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 [...]
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 [...]
In this article we will discuss about the production of vinegar:- 1. Basics of Vinegar Fermentation 2. Raw Materials Required for Vinegar Production 3. Trickling Process of Vinegar Fermentation 4. Treatment of Raw Vinegar. Basics of Vinegar Fermentation: The vinegar fermentation is an oxidative fermentation in which diluted solutions of ethanol are oxidized by Acetobacter with the oxygen of air [...]