Purpose of traditional fermentation techniques

The purpose of traditional fermentation techniques is to create food products with unique flavors.

Fermentation, in general, refers broadly to the process of using microorganisms to make industrial raw materials or products. It is carried out by microorganisms (bacteria, yeast, etc.), organic matter (mainly carbohydrates), and media under certain conditions such as temperature and pH.

Fermentation technology, refers to the technology in which people utilize the fermentation action of microorganisms and apply some technical means to control the process of fermentation, so as to carry out large-scale production of fermented products. The concept of fermentation comes from the process of brewing wine, and fermentation originally comes from the Latin word "foaming". Thousands of years ago, our ancestors began to use fermentation technology to make wine and flavorings, and accumulated a wealth of experience in fermentation. Initially, fermentation technology was mainly used in some family workshops to make products by hand, the quality and quantity of the products were not satisfactory, and later, with the continuous development of society and the deepening of industrialization, industrialized large-scale production was realized.

Fermentation technology is mainly through the use of microorganisms for fermentation, to produce a unique flavor of food, including yogurt, wine, and spices, curd sausage, and in different kinds of food fermentation, its principle and application are not the same.