How many days does tofu have to be fermented in winter, and the fermentation temperature of tofu

WinterTofuIt usually takes more than a week to ferment, because the weather will be relatively cold in winter, and the fermentation time will be relatively long. Tofu generally takes three to seven days, and the fermentation time is mainly related to the temperature and fermentation environment. If the temperature is low, the fermentation rate will be slower; If the temperature is high, the fermentation will be faster.

In addition to being a delicious side dish, tofu can also be used as a seasoning in cooking to make a variety of delicious dishes. Such as steamed bacon with fermented bean curd, steamed eggs with fermented fermented bean curd, stewed carp with fermented fermented bean curd, stewed tofu with fermented fermented bean curd, large intestine with fermented fermented bean curd, etc. For example, in the delicious and fragrant fermented bean curd pork, the skin of the whole meat is roasted on a fire and the burnt part is scraped off in water.

Cook the meat in a casserole until it is half crispy, remove it and make deep cuts on the skin with a knife so that it becomes several small pieces but do not cut it. Use a few pieces of red tofu milk, put more marinade, crush it, add some rice wine, mix and coat it on the meat, then put it in a casserole, add green onions, ginger and the soup of the original boiled meat, slowly burn it over low heat, add rock sugar, and wait until the juice becomes thicker.

It takes about three to seven days to ferment with bacteria to make tofu, and the fermentation time is mainly related to the temperature and fermentation environment. If the temperature is low, the fermentation rate will be slower, and if the temperature is high, the fermentation rate will be faster. In winter, the weather will be colder, and the fermentation time will be a little longer, and it generally takes more than a week to ferment successfully.

It takes six to seven days for tofu to work in winter, and the temperature is set according to the environment and temperature at home, the temperature is high, the temperature is short, the temperature is low, and the time is long.

The pre-production temperature of tofu is controlled under 15 18 environmental conditions, because Mucor is an aerobic microorganism, so it can be placed in the air; The post-production temperature of the tofu is controlled at 30 °C, and it is placed in the jar to seal the mouth of the jar.

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. The characteristics of this processing method: the tofu blanks are directly put into jars without fermentation (no pre-fermentation), post-fermentation, and matured by 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.

TofuSecondary fermentation is generally enough for a week.

A piece of raw fresh tofu, according to how much tofu you have, prepare a container that can be sealed (crisper box, sealed jar, storage box, etc.), and replace it with newspaper if there is no straw, thirteen spices.

Salt, homemade peppercorn noodles, chicken essence.

If you want to eat spicy, you can add some chili noodles. The fermentation time of fermentation for making tofu is mainly related to the temperature and fermentation environment. The lower the temperature, the slower the fermentation rate.

Tips for making tofu milk:

1. All high-quality soybeans must be selected, and no other substitutes are allowed. or erected tombs.

2. The traditional process formula, natural fermentation, fermentation period and fermentation effect meet the process requirements.

3. Use a jar of about 5 liters to seal to ensure that the fermentation temperature can be reached.

4. Add 40% of the total amount of 55-degree high-quality Guilin Sanhua wine.

and 60% of the total amount of 52 degrees of high-quality puree Guilin Yingtan rice fragrance cellar.

5. The sealing time shall not be less than 365 days.

Cut it into pieces, put it on paper and ferment it.

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, and place them in a cool place to 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 the tofu.

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

7. After two or three days of fermentation, the tofu is full of flavor and can be used.

We all know thatTofu is a delicious and unique foodIt is also a very delicious artifact for eating, so it has always been loved by everyone. There is no distinction between old and tender, in fact, they are all tender tofu, and they will come out of the water after a while. After buying it, cut it into small pieces, find a cardboard box, spread straw in it, put the tofu cubes in one layer, and then cover it casually and leave it alone.

After a week, open it and take a look, first copy the salt on low heat, and when you see clumps. Put out in a bowl, add chili powder, monosodium glutamate, orange peel powder and mix well, and start mixing tofu. Note that the chili powder should be put into the mixing bowl in batches, not spread on it, in order to mix evenly and be able to absorb the flavor.

<> tofu is a snack found everywhere in China, whether it is Northeast or Hainan, Sichuan or Shandong. Taomei still likes Guangdong bean curd, which is not so salty, refreshing, fragrant, and very delicious. It is not only used to fry water spinach under the porridge, but also in our impression that fermentation is often related to "sealing", for example, when we make our own kimchi, adding water along the jar on time to ensure that it is sealed, which is the key to the success of kimchi fermentation.

However, the fermentation process of tofu is different, it is divided into two fermented parts into the fermentation process of tofu, and it is the mucormycetes that play a role. This mold is an aerobic, thermophilic mold. Too low temperature and too low oxygen content are not conducive to its growth, and the fermentation of natural tofu will also be affected.

The most traditional way in the countryside is to cut the white tofu into square shapes and let it ferment slowly and naturally on clean straw.

However, this time is very long, and it is easy to become moldy and rotten. If the tofu made by the grandmother of the teens and the two, the grandfather brought two enamel plates, drained them a little and began to put them on the "slightly wet tofu board" (the tofu board was scalded with boiling water). When swinging, there are gaps that can't be leaned together.

Grandpa said that there is moisture and air, and it is easier for tofu to have mold. It is soaked in stinky first, and then it is made of fermented bean curd, which is stinky and fragrant, and has a different flavor from fried!

Because during this fermentation process, some gases will be discharged, which may cause the bottle to burst if it is sealed and stored.

To seal. Because only when it is sealed can the tofu grow hairy, it should be sealed when fermenting.

When fermenting, do not seal, need to keep breathable, so that the tofu milk will taste better.

Ingredients: Old tofu 4k grams.

Salt 450 grams.

Chili flakes to taste.

About 200 grams of liquor.

Shiitake mushrooms (dried) 5-6 pcs.

Steps: 1. Wash the old tofu and drain the water.

2. Cut evenly into square squares, preferably in the sun for a day, to disinfect.

3. The container of moldy tofu must be washed and dried, and a clean cotton cloth or clean straw should be spread on the bottom.

4. Place the tofu cubes evenly on the cotton cloth.

5. Spread another layer of clean gauze.

6. Place another layer of tofu cubes on the gauze.

7. Cover with gauze and put on the tofu cubes.

8. Finally, cover with gauze or cotton.

9. Cover the lid and put it in a dry and ventilated place for about 10 to 15 days (depending on the temperature).

10. The temperature is particularly low this winter, so the time is relatively long, which is what it looks like for half a month!

11. Take off the cover cloth on the surface and you can see the fermented tofu.

12. Prepare white wine (height) and salt + chili noodles.

13. Mix the chili noodles and salt thoroughly.

14. Soak the tofu cubes in white wine.

15. Then roll thinly in a thin circle of salt and pepper flakes.

16. Put it in a clean and waterless sealable glass bottle.

17. I made two flavors, which are the original flavors without chili noodles.

18. Put it in a glass container.

19. Fill up, close the lid and store tightly for 3-5 days.

20. Soak the dried shiitake mushrooms, boil the water and cool thoroughly.

21. Pour the mushroom water into the tofu, seal and store for about a week before eating.

Tips: The time to marinate tofu can only start on the first day of the winter solstice, nine hundred and eighty-one. At this time, the bacteria are beneficial bacteria, and there are no miscellaneous bacteria;

The tofu must be old tofu and drained after washing;

Tofu should be fermented in a dry and ventilated place;

The liquor is highly baijiu, which is sterilized and flavored;

The amount of chili flakes is based on personal preference;

Shiitake mushroom water must be cold before it can be added.