tempeh making and processing equipments

The temperature, humidity and ventilation of the culture room must be strictly controlled. According to the culture equipment used abroad, the optimal temperature range of uniform fermentation and rapid fermentation is 31 ~ 32℃, and the optimal air humidity is 70 ~ 85%. At 31 ~ 32℃, the culture time of danbei was 22 ~ 23 hours. It takes about 20 hours at 34 ~ 35℃. The results were satisfactory when cultured at 25 ~ 37℃ with proper humidity and ventilation. However, the incubation time was shortened with the increase of temperature, and prolonged with the decrease of temperature.

Damsel is high in protein and amino acids. The content of free amino acids in dambei was 76% of the total amino acid content, 6 times that of the soya bean soaked before fermentation. The contents of taro acid, riboflavin, pantothenic acid and vitamin B12 in dambei were all higher than those in soybean before fermentation.

tempeh processing :

Soak the Beans ------De Husking------Remove the Skins------Part Cook the Beans------Prepare to Inoculate------make the Beans Cool------Inoculate and Bag------ Incubate It------packing