What is the mycin in tofu milk for?

The mycin in tofu is used for fermentation. Tofu is made from soy products, which are fermented to become tofu. The mycin in tofu is beneficial to the body and can be consumed with confidence.

Generally, moldy tofu will have a layer of white hairs. Both white and green hairs grow from food molds, but their types are different, such as Aspergillus grisea and Aspergillus alba. Some molds are indeed harmful to humans, but not all molds are harmful to humans, on the contrary, most molds are beneficial to humans, such as:

Mucor spp., Rhizopus spp., Aspergillus spp., Penicillium spp. Among them, penicillin, which we often hear about and use, belongs to the genus Penicillium, a profungal bacteria.

Picking and curling ears, not full of baskets. I am pregnant with people, and I will go around them.

The white hairs that grow during the process of making tofu are edible, and these white hairs look scary, but in fact there is no need to worry at all, because these molds are not harmful to people.

Most of the white, green or black spots caused by food deterioration in our lives are molds, but they have different types, such as Aspergillus grisea and Aspergillus alba. Some molds are indeed harmful to the human body, but not all molds are harmful to the human body, on the contrary, most molds are beneficial to people, such as penicillin, which we often hear about in the hospital, belongs to the genus Penicillium. Similarly, the mold in making tofu is the edible type of mold.

Fermented fermented fermented bean curd is not only harmless to the human body, but also a healthy food. Its raw material, tofu, is a soy product with high nutritional value, with a protein content of 15% to 20%, and is rich in calcium. In the process of making fermented bean curd, it is fermented by mold, because microorganisms decompose the phytic acid in the beans, which makes the minerals such as iron and zinc in soybeans with a very low absorption rate easier to be absorbed by the human body, so that the digestion and absorption rate of protein is higher and the vitamin content is richer.

Of course, bean curd has a lot of salt, so it should not be eaten too much at one time.

Tofu is moldy tofu.

Moldy tofu generally refers to fermented bean curd. Sufu bean curd, also known as tofu milk, is a traditional Chinese folk delicacy that also exists in Southeast Asia. Sufu is usually divided into three categories: green, red, and white.

Among them, stinky tofu belongs to the "green side". "Large", "red spicy", "rose" and so on belong to the "red side". Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white square".

Food culture

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.

Sufu has a history of more than 1,000 years and is one of the unique fermented products in China. As early as the fifth century A.D., there was a saying in the ancient books of the Northern Wei Dynasty that "dried tofu is fermented after being matured with salt". In the "Compendium of Materia Medica", it is written:

Tofu, also known as soybean, is made with tofu pickled in sake lees or sauce, and the taste is salty and sweet. ”

In the Qing Dynasty, Li Huanan's "Xingyuan Lu" has described in detail the preparation method of tofu. The famous Shaoxing fermented bean curd has been exported to Southeast Asian countries in the Jiajing period of the Ming Dynasty more than 400 years ago, and its reputation is second only to Shaoxing wine. In 1910, he was awarded the gold medal of the "Nanyang Industry Association" exhibition; In 1915, he won another certificate of merit at the Panama-Pacific International Exposition held in the United States.

Tofu milk is not moldy tofu. Tofu milk has to go through nearly 30 processes from material selection to finished product. After the bean curd is loaded into the altar, it is necessary to add high-quality liquor to continue to moisten it, and it can only be enjoyed after a few months, which is the most traditional kind of bean curd.

The surface of red bean curd is naturally red, the cut surface is yellowish-white, the taste is mellow, the flavor is unique, in addition to accompaniment, it is often used in cooking condiments. In addition to soybeans, taro is also used as a raw material for making red bean curd. Its ingredients also contain more protein, and those with positive color, neat shape, delicate texture and no peculiar smell are the best products.

Precautions for buying tofu.

When we choose fermented bean curd, we should know that fermented bean curd should be, and let's talk about the effect of fermented bean curd. The bean curd should be relatively formed, the outer skin is dyed with natural red yeast rice pigment, and the inside should be yellow, showing the color of the soybean itself, which is the color that fermented normal fermented bean curd should have. And we think that it is better to have a softer fermented

It is a species of Rhizopus or Mucormycetes, which then enters the fermentation and pickling stage. Finally, according to the requirements of different varieties, monascus enzyme, yeast, Aspergillus oryzae and so on are sealed and stored.

Because these are edible fungi, fermented in the production process, the bacteria attached to the skin of the protease slowly penetrate into the inside of the tofu blank, and will gradually decompose the protein, and in about three months to half a year, the fermented bean curd is ready.