2 Kedong Sufu (originated from 19 15, the hometown of China Sufu (Micrococcus), Kedong, Heilongjiang).
Guanghe fermented bean curd (a famous brand in China, which started at 1893 (19th year of Guangxu), Kaiping City, Guangdong Province).
4 Huaqiao (China Time-honored Brand 1958, known as "Three Treasures of Guilin", Guilin Huaqiao Cuisine)
5 Ding Feng (China Time-honored Enterprise 1864, Shanghai famous trademark, Shanghai Ding Feng Brewed Food)
6 Weichunyuan (established in Guiyang 1934, Guiyang Weichunyuan Food Co., Ltd.)
7 Kang Bei (founded in 1929, a large condiment enterprise in Northeast China, brewing food in Kang Bei, Jilin).
8 Xinzhong (1952 Tongzhou, Jiangsu, the largest producer of sufu, Jiangsu famous brand)
9 Xianheng (1736, a famous trademark in Zhejiang Province, Shaoxing Xianheng Food Co., Ltd.)
10 Laocaichen (well-known brand, Beijing-Hong Kong joint venture, Beijing Laocaichen Food Co., Ltd.)
Question 2: What kind of tofu is the best? Xianjia bean curd is good, but if it is a bottle on the table, the taste of old people is very strong. I recommend it.
Question 3: What brand of tofu brain is delicious? Personally, I think Fuji brand Taiwan Province rice sauce tofu is the best!
Question 4: What material is sufu made of? How to make delicious sufu?
Introduction:
Soybean milk, also known as sufu, is one of the famous fermented foods in China, which has a production history of thousands of years. Different places have different products, which are delicious, distinctive and nutritious. They are mainly made of soybeans, which are refined through soaking, pulping, blank making, bacterial culture, embryo preservation, ingredients and jar fermentation.
1. Fermentation types of sufu
According to the production technology, there are four types of fermented sufu: ① pickled sufu; ② Mucor fermented bean curd; ③ Rhizopus sufu; ④ Bacterial sufu.
1. Pickling sufu: Boil tofu with water, then marinate it with salt, put it in a jar, add auxiliary materials, and ferment it into sufu. This processing method is characterized in that the bean curd blank is directly put into a vat without fermentation (no pre-fermentation), then fermented, and matured by microorganisms brought in by auxiliary materials. Its disadvantages are insufficient protease, long fermentation time, low amino acid content and poor color and fragrance, such as Rusi sugar factory sufu and Hunan Gigi Lai mildew-free sufu.
2. Mucor fermented bean curd: Mucor is cultured with bean curd blank, which is called pre-fermentation, so that white hyphae are spread all over the surface of bean curd blank, forming tough skin membrane and accumulating protease, creating conditions for post-fermentation of pickling and canning.
The growth temperature of Mucor is low, and the optimum growth temperature is about 65438 06℃. Generally, Mucor fermented bean curd can only be produced at low temperature in winter. Traditional technology uses Mucor in the air to inoculate naturally, which takes about 10- 15 days (suitable for family workshop production). Mucor can also be cultured, inoculated artificially, and cultured at 15-20℃ for 2-3 days.
3. Rhizopus-type sufu: It can be produced by high-temperature resistant Rhizopus after pure bacterial culture and artificial inoculation, but Rhizopus is fine and light gray, with low protease and peptidase activities, and the shape, color, flavor and physical and chemical quality of the produced sufu are not as good as those of Mucor.
Combined with the above advantages and disadvantages, through experiments, fermented bean curd with mixed strains can not only increase its flavor. It can also reduce the amount of white wine in the auxiliary materials, reduce the cost and improve the economic benefits. The best ratio of Mucor to Rhizopus chinensis is 7: 3.
Second, the strain culture method
1. Test tube slant inoculation medium: maltose 15g peptone 1.5g agar 2g water 100mlPH6.
You can also use potato culture medium: listen carefully, peel potatoes, weigh 20g, cut into small slices, add water to boil for15-20min, filter with gauze, remove residues, take filtrate, add water to make it up to 100ml, add 2g agar, add 2g glucose after boiling, mix well, and sub-package test tubes (capacity is15).
2. triangle flask culture medium: wheat bran 100g peptone 1g water 100ml, dissolve peptone in water, then mix it with wheat bran, put it into a triangle flask, put 50g culture medium into a 500ml triangle flask, plug it with a cotton plug, shake it while it is hot, cool it, and inoculate a small piece of test-tube strain.
Equipment used: clean workbench of autoclave wall temperature incubator ... sterilization conditions: autoclave, 0. 1Mpa for 45-60 minutes.
