The tofu I bought is bad, can I make tofu?

That can't be, right? Tofu is not made of bad tofu.

Question 1: Does fermented bean curd go bad? What is considered bad?

Any food will be bad, but the bean curd is not easy to spoil, because the stupid eggplant is a large amount of salt in the bean curd, if the bean curd has obviously changed from solid to liquid, and there are a large number of filial piety bubbles, it is a bad sign, so the bean curd should also be stored scientifically, in fact, it is very simple, as long as the surface is poured with a layer of sesame oil, so that the bean curd and the air are isolated from the oxidation of the air.

Question 2: Will the opened fermented bean curd go bad after a long time? Of course, everything has an expiration date, and it's a hot day.

Question 3: How long will it take for tofu to be bad if you don't put it in the refrigerator in summer when you open the lid It is a fermented product, protected by probiotics, as long as the lid is tightly closed and stored naturally, it will not be bad for at least two months.

Question 4: How long can the fermented bean curd be eaten when it is opened in the refrigerator If it is placed in the refrigerator, it will have a longer shelf life than the fermented bean curd stored at room temperature. The best thing to do is to open it and smell it, and then try a few! If you think you can, you can do it.

Question 5: Is the moldy tofu bad? Can you still eat it? I can eat it.

Question 6: Can you still eat tofu if it is moldy Moldy and deteriorating are harmful and inedible Tofu is fermented, and it tastes like stinky tofu at the beginning, which is normal. At this time, place the bean curd block in a glass bottle, sprinkle a layer of salt, pepper and the like, then pour it into the liquor and immerse it, cover it and seal it to isolate the air, and place it in a warm place (about 15 degrees, not too warm), or cover the quilt and other heat preservation, and wait for it to change its taste.

After a week, you can open the lid, smell a fragrance, and you are ready to eat!

Question 7: What is the reason why there are small white dots on the tofu, one by one? Is the bean curd spoiled?

Is it harmful to the body? Amino acid crystallization is produced during the fermentation process of fermented bean curd. The taste is not good, and the hard ones have no taste.

But it is non-toxic and harmless, and it can be eliminated directly.

In fact, the bean curd is made after the tofu is baked, and there is no problem of spoilage. Generally, as long as the color is normal, it will not be bad, and once it turns black, you can consider throwing it away.

Question 8: Can you still eat tofu after a long time? It's been a long time, a few years, but it's not broken.

If it is well sealed and does not exceed two years, it is logically possible to drink. But if it is open to the air or damp, it is best not to drink, first, the damp tea will breed a large number of bacteria and molds, harmful to the body, light diarrhea, heavy stomach inflammation, secondly, if the water content of tea is high, the quality of the chemical components of tea, such as tea polyphenols, vitamin C, etc. are easy to be destroyed, resulting in stale gas and stale taste, and there is no tea taste when drinking.

Question 9: Will the self-pickled tofu be spoiled if there is no soup Tofu.

Appropriate amount of tofu as the main ingredient.

Seasoning: Appropriate amount of salt, appropriate amount of Sichuan pepper, and a little sesame oil.

Preparation of tofu milk.

1.Cut the tofu into cubes and steam over high heat for 20 minutes.

2.Leave it to about 40 degrees Celsius and put it in a container and let it ferment in a warm place.

3.When the tofu grows fluffy, soak it in boiled peppercorn salt water for more than two days.

4.Add a little sesame oil when serving.

1. Color change.

Under normal circumstances, the surface of the prepared tofu should be a bright red color covered with chili noodles, if there is a color change, such as white, green, black, etc., it is a bad phenomenon and cannot be eaten.

2. The taste changes.

Tofu tastes particularly salty, slightly sweet, spicy and other tastes, the taste is delicate and soft, delicious and delicious, which can increase appetite and help digestion, but the bad tofu will change its taste, and may have other strange tastes such as bitterness.

3. Odor changes.

Some tofu will have a fermented smell, but generally there will be a bean flavor, if the smell has a fermented sour, rotten smell, it also means that the tofu has deteriorated and can no longer be eaten.

4.Generally, the shelf life of tofu is 18 months.

Tofu is a fermented food, and oil, wine, and various seasonings are added in the production process, these materials have the effect of sterilization, preventing bacteria from entering, and prolonging the shelf life, so tofu milk relative to other foods, the shelf life will be relatively long, and it can be placed for more than 1 year if it is sealed and stored in a cool manner, but the bean curd should be eaten as soon as possible after opening the bottle, if it cannot be eaten for the time being, the remaining part should be tightened with a bottle cap and put into the refrigerator for low temperature storage to avoid deterioration.

1. Tofu will spoil.

2. The opened bean curd can be stored in the refrigerator for about half a year. Tofu is a fermented product. After the tofu is fermented by yeast, it does not need to go through the sterilization process, only salt and other seasonings are added, it is directly bottled and sealed, and it can be eaten after opening.

However, yeast is still a live bacteria, and because it cannot be exposed to air when sealed, and its ability to reproduce is inhibited by table salt, the tofu can be stored for a long time (usually one year) under sealed conditions.

3. But if the tofu is opened, that is, it comes into contact with the air, the yeast will accelerate the fermentation here, especially the layer on the surface, which will soon become moldy and grow white hairs, which can no longer be eaten. Therefore, the bean curd should be eaten as soon as possible after opening the bottle, and if it cannot be eaten for the time being, the remaining part should be tightened with a bottle cap and put into the refrigerator for low temperature storage.

