I-Monascus ebomvu

I-Monascus Red yi-pigment ebomvu yendalo ecocekileyo eyenziwe ngerayisi eluhlaza egqwesileyo kunye neentlobo ezilungileyo zeMonascus, ngokubilisa, ukumilisela kunye nokomisa ngesiponji ngetekhnoloji yemveli edibeneyo kunye ne-biotechnology yanamhlanje.
Isetyenziswa kakhulu kwishishini lokutya njengelekese, inyama ephekiweyo, ibhontshisi egciniweyo, i-ayisikrimu, iikuki, i-béchamel, njl.
I-Culinary Red yeast rice isetyenziselwa ukufaka imibala kwiimveliso zokutya ezininzi, kubandakanya i-tofu ekhethiweyo, iviniga ebomvu yerayisi, i-char siu, i-Peking Duck, kunye neepastries zaseTshayina ezifuna umbala obomvu wokutya. Ikwasetyenziswa ngokwemveli kwimveliso yentlobo ezininzi ze wayini yase China, Japanese sake (akaisake), kunye ne Korean rice wine (hongju), inika umbala obomvu kwezi wayini. Nangona isetyenziselwa ubukhulu becala umbala wayo ekutyeni, irayisi yegwele ebomvu inika incasa echuliweyo kodwa emnandi ekutyeni kwaye isetyenziswa ngokuqhelekileyo kwisidlo saseFujian eTshayina.
Iyeza lemveli laseTshayina ukongeza kusetyenziso lwalo lokupheka, irayisi yemvubelo ebomvu ikwasetyenziswa kwi-herbology yaseTshayina kunye namayeza emveli aseTshayina. Ukusetyenziswa kwayo kuye kwabhalwa kude kudala njenge Tang Dynasty e China ngo 800 AD. Ithathwa ngaphakathi ukuvuselela umzimba, ukuncedisa ekutyeni, kunye nokuvuselela igazi. Inkcazo epheleleyo ngakumbi ikwi-pharmacopoeia yesiNtu yaseTshayina, uBen Cao Gang Mu-Dan Shi Bu Yi, ovela kwi-Ming Dynasty (1378-1644).