Tofu is a snack that many people like to eat very much. This kind of food will make people feel great appetite, even very appetizing. But most people can't make it at home by themselves, and they always feel that their tofu brain is not as authentic as others. This is mainly because the technology is not so mature when making, and the choice of raw materials is also very particular. Try to choose fresh raw materials.

Production and production

Manufacturing principle

At present, sufu is produced all over China. Although they are different in size, composition and name, their manufacturing principles are mostly the same. First, make soybean into tofu, then press it into small pieces, put it in a wooden box, then inoculate Rhizopus or Mucor with strong protease activity, and then enter the fermentation and curing period. Finally, according to the requirements of different varieties, monascus enzyme, yeast and Aspergillus oryzae were added for sealed storage. The unique flavor of sufu is formed during fermentation and storage. During this period, microorganisms secrete various enzymes to promote the decomposition of protein in tofu into amino acids with high nutritional value and some flavor substances. Some amino acids have their own flavor. In the process of fermentation, the starch in tofu is also converted into alcohol and organic acids. At the same time, the wine and spices in the auxiliary materials are also involved, which together produce esters and other flavor components with fragrance, thus forming the unique flavor of tofu. Fermented bean curd is fermented in the production process, protease and bacteria attached to the skin slowly penetrate into the interior of bean curd, and protein gradually decomposes. After about three months to half a year, the crisp and delicate tofu brain is ready, and the taste becomes delicate, delicious and palatable.

With the improvement of people's living standards and the development of national economy, people have higher and higher requirements for the quality of sufu. Sufu is developing in the direction of low salt, nutrition, convenience and serialization. We have reason to believe that the national specialty sufu will be further developed.

process flow

Raw materials: soybean, rice wine, brown rice, salt and sugar.

Let Mucor grow on tofu → add salt to marinate → add brine soup to bottle → seal and marinate.

Growth data 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.