Fermented Soybean as a flavoring in northern Thailand. Made from soybeans. We used instead shrimp paste. Influenced by the Tai Lue and Shan. Close Natto (natto), which is native to Japan. The food of other countries with similar Fermented Soybean is a schema name (kenema), which is native to India and Nepal and chungkookjang. Which is used as a condiment in Korea.Microorganisms involved and their roles in Fermented Soybean is fermented by bacteria in the Bacillus (Bacillus sp.) Source material or from the environment. This bacteria is rod shaped on the same line as [1], is not fermented, add salt during fermentation. As a source of food that is highly nutritious but cheaper. Nuts are also a problem, but a lack of vitamin B12, which is done with anemia and neurological disease states .Ferment consumption are two popular types .
Fermented Soybean is fermented soy beans soaking wet from overnight. Then boil the beans in boiling water until soft, then squeeze the soft hand. The mixture then in the baskets covered with banana leaves to ferment and dry heat take 2-3 days to have more microorganisms. The smell and taste changes. This phase is called tempeh question. When grinding beans, salt, pepper, dry rot Zama wrap the banana leaf is fermented soybean.
Dry Fermented Soybean. Is fermented dry. Dobro Zama grinding the beans rot. Place the dough on a cliff two splice The sun to dry out the brown. When to eat. Must be roasted before the fire. Used to make fermented foods like fermented soybean.
Thank you >> http://th.wikipedia.org/wiki
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