The pre-production temperature of fermented bean curd is controlled at 15℃~18℃. Because Mucor is an aerobic microorganism, it can be placed in the air; the post-production temperature of fermented fermented bean curd is controlled at 30°C. ℃ conditions, and the mouth of the jar must be sealed.

After boiling the tofu base with water, add salt to marinate, put it in a jar, add auxiliary materials, and ferment into fermented bean curd. The characteristics of this processing method: the tofu base is directly put into the jar without fermentation (no pre-fermentation), undergoes post-fermentation, and matures relying on the microorganisms brought in the auxiliary materials. Its disadvantages are insufficient protease, long fermentation time, low amino acid content, and poor color and aroma, such as Sitangchang fermented bean curd and Hunan Zili mold-free bean curd.

Extended information

Sufu has a neutral nature and a sweet taste. The ingredients are similar to tofu. It has the effect of appetizing, digesting and regulating the body. It can be used to treat poor appetite after illness, bloating in children due to food accumulation or malnutrition, loose stools, etc. Making good use of fermented bean curd can make the dishes more varied and the taste more layered. In addition to serving as food, it is also commonly used in hot pot, ginger duck, mutton stoves, noodles, bread and other dipping sauces and meat processing.

Sufu is rich in zinc and vitamin B. Regular consumption can not only supplement vitamin B12, but also prevent Alzheimer's disease. The protein of fermented bean curd is twice that of tofu, and it is easy to digest and absorb, so it is called oriental cheese.

Sufu is rich in plant protein. After fermentation, the protein is decomposed into various amino acids, which can be directly digested and absorbed. It also produces yeast and other substances, so it can strengthen the spleen and stomach, increase appetite and help digestion.

Baidu Encyclopedia - fermented bean curd (fermented bean curd)