The process of making fermented foods generally includes ______, ______, ______, ______

The production of fermented foods should first cook the material, equivalent to autoclaving, to avoid contamination of stray bacteria. Then cooling, to prevent the temperature is too high to kill the microorganisms for fermentation, and then inoculated with strains of bacteria used for fermentation, used to ferment the microorganisms are anaerobic, so the fermentation process should be sealed to create an anaerobic environment, conducive to the fermentation of microorganisms. Therefore, the production process of fermented foods generally include sterilization, inoculation, sealing, fermentation.

The answer is: sterilization, inoculation, sealing, fermentation

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