Abstract: Sufu is a kind of Chinese traditional fermented soybean food. This article analyzes the problems existing in the process of sufu production, such as semi-manual operations, high salinity, long producing cycle and so on in process control. It is suggested that the application of biotechnology in producing paste sufu with enzymes could overcome the problems and help to realize the industrialization of sufu production.
Fei Lu , Jun-She Sun , Bei-zhong Han and Yong-ling Zhai , 2003. Sufu Production Through Enzymes . Journal of Food Technology, 1: 1-3.