What You Need to Know
The fermentation process involves a series of biochemical reactions, including the breakdown of proteins and the production of new compounds with distinct flavors and aromas. The mixture is typically left to ferment for 1-3 months at room temperature.
Steps
- 1.
Mapo Tofu (Sichuan, China): Provides foundational fermented flavor base
- 2.
Yu Xiang Qiezi (Sichuan, China): Creates the characteristic 'fish-fragrant' profile
- 3.
Korean Jjajangmyeon (Korea): Adapted as fermented black bean paste component
The Science
Primary Reaction
Proteolysis and production of volatile compounds