A processing method for a food material is provided. The processing method includes steps of: providing a stress to the food material with a predetermined temperature and a predetermined duration placing the food material in a fermentation environment and adjusting a fermentation temperature and a fermentation humidity of the fermentation environment. The processing method speeds up the procedure of fermentation, and changes taste of the food. The food being processed becomes tasty and provides more nutrition.本發明係為一種食材的加工方法。該加工方法包含以下步驟:於一預定溫度及一預定期間內對一食材施以一壓力;將該食材放置於一發酵環境;以及調整該發酵環境之一發酵溫度與一發酵濕度。本發明之加工方法可於較短時間內完成發酵,並且降低生鮮食材的刺激性物質,增加適口性,以及提高發酵產品抗氧活性與生理活性成分,利於人體吸收。
