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koji -making
soybeans and wheat are crushed and blended together
under controlled conditions
water is added
boil until the grains are thoroughly cooked and
softened
The mash is allowed to cool to about 80F (27C)
koji -making
a proprietary seed mold
(Aspergillus) is added
mixture is allowed to mature
for three days in large
perforated vats through
which air is circulated-koji
Brine fermentation
Refinement
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the aroma and taste of its
soaking liquid
The texture and taste of
fermented bean curd
resembles a firm, smooth
paste not unlike creamy blue
cheese. (Indeed, this kind of
tofu is called "Chinese
cheese" in English)
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using dry firm tofu that has been inoculated with the
fungal spores of Actinomucor elegans, Mucor sufu,
Mucor rouxanus, Mucor wutuongkiao, Mucor
racemosus, or Rhizopus
Mucor sufu
Mucor racemosus
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Colorless
Extremely fast growing when in right condition
Mucor tends to grow upwards instead of outwards
In culture, reproduce asexually by means of
spores
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The flavor is salty with
mild sweetness
Refrigerated, it can be kept
for several years, during
which time its flavor is
believed to improve.
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References
http://en.wikipedia.org/wiki/Soy_sauce
http://www.madehow.com/Volume-3/Soy-Sauce.html
http://en.wikipedia.org/wiki/Fermented_bean_curd
http://liuzhou.co.uk/wordpress/2012/03/02/friday-food16-furu/