Does fermented bean curd have alcohol? Is it moldy if the bean curd is white? Is it harmful?

There is alcohol in the fermentation process, and some low-alcohol rice wine or rice wine will be added in the process of making tofu, and the breastfeeding is white and not moldy, which is an amino acid crystal, which is produced by the fermentation process of fermented bean curd.

The bean curd contains alcohol, and the white color on the bean curd is a fungus, so eating less bean curd will not cause harm.

Normally, there is white mold on the bean curd, and it is generally not edible. The specific analysis is as follows: fermented and pickled tofu is usually made of fermented and pickled tofu, which has the functions of strengthening the spleen and stomach, increasing appetite, and helping digestion, but if there is white mold on the bean curd.

Can't eat, let the tofu moldy grow white hair is the basic process of making moldy tofu, making moldy tofu is to first put it in a cool place to make it moldy, only moldy that is, white hair means that the tofu is fermented, and then you can remove the moldy white hair and add seasoning to make moldy tofu.

Ingredients: edamame tofu, appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of rice wine.

2. Cut the tofu into small cubes, place them on white paper, place them in a cool place, and let them ferment naturally for about a week.

3. A week has passed, and the tofu is covered with "white hair", even if the fermentation is successful.

5. Roll the tofu cubes in and sprinkle chili powder on top of the tofu.

6. After mixing, put the tofu into a container, pour in rice wine, and seal it for 2 3 days.

Sufu contains alcohol.

There are mainly two kinds**, one is that the red fermented bean curd is metabolized by Monascus to produce alcohol, and the other is artificially added to the alcohol before post-fermentation to prevent the reproduction of spoilage bacteria.

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.

Moldy tofu does not grow white, and the hair is a thick liquid with a strong color, whether it is edible or not.

It's right at low temperatures, and yellow finds its way. Under normal circumstances, the people who ask questions are made by themselves, the temperature should be about 10 degrees when making moldy tofu (fermented bean curd), it is not easy to break, many times there is a bad quality of tofu, it will rise black or red mold spots, this kind of tofu can not be used, to buy tofu in another place, if possible, the tofu store is made of moldy inferior soybeans. Let's talk about it, it's best to talk to the owner of the tofu shop before buying tofu, they know how to compact the tofu a little bit and remove the moisture inside.

At a normal temperature of a little more than 10 degrees, use a large sieve (such as a sieve for washing vegetables at home to filter water), cut the tofu into pieces and put it in a mess, and then put the sieve on top of a large dish, the water in the tofu will flow into the dish below, pour the water below once a day, about two weeks, the more dense the light yellow mold inside, the better, so that you can eat it for a month.

If the moldy tofu does not grow hair, it means that the temperature of the moldy tofu is too high, or the time is too short. During the mold period, it is necessary to pay attention to the temperature not to be too high or too low, and the time must also be grasped in scale.

Moldy tofu does not grow hair, it is likely that the fermentation is not in place, the sealing is not strong, and the ambient temperature of fermentation is low. During the mold period, be sure to pay attention to the seal, do not let the temperature too low.

The fact that moldy tofu does not grow hair may be due to the relatively low temperature, which affects the fermentation. When making, you must pay attention to hygiene, the tofu you buy must be processed, it is best to wash and then cut into pieces, and you have to steam it in a steamer, and the container used is scalded with boiling water. The steamed tofu cubes can be dried in a fresh-keeping box, covered with plastic wrap, placed in a cool and dry place, and the temperature must be grasped well, and the temperature of fermented tofu is generally about 12 or 3 degrees.

Sufu can often be seen in the supermarket, there are many ways to eat sufu, different ways to eat have different tastes, so what is the mold of rotten milk stimulation, how is the bean curd bad, let's take a look.

What is it like if the bean curd is moldy.

1. Normal moldy color.

Such as: white, yellow, this is called edamame tofu in other places, is the fermentation of fermented bean curd in the process of making no conditions, so that the protease and bacteria attached to the skin slowly penetrate into the inside of the tofu blank, and then gradually grow a layer of hairy mold, and the bean curd is ready.

