The fermentation principle of bean curd is to use the enzymes secreted by various microorganisms cultured on the tofu base, added during the pickling period, and invaded by the outside world. At the same time, various seasonings are also involved, causing extreme fermentation. Complex chemical changes promote protein hydrolysis, ferment sugars into ethanol and other alcohols and form organic acids, synthesize complex esters, and finally form fermented bean curd.

Bean curd is delicious, but difficult to make. Here are the main methods:

1) Growth of Mucor: Place the tofu cubes flat in the cage and adjust the temperature in the cage Control it at 15℃~18℃ and maintain a certain humidity. After about 48 hours, Mucor began to grow. After 3 days, mycelium grew vigorously. After 5 days, the surface of the tofu block was covered with mycelium, turning the white blank into a blank.

2) Add salt and pickle: Arrange the tofu blocks covered with mucor mold neatly in layers in the bottle, and add salt layer by layer at the same time, increasing the amount of salt as the number of layers increases. , the salt near the surface of the bottle mouth should be spread thicker. The salting time is about 8 days.

3) Add wine for pickling: the higher the alcohol content, the greater the inhibitory effect on protease, which will extend the maturity period of fermented bean curd; if the alcohol content is too low, the activity of protease will be high and the protein hydrolysis will be accelerated. Miscellaneous bacteria multiply quickly, and tofu is easy to spoil and difficult to form into lumps.

4) Add brine soup for bottling: The brine soup is directly related to the color, aroma and taste of fermented bean curd. Spices such as peppercorns, garlic, and fennel contain pepperamide, allicin, anisole, anisaldehyde, etc., which have strong bactericidal power and good seasoning functions.

5) Sealing and pickling: The glass bottle used for pickling fermented bean curd should be disinfected with boiling water after cleaning. When bottling, the operation should be done quickly and carefully; when sealing the bottle, it is best to pass the bottle mouth through The flame of the alcohol lamp prevents the bottle mouth from being contaminated.