What is fermented bean curd? Sufu, also known as tofu, is a traditional Han folk food that has been circulating 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".
The health care effect of fermented bean curd The nutrition of fermented bean curd is beyond your imagination. Like douchi and other bean products, sufu 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.
Growth of Mucor in the process of making fermented bean curd: Put the bean curd blocks flat in a cage, control the temperature in the cage 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.
Pickling Pickling Put the tofu blocks covered with Mucor into the bottle in an orderly manner, and add salt in layers at the same time. With the increase of layers, the salt content will increase, and the salt near the surface of the bottle mouth will be thicker. The curing time is about 8 days. Adding salt can separate out the water in tofu, make the tofu block hard, and will not be brittle and rotten prematurely in the post-production process. At the same time, salt can inhibit the growth of microorganisms and avoid the deterioration of tofu blocks.
The production of marinated soup is directly related to the color, aroma and taste of sufu. Canned soup is made of wine and various spices. Cooking wine, yellow rice wine, rice wine, sorghum wine, etc. can all be used as wine in the brine soup, and the content is generally controlled at about 12%. Adding wine can inhibit the growth of microorganisms and make sufu have a unique flavor. There are many kinds of spices, such as pepper, pepper, star anise, cinnamon, ginger, pepper and so on. Spices can modulate the flavor of sufu, and also have antiseptic and bactericidal effects. Pot soup can be prepared according to personal taste.