This brings us to several types of bean curd.

1. Pickled bean curd: After the tofu blank is boiled with water, it is salted and salted, and the auxiliary materials are added to the jar to ferment into fermented bean curd. Characteristics of this processing method:

The tofu blanks are directly filled into jars without fermentation (no pre-fermentation), and post-fermentation is carried out, and matures by relying on microorganisms brought in by the auxiliary materials. Its disadvantages are insufficient protease, long fermentation time, low amino acid content, poor color and flavor, such as Sitangchang bean curd, Hunan Zili mold-free bean curd.

2. Mucor bean curd: Cultivate mucor with tofu blanks, called early fermentation, so that the white mycelium covers the surface of tofu blanks, forms a tough film, accumulates protease, and creates conditions for the later fermentation of pickling jars.

Mucor growth requires low temperature, and its optimal growth temperature is about 16, and generally can only produce mucor bean curd under the condition of low temperature in winter. The traditional process uses mucormyces in the air, which is naturally inoculated and needs to be cultivated for about 10-15 days (suitable for family workshop production). Purebred mucormycetes can also be cultivated, manually inoculated, and cultured for 2-3 days at 15-20.

3. Rhizopus bean curd: using high-temperature resistant Rhizopus fungus, cultivated by pure bacteria, artificially inoculated, and can also produce bean curd in the summer high temperature season, but Rhizopus mycelium is a thin vegetable, light gray, and has low protease and peptidase activity, and the bean curd produced is inferior to Mucor bean curd in shape, color, flavor and physical and chemical quality.

The mold of fermented bean curd is a kind of fungus, no matter how it is made, it is inseparable from the fermentation process, and fermentation is indispensable to fungi, so mold will definitely exist, but the mold formed by the difference in region, environment and temperature is only large.

The production of traditional tofu requires fermentation and mildew, which requires environment, temperature and humidity, and if not mastered well, it will lead to the production of harmful bacteria. Therefore, making tofu requires a lot of experience to make it healthy and delicious. I share a musty, simple, convenient, fast and delicious way to make it.

1 Tofu cut into cubes piece by piece.

2 Wrap the tofu horizontally and vertically with grain grass, cover it, wrap it in paper, and ensure breathability. Let it mold sufficiently.

3 After 17 or 8 days of mold, rinse the tofu with wine to wash off the mold.

4 Dip the tofu in salt, chili flakes, peppercorn noodles and ginger shreds, wrap them in dried ladyheads and put them in a jar.

5. Salt is added to the kimchi port from time to time.

If you look at it biologically, tofu is a mixture of some special varieties of mold, eating tofu, leftover residues and pulling out poop... So it's not good if it's not moldy.

Many foods are made by fermentation, and if it is moldy, it will be toxic if it is made unsuccessfully.

Bean curd, also known as tofu milk, is a characteristic traditional folk food that has been passed down in China for thousands of years, because of its good taste, high nutrition, smelling smell, eating special fragrance is deeply loved by the Chinese people and the people of Southeast Asia, it is an enduring delicacy.

How long does tofu sit open? Shelf life of tofu after opening.

The principle of making tofu milk.

At present, there is the production of fermented bean curd in all parts of our country, although they are different in size, different ingredients, and many varieties of names, but the production principle is mostly the same. First, the soybeans are made into tofu, then the blank is divided into small pieces, and placed in a wooden box to be attached to the protease-active species of Rhizopus or Mucormycetes, and then the fermentation and pickling stage begins. Finally, according to the requirements of different varieties, monascus enzyme, yeast, Aspergillus oryzae and so on are sealed and stored.

The unique flavor of fermented bean curd is formed during fermentation and storage. During this period, microorganisms secrete various enzymes to promote the decomposition of proteins in tofu blanks into amino acids with high nutritional value and some flavor substances. Some amino acids themselves have a certain umami, and the fermentation process of fermented bean curd also promotes the conversion of starch in tofu blanks into alcohol and organic acids, and at the same time, the wine and spices in the auxiliary materials also participate in the effect, which jointly generates esters with aroma and some other flavor components, thus constituting the unique flavor of bean curd.

During the fermentation process, the protease and bacteria attached to the skin slowly penetrate into the inside of the tofu blank, gradually decomposing the protein, and after about three months to half a year, the crispy and delicate fermented bean curd is ready, and the taste becomes delicate, delicious and palatable.

How long does tofu sit open? Shelf life of tofu after opening.

Shelf life of tofu after opening.

The opened bean curd can be stored in the refrigerator for about half a year. Generally, the bean curd packaging bottle you buy has an expiration date, and you can eat it according to the expiration date, but many people generally pour a layer of oil or liquor on it after opening it after buying it, and the taste will get better and better after a long time, because this can isolate the air and can be stored for a longer time.

How long does tofu sit open? Shelf life of tofu after opening.

How to preserve tofu.

Sufu should be sealed and stored in a cool, dry place.

Use a clean, dry chopstick clip when picking up the tofu, and do not let water or other debris get into the bottle.

Open tofu should be stored in the refrigerator so that it can be stored for a long time.

Generally, the bean curd packaging bottle I buy has an expiration date, and you can eat it according to the expiration date, but I usually pour a layer of oil or liquor on it after I buy it, and it will taste better and better after a long time, because it can isolate the air and can be put for a longer time. This is the secret my grandmother told me.

Just eat it according to the expiration date, and pay attention to keep it in the refrigerator at ordinary times.