Traditional sufu production

The general process of making (1) sufu is as follows: ① let tofu grow Mucor; (2) curing with salt; ③ bottled brine soup; (4) sealing and curing.

(2) Tofu with water content of about 70% is suitable for making sufu, and it is difficult to form sufu with too much water. Salt is added in layers, and the salt content increases with the height of layers. The surface of the bottle mouth is thick with salt, so the separated water can harden the tofu block and prevent miscellaneous bacteria from entering from the bottle mouth. It can also combine with decomposed amino acids to form sodium amino acid, which makes tofu milk delicious. The low concentration of salt can not inhibit the growth of microorganisms, which may lead to the deterioration of tofu. If the concentration of salt is too high, it will affect the taste of sufu.

(3) Mucor secretes various enzymes, mainly proteases, which is beneficial to the hydrolysis of protein contained in tofu into various amino acids. Lipase can decompose fat into glycerol and fatty acids.

(4) Traditionally, the Mucor on the tofu block comes from Mucor spores in the air. In modern sufu production, excellent Mucor species are directly inoculated on tofu under strict aseptic conditions.

(5) The factors affecting the flavor and quality of sufu include the amount of salt, the amount of wine, fermentation temperature and fermentation time. The low concentration of salt can not inhibit the growth of microorganisms, which may lead to the deterioration of tofu; Excessive salt concentration will affect the taste of sufu. In the later stage of fermentation, enzymes and microorganisms mainly participate in biochemical reactions. By curing and adding various auxiliary materials (red yeast, distiller's