The principle of making fermented bean curd: Microorganisms secrete various enzymes to promote the decomposition of the protein in the tofu base into amino acids with high nutritional value and some flavor substances. Some amino acids themselves have a certain umami flavor. During the fermentation process of fermented bean curd, the starch in the tofu base is converted into alcohol and organic acids. At the same time, the wine and spices in the auxiliary materials also participate in the process, and the result is that the fermented bean curd has a certain umami flavor. Fragrant esters and other flavor components constitute the unique flavor of fermented bean curd.

Expand: Fermented bean curd, also known as fermented bean curd, is a traditional Chinese folk delicacy that also exists in Southeast Asia. Fermented bean curd is usually divided into three categories: green, red and white. Among them, stinky tofu belongs to the "Qingfang" category. "Big Block", "Red Spicy", "Rose", etc. belong to the "Red Side". ?"Sweet and Spicy", "Osmanthus", "Five Spice", etc. belong to "White Fang". The fermented bean curd is fermented during the production process. The protease and the bacteria attached to the fungus skin slowly penetrate into the inside of the tofu base and gradually decompose the protein. After about three months to half a year, the crispy and delicate bean curd is ready. , the taste also becomes delicate, delicious and palatable.

Tofu becomes fermented bean curd because Mucor decomposes the protein in tofu into small molecule peptides and amino acids, and decomposes other macromolecular organic matter into small molecule substances. If it is paired with various condiments, it will not only It is delicious, rich in nutrients, easy to digest and absorb, and is also beneficial to preservation. Mucor is a lower filamentous fungus with many species and widely distributed in nature. Mucor can grow rapidly under suitable conditions and produce developed white mycelium.

After the preliminary fermentation is completed, the fermented bean curd still has a certain raw taste and is not suitable for direct consumption at this time. It takes about a week of post-fermentation to achieve the best effect. The later fermentation utilizes the cleavage of the killed Mucor to release various decomposing enzymes. After post-fermentation, fermented bean curd can be eaten directly.