Why is fermented bean curd Chinese cheese?

Bean curd, also known as tofu milk, is a traditional folk food of the Han nationality that has been passed down in China for thousands of years, because of its good taste, high nutrition, and special fragrance to eat, it is deeply loved by the Chinese people and the people of Southeast Asia, and it is an enduring delicacy. Fermented bean curd is a fermented soybean product made from fermented tofu after being fermented by a specific mold and then marinated with salt and various spices, and is also called "oriental cheese" by foreigners. According to historical records, as early as the 5th century A.D. in the ancient books of the Wei Dynasty, there are records of the production process of fermented bean curd, and in the Ming Dynasty, China processed a large number of fermented bean curd, and now the bean curd has grown into a fermented food with modern technology.

Tofu, which is high in protein and is easily absorbed, is known as the cheese of the East, mainly because of its protein content.

<> tofu milk. Tofu is unique to China.

It is very ordinary, but it has been passed down for thousands of years, it is a traditional folk food with Chinese characteristics, because of its good taste, high nutrition, it tastes particularly fragrant, and is deeply loved by the Chinese people. And these things are good for the human body.

Tofu is rich in protein, vitamins and amino acids, and is very good for rice or condiments.

After fermentation, tofu will produce essential amino acids, niacin, calcium and other minerals that are conducive to digestion and absorption; It can also obtain vitamin B12, which is not found in general plant foods, and has health care effects such as blood circulation and stasis, spleen strengthening and digestion.

From this point of view, the nutritional content of tofu is still very high, so tofu is also called oriental cheese, which is definitely not an exaggeration. Tofu has a history of thousands of years in China, and it has been widely accepted by people in the north and south.

Sufu is called "Chinese cheese" by foreigners. In the process of making fermented bean curd, there is almost no loss of nutrients in the raw materials, but a variety of alcohols, esters, organic acids and amino acids with delicious taste and flavor are produced, which are better for the body.

Fermented bean curd is a fermented soybean product made from fermented tofu after being fermented by a specific mold and then marinated with salt and various spices. Whether compared to cheese or its raw material, soybean, bean curd has unique advantages in terms of nutrition.

Soybean isoflavone activity increases, anti-cancer and anti-oxidant.

After soybean fermentation into fermented bean curd, the activity of soybean isoflavones increases, which has a strong antioxidant effect, which is conducive to scavenging free radicals in the body and preventing lipid peroxidation, and also has a certain preventive effect on cardiovascular diseases and some tumors.

Lowers cholesterol.

Sufu contains unsaturated fatty acids and does not contain cholesterol. Experiments have shown that fermented bean curd has a cholesterol-lowering effect and is more beneficial to health than cheese with high cholesterol.

Protein utilization is improved.

The protein contained in soybeans is hydrolyzed by microorganisms to produce many small molecule peptides and free amino acids, which are easy to digest and absorb.

Increase in B vitamins to prevent anemia and Alzheimer's disease.

Due to the action of microorganisms, the vitamin B2 content produced in fermented bean curd is second only to dairy products, and 6 7 times higher than that of tofu; The amount of vitamin B12 is second only to animal liver.

Sufu is rich in zinc and vitamin B group, and regular consumption can not only supplement vitamin B12, but also prevent senile dementia. The protein of fermented bean curd is twice that of tofu, and it is easy to digest and absorb, so it is called oriental cheese.

Sufu is a traditional Chinese delicacy that has been passed down among the people, and it is also an enduring delicacy on the table in Southeast Asia.

Sufu is a typical representative of fermented soy products. Beans are nutritionally divided into miscellaneous beans and soybeans. Among them, mixed legumes are rich in starch, vitamins and dietary fiber.

Common red beans, mung beans, flower beans, cowpeas, kidney beans, peas, broad beans, etc. are all miscellaneous beans. In addition to some vitamins and fiber, soybeans are more beneficial to people because of the protein they are rich in. There are three varieties of soybeans, namely soybeans, black beans, and green beans.

Soy products are processed from beans and are nutritious, cholesterol-free, and ideal for high-quality protein**.

Our common bean curd not only has the advantages of soy products, but also decomposes some macromolecular substances due to the action of microorganisms, which is more conducive to the digestion and absorption of the human body. At the same time, it also produces a special fresh fragrance, which has the effect of preventing diseases and antioxidants. According to its color and flavor, fermented bean curd can usually be divided into three categories: white bean curd, red bean curd, and green bean curd.

