Fermented bean curd is a kind of soybean food fermented by microorganisms and created by the working people in ancient my country. The following is a schematic diagram of the process of making fermented bean curd: (1) Modern

(1) Mucor belongs to eukaryotic organisms and is a filamentous fungus.

(2) The principle of making bean curd is that the protease produced by microorganisms such as Mucor breaks down the protein in the tofu into small molecule peptides and amino acids, and the lipase breaks down the fat in the tofu into glycerol and fatty acids.

(3) In the traditional production process, the Mucor growing on the tofu blocks comes from Mucor spores in the air; modern fermented bean curd production is based on the production of fine Mucor species under strict aseptic conditions. Inoculation on tofu avoids bacterial contamination and ensures product quality.

(4) Salt is added during the process of making fermented bean curd. The function of salt is to precipitate the water in the tofu and make it hard, prevent the fermented bean curd from becoming crispy and rotten, and at the same time inhibit the growth of microorganisms and prevent the tofu from spoiling.

(5) The wine content in braised soup is generally controlled at around 12%.

So the answer is:

(1) Silk

(2) The protease produced by microorganisms such as Mucor breaks down the protein in tofu into small molecule peptides And amino acids, lipase decomposes the fat in tofu into glycerin and fatty acids

(3) Mucor spores in the air? Avoid contamination by other bacterial species and ensure product quality

( 4) Precipitate the water in the tofu to make it hard? Inhibit the growth of other microorganisms and avoid the spoilage of tofu blocks

(5) 12