Terminology

chǐzhā

The Chinese term "chǐzhā" literally means "fermented soybean residue." It denotes a by-product of soy sauce production. Soy sauce production involves the repeated extraction of liquid from the surface of fermenting jars. After multiple extractions, the residue left at the bottom of the jar is called "chǐzhā." Initially, it was used as animal feed, but later it became commonly processed into seasoning sauces.

chōu

The Chinese term "chōu" signifies the act of extraction, meaning to extract the sauce from the soja that has concluded its fermentation. For instance, "tóuchōu," literally the first extraction, indicates the soy sauce produced by the initial extraction after fermentation.

decortication rate

The term “decortication rate” refers to the extent of hull removal from soybeans in the process of producing soy milk. A higher decortication rate means that more hulls are removed, leading to a reduction in the fiber content of the soy milk. This results in a smoother texture, improved clarity, and a cleaner, milder taste in the soy milk.

defatted soybean meal

Defatted soybean meal is the residue left after extracting oil from soybeans. It can be used as livestock and poultry feed, as well as to produce soy protein products.

diǎn jiāng

The Chinese term "diǎn jiāng" represents the first of the two main steps during the coagulation in the process of tofu production. It involves adding a coagulant to the cooked soy milk, transforming it into douhua.

SYNONYMS : diǎn nǎo, diǎn lǔ

diǎn lǔ

The Chinese term "diǎn lǔ" represents the first of the two main steps during the coagulation in the process of tofu production. It involves adding a coagulant to the cooked soy milk, transforming it into douhua.

SYNONYMS : diǎn nǎo, diǎn jiāng

diǎn nǎo

The Chinese term "diǎn nǎo" represents the first of the two main steps during the coagulation in the process of tofu production. It involves adding a coagulant to the cooked soy milk, transforming it into douhua.

SYNONYMS : diǎn jiāng, diǎn lǔ

dūn nǎo

The Chinese term "dūn nǎo" represents the second of the two main steps during the coagulation in the process of tofu production. This involves allowing the douhua to rest until the coagulant reaction is completely finished, forming a stable structure and transforming the douhua into tofu.

SYNONYMS : yǎng jiāng, zhǎng jiāng

fermented soy whey

"Fermented soy whey" is the liquid obtained after the fermentation of soy whey. It can be used as a coagulant in tofu production.

SYNONYMS : suānshuǐ, suānjiāng

huángjiāngshuǐ

The Chinese term “huángjiāngshuǐ" refers to the liquid that is separated after soy milk coagulates during the tofu-making process.

SYNONYMS : soy whey

jiē pí

The Chinese term "jiē pí" denotes a crucial step in the production of tofu skin. This involves lifting a soft crust, i.e. the tofu skin, which forms on the surface of heated soy milk.

SYNONYM : qǐ pí

koji-making

Koji-making refers to the inoculation of koji mold (mainly Aspergillus oryzae or Aspergillus sojae) onto a substrate. This technique is widely applied in the production of fermented soyfoods in East Asia. Koji is traditionally referred to as “huángqū” (literally ”yellow qu”) in China. However, koji-making is not equivalent to qu-making, as the qu used in traditional Chinese fermentation techniques is not limited to koji molds alone; it encompasses other varieties, such as those represented by "xiǎoqū" or "zāoqū" with Rhizopus, as well as those represented by “hóngqū” (literally ”red qu”) with Monascus.

pò nǎo

The Chinese term "pò nǎo" constitutes the first main step during the moulding in the process of tofu production. It involves crushing the douhua, also known as tofu brain, hence the term "pò nǎo," which literally means to crush the brain in Chinese.

qǐ pí

The Chinese term "qǐ pí" denotes a crucial step in the production of tofu skin. This involves lifting a soft crust, i.e. the tofu skin, which forms on the surface of heated soy milk.

SYNONYM : jiē pí

qu-making

"Qū" in Chinese refers to the product generated when grains are infected by microorganisms. The deliberate process of cultivating microorganisms on substrates to obtain "qū" is called “zhòng qū” in Chinese, literally "growing qu". In essence, it is the inoculation process used in modern biotechnology. The qu-making process is widely used in the production of fermented soyfoods such as fermented tofu, fermented soybeans, ground soybean paste, soy sauce, and others. (In a broader context beyond soyfoods, it is also commonly used in the production of alcohol and vinegar in China.) The purpose of qu-making is to acquire the enzymes necessary for the second fermentation during the production. Taking the production of soy sauce as an example, during the qu-making stage, wheat and soybeans infected by Aspergillus produce various enzymes including amylase and protease. During the second fermentation stage, these enzymes break down the starch and protein components in wheat and soybeans, converting them into monosaccharides, amino acids, and other compounds, adding flavor, texture, and nutritional components to the final product.

shàng nǎo

The Chinese term "shàng nǎo" constitutes the second main step during the moulding in the process of tofu production. It involves putting the crushed douhua into the mould.

soy whey

Soy whey is the liquid that is separated after soy milk coagulates during the tofu-making process.

SYNONYM : huángjiāngshuǐ

suānjiāng

The Chinese term “suānjiāng" refers to fermented soy whey, the liquid obtained after the fermentation of soy whey. It can be used as a coagulant in tofu production.

SYNONYMS : suānshuǐ, fermented soy whey

suānshuǐ

The Chinese term “suānshuǐ" refers to fermented soy whey, the liquid obtained after the fermentation of soy whey. It can be used as a coagulant in tofu production.

SYNONYMS : suānjiāng, fermented soy whey

tofu

The term tofu comes from the Japanese "tōfu," which is itself the Japanese pronunciation of the Chinese term "dòufu," literally meaning "decomposed soybean".

Find out how to say ‘tofu’ in Chinese : https://youtu.be/1TvWN-_Kek8

yǎng jiāng

The Chinese term "yǎng jiāng" represents the second of the two main steps during the coagulation in the process of tofu production. This involves allowing the douhua to rest until the coagulant reaction is completely finished, forming a stable structure and transforming the douhua into tofu.

SYNONYMS : dūn nǎo, zhǎng jiāng

zhǎng jiāng

The Chinese term "zhǎng jiāng" represents the second of the two main steps during the coagulation in the process of tofu production. This involves allowing the douhua to rest until the coagulant reaction is completely finished, forming a stable structure and transforming the douhua into tofu.

SYNONYMS : dūn nǎo, yǎng jiāng