Why is soy tofu red and why does soybean paste show red?

Red tofu is generally rose tofu, which is made with rose petals to enhance its flavor, making it a snack with a unique flavor. Because the rose should be red, but the rose petals added in the production do not reflect the bright red color, so a small amount of red yeast powder is added. Red yeast rice is also known as red rice and red yeast rice.

Monascus pigment is a pigment produced by Monascus (Monascussp). Because there is monascus in it, it is a kind of food coloring, which is usually used most in soy tofu.

First of all, high-quality bean paste is maroon red (dark red), and it will also have an oily feeling, because after fermentation, it must be formed by more than a year of sun exposure and night dew, so it leads to a different style of high-quality bean paste. And if the color of the bean paste is more red and bright, it means that the less time to dry and dew, and the worse the quality.

How to distinguish the good and bad of bean paste:

1. Fragrance identification.

When taking bean paste, we should also pay attention to the fact that for high-quality bean paste, there will be a strong sauce flavor, and fake and inferior bean paste only has a raw chili flavor, which is also a good way for us to distinguish when choosing bean paste.

2. Taste identification.

When choosing bean paste, we can also distinguish it according to the taste, which is also a very good selection method, generally speaking, high-quality bean paste will have a sauce flavor. And it is fragrant during the frying process. Fake and inferior watercress are just salty and spicy, without fragrance.

3. Appearance identification.

When choosing bean paste, it should also be noted that due to the long dew time of high-quality bean paste, the viscosity is moderate, and the fake and inferior bean paste has a large moisture and is thin; Red oil fake and inferior watercress contains tomato skin, carrot skin, corn cob residue, etc. If it is red oil watercress, when the fake and inferior watercress is poured into the bottle, there is residue and pigment on the bottle wall.

The reason why the soybean paste is red may be that he added some other condiments, so that he may be red, otherwise it would not be possible to have this color.

This is because after fermentation, it must be formed after more than a year of sun exposure and night dew, resulting in a different style of high-quality bean paste, and if the color of the bean paste is more red and bright, it means that the less time and dew time, the worse the quality.

Soybean paste, why is it red, I think soybean paste, showing red, it must be broken, broken, it will show red.

Make soybean sauce Hehe I am a post-70s When I was a child, I often saw making soybean sauce, first washing and then frying soybeans in a large pot, stir-frying soybeans with water and cooking, so that there is not too much water when it comes out of the pot Just for the fit, and then simmer the pot, and then make it into a shape of thin above and thick on the bottom after it is naturally cooled. Put it in a cool and ventilated place slowly Slow fermentation, to the inside and outside when there are small hairs That is, the sixth day of the first month of March seems to be, wash the big pieces and cut them into slices, start to enlarge the tank, put the big tank in the sun and dry it naturally, repeatedly pour the sauce with the sauce crawler, wait until there is no small hair, after the sun is sun, there is a layer of bean oil skin, you can see the soybeans when the soybeans are shiny, we Manchu want to take the soybeans for the second time, it is the soybeans fried and pressed into powder and put in the sauce jar, and then it is still sun-dried, and the sun is red Fermentation is OK, the new sauce is the most fragrant to eat. Especially when you come to a freshly picked cucumber and put the sauce along the cucumber, the bite is nothing more delicious than any delicious ...... our sauce

Because the process of fermentation changes color during the process of stewing.

Thought it was soybean grains. When it is fermented with flour, it will turn red.

Tofu is one of the foods that we can't do without on the table, and it is also one of the most national fermented foods in China, which has the characteristics of unique flavor, delicious taste, delicate and smooth texture, and full of umami in the entrance. But is it true that many friends can't eat tofu as junk food? Sufu is also known as tofu milk, there are all over the place, the practice and name are not the same, south milk, moldy tofu, sauce tofu, bad tofu, cat milk, soy milk and so on are all bean curd.

"Tofu" does not mean fermented, but tofu, which is made from tofu, and "milk" is supposed to be milk or dairy products, in this case, it is a description of food, which is delicate, dense, thick, and has a taste between solid and liquid.

Definitely not, first of all, tofu is a soy product, soybeans themselves are nutritious food, and then fermented by a variety of microorganisms, don't underestimate this fermentation process, through microbial fermentation of soybeans fishy smell, flatulence factors, anti-nutritional factors are decomposed, protein is decomposed into various amino acids, improve the utilization rate of protein. At the same time, B vitamins, proteases, cellulases, and phytases are produced, which can improve the utilization of minerals in food. Secondly, the peptides produced by fermentation have anti-aging and anti-cancer effects, so they are also called oriental cheese.

Compared to cheese, tofu does not contain cholesterol and is better for health.

Douma Zheng bean curd can be divided into three categories: green square, red square and white side, many friends think that the red color of red square bean curd is made of color pants leakage, in fact, this is not the case, tofu does not need to add pigment in the production process, different colors are according to the different strains they use after fermentation, only to produce different colors. For example, red fermented bean curd uses monascus mold, which produces a red color when it is fermented, so you don't have to worry about the coloring at all.