Third, the brewing process of sufu
Tofu blank making → pre-fermentation → post-fermentation → canning (or bottling) → finished product.
Making bean curd cake: Making bean curd cake is the basis of improving the quality of fermented bean curd. The production of bean curd cake is the same as that of ordinary bean curd cake, except that the brine is a little old, the pressing time is longer and the water content of bean curd cake is lower.
The production of tofu brain blank is divided into: soaking beans, grinding pulp, filtering residue, sorting, squatting, pressing and forming, cutting into pieces and other processes.
(1) Soaked beans: The water temperature, time and quality of soaked beans will affect the quality of soaked beans. The water temperature of soaking beans should be below 25℃. If the temperature is too high, the soaked water will turn sour easily, which is not conducive to extracting soybean protein. The temperature is high in summer, so it is necessary to change the water several times to cool down.
(2) Squeeze and cut into pieces: after squatting, the tofu flower sinks and the yellow slurry water is clarified. It is advisable to squeeze the bean curd cake with water content of 65-70% and uniform thickness, and cut it into small pieces (4×4× 1.6M).
Pre-fermentation: pre-fermentation is a moldy process, that is, the process of cultivating Mucor or Rhizopus in tofu blank. The result of fermentation is that the bean curd blank is covered with hyphae, forming a soft, delicate and tough skin membrane, accumulating a large amount of protease, and slowly hydrolyzing protein in the later fermentation. In addition to selecting excellent strains, we should master the growth law of Mucor and control the culture temperature and humidity ...
Question 5: What kind of fermented bean curd is delicious? I prefer to eat Guanghe sufu, which tastes fresh and smooth, and has a special flavor of sufu, which is delicious. In addition, this kind of fermented bean curd is healthy and does not contain any preservatives, which is better than other fermented bean curd. I suggest you try.
Question 6: What brand of tofu brain is delicious? Wang Zhihe brand and Liubiju bean curd are both delicious.
Question 7: What brand of tofu brain is delicious?
1, the method of sufu is very simple. First, clean and cut into tofu blocks with a thickness of about 3 cm square and 6 mm, soak them in 2% salt water and steam them in a pot.
2. Steamed tofu is fermented in a warm and dark place. The general temperature is 20℃ ~ 25℃. White or yellow fimbriae (called tofu embryos) can grow on the surface of tofu in 5 days, and then put them in a small pot. Sprinkle a layer of salt water (salt water ratio is 1: 2) on each layer of bean curd embryo, cover and seal, and ferment again in 10 day to obtain fermented bean curd.
Question 8: What's the best with tofu milk? The best food is black sesame and spicy fermented bean curd (black packaging) from Tianma family in Xiangtan. It is really delicious.
Question 9: Which brand of tofu is the best? Wang Zhihe (individual) but it is also a brand recognized by Chinese people all over the world! Wang Zhihe stinky tofu is made from high-quality soybeans by soaking beans, grinding, filtering, debittering, pre-fermentation, pickling and post-fermentation. Pickling is the key, and the amount of salt and seasoning will directly affect the quality of stinky tofu. If there is more salt, tofu doesn't stink; If there is less salt, tofu will be too smelly. Wang Zhihe stinky tofu "stinks" has a strange smell, a mold that produces protease, decomposes protein and forms extremely rich amino acids, which is very delicious. This odor is mainly caused by hydrogen sulfide gas produced during the decomposition of protein. In addition, because of the use of bitter water, cold water, salt water curing, formed a bean curd block was bean blue.
Question 10: How to make tofu milk? Material: Ingredients: Tofu. The characteristics of homemade tofu milk: salty, fragrant and beautiful, and can be used as seasoning. Teach you how to make homemade tofu milk, and how to make homemade tofu milk delicious (1). Cut the tofu into 5 cm square pieces with a thickness of 1 cm, put them on a clean steamer, cover them with a layer of gauze to prevent dust and let them ferment naturally. Generally, it takes 15 days at room temperature 10℃; When the room temperature is 20 degrees Celsius, a layer of yellowish fimbriae will grow on the surface of tofu, which takes 5 days. This process is called "initial fermentation". (2) The fermented bean curd blocks in the early 20th century were pickled with salt water, which is called "post-fermentation". The method is to blanch the salt and pepper with boiling water, let it cool and add rice wine. Then wash the jar, scald it with boiling water and dry it. Next, put the bean curd cake layer by layer, and sprinkle some pepper and salt water on each layer. After putting it all in, cover it and put it in a warm place (about 15 degrees Celsius) to make the marinated bean curd become mellow again. After about 10 days, the fimbriae will melt and become delicious home-made tofu.