Tshuaj yej nplooj feem ntau fermented nrog kev pab los ntawm ib tugTshuaj yej fermentation tshuab, tab sis tsaus tshuaj yej belongs rau exogenous microbial fermentation, ntxiv rau cov tshuaj tiv thaiv enzymatic ntawm nplooj lawv tus kheej, cov kab mob sab nraud kuj pab nws fermentation. Hauv lus Askiv, cov txheej txheem tshuaj yej dub tau piav qhia tias "oxidation", piv txwv li oxidization, thaum cov tshuaj yej tsaus yog qhov tiag tiag fermentation "ferment".

Fermentation yog txheej txheem tshwj xeeb ntawm kev tsim tshuaj yej tsaus. Hauv cov tshuaj yej tsaus tom qabTshuaj yej Rolling Tshuab twisting, cov txheej txheem ntawm pawg yog ua tau cov txheej txheem ntawm fermentation, tsaus tshuaj yej pawg nruj compaction, sprinkled nrog dej, tsaus tshuaj yej nyob rau hauv lubDub Tshuaj yej Fermentation Processing TshuabTom qab ib qho kev ntsuas ntawm cov av noo thiab cua sov tswj, nyob rau hauv nruab nrab ntawm lub heap thaum lub kub nce mus txog 70 degrees Celsius, tig lub heap kom lub kub tsis sib xws, yog li ntawd rov qab ntau zaus. Txhawb lub luag haujlwm ntawm cov enzymes hauv cov tshuaj yej, ua ke nrog cov haujlwm microbial, txhawb kev hloov pauv ntawm cov tshuaj yej.

Thaum txhua yam yog lawm, cov microbes tus kheej cov metabolism, ua ke nrog cov enzymes extracellular uas lawv tso tawm, tuaj yeem rhuav tshem ntau cov tshuaj yej polyphenols, polysaccharides, protopectin, terpenes, proteins, thiab lwm yam tshuaj hauv cov tshuaj yej, uas ua rau muaj qhov tsaus ntuj. tshuaj yej lub cim aroma thiab tsw.

Thiab ntxiv rau Wadding fermentation, cov tshuaj yej tsaus muaj qhov tshwj xeeb thib ob fermentation, tseem hu ua tom qab fermentation, uas yog qhov tseeb killer app ntawm cov tshuaj yej tsaus.

Cov txheej txheem kawg ntawm cov tshuaj yej tsaus yog tias cov tshuaj yej nplooj yog nias rau hauv cib los yog ncuav los ntawm lubTshuaj yej ncuav mog qab zib Press Machine mus rau txoj kev tshuaj yej ntev. Ntawm txoj kev ntev no, cov tshuaj yej nplooj feem ntau khaws cia rau hauv qhov cua, qee qhov av thiab qhov kub thiab txias ib puag ncig, thiab tom qab ob peb xyoos ntawm ntuj fermentation, cov txheej txheem no hu ua Secondary fermentation, tseem hu ua post-fermentation.