history in China. There are records about Douchi brewing in Qimin Yaoshu in the northern and Southern Dynasties. Douchi is a kind of healthy food, which has the effects of lowering blood fat, anti-aging, anti-cancer, enhancing human immunity and so on. It is made of high-quality black beans as the main raw material, spiced, star anise and other traditional Chinese medicine, spices as auxiliary materials, through fermentation, cooking, mold washing, flavoring, dehydration and other processes. Douchi can be divided into Mucor type, Aspergillus oryzae type and bacterial type, among which Mucor type is the best. The brewing technology of Douchi in China is mainly spread in Sichuan, Hunan, Chongqing and other places.

Douchi is one of the specialties in East Sichuan and Chongqing. The production of Douchi in Yongchuan, Chongqing, began in 1644, the 17th year of Chongzhen in Ming Dynasty. During the period of the Republic of China, there were 13 workshops engaged in the production. Yongchuan Douchi is originated from Yongchuan District of Chongqing city. It has less air pollution, suitable temperature, 84% average humidity and rich underground well water resources. These natural conditions can promote the propagation of microorganisms dominated by Mucor, which is suitable for the production of Douchi. Yongchuan Douchi belongs to Mucor type Douchi. It uses soybean as raw material. The production process includes more than ten processes, such as impurity selection, washing, soaking, spreading and airing, koji making, mixing, canning and later fermentation. During the production, the soybean needs to be fermented at low temperature and normal temperature for up to one year under the action of microorganisms. The protein in soybean produces amino acids under the action of various enzymes, and finally forms a bright, dark, fragrant and delicious Douchi. Yongchuan Douchi is not only delicious, easy to digest, but also rich in nutrition, with the role of health, which is widely welcomed by consumers at home and abroad.

The quality and technology of Yongchuan Douchi are excellent, but its hand brewing method has high price and poor competitiveness in the current market economy, so measures should be taken to protect it as soon as possible.