Sufu fermentation consists of pehtze preparation and ripening according to production stage.

腐乳生产按生产工段可分为前期培菌和后期发酵.

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The formation of colour, fragrantness and shape in the process of sufu isespecially correlative with microbe.

腐乳生产过程中色 、 香、味、体的形成都与微生物的作用密切相关.

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The traditional condiments such as soy sauce, vinegar, paste and sufu are produced aged in jar.

传统酱缸工艺生产的产品有酱油 、 食醋 、 酱、腐乳等调味品.

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