1. Microorganisms involved in tofu fermentation include Penicillium, Yeast, Aspergillus, Mucor, etc., which play a major role in the metabolic types, heterotrophic aerobic colonization and colonization of Mucor filamentous fungi.
2. Principle: Protease from Mucor and other micro-products can hydrolyze peptides and amino acids in tofu protein; Lipase fatty hydrolysis glycerol fatty acid
3. Experimental flow: Let Mucor tofu be salted → Add the marinated soup into the bottle → Seal and marinate.
4. The main production technology of sufu is to ferment tofu in the early stage of fermentation.
Main functions of early fermentation:
1. Create conditions for Mucor. 2. Make Mucor-like membrane to wrap tofu to make sufu.
In the first stage of fermentation, the main enzymes and microorganisms cooperated in the reaction process, and various auxiliary materials and enzymes alleviated the aroma of sufu.
5. Cut the tofu into 3cm×3cm× 1cm pieces. When the water content of tofu is about 70%, sufu is easy to form.
* Determination of moisture: accurately weigh the paste ground in a mortar of 5~ 10g (accurate to 0.02mg), put it in an evaporating dish with a known weight, spread it evenly, dry it in an electric oven of 100~ 105℃ for 4h, and then put it in a dryer for cooling.
Weigh at room temperature and bake for 30 minutes until the weighed amount stops.
Calculation formula of product water content (%):
(mass of container before drying-mass of container before drying)/mass of container before drying
Mucor: Conditions: Tofu blocks are laid flat and controlled in a cage.
15~ 18℃ and keep constant temperature.
Source:
1. Mucor in the air
2. Directly inoculate excellent Mucor species
Room: 5
Pickling and salting: Put the bottles of tofu layer by layer on Mucor in an orderly way, add salt layer by layer, and increase with the increase of layers.
The salt content is close to the surface of the bottle mouth, and the salt is thicker, and the curing room is about 8.
Pay attention to controlling the amount of salt when curing with salt: low salt concentration will lead to tofu corruption by inhibiting micro-substances.
Deterioration; High salt concentration affects the taste of sufu.
The role of salt:
1. Suppress tiny objects and avoid corruption and deterioration.
2. The production process of dehydrated tofu is easy to be brittle during hardening period.
3. Seasoning gives sufu the necessary salty taste.
4. Extraction of protease from hairy mycelium
Preparation of marinated soup: marinated soup is directly related to the color, aroma and taste of sufu. The content of bittern soup prepared with wine and various spices is controlled at about 65438 02%.
The role of wine:
1. Prevent the pollution and corrosion of miscellaneous bacteria.
2. The combination of ester and organic acid endows sufu with flavor.
3. There is a short-term relationship between alcohol content and fermentation in sufu period. The higher the alcohol content, the longer the maturity of sufu due to the inhibition of protease. Low alcohol content and high protease activity accelerate the propagation of hydrolytic bacteria in protein, and tofu is easy to rot and agglomerate.
Perfume function:
1. Seasoning effect
2. Disinfection and anticorrosion
3. Participate in and promote the fermentation process
To prevent the contamination of miscellaneous bacteria: ① clean with preserved sufu glass bottles and disinfect with boiling water; ② Bottle quickly.
Put tofu in order, add marinade, seal the bottle mouth with rubber strip, and put alcohol lamp on the bottle mouth to prevent the bottle mouth from being polluted.