Chili Soybean Paste mass production process. / 辣椒豆瓣醬大量生產, 豆瓣醬燉牛肉 - Taiwanese Food

Chili Soybean Paste mass production process. / 辣椒豆瓣醬大量生產, 豆瓣醬燉牛肉 - Taiwanese Food
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明德食品工業股份有限公司阿蓮廠

[@凡妮莎小姐]

不是用塑膠桶發酵，就要給100個讚❤

[@eggscuseme]

謝謝分享這個製作過程! 很喜歡看工廠機械運作+人工製作整個過程!!

[@CHtino]

優秀企業 希望在這次的食安風波下 能繼續堅持良心製作

[@user-rg2ez7rq3r]

他用的是台灣生產的生辣椒，沒用從中国進口的辣椒粉，當然就沒有原料的疑慮啊！

[@Nefertiti0403]

I like watching you cook ❤

[@兼松保]

大変勉強になりました。ありがとう。

[@gouwenglan9112]

Luar biasa dn bersih luar biasa patut d contoh

[@ghulamsughra2111]

Delicious

[@giovannifinievoli8825]

Looks like good food. it would be worth tasting!

[@JWnFlorida]

Yes please.

[@chingo29]

豆瓣醬燉牛肉😍😍

[@Omygodsky]

明德辣豆瓣醬❤

[@sheelakarole8460]

👌👍👍🤗🌹🙏

[@王小明-u6c]

制备流畅比较遵循传统，味道应该错不了！但是和dalu老家的做法有区别，毕竟是工业生产!老家做法是手工的，辣椒是剁出来的，豆瓣轻轻碾碎，成品颗粒感分明，而且不咸，酱香浓郁!台湾农业食品加油!

[@MrGamerCaptain]

yum

[@Efareciperoom]

Yummy yummy

[@EmmanuelBernante-xu2eh]

Taiwain

[@jackhuang1004]

為什麼這麼艶紅色？

[@7694]

台湾の食品や調味料は安心して使える　
　台湾の紹興酒も偽物が無い　これから夏、ロックで紹興酒もいいねぇ　また行きたい臺灣！！！

[@Efareciperoom]

Count me in

[@vitazm1436]

Why is it outside?

[@GordonGordon]

It's fermenting. The chili paste is seasoned heavily with salt and likely is undergoing lactobacillus fermentation. The soybean is fermenting with aspergillus/ koji fungus. Both break down and generate more flavor in these different fermentation processes and then get combined

[@ProfCockington]

I've often wondered the same thing. It seems that with quite a few of these production methods that things are done outside. I could hear birds and thought one overhead dropping could destroy a whole tank. I assume it's cost, as a covered warehouse could do the same job whilst greatly reducing foreign materials entering the process. I'm guessing there's just different food standards as well.
But hey, I think when you look at food production closer you which realise it's all pretty disgusting and that at least with these vids, it's still pretty much whole foods and not the Frankenstein foods that's created in most 'western' factories.

[@CYTL1960]

@@ProfCockington
1. It takes sunshine to maintain optimal temperatures for fermentation.
2. It takes natural wind to blow away the CO2 produced during fermentation.
1+2 is what is called natural fermentation.

[@GordonGordon]

​@@ProfCockington. Well they do keep the jars mostly covered...
But as other posters have mentioned, the tropical heat aids fermentation. Aside from maybe to help with the mechanical processing, there's no real say speed up fermentation, so you got to put the stuff somewhere.
Plus, having grown up in Taiwan for a time, it's an island that is mostly mountain range and holds only a small sliver of livable land, with very little space for warehouses, hence rooftop use like on the video.

[@WangLevis]

It doesn’t really cost much to add factory space and temperature control. Taiwanese people are more at ease with traditional methods, so it would be better to add traditional methods to product labels for sale.

[@moseslxy]

請問有人知道最後密封後為啥要泡水嗎@@ 是泡冷水收縮嗎??

[@matthewlau609]

應該是泡熱水殺菌，像罐頭一樣

[@moseslxy]

@@matthewlau609 感謝解答

[@masoumhashemi3353]

❤❤❤❤❤❤🎉🎉🎉😅😅😅😅😅😊😊😊😊

[@EmmanuelBernante-xu2eh]

Taiwanisefoodsponsoredfollowerdphilippines

[@Rhiannon-m1h]

ＧｏｏｄＭｏｒｎｉｎｇ， Sri R啊差， Tabasco， Cho五屋啦， & KFC！