2. Add moldy color.

Such as: red, bean curd blank plus red yeast rice is red bean curd; Cyan, cyan bean curd refers to stinky bean curd, also known as green fang, it is added to bitter syrup water and salt water during the pickling process, and it is bean green.

3. Deterioration color.

If the bean curd is left for a long time, it will be rotten, and it will produce black mold or green mold, which is a mold containing toxins, and if the human body eats it, it will be harmful to health.

How is the bean curd bad?

1. Exceeding the marked shelf life.

2. Sour. 3. Stinky or other peculiar smells.

4. The above deteriorated color If the purchased bean curd meets the above 4 abnormalities, it means that the bean curd has been rotten and cannot be eaten.

Daily purchase of bean curd should choose with bean flavor, regular manufacturers or homemade, remember to see the production date and expiration date.

Is fermented bean curd nutritious.

In fact, tofu is also a soy product, and the protein content in it is very high, and it is still good for the body to eat a little bit in moderation in many cases. After fermentation, the protein is decomposed into various amino acids, and yeast and other substances are produced, so it can increase appetite and help orange finches to help digestion.

What to pay attention to when eating fermented bean curd.

1. After fermentation, fermented bean curd contains sulfide, which is harmful to human health when consumed in excess, so it is enough to eat half a piece each time. In addition, the salt and purine content of fermented bean curd is generally high, and patients with hypertension, cardiovascular disease, gout, kidney disease, and peptic ulcer should eat less or no food.

2. The mold used to make fermented bean curd is a kind of beneficial edible fungus that has been selected, does not produce toxins, and does not cause cancer to humans.

3. After fermentation, stinky bean curd is easily polluted by microorganisms, and the protein in the tofu blank is oxidized and decomposed to produce sulfur-containing compounds. If you eat too much stinky bean curd, it will have adverse effects on the human body and affect your health.

1. Normal moldy colors such as: white, yellow, which is called edamame tofu in other places, is the fermentation of fermented bean curd in the process of making without any conditions, so that the protease and bacteria attached to the skin slowly penetrate into the inside of the tofu blank, and then gradually grow a hairy layer of mold, and the bean curd is ready.

2. Add moldy colors such as: red, red bean curd blank and red yeast rice, that is, red bean curd; Cyan, cyan bean curd refers to stinky bean curd, also known as green fang, it is added to bitter syrup water and salt water during the pickling process, and it is bean green.

3. Deterioration of color such as fermented bean curd for a long time, there is a phenomenon of decay, which will produce black mold or green mold, which is a mold containing toxins, if the human body eats, it will be harmful to health.

The above is an introduction to what kind of fermented bean curd is moldy, I hope it will help you when buying fermented bean curd!

1. If it is ordinary white hair, you can shave it off and eat it again.

2. If it is gray and black, or yellow, don't eat it, just throw it away.

3. In addition, you can microwave the bean curd before eating.

Sufu is an original condiment in our country, there are red bean curd, green bean curd, white bean curd, sauce bean curd, color bean curd and other varieties, it can be eaten alone, can also be used to cook dishes with unique flavor. Don't look at the appearance is inconspicuous, if you talk about nutrients, these things are really not simple.

Fermented bean curd, like tempeh and other soy products, is a health food that nutritionists highly recommend. Its raw material, dried tofu, is a highly nutritious soy product, with a protein content of 15% to 20%, which is comparable to meat, and rich in calcium. The production process of fermented bean curd is fermented by mold, which makes the digestion and absorption rate of protein higher and the vitamin content richer.

Because microorganisms decompose the phytic acid in the beans, minerals such as iron and zinc, which have a low absorption rate in soybeans, are more easily absorbed by the body. At the same time, because microorganisms synthesize vitamin B12, which is not found in general plant foods, vegetarians often eat some bean curd, which can prevent pernicious anemia.

Inoculate the white billet with the right variety of mold, put it under the right conditions, and soon white hairs will grow on it - the mold will multiply in large numbers. These white hairs may look scary, but in fact there is no need to worry, because these bacteria are not harmful to people, and their function is only to break down the protein in the white blank and produce amino acids and some B vitamins. The hairy white blank is rubbed and finally salted to become fermented bean curd.