It is worth mentioning that although the tofu is good, you should pay attention to the intake when eating, because the salt content in the bean curd is high, and excessive will cause the salt to exceed the standard, so it is recommended to eat half a piece each time. At the same time, tofu milk juice is a good seasoning, don't throw it away, and stir-fry vegetables have the effect of improving freshness.

Because Tan Chi added rose petals to the production to increase the fragrance, because the rose should be red, but the rose petals added in the production can not reflect the bright color of red and lead, so a small amount of red Xinhao koji powder is added. , so it's red.

The color of the bean curd is also white, and the red bean curd is also known as the red square, which is dyed by monascus pigment. At this time, it is non-toxic and can be eaten at a loss. But there is also a poisonous red color:

It stands to reason that the acorn fruit has a sterilizing effect after steam steaming, and I think it may be that it is polluted after sterilization, which leads to the reproduction of mold Liang Shusong, because the moisture of tofu is high, and mold is easy to multiply and breed, and red is the color of mold colonies.

Red tofu is generally rose tofu potato milk, which is made with rose petals to enhance its flavor, making it a snack with a unique flavor. Because the rose should be red, but the rose petals added in the production cannot reflect the bright color of the red color, so add a small amount of red yeast powder.

Sufu is fermented with red yeast rice to make stuffy tofu, so it has a red color. Because of its good taste, high nutrition, smell a stinky sun sedan chair, eat a special fragrance by the Chinese people and the people of Southeast Asia love, is a long-lasting oak delicacy.

Summary. Kiss, it's because of the addition of red yeast rice. Red yeast rice, also known as monascus red, is a natural pigment that is produced during the fermentation process of monascus mold, and generally has no harm to the human body.

Kiss, it's because of the addition of red yeast rice. Red yeast rice, also known as Beihong red yeast rice, is a natural pigment, which is produced in the process of searching for fermentation of red imitation aspergillus spp., and generally has no harm to the human body.

Red tofu, slippery Zheng is a famous traditional snack in Sichuan, Shaanxi and other regions, the local village people almost every family will make, in winter, when making red tofu, first cut the dried fresh tofu into small squares, with not next to each other, flat on the rice stalk, put it in a warm container, after a few days, after the surface of the tofu is covered with mucor, take out and soak it in the liquor, roll it in the salt, chili powder, and then put it into the altar in the letter and song, sprinkle a little ginger particles, the mouth of the altar is sealed with soil, you can use big incense, grass fruit, Ginger and other spices are boiled and cooled and then soaked, and after a few weeks, the contents of the jar, under the action of various microorganisms, produce alcohol, lactic acid, and aromatic esters, which constitute the unique fragrance of red tofu, because the chili powder mixed is red, so it is called red tofu. And because the tofu is moldy, it is also called "moldy tofu" in some places.

There are two main reasons for the red color of tofu:

One is the microbial problem, there is a microbial exceedance, in the process of boiling pulp, pay attention to control the temperature and time.

Second, the cooling of the processing process is not timely, and the oxidation reaction of the tofu causes the redness of the tofu.

There is gypsum in the tofu Gypsum is alkaline The fish in the bowl should have spoiled and produced an acidic putref The combination of the two is the red you see Pour it Eat bad animals.

Hello Reasons for the redness of tofu: 1. The redness of tofu is due to microbial problems, and there are microorganisms that exceed the standard, and no attention is paid to controlling the temperature and time during the cooking process. 2. The cooling of the processing process is not timely, and the oxidation reaction of the tofu causes the redness of the tofu.

3. The protein in tofu will oxidize to yellow when exposed to oxygen, and red when there is no oxygen. The reddening indicates that it has been left for too long and that no air has been seen. Although it is said that it will not be good if you eat it, it has few nutrients and is not healthy, so don't eat red tofu.

Precautions for buying tofu Look at the color: the color of high-quality tofu is uniform milky white or light yellow, which is the color of the bean grinding. Inferior tofu has a dark gray color and has no luster.

Second, look at the elasticity: high-quality tofu is elastic, uniform in structure, tender in texture, and complete in shape. Inferior tofu is coarse, not elastic to the touch, and not slippery, but sticky.

Three smells: Normal high-quality tofu will have the unique aroma of soy products. Inferior tofu has a strong smell and other peculiar smells.

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I'm glad to answer for you: First, the microbial problem, there is a situation where the microorganisms exceed the standard, and in the process of boiling the pulp, no attention is paid to controlling the temperature and time. Second, because the cooling is not timely during the processing process, the oxidation reaction of tofu occurs, resulting in the redness of tofu.

There are two main reasons why tofu appears red:

Microbial problems, there are microorganisms that exceed the standard, and the temperature and control of blind branches in the process of boiling pulp are not controlled and controlled.

The cooling process is not timely, and the oxidation reaction of tofu occurs, resulting in the phenomenon of red tofu.