Because curd is fermented, it may have a bitter taste, but we can't rule out individual quality problems, or expired or something.

Identifying the quality of curd

Curd is divided into red curd (referred to as red square), white curd, also known as bad tofu (referred to as bad square), and green curd, also known as stinky tofu (referred to as green square) according to the different colors and processing methods.

(1) color identification

For the sensory identification of the color of curd, first take the sample and open the package for observation, then take out the curd block and then carefully observe, and finally cut and observe its internal.

Good quality curd - red square surface is red or jujube red, the interior is apricot yellow, bright color, glossy. The bad side is creamy yellow in appearance, and the green side is bean green in appearance.

Sub-quality curd - all kinds of curd are not bright in color and become dull.

Poor quality curd - grayish tone, no luster, black, green spots.

(2) Identification of tissue state

For the sensory identification of curd tissue state, you can first take the whole piece of sample in the scattered light line of direct observation, and then cut, carefully observe the traits at the cut surface.

Good quality curd - neat and uniform block shape, fine texture, no mold spots, mold and impurities.

Sub-quality curd - block shape is not complete, the texture is not delicate.

Poor-quality curd - loose texture or hardened knot, maggots, mold.

(3) odor identification

For the sensory identification of the smell of curd, you can take the sample directly smell its odor.

Good quality curd - with each variety of curd unique fragrance or characteristic odor, without any other odor.

Sub-quality curd - the unique odor of each variety of curd

The odor of curd is the same as that of the other varieties of curd.