Tag Archives | Fermented Foods

How to Make Tempeh? | Fermented Foods | Industrial Microbiology

In this article we will discuss about the manufacturing process of tempeh. Tempeh is the only Oriental fermented product that has been extensively investigated by the scientists in the West. It originated in Indonesia and is widely consumed in the region of Malaysia and Indonesia, but it was not known elsewhere. Tempeh, or tempe kedelee as it is called in [...]

By |2018-10-29T15:53:43+00:00October 29, 2018|How to Make|Comments Off on How to Make Tempeh? | Fermented Foods | Industrial Microbiology

How to Make Soy Sauce? (With Production Process and Flow Chart) | Industrial Microbiology

In this article we will discuss about the manufacture of soy sauce. Learn about: 1.Production Process and 2. Flow Chart for manufacture of soy sauce. Of the many Oriental fermented products, soy sauce is the one most widely consumed and the only one that has become well known in the cookery of Western countries. Soy sauce is a dark brown [...]

By |2018-10-29T15:53:43+00:00October 29, 2018|How to Make Soy Sauce|Comments Off on How to Make Soy Sauce? (With Production Process and Flow Chart) | Industrial Microbiology

List of Oriental Fermented Foods (With Process) | Industrial Microbiology

Here is a list of eight major oriental fermented foods. The oriental fermented foods are:- 1. Ontjom 2. Hamanatto 3. Natto 4. Idli 5. Ang-Kak 6. Fermented Fish Products 7. Miso and 8. Sufu. Also learn about their fermentation process. Oriental Fermented Food # 1. Ontjom: Ontjom, or oncom, a product closely related to tempeh, is another tradiĀ­tional Indonesian food, [...]

By |2018-10-29T15:53:42+00:00October 29, 2018|Fermented Foods|Comments Off on List of Oriental Fermented Foods (With Process) | Industrial Microbiology
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