155
6
solid- state fermented
soyBean
YONGQIANG CHENG AND
BEIZHONG HAN
College of Food Science & Nutritional Engineering,
China Agricultural University
Beijing, PR China
Contents
6.1 Douchi 156
6.1.1 Introduction 156
6.1.1.1 History 156
6.1.2 Production Method and Areas 156
6.1.2.1 Nutritional and Health Benefits 158
6.1.3 Product Characteristics 165
6.1.3.1 Characteristics of Douchi Production 167
6.1.3.2 Potential Trends of the Future: A Study 168
6.2 Sufu 169
6.2.1 Introduction 169
6.2.2 Classification of Sufu 170
6.2.3 Manufacturing Process 173
6.2.3.1 Preparation of Tofu 174
6.2.3.2 Preparation of Pehtze 174
6.2.3.3 Salting 176
6.2.3.4 Ripening 178
6.2.4 Microbial and Biochemistry Changes during
Production 180
6.2.4.1 Microbial Changes