在线观看亚洲精品专区-在线观看亚洲免费-在线观看亚洲免费视频-在线观看亚洲欧美-欧美freexxx-欧美free嫩交video

食品伙伴網服務號
 
 
當前位置: 首頁 » 專業英語 » 專業知識 » 正文

What is tempeh?

放大字體  縮小字體 發布日期:2007-08-07
核心提示:Tempeh is a fermented food made from soybeans, most popular in Indonesia and other parts of Southeast Asia . Tempeh is unique among major traditional soyfoods in that it is the only one that did not originate in China or Japan . It originated in tod

Tempeh is a fermented food made from soybeans, most popular in Indonesia and other parts of Southeast Asia . Tempeh is unique among major traditional soyfoods in that it is the only one that did not originate in China or Japan . It originated in today's Indonesia, almost certainly in Central or East Java, almost certainly prior to 1800, and perhaps as long ago as a thousand years or more.

Tempeh

To make tempeh, cooked and dehulled soybean cotyledons (which may be lightly acidified with a traditional lactic acid prefermentation or, nowadays, with lactic acid or vinegar) are well drained then inoculated with spores of the Rhizopus oligosporus mould, packed into perforated containers (polyethylene bags or traditional banana leaves,) and incubated at 30-31°C for about 24 hours, until the beans are bound together tightly by the mycelium. The tempeh is then ready to sell or to cook.

 

Tempeh in an Indonesian village market

As a result of the fermentation process the soy bean protein becomes much more digestible. In particular, the oligosaccharides that are associated with gas and indigestion are greatly reduced by the Rhizopus culture (see here). In traditional tempeh making shops, the starter culture often contains other fungi or bacteria originating from the natural starter, traditionally Hibiscus leaves (named usar). In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus. Specialty tempehs may be made from other types of beans, or may include a mixture of beans and whole grains.

Traditional starter (usar) with Rhizopus mould.

In the kitchen, tempeh is often prepared by cutting it into pieces, soaking in brine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, soups and stews. Tempeh has a complex flavuor that has been described as nutty, meaty, and mushroom-like. Tempeh freezes well, but should not be kept more than a few days in the refrigerator. Spoilage can easily be observed by black decolouration (sporulation) of the product.

In Indonesia, traditionally and in dictionaries since at least 1875, the name for this food was written témpé, with various accents being used. Soy tempeh was called témpé kedelé. In August 1972, when Indonesia modernized its language the accents were dropped and the word came to be spelled tempe . In English and other European languages, the word has come to be spelled "tempeh," the final "h" being added to prevent the word from being pronounced "temp." The first Westerner to use the spelling tempeh was the Dutchman H.C Prinsen Geerligs in an 1896 German article about soyfoods. But other early Western authors wrote the word as témpé or tèmpé. Since the early 1960s, the word has consistently been spelled tempeh in European languages.

更多翻譯詳細信息請點擊:http://www.trans1.cn
 
關鍵詞: tempeh
[ 網刊訂閱 ]  [ 專業英語搜索 ]  [ ]  [ 告訴好友 ]  [ 打印本文 ]  [ 關閉窗口 ] [ 返回頂部 ]
分享:

 

 
推薦圖文
推薦專業英語
點擊排行
 
 
Processed in 0.162 second(s), 17 queries, Memory 0.89 M
主站蜘蛛池模板: 国产69精品久久 | 一级特黄特色的免费大片视频 | 人人看人人看人做人人模 | 男女交性视频免费视频 | 俄罗斯美女69xxxxxx | 日本一区二区高清免费不卡 | 中国一级特黄真人毛片 | 欧美日韩国产成人高清视频 | 国产卡1卡2卡三卡网站免费 | 一级中文字幕乱码免费 | 天天欲色| 亚洲天天做夜夜做天天欢人人 | 亚洲精品一线二线三线 | 色丁香影院 | 天堂种子| 午夜视频入口 | 100000免费啪啪18免进 | 华人永久免费视频 | 欧美极品另类xxx | 三级视频网站在线观看播放 | 天天舔天天射天天干 | 中文4480yy私人免费影院 | 色婷婷视频 | 日日夜夜天天久久 | www视频在线观看天堂 | 天天cao在线| 一个色在线 | 国产小视频免费观看 | 亚洲精品欧洲久久婷婷99 | 永久免费精品影视网站 | 天天在线天天综合网色 | 成人人免费夜夜视频观看 | 亚洲欧美4444kkkk| 青娱乐久草 | 欧美高清a | 污色网站| 国内精品久久久久影院薰衣草 | 女人张开腿让男人捅爽 | 777丰满影院 | 欧美区在线播放 | 欧美综合国产精品日韩一 |