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ss fermented Condiments and Pigments
e procedures of qu making are similar to those employed in qu
making for soy sauce. e fermentation stage is actually the enzy-
matic hydrolysis of the proteins and starch in the qu soaked in brine.
8.2.2.5 Fermentation Processes for Various Types of Fermented Bean Paste
8.2.2.5.1 Dajiang
8.2.2.5.1.1 Brief Introduction Dajiang is a typical fermented bean
paste made from ground soybeans. Dajiang is used as a condiment to
various flavor foods of East and Southeast Asia.
e production procedure for dajiang is similar to that for soy sauce.
e soybean is the main raw material for making qu. e micro organ-
ism for qu making is typically Aspergillus oryzae. Matured qu is rich
in hydrolysis enzymes. en, the matu ...