豆豉在我国有着悠久的历史,早在战国时期便已有豆豉酿制技术,在西汉时期已经形成很大的生产规模,成为重要的商品.北魏贾思勰所著《齐民要术》中的“作豉法”是一种成熟的大规模淡豆豉酿制法.唐代豆豉的酿制发展到在豆料中加入盐、姜、椒等辅料,解决了素湿豆豉不易保存的问题.宋元时期,豆料中加入生面粉与麦麸改进了酿制工艺,辅料则已达到十种左右,丰富了豆豉的风味和色泽,形成了“金山寺豆豉”等知名品牌.明清时期基本继承了元代豆豉的酿制工艺,在以黑豆为原料的药用豆豉上有了一定的发展,并在清代出现了细菌型豆豉.%Fermented soybean in China has a long history,soybean brewing technology has been formed as early as the Warring States Period,and it has formed a large scale of production in the Western Han Dynasty as an important commodity.The Qi Min Yao Shu written by Jia Sixie introduces that the "bean" is a mature large-scale light fermented soybean brewing method in the Northern Wei Dynasty.The development of "fermented soybean making method" fermented soybean in the Tang Dynasty is added with salt,ginger,pepper and other ingredients in the bean material,it solves the difficulty of plain wet-fermented soybean preservation.During the Song and Yuan Dynasties,with bean material mixed with raw flour and wheat bran brewing process's improvement,ingredients have reached about ten kinds,which has enriched the fermented soybean's flavor and color,"Jinshan Temple fermented soybean" and other well-known brands has been formed.In the Ming and Qing Dynasties,inherit Yuan Dynasty's basic brewing technology of fermented soybean,and it has made some progress in the medicinal fermented soybean with black beans as raw materials,and the emergence of bacterial fermented soybean is in the Qing Dynasty.
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