Traditional Chinese Product
Sufu is a traditional Chinese product. It is made from soy milk curd and is often shaped into rectangular blocks. It is then fermented in a special machine that releases mold enzymes, which break down the protein and soy oil in the tofu. Tofu is a centuries-old Chinese product and was created by Liu An between 179 and 122 BC. The first production record dates back to the Wei Dynasty AD 220-265. Today, Chinese people consume over 300 thousand tons of tofu per year.
It is not easy to produce traditional chinese product. This means that the quality of the products is often poor. Therefore, it is essential to have them reviewed by a qualified professional. In China, the FDA has established a quality control program that is based on the efficacy of the products. The standardization process also ensures that the products meet the requirements of the EU’s Food Safety Directive. However, many countries have not formulated these standards for TCM, which results in unsafe products.
Quality control is another key issue when dealing with traditional Chinese products. The Chinese government has strengthened its regulations to ensure the safety of its food and health products. This includes strict requirements regarding microorganisms, pesticide residues, and arsenic salts. Despite these changes, China is still lagging behind in terms of quality and safety. There are still a number of challenges to overcome and further improve the quality of Chinese products.
Quality Control of a Traditional Chinese Product
Fortunately, many countries have already made strides in ensuring the safety of their traditional Chinese products. But TCM is not without its downsides. In China, a high-quality TCM product can reduce the risk of infection and disease. In addition, it can be more expensive than a high-quality product. In the EU, the quality and quantity of TCM products is often inferior, so its import and export is limited.
Currently, the Chinese government has adopted a number of methods to ensure the safety of its traditional chinese products. For example, meitauza is produced with a fungus derived from a worm called Actinomucor elegans. Other methods include combining fungi with a bacterial culture in order to create tempeh. Some cultures have found that both a soy sauce and a tempeh fungus can improve the protein digestibility of a traditional Chinese product.
Unfortunately, the demand for TCM products has also affected many wildlife species. In some cases, poaching is the primary cause of the extinction of certain animals. By comparison, a meitauza product with the fungus used to enhance the protein digestibility is approved by the European Food and Drug Administration. This fungus is a secondary-type of TCM new drugs that has been produced in China. Although it may not have a high price tag, it is safe for human consumption.