The simplest way to make fermented tofu

Fermented tofu is a snack that many people like to eat. This delicacy will make people feel hungry, and even very hungry. However, most people cannot make it at home. They always feel that the fermented tofu they make is not as authentic as others. This is mainly because the production process is not so mature, and the selection of raw materials also requires certain attention. Try to choose fresh raw materials.

Production

Production principle

At present, fermented bean curd is produced in all parts of my country. Although they vary in size, ingredients and names, the production principles are mostly the same. First, the soybeans are made into tofu, then pressed and cut into small pieces, and placed in a wooden box to be inoculated with Rhizopus or Mucor species with strong protease activity. Then it enters the fermentation and pickling period. Finally, red yeast rice enzymes, yeast, Aspergillus oryzae, etc. are added according to the requirements of different varieties and sealed for storage. The unique flavor of fermented bean curd is formed during the fermentation and storage process. During this period, microorganisms secrete various enzymes, which promote the decomposition of protein in tofu into amino acids with high nutritional value and some flavor substances. Some amino acids have a certain umami taste of their own. During the fermentation process, fermented bean curd also promotes the conversion of starch in the tofu into alcohol and organic acids. At the same time, the wine and spices in the auxiliary materials also participate in the production of fragrant esters and other flavor components, thus constituting the unique flavor of fermented bean curd. During the production process, fermented bean curd ferments. The protease and bacteria attached to the fungus skin slowly penetrate into the interior of the tofu, gradually breaking down the protein. After about three to six months, the crispy and delicate fermented bean curd is ready, and the taste becomes delicate, delicious and palatable.

With the improvement of people's living standards and the development of the national economy, people have higher and higher requirements on the quality of fermented bean curd. Fermented bean curd is developing towards the refined processing directions of low salt, nutrition, convenience and serialization. We have reason to believe that fermented bean curd, a national specialty, will develop further.

Process

[Ingredients]: soybeans, rice wine, brown rice, salt, sugar

Let mold grow on tofu → add salt and marinate → add brine and bottle → seal and marinate

【Data 1】Growth of Mucor

Place the tofu blocks flat in the steamer, control the temperature in the steamer at 15~18℃, and maintain a certain humidity. After about 48 hours, Mucor begins to grow, and after 3 days the mycelium grows vigorously. After 5 days, the surface of the tofu blocks is covered with mycelium. The Mucor growing on tofu blocks comes from Mucor spores in the air. Modern fermented bean curd production is carried out under strict aseptic conditions, with excellent Mucor species being inoculated directly onto tofu. This avoids contamination from other strains and ensures product quality.