Fermented food production process

The production process of fermented food mainly includes the following steps:

1. Select suitable raw materials: The raw materials of fermented food are generally ingredients containing starch, protein, sugar and other nutrients, such as rice, flour, beans, vegetables and so on. Choose good quality, clean and hygienic raw materials.

2. Processing raw materials: processing raw materials into a form suitable for fermentation, such as soaking rice and grinding it into powder, and soaking beans and grinding them into pulp.

3. Adding fermentation strains: adding appropriate fermentation strains to the treated raw materials. The variety and quantity of fermentation strains will affect the flavor, taste and quality after fermentation. Common fermentation strains are yeast, lactic acid bacteria, Aspergillus and so on.

4. Fermentation: the raw materials added with fermentation strains are fermented. Fermentation conditions include temperature, humidity and ventilation. It varies with different raw materials and strains. Fermentation time is also different, which usually takes several hours to several days or even months.

5. Seasoning: Add seasonings, such as salt, soy sauce and spices. After fermentation, adjust the appropriate taste as needed.

6. Storage: Store fermented food in an appropriate environment, such as cold storage, air drying and storage. The storage time also varies with food types and storage methods.

Generally speaking, fermented food production needs to wait patiently for the fermentation process, but it can obtain richer and healthier flavor and nutrition. Pay attention to the hygiene of processing and storage, and avoid harmful substances such as bacteria and mold.