The production process of fermented bean curd is tofu, dicing, inoculation with mucor, pre-fermentation, hair rubbing, addition of auxiliary materials (salt and wine), post-fermentation and finally made into fermented fermented bean curd. The fermentation process of fermented bean curd is a complex biochemical process, which mainly uses the enzymes produced by various bacteria to promote the hydrolysis of proteins into soluble low-molecular peptides and amino acids during the fermentation process of fermentation of fermented bean curd. If sweet wine or various amylases are added to it, the starch can be saccharified into sugars, which are further involved in fermentation to produce alcohols and various organic acids.

The fermentation of fermented bean curd is divided into two stages: early fermentation and late fermentation. In its pre-fermentation process, it is mainly the saccharification of mucor and other proteins and the gradual degradation of proteins. In this process, pure strains are generally inserted for fermentation; In the post-fermentation period, it is mainly on the basis of pre-fermentation, adding salt, red yeast rice, rice wine and other auxiliary materials, and loading the jar.

The growth and development period of fermented bean curd is very important, and its special color, aroma and taste are mainly formed at this stage. The hyphae are formed around the tofu blank and secrete various enzymes at the same time. The combined action of a variety of microorganisms can produce a small amount of starch in tofu; The post-fermentation process is also complex, mainly mucor, rhizopus and other microorganisms participate in fermentation, and after complex biochemical changes, the protein is decomposed into substances such as peptone, polypeptides and amino acids, and at the same time some organic acids, alcohols and esters are generated, which make the fermented bean curd rich in nutrients.

Having said all this, does it mean that fermented soy products are completely healthy and safe? Of course not, in the production process of fermented bean curd, there are still many harmful substances, for example, in the fermentation process, the access to the bacteria may produce toxic metabolites and other substances that have an impact on human health. In addition, because it is easy to mix with miscellaneous bacteria in the fermentation process of soy products, a large amount of salt has to be added to prevent preservation when producing fermented bean curd.

If you take the salt content of 5% of tofu milk as calculated, 20 grams of tofu milk is equivalent to 1 gram of salt. As a result, it is easy to cause excessive salt intake, which increases the risk of cardiovascular diseases such as high blood pressure.

Sufu is made from tofu through the traditional fermentation process, after fermentation, the complex nutrient molecules are converted into simple nutrient molecules, so that they can be easily absorbed by the human body.

Sufu is not only nutritious, but also contains red yeast rice, which is very effective in lowering blood lipids and is beneficial to the health of blood and arteries.

Chinese fermented bean curd is similar to Western cheese in terms of shape and texture, because Western cheese is a very nutritious food, and compared with Chinese fermented bean curd, the nutrition of fermented bean curd is also very high, so people say that fermented bean curd is a Chinese-style cheese.

Sufu is Chinese-style cheese, this statement is correct, bean curd has a long history in China, it is rich in Anji acid, can soften blood vessels, has a good therapeutic effect on cardiovascular and cerebrovascular diseases, and is known as Chinese-style cheese.

Because fermented bean curd is produced with a unique taste and rich in various nutrients, it is called Chinese-style cheese.

Because fermented fermented bean curd is rich in a variety of amino acids, beneficial trace elements, and good for health. Moreover, it has a mellow taste and can increase the umami of food, so it is called Chinese-style cheese.

Bean curd, also known as tofu milk. It is divided into three types: green, white, and red. Sufu has been passed down for thousands of years in the traditional food culture of the Han people in China.

Because of its good taste and high nutrition, fermented bean curd is favored by the majority of consumers, and has now become an enduring delicacy on people's tables. A large number of experimental animal studies have shown that the protein hydrophobic components in fermented bean curd can be combined with bile acid to reduce the absorption of cholesterol and the reabsorption of bile acid in animals. Many studies in animals and humans have also confirmed that this protein has a cholesterol-lowering effect, so it is more beneficial to health than cheese with high cholesterol, and is also known as Chinese-style cheese.

Sufu is a Chinese-style cheese that is fermented because it is rich in nutrients and calories. Similar to foreign cheese. It tastes good, has a good texture, and there are many people who like to eat it. So the Chinese call curd cheese Chinese.

Tofu is made by fermenting tofu, which is particularly similar to foreign cheese. That's why it's called Chinese cheese.

Saying that fermented bean curd is a kind of Chinese cheese is just a saying, but in fact, fermented bean curd is a kind of small dish that people often eat, and he is unhealthy.

Hello, fermented bean curd is a kind of soy products with very high nutritional value, after fermentation, it can be more easily digested and absorbed by the human body, with anti-aging, anti-cancer, hypolipidemic, insulin and many other health care effects, and cheese contains a variety of vitamins, folic acid, calcium, phosphorus, magnesium and other trace elements, fat, protein and other nutrients, which can meet the physiological needs of the human body. Cheese contains calcium, which is easily absorbed, has the effect of calcium supplementation, and can prevent and treat osteoporosis. All have many benefits for the human body.

