Keywords > Fermentation Temperature
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7 jobs found.
Stirring Worker (Soy Sauce Manufacturing)
A job that involves uniformly stirring moromi (a mixture of soybeans, wheat, koji, and saltwater) inside manufacturing tanks to promote fermentation and aging, while managing quality.
Katsuo Shiokara Manufacturing Worker
A profession that manufactures katsuo shiokara by salting bonito entrails, fermenting and aging them to enhance preservability.
Microbial Culture Worker (Cheese Manufacturing)
A profession that manufactures cheese by adding microorganisms such as lactic acid bacteria and molds to dairy raw materials and managing the fermentation and aging processes.
Soy Sauce Development Engineer
A research and development position that selects raw materials, optimizes fermentation conditions, and evaluates quality to improve the quality and flavor of soy sauce.
Sake Development Engineer
A research and technical role that leverages fermentation technology, chemical analysis, and sensory evaluation in sake brewing to design recipes for new sake products and develop manufacturing processes.
Fermentation Worker (Bread Production)
A manufacturing position in bread production responsible for everything from ingredient mixing to fermentation, shaping, and baking. Thoroughly manages quality and hygiene to produce stable products in mass production lines or workshops.
Vegetable Miso Pickle Manufacturing Worker
A profession that manufactures miso-pickled vegetables by selecting and pre-processing vegetables, mixing with miso or salt for pickling, and managing fermentation and aging.