What You Need to Know
The process begins with boiling and steaming to denature proteins and remove fat, followed by inoculation with Aspergillus oryzae at 20–25 °C where proteolytic enzymes hydrolyze proteins into free amino acids, 5′‑inosinic acid, and 5′‑guanylic acid, generating umami. Subsequent smoking introduces phenolic antioxidants, and prolonged sun‑drying reduces moisture below 5 %, concentrating nitrogenous compounds and driving Maillard reactions that produce brown pigments and complex flavor notes.
The Science
Primary Reaction
Proteolysis and Maillard browning