Tofu is a kind of soy products, its raw material ** soybeans, the protein content in tofu milk is very high, about 12% 22%, these proteins are easy to digest and absorb, the digestibility can reach 96%, and the protein contained in soy products is different from other plant foods. It is a high-quality protein, comparable to the protein found in meat foods, and does not contain cholesterol, and tofu is a fermented soy product with a high glutamate content and delicious taste.

Sufu is a kind of spice created in our country, is a health food respected by nutritionists, the raw material of fermented bean curd is dried tofu, which has high nutritional value, and the protein content is as high as 15%-20% Dried tofu is fermented by mold, decomposing plant toxin acids in soybeans, making it easier for soybean minerals such as iron and zinc to be absorbed by the human body, and fermented bean curd contains minerals such as vitamin B, calcium, phosphorus, etc. Sufu is made from dried beans and is a soy product with high nutritional value.

The color and luster of fermented bean curd can be divided into red fermented bean curd, white fermented bean curd, green fermented bean curd sauce, fermented bean curd sauce and various colors of fermented bean curd. If you add red yeast rice, it's fermented bean curd red; If you add koji sauce, it's bean curd sauce; If you add pepper, spices, wine, sugar, jujube and other condiments, it will make people sick, vitamin A content is more abundant, fermented vitamin B can produce a large amount of vitamin B, and microorganisms can synthesize vitamin B12, which is not found in general vegetable foods. It makes up for the lack of low vitamins in tofu (a lot of B vitamins are lost when squeezed after pickling). Vegetarians often eat rotten milk to avoid harmful anemia.

Sufu is not only used as a vegetable but also as a condiment. However, now that life is ***, I eat less fermented bean curd, because I used to think that eating too many bean curd pickled products is not good for my health, and bean curd is a good fermented food. Like soy products such as tempeh, fermented bean curd is also a health food recommended by nutritionists, as it is low in saturated fat and contains no cholesterol.

It also contains soy isoflavones, a special ingredient of soy health.

Because fermented bean curd is made, and it is also made of soybeans, the properties are similar to that of cheese, and its nutritional content is also very high, so it is called Chinese cheese.

Because the shape of the bean curd resembles cheese. Fermentation is carried out using bacteria during the production process. This makes the shape and color of the bean curd unusually similar to that of cheese.

Because it is still very famous in China, and the taste is very authentic, it has such a name.

What is the reason that fermented bean curd is called "Chinese cheese"?

For this kind of food, tofu milk definitely made me have indelible feelings, and when I was a child, my family had difficulties. Maybe a piece of tofu with a bowl of rice will make me eat well. A lot of people put tofu and pickles on the same level, but that's completely wrong.

In fact, tofu is also very nutritious, with high levels of vitamin B and amino acids. So kimchi and bean curd are not nutritionally comparable. The amount of amino acids in each 100 grams of fermented bean curd can provide our body's needs for the day.

From this point of view, the nutritional content of fermented bean curd is still very high, so fermented fermented bean curd is also called oriental cheese, which is definitely not an exaggeration. Tofu has a history of thousands of years in China and has been widely accepted by people in the north and south. Actually, I personally like tofu, whether it's red tofu or stinky tofu, I can't extricate myself.

I can't even go without every meal.

Beans are known to be very high in nutrients, and they contain very high nutrients. The main ingredient of tofu is derived from soybeans, and the beany smell of tofu has been completely removed during the fermentation process, so the flavor of tofu is getting longer and longer. Through the fermentation of tofu milk, it can also prove how advanced the wisdom of the ancient Chinese was.

Through the way these foods are fermented and stored, such a delicious food was created and passed down to this day. Tofu milk is now loved not only by our people, but also by many foreigners. And tofu milk can be found in many dishes, including hot pot dipping sauce, which also proves that the diversification of tofu milk has become not only a snack, but also an indispensable seasoning.

The protein contained in soybean is not easy to digest and absorb, but it is hydrolyzed by the enzyme of microorganisms and becomes a mixture of low molecular weight polypeptides, which is easy to be digested and absorbed, so the digestibility of protein in soybean bean curd has increased from soybean to 96%. Numerous studies have shown that the amount and performance of protein in fermented bean curd are comparable to animal foods and contain no cholesterol, so fermented bean curd is a healthy food with high protein. Cholesterol lowering The fat in fermented bean curd is unsaturated fatty acids and does not contain cholesterol itself.

Many studies on experimental animals have shown that the hydrophobic components of protein in fermented bean curd combine with bile acids to reduce cholesterol absorption and bile acid reabsorption in animals. Many studies in animals and humans have confirmed that this protein closed void has a cholesterol-lowering effect and is therefore more beneficial to health than cheese with high cholesterol.