Why soy sauce can prevent dermatitis? The Korean Food Exchange Forum analyzed the causal relationship between food and allergic dermatitis according to the data of national health and nutrition survey published by the research group of the Department of Food Health of Qi Ming University and the Department of Food Nutrition of Hosei University in 20 12 and 20 13, and found that eating kimchi and soy sauce often can prevent allergic dermatitis.
A survey conducted by the research team on more than 9,700 adult men and women shows that people who eat fermented foods such as kimchi, soy sauce and soy sauce more than 92 times a month are 44% less likely to suffer from adult allergic dermatitis than those who eat less than 54 times a month. The research team said that the metabolites produced by active microorganisms such as bacteria and yeast during fermentation are helpful to prevent and alleviate allergic dermatitis.
What is Korean soy sauce? In ancient Korea, soy sauce was mainly used for cooking. Soy sauce was the basic seasoning of Korean diet and the main non-staple food. There are clear sauce, soy sauce, Chili sauce, sauce-flavored sauce, moss sauce, yellow sauce and other sauces. Barbecue and grilled fish are sometimes stained with hot sauce or soy sauce, and all kinds of dishes and soup can be cooked with soy sauce, which is very delicious.
Koreans usually brew soy sauce in October of the lunar calendar. Dae Jang-jin described in detail the process of brewing soy sauce: first, boil soybeans until they smoke, then grind them into soy sauce in a stone mortar, and then make soy sauce blanks. Generally, soy sauce blanks are made into squares or circles, weighing 35 kilograms, placed in a cool and ventilated place, air-dried for 35 days, then tied up with straw and hung on a beam, and air-dried for 40 days.
The practice of Korean soy sauce is 1. Soybeans should be round and full, and the color is pure and flawless. ?
2. Wash the selected soybeans and soak them for one day. Then pour the soybeans into the pot and boil them in water for 3 hours. ?
3. Put the soft boiled beans into a container and mash them with a mallet. They must be carefully mashed by hand. ?
4. Put the mashed bean paste on the chopping board, compact it by hand and press it into a rectangle. ?
5. Put two thick straw ropes under the prepared bean cake to make the bean cake fully contact with the air and keep the air circulating. Ferment at the temperature of 18-20 degrees for 10 day. ?
6. Dip the melon pulp in water to wipe off the impurities produced during the fermentation on the surface of the bean cake. ?
7. Because the cake becomes wet after cleaning, it should be air-dried for 1-2 days. ?
8. Pour 9 liters of water and 2.3 kilograms of raw salt into a large earthen basin, add the raw salt and stir it evenly with a spoon to make the salt and water fully mixed. ?
9. Let the salt water stand for about ten minutes, so that the salt and water can be fully integrated. If the egg can float, put in a clean raw egg. ?
10, and then take a closed crock, flush it with boiling water, then control the water to dry, add bean cakes, and pour in the salt water just now. Add carbon, red dates and dried peppers. ?
1 1, 45 days later, take out the pickled bean cake, put it in a big earthen basin and knead it repeatedly by hand, just like kneading noodles, and pour two spoonfuls of salt water on both sides. ?
12. After the bean cake and bean cake are fine and even, put them in a small sealed crock. Sprinkle some fine salt on the surface of bean paste. ?
13. Seal the jar and keep it at constant temperature for one month.