is a strain of Rhizopus or Mucor, and then enters the fermentation and curing period. Finally, according to the requirements of different varieties, monascus enzyme, yeast and Aspergillus oryzae were added for sealed storage.

Because these are edible fungi, the fermented bean curd is fermented during the production process, and the bacteria attached with protease slowly penetrate into the inside of the bean curd blank, which will gradually decompose the protein. It takes about three months to six months to make the bean curd.

Extended information:

Precautions for eating

1. It is not advisable to eat more

After fermented, stinky sufu is easy to be contaminated by microorganisms, and protein in bean curd is oxidized and decomposed to produce sulfur-containing compounds. If eaten too much, it will have adverse effects on human body and affect health, and excessive intake of iron may cause cancer.

second, it is not suitable for people

patients with hypertension, cardiovascular disease, gout, kidney disease and digestive tract ulcer should eat less or not, so as not to aggravate their condition. Try not to eat pickles such as moldy tofu in the nightingale, which is easy to aggravate human edema and is not conducive to human metabolism.

Third, try not to eat moldy tofu in supper.

Fourth, a lot of salt must be put in the bean curd to help preserve it. If 2 grams of soy bean curd contains 1 gram of salt according to the salt content of 5%, too much salt in the bean curd will reduce the renal metabolic function of human body.

bean curd-Baidu Encyclopedia

Three points should be noted when eating bean curd? These people had better not eat-People's Network