How Tempeh is Made – Factory Tour: From Soybeans to Scrumptious Tempeh Tempeh machine maker

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Tempeh Production Process with Machines
1. Soybean Cleaning
Machine Used: Bean Cleaning Machine / Vibration Cleaner

Purpose: Remove dirt, stones, broken beans, and foreign matter.

2. Soybean Soaking
Machine Used: Soaking Tank (with temperature control optional)

Purpose: Soak beans in water (typically 8–12 hours) to soften and activate enzymes.

3. Dehulling (Removing Bean Skins)
Machine Used: Soybean Dehulling Machine / Peeling Machine

Purpose: Remove outer husk to allow better fermentation.

4. Cooking the Soybeans
Machine Used: Steam Cooker / Jacketed Kettle / Autoclave

Purpose: Cook soybeans to a soft but firm texture to reduce antinutrients and prepare them for inoculation.

5. Cooling the Beans
Machine Used: Cooling Conveyor or Tray Cooler with Fans
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Purpose: Cool the cooked beans to around 35–40°C (95–104°F), which is optimal for tempeh starter inoculation.

6. Inoculating with Rhizopus Mold
Manual Step or Automated Mixer

Add: Tempeh starter culture (Rhizopus oligosporus)

Machine Used: Paddle Mixer (optional)

Purpose: Mix beans and starter evenly.

7. Packing and Shaping
Machine Used:
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Vacuum Packing Machine with microperforated film

Tray Sealing Machine with holes for aeration

Forming molds/trays

Purpose: Pack inoculated beans in breathable bags or trays. Ensure a flat, compact layer for uniform fermentation.

8. Incubation / Fermentation
Machine Used: Fermentation Chamber / Incubator with temperature and humidity control

Conditions:

Temperature: 30–32°C (86–90°F)

Humidity: 60–70%

Time: 24–36 hours

Purpose: Allow the mold to grow and bind the soybeans into a solid cake.

9. Cooling & Packing for Storage
Machine Used: Cooling Room / Refrigerator

Optional: Cutting Machine for portioning

Vacuum Sealing Machine for longer shelf life

🏭 Summary of Required Machines
Process Equipment Name
Cleaning Bean Cleaning Machine
Soaking Soaking Tank
Dehulling Soybean Peeling Machine
Cooking Steam Cooker or Jacketed Kettle
Cooling Cooling Conveyor
Inoculating Paddle Mixer (Optional)
Packing Vacuum Packer / Tray Sealer
Fermentation Incubation Chamber
Final Packaging Vacuum Sealer, Cutting Machine
💡 Tips for Success
Maintain strict hygiene throughout the process.

Control temperature and humidity carefully during fermentation.

Use high-quality tempeh starter.

Ensure beans are neither too wet nor too dry when packing.

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2. How Tempeh is Made – Factory Tour: From Soybeans to Scrumptious Tempeh
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Why it’s effective: Educational and visually engaging, this video demystifies the production line with a step‑by‑step factory tour—perfect for “behind the scenes” content seekers.

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Emphasize the storytelling angle: highlight the journey from raw soybeans to packaged tempeh.

Include time‑stamped chapters for key stages: cleaning, fermentation, molding, packaging.
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