Ingredients

Main ingredients

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Appropriate amount of soybeans

Accessories

Monascus powder

An appropriate amount

Yellow rice wine

An appropriate amount

How to make fermented fermented bean curd

fermented fermented bean curd Types of fermentation

According to the production process, there are four types of bean curd fermentation: ① Pickled bean curd ② Mucor bean curd ③ Rhizopus bean curd ④ Bacterial bean curd.

1. Pickled fermented bean curd: Add water to boil the tofu base, then add salt to marinate it, 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), post-fermentation is carried out, and it 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.

2. Mucor fermented bean curd: Cultivate Mucor from the tofu base, which is called pre-fermentation, so that white mycelium can grow all over the surface of the tofu base, forming a tough skin film, accumulating protease, and creating conditions for the later fermentation of the pickled jar. .

Mucor requires lower temperatures for growth, and its optimal growth temperature is about 16°C. Generally, Mucor bean curd can only be produced under low temperature conditions in winter. The traditional process uses Mucor mold in the air and inoculates it naturally, which requires about 10-15 days of cultivation (suitable for family workshop production). Pure Mucor can also be cultured, artificially inoculated, and cultured at 15-20°C for 2-3 days.

3. Rhizopus type fermented bean curd: Using high-temperature-resistant Rhizopus mold, through pure bacterial culture and artificial inoculation, fermented bean curd can also be produced in the high temperature season of summer, but the rhizopus hyphae are thin, light gray, protease and The peptidase activity is low, and the shape, color, flavor and physical and chemical quality of the fermented bean curd produced are not as good as Mucor fermented bean curd.

Based on the above advantages and disadvantages, after experiments, mixed bacterial strains are used to brew fermented bean curd, which can not only increase its flavor. It can also reduce the amount of liquor in the auxiliary materials, reduce costs and improve economic benefits. The best ratio of Mucor and Rhizopus sinensis is 7:3.

Preparation method

1. Preparation of billet

(1) Soaking: The purpose of soaking the beans is to allow the soybeans to fully absorb water and expand. The length of soaking time depends on the specific conditions of the temperature. Generally, it takes about 8 to 16 hours when the temperature is lower than 15 degrees Celsius in winter, about 3 to 8 hours when the temperature is between 15 and 25 degrees Celsius in spring and autumn, and about 3 to 8 hours when the temperature is above 30 degrees Celsius in summer. It only takes about 2 to 5 hours. The sensory inspection standard for the degree of soaking of beans is to break open the beans; the inner sides of the two cotyledons are flat, but there is no foam on the surface of the soaking water. The amount of water used to soak the beans is about 4 times the capacity of the soybeans.

(2) Grinding: Evenly feed the moderately soaked soybeans, together with an appropriate amount of three-slurry water, into the grinding holes to grind them into fine, milky white soybean milk with residue. During this process, soybean cell tissue is destroyed and soybean protein is fully dissolved.

(3) Slurry filtration: Send the ground slurry with slag into the slurry filter (or centrifuge) in time, separate the soy milk from the dregs, and repeatedly pour it with a warm water jacket for more than three times. Generally, 100 kilograms of soybeans can filter out about 1000-1200 kilograms of soy milk with 5-6°Bé. (When measuring the concentration, it must first be allowed to stand for more than 20 minutes to allow the bean dregs in the slurry to precipitate).