Natural fermentation of tofu milk for a few days

Fermentation 3 to 7 days. The time of fermentation of bean curd milk is mainly related to the temperature and the fermentation environment, low temperature, the fermentation speed will be slower, high temperature, the fermentation speed will be faster, the fermentation of bean curd milk basically needs three to seven days. Bean curd, also known as bean curd milk, is a traditional Chinese folk food that also exists in Southeast Asia. Bean curd is usually categorized into three main types: green, red and white. Among them, stinky tofu belongs to the "green side". The "big block", "red hot" and "rose" are "red". "Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white side". At present, China has all over the production of fermented bean curd, although they are due to different sizes, different ingredients, varieties of names, but the principle of production is mostly the same. First of all will be made of soybean tofu, and then billet row into small pieces, placed in a wooden box can be connected to the strong protease activity of the root mold or trichoderma strains, and then into the fermentation and pickle billet period. Finally, according to the requirements of different varieties of red mold, yeast, rice mold and other sealed storage. The unique flavor of curd is formed in the fermentation and storage process.