Question 1: curd is which three city specialties curd, also known as bean curd milk, moldy tofu, etc., it is a kind of microbial fermentation of soybean products, is China's unique fermented products of 1. In the "Materia Medica Compendium Gleanings" in the narrative: "tofu is also known as peas and beans milk, tofu marinated in wine lees or soy sauce made of those who taste salty and sweet heart. As early as the 5th century A.D., the Northern Wei Dynasty (A.D. 386 (5) 34 years) on the ancient books, "dry tofu with salt ripening for curd" said. Ming Dynasty in China on a large number of processed curd. Today, curd has grown into a modern process of fermented foods.

Jiangsu and Zhejiang, such as Shaoxing, Ningbo, Shanghai, Nanjing and other places in the curd to delicate and soft, fresh taste, slightly sweet known; and Dayi County, Sichuan Tangchang curd milk Sichuan flavor, spicy, crispy, tender, no dregs of excellence; in addition to Chengdu, Sichuan, Suining, Meishan, etc. Produced by the cabbage curd milk is also very distinctive, each piece of curd wrapped in cabbage leaves, the taste of fresh and spicy and palatable; Henan Zecheng crisp system The curd is more mellow, thick and delicious.

Tea oil curd is a kind of curd, belongs to the category of red curd, the place of origin is concentrated in Hunan Yongzhou, Guangxi Guilin, etc. Tea oil curd is made of soybeans, chili peppers, salt as a supplementary material, adding tea oil soaking, plus natural spices pickled and made of colorful, tasty, thick and tender. Tea oil curd texture is soft and fragrant, rich in protein, can enhance appetite, prolong life, while tea oil contains oleic acid and linoleic acid and other substances beneficial to the human body. Therefore, tea oil curd by the majority of people's favorite.

Question 2: curd is a specialty of our country where it seems to be not a local specialty, all over the country, just the flavor is not the same, that's all.

Question 3: What is the hometown of curd curd curd many places in the country have production, the famous Guangdong, Guangxi, Zhejiang, Jiangsu, etc.

Question 4: Where is the dried bean curd curd curd specialties Suzhou specialties ah

I hope you can help.

Question 5: What is the best local specialty curd Guangdong Kaiping curd is very famous

Question 6: What is curd made of bean curd (Soycheese), also known as curd, is one of our country's famous specialty fermented foods, has been thousands of years of production history. Everywhere there are different characteristics of the product, is a tasty, unique flavor, nutritious food, mainly soybean for the willing material, after soaking, grinding, blank making, cultivating bacteria, pickling embryo, ingredients, altar fermentation and refined. First, the fermentation type of curd According to the production process, there are four fermentation types of curd: ① pickled curd ② hair mold curd ③ root mold curd ④ bacterial curd. 1, pickled curd: tofu billet boiled with water, salt pickling, altar with auxiliary materials, fermentation into curd. The characteristics of this processing method: tofu blank without fermentation (no pre-fermentation) directly installed altar, post-fermentation, relying on auxiliary materials brought into the microorganisms and ripening. The disadvantage is that the protease is not enough, the late fermentation time is long, low amino acid content, color and flavor is not good, such as four Tang field curd, Hunan Zili no mold curd. 2, moldy curd: tofu billet to cultivate mold, called pre-fermentation, so that the white mycelium grows all over the surface of the tofu billet, the formation of a tough film, the accumulation of protease, for curing altar to create the conditions for the late fermentation. The growth of mold requires low temperature, its optimal growth temperature of about 16 ℃, generally only in the winter under the conditions of lower temperatures to produce moldy curd. The traditional process of using the air in the Trichoderma, natural inoculation, need to be cultivated for about 10-15 days (suitable for family workshop production). Can also cultivate pure species of Trichoderma, artificial inoculation, 15-20 ℃ under the cultivation of 2-3 days can be. 3, root mold type curd: the use of high-temperature-resistant rhizobium, pure bacteria culture, artificial inoculation, in the summer high-temperature season can also produce curd, but rhizobium filaments sparse vegetables, light gray, protease and peptidase activity is low, the production of curd, its shape, color, flavor and physicochemical quality is not as good as the hairy mold curd. Combined with the above advantages and disadvantages, after experimentation, the use of mixed strains of bacteria brewing curd milk, not only can increase its flavor. It can also reduce the amount of white wine in the auxiliary materials, reduce costs and improve economic efficiency, the proportion of mold and Huagan mold 7:3 is the best. Second, strain culture methods 1, test tube slant inoculation medium: caramel 15g peptone 1.5g agar 2g water 100ml PH6 can also be used potato medium: the potato will be washed to listen to the net, peeled, weighed 20g cut into small thin slices, add water and boil for 15-20 minutes, gauze filtration, take the filtration juice to slag, add water to supplement to 100ml, add Agar 2g, add glucose 2g after boiling and mix well, split the test tube (loading for 1/5 of the test tube) plugged with cotton plugs, wrapped and sterilized, set into a slant, inoculated with Trichoderma (or root mold) 15-20 ℃ (root mold 28-30 ℃) culture for about 3 days, that is, for the test-tube strains. 2, triangular bottle strain medium: bran 100g peptone 1g water 100ml, peptone dissolved in water, and then mixed with bran, loaded into a triangular bottle, 500ml triangular bottle containing 50g of culture material, plugged with cotton plugs, sterilized and shaken while hot, cooled access to a small piece of test-tube strains, 25-28 ℃ culture, 2-3 days after the full-grown mycelium has a good culture. 3 days after the full-grown mycelium with a large number of spores standby. The equipment used: autoclave sterilization pot wall temperature incubator ultra-clean bench... Sterilization conditions: autoclave sterilizer, 0.1Mpa sterilization 45-60 minutes Three, curd brewing process Tofu billet production → pre-fermentation → post-fermentation → altar (or bottling) → finished product Tofu billet production: the production of good tofu billet is to improve the quality of the foundation of the curd, tofu billet production is the same as the ordinary for the bean curd, just point of the marinade to be a little bit older, the time of the press a little bit longer, the billet of tofu with a little lower water content. The production of tofu blank is divided into: soaking soybeans, grinding pulp, filtering residue, pointing pulp, squatting brain, pressing and molding, cutting blocks and other processes. (A) soybean soaking: soaking water temperature, time, water quality will affect the quality of soaking beans. Soaking water temperature should be below 25 ℃, the temperature is too high, so that the soaking water is easy to become acidic, the extraction of soybean protein is not favorable, high temperatures in summer, we must change the water several times to reduce the temperature. (ii) pressing and cutting: squatting brain after the tofu flower sinking, yellow pulp water clarification. Pressing to tofu billet moisture content of 65-70% is appropriate, uniform thickness, press molding cut into (4 × 4 × 1.6M) of small blocks. Pre-fermentation: pre-fermentation is a moldy process, that is, tofu billet cultivation of mold or root mold process, the result of fermentation is to make the tofu billet full of mycelium, the formation of soft, fine and tough film and accumulated a large number of proteases, so that in the late fermentation of protein will be slowly hydrolyzed, in addition to the selection of good strains of fungi, but also to master the growth of the growth of the law of mold, and control of the cultivation of good temperature, humidity and time and other conditions. (A) inoculation: the block of tofu billet has been put into the steamer frame or wooden frame bamboo chassis, ...... >>

Question 7: The origin of bean curd milk Tofu milk

Food, with small pieces of tofu as blanks, after fermentation, marinated and become. It is also called bean curd and soy sauce tofu.

Guilin tofu milk is a representative of white curd, as far back as the Song Dynasty, Guilin's tofu milk has been famous. It has a long history and is one of the three treasures of Guilin, a traditional specialty. Guilin tofu milk production process is delicate and rigorous, from grinding, filtering to shaping, pressure dry, mold have a set of chaotic selection of materials is also very careful. Produced tofu milk block small, smooth and fluffy texture, the surface of the orange transparent, delicious flavor and aroma, rich in nutrients, improve appetite, help digestion is a common food, but also to enjoy the cooking of the condiments. There are two major types of tofu milk in Guilin: chili bean curd milk and five-spice bean curd milk. To make suckling pig, button meat, dog meat, braised pork, white cut chicken, etc., it is advisable to use curd as a topping, the flavor is overflowing. Cold tofu, eggs, tofu sprouts, small bamboo shoots, etc., is a unique flavor, aftertaste. In May 1937, at the National Handicraft Products Exhibition held in Shanghai, Guilin curd was especially praised for its outstanding shape, color, aroma and taste, and thus sold well both at home and abroad. 1983, it was rated as a national high-quality food. The white fermented bean curd is famous overseas and welcomed by Hong Kong, Macao, Southeast Asia and Japan.

Production method 1.Making blanks

(1) soaking: the purpose of soaking beans is to make the soybean can fully absorb water expansion. Soaking time should be decided according to the specific circumstances of the temperature, the general temperature in winter is lower than 15 soak 8 to 16 hours, spring and fall temperatures in the 15 to 25 ℃ soak about 3 to 8 hours; summer temperatures higher than 30 ℃ about only 2 to 5 hours or so. The sensory inspection standard of the soaking degree is to break open the bean grains; the inner side of the two cotyledons is flat, but the surface of the soaking water does not appear foam. The amount of soaking water is about 4 times the volume of soybeans.

(2) Grinding: The moderately soaked soybeans, along with the appropriate amount of three pulp water evenly fed into the grinding hole, grinding into a fine milky white even residue soybean milk. In this process so that the cellular organization of soybean destruction, soybean protein can be fully dissolved.

(3) Filtering: the grinding of the slag pulp in a timely manner into the filter (or centrifuge), the separation of soybean milk and soybean residue, and repeated with warm water shower more than three times. General 100 kilograms of soybeans can be filtered out about 5 to 6 ° Bé of soybean milk 1000 to 1200 kilograms. (Determination of the concentration should be first by standing for more than 20 minutes, so that the pulp of soybean residue precipitation).

(4) boiling: filtered soybean milk should be quickly warmed to boiling (100 ℃), such as boiling in a large number of foam up, can use defoaming oil or edible defoamer defoaming. Raw pulp boiling should pay attention to the top and bottom of the uniform, there shall be no sandwich pulp. Surge foam oil should not be used in excessive amounts, to the extent that it can defoam.

(5) point pulp: point pulp is related to the high and low yield of tofu milk key process this, point pulp should pay attention to the correct control of four links: ① point pulp temperature 80 ± 2 ℃; ② pH 5.5 ~ 6.5; ③ coagulant concentration (such as salt brine, generally 12 ~ 15 ° Bé); ④ point pulp time should not be too fast, coagulant should be added slowly to achieve the long flow of fine water, usually each barrel of cooked pulp The pulp time is about 3 to 5 minutes, yellow pulp water should be clarified and not turbid.

(6) flower: protein coagulation in soybean milk has a certain time requirements, and to maintain a certain reaction temperature, so it is best to keep warm with a lid when raising flowers, and in the point of the pulp after the stand 5 to 10 minutes. When the point pulp is more tender, the flower time should be relatively longer.

(7) Press: Bean flower on the box action should be fast, and according to the old and young degree of flower, uniform operation. After finishing the Xu Xu pressurized, paddle the best to be cold blanks before paddling, so as to avoid the block shape contraction, paddle when dense and delicate, no air holes.

(8) the process of making blanks should pay attention to the cleanliness of tools to prevent the accumulation of acid, resulting in "escape pulp". When the phenomenon of "escape pulp", try to adjust the pH to 6.0 with a low concentration of soda ash solution, and then re-heat the pulp according to the requirements of re-ordering. If you find that the pH of the soybean milk is higher than 7.0, you can use the acid yellow pulp neutralization, increase the pH value, to reach the isoelectric point of the protein.

2. Cultivation of bacteria

(1) strain preparation: the full growth of mold gluten with a sterilized knife has been cut into 2.0 × 2.0 × 2.0 cm small pieces, low temperature drying and grinding standby.

(2) inoculation: in the curd billet moved into the "wooden frame bamboo chassis" cage before and after the frame, evenly sprinkled with gluten strain, the amount of raw materials for the weight of soybeans about 1 to 2%. Inoculation temperature should not be too high, generally allowed to 40 ~ 45 ℃ (can also be cultured mold liquid with spray inoculation), and then the billet evenly side stand in the cage on the bamboo block.

(3) culture: curd billet inoculation, the cage will be moved into the cultivation room, columnar stacking, keep the room temperature of about 25 ℃. After about 20 hours, mycelium reproduction, cage temperature rises to 30 ~ 33 ℃, to turn the cage, and the upper and lower interchangeable ...... >>

Question 8: Bean curd is a specialty of Kaiping, so which brand of bean curd is better? I think Kaiping Guanghe curd is more delicious, in line with the taste of the public, I hope to help you find the right curd for your taste!

Question 9: Where is tofu skin a specialty? Hebei Zhangjiakou, Huai'an County, Chaigoubu Town, is a specialty of this, as well as bacon, a nest of silk pancakes, are specialties of this.