Why do beans become smelly after being soaked for a long time

Many people soak beans in daily life, because soaked beans are easier to cook and taste softer. But everyone has also discovered that if the beans are soaked for too long, they will smell bad. This is because the protein decays, which causes nitrogen to be produced. In addition, many people also like to eat foods such as soybeans soaked in vinegar. Next, I will introduce to you the relevant knowledge about soaking soybeans!

1. Why do beans become smelly after being soaked for a long time?

Fermentation is the nitrogen produced after the protein decays, which is commonly known as the smell of rotten eggs. Just change the water frequently. Some people can also use soybeans soaked in water and fermented them as fertilizer.

Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare the microbial cells themselves, or direct metabolites or secondary metabolites. Fermentation is sometimes written as fermentation, and its definition varies depending on the context of use.

2. How to soak soybeans in vinegar

Method 1

250g fresh soybeans and appropriate amount of original balsamic vinegar. Soak soybeans in original aromatic vinegar for 15 days, and consume 5 to 10 soybeans soaked in vinegar every day. First of all, the method of soaking soybeans in vinegar is actually very simple. The key is that the soybeans must be raw, and the vinegar must be artificially brewed (such as original balsamic vinegar). Just wash the purchased soybeans, put them in a wide-mouth bottle, pour the original balsamic vinegar into the bottle to submerge the soybeans, but the soybeans can only be placed in one-half of the bottle, because the next day, you will find that the soybeans have swelled up. At this time, add vinegar to submerge the soybeans. Do this two or three times until the soybeans no longer swell up. It can be eaten after five days.

Method 2

1. Wash the soybeans and drain them for later use

2. Heat the pan until 60% hot

3. Add soybeans over low heat and stir-fry for 30 minutes

4. When the soybean skin cracks, remove from heat, place in a stainless steel basin, and let cool.

5. Put soybeans into a glass bottle and prepare rice vinegar

6. Pour the rice vinegar into a glass bottle, cover it with a lid, leave it for a week, and then you can eat it after opening the lid.

3. Nutritional value of soybeans soaked in vinegar

Vinegar contains amino acids, sugars, vitamins, inorganic salts and alcohols, which are very beneficial to human metabolism. Soybeans are rich in protein, vitamins and trace elements. Regular consumption of soybeans soaked in vinegar can not only make the skin tender and smooth, but also reduce wrinkles and lighten pigmentation. It also has the effect of anti-aging and prolonging life. Vinegar beans contain phospholipids and various amino acids, which can promote the metabolism of skin cells and are effective in reducing facial pigmentation.