Sufu fermentation consists of pehtze preparation and ripening according to production stage.
腐乳生產(chǎn)按生產(chǎn)工段可分為前期培菌和后期發(fā)酵.
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The formation of colour, fragrantness and shape in the process of sufu isespecially correlative with microbe.
腐乳生產(chǎn)過程中色 、 香、味、體的形成都與微生物的作用密切相關(guān).
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The traditional condiments such as soy sauce, vinegar, paste and sufu are produced aged in jar.
傳統(tǒng)醬缸工藝生產(chǎn)的產(chǎn)品有醬油 、 食醋 、 醬、腐乳等調(diào)味品.
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