When people make fermented milk, they first put the tofu cut into small squares in a bamboo basket, cover it with straw and put it in a warm and closed room. A few days later, the surface of tofu was covered with white vertical fluff. This fluff is a microorganism called Mucor lactuca, which "infects" tofu from straw. This mold has powerful protease, which can decompose protein in tofu into amino acids and digestible peptone, making milk rot soft and fresh. When the tofu is covered with Mucor, move it into a jar and add some salt, pepper, old wine and sauce. In order to make the fermented bean curd dye beautiful red, add some red yeast and seal the jar mouth with soil. A few months later, the contents of the jar produced alcohol, lactic acid and aromatic esters under the action of various microorganisms, which constituted the unique fragrance of sufu. The fluff on the moldy tofu also fell off, stuck into a layer of skin, and was dyed red by the pigment of monascus, so it became a red coat with red milk rot. If you want to process it into rose sufu, just add some rose petals and sugar to it.
How is monascus made? The traditional production method is to steam rice, spread it in a room with closed doors and windows, and sow the "seeds" of monascus when its temperature is about 37℃. After a few days, monascus will breed. In order to make monascus grow better, water can be sprayed frequently when breeding. After about eight or nine days, the grain was covered with monascus, which secreted a lot of pink pigments. After dyeing rice deep red, it becomes the pigment raw material of edible dyes. In recent years, people have found a strain with high pigment yield through strain screening. The production of monascus pigment by submerged fermentation in fermentor not only saves a lot of food, but also produces high pigment and high mechanization. Monascus is not only used to dye milk rot, but also used to color sauce meat, roast duck, barbecued pork, sausage, five tomato skin wine and red rose wine.
fermented bean curd
Sufu is also called "bean curd brain", "south milk" or "cat milk" according to different places. Sufu is a kind of bean food that has been processed twice. It is a famous fermented condiment with national characteristics in China. It is a common side dish or used for cooking in China. Usually sufu is mainly fermented by Mucor, including Mucor sufu, Mucor Caryopteris, Mucor racemosa and Rhizopus, such as Rhizopus chinensis.
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
Data 2 Salt addition
Put the tofu covered with Mucor into a cage, control the temperature in the cage at 15~ 18℃ and keep a certain humidity. After about 48 hours, Mucor began to grow. After 3 days, hyphae grew vigorously, and after 5 days, the surface of tofu was covered with hyphae. 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.
Put them neatly in the bottle layer by layer, and add salt layer by layer 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 development time of adding salt 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.
Data 3: Prepare brine soup.
Stewed 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.
product usage
Sufu is flat and sweet. Contains ingredients similar to tofu. Has effect in stimulating appetite, promote digestion, and regulating middle energizer.
wang zhihe
Can be used for treating dyspepsia after illness, dyspepsia or malnutrition in children, abdominal distension, loose stool, etc. Using tofu milk well can make cooking more diverse and taste more layered. In addition to serving meals, it is also often used for dipping sauce and meat processing in hot pot, ginger duck, mutton stove, noodles, bread and so on.
Sufu is usually not only a delicious side dish, but also a seasoning in cooking, making all kinds of delicious dishes. For example, steamed bacon with fermented bean curd, steamed eggs with fermented bean curd, stewed carp with fermented bean curd, stewed tofu with fermented bean curd and fermented bean curd. For example, delicious fermented bean curd is to roast the skin of the whole meat on the fire and put it in water to scrape off the burnt part. Cook the meat in a casserole until it is half crisp, then take it out and cut it deeply on the skin with a knife to make a few small pieces, but don't cut it. Use a few pieces of red tofu, crush more marinade, add some yellow wine to the meat, then add onion and ginger and the original broth to the casserole, slowly burn it with low heat, and then add rock sugar until the juice thickens. This meat is fat but not greasy, with a fragrant smell and a great appetite.
chemical composition
1. The content of vitamin B in sufu is very rich. Regular consumption can not only supplement vitamin B 12, but also prevent Alzheimer's disease.
2. Sufu is rich in plant protein. After fermentation, protein is decomposed into various amino acids to produce substances such as yeast, so it can stimulate appetite and help digestion.
3. Sufu also contains minerals such as calcium and phosphorus.
4. Sufu is easily contaminated by microorganisms, and protein in tofu will produce sulfur-containing compounds after oxidative decomposition. Excessive consumption will have adverse effects on the human body.
nutritive value
Sufu is an original condiment in China, including red sufu, green sufu, white sufu, sauce sufu and colored sufu. It can be eaten alone or used to cook dishes with unique flavor. Although the appearance is not so good, these things are really not simple when it comes to nutrients.
Fermented bean curd, fermented soybean and others.
Bean products, like bean products, are healthy foods that nutritionists admire. Its raw material, dried bean curd, is originally a bean product with high nutritional value. Protein content 15% ~ 20%, which is equivalent to meat and rich in calcium. During the production of fermented bean curd, protein has higher digestion and absorption rate and richer vitamin content. Because microorganisms decompose phytic acid in beans, minerals such as iron and zinc with low absorption rate in soybeans are more easily absorbed by the human body. At the same time, because microorganisms synthesize vitamin B 12 that is not found in general plant foods, vegetarians often eat fermented bean curd, which can prevent pernicious anemia. The raw material of fermented bean curd is the "white blank" of dried bean curd. Inoculate the white blank with appropriate kinds of molds and cultivate it under appropriate conditions, and soon white hairs will grow on it-molds will multiply in large numbers. These white hairs may look terrible, but in fact there is no need to worry, because these strains are harmless to people, and their function is only to decompose protein in white blanks and produce amino acids and some B vitamins. Rubbing the white blank, and finally curing it, it becomes fermented bean curd.