Sufu is a fermented food with very good nutritional value. In this paper, the technique of making convenient packaged sufu and the effect of aeroginous phenomenon on fermentation control were studied. Some factors, such as concentration of salt, using of preservative, packaging materials and choice of secondary fermentation were analyzed to explain the gas production,The results were shown that aeroginous phenomenon during fermentation is an inevitable process, by adding preservatives and using different packaging material has no influence on aeroginous phenomenon; while by adding high concent...
