What is fermented bean curd?
Sufu, also known as tofu, is a traditional folk food of Han nationality that has been circulated in China for thousands of years. Because of its good taste, high nutrition and smelly smell, its special flavor is deeply loved by people in China and Southeast Asia. This is a lasting delicacy. Sufu is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to Fang Qing. "Big chunks", "red peppers" and "roses" belong to "red squares". "Sweet and spicy", "osmanthus" and "spiced" belong to "white flour".
Health care function of sufu
The nutrition of sufu is beyond your imagination.
Sufu, like soybean products such as fermented soybean, is a healthy food highly praised by nutritionists. Although the appearance is not so good, these things are really not simple when it comes to nutrients.
Sufu is called "oriental cheese"
Sufu, as a kind of plant fermented protein food, is called "Oriental cheese". But the nutritional value is better than cheese.
What is the difference between white fermented bean curd and red fermented bean curd?
According to the different preparation methods and ingredients, the color, fragrance and nutrition of sufu are also different. White sufu is natural, without any auxiliary materials. Red sufu is fermented by adding red koji, white wine, flour koji and protease.
Production technology of sufu
Growth of Mucor
Put the bean curd blocks flat in the steamer, control the temperature in the steamer at 15~ 18℃ and keep a certain humidity. Mucor began to grow after about 48 hours, hyphae grew vigorously after 3 days, and the surface of tofu block was covered with hyphae after 5 days. Mucor growing on tofu blocks comes from Mucor spores in the air. Modern sufu production is to directly inoculate excellent Mucor species on tofu under strict aseptic conditions, which can avoid the pollution of other strains and ensure the product quality.