The present invention relates to the field of microbial fermentation technology, particularly a microbial fermentation process for food processing, which comprises the following steps: Step 1: making ginseng dough: first, mixing fermentation powder, water, and a small amount of flour, and then kneading into ginseng dough for sufficient fermentation; The dough extrusion mechanism squeezes the dough through the extrusion port to form dispersed dough segments. Under the synchronous action of the dough crushing device, the dough segments in contact with the extrusion port are cut into gaps to form individual dough segments. The dough will be dispersed and fall into the dough pool, which can be evenly mixed and stirred with flour and water. This is beneficial for evenly distributing the dough into the formed dough, allowing the fully fermented dough to evenly ferment the later formed dough and facilitate rapid fermentation of the dough.
Kerke Extrusion Equipment
