The Process of Fermented Foods

The process of fermented food includes sterilization, inoculation, sealing and fermentation.

When people make fermented food, they should first cook the material, which is equivalent to high temperature sterilization, so as to avoid the contamination of stray bacteria. Then cooling, to prevent the temperature is too high to kill the fermentation of microorganisms, and then inoculated with strains of bacteria used for fermentation, used to fermentation of 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 food generally includes sterilization, inoculation, sealing and fermentation.

Fermented food is the human clever use of beneficial microbial processing of a class of food, with a unique flavor, enriching our dietary life, such as yogurt, cheese, wine, kimchi, soy sauce, vinegar, tempeh, preserved milk, wine, beer, wine, and even include stinky tofu and stinky melon, which are quite charmed mainly cereal fermented products, legumes fermented products and dairy fermented products. The first is a new product, a new product, a new product.

Fermented buns and bread are more nutritious than unfermented food such as cakes and noodles, because of the yeast used. Experiments have shown that yeast not only changes the structure of the dough, but also makes them fluffier and tastier, which greatly increases the nutritional value of the buns and bread.

Fermented food is rich in protein experiments have proved that yeast is rich in a variety of vitamins, minerals and enzymes. Every 1 kg of dry yeast contains protein, equivalent to 5 kg of rice, 2 kg of soybeans or 2.5 kg of pork protein content. Therefore, the nutrients contained in steamed bread, bread than large cakes, noodles to be 3 to 4 times higher, the protein increased nearly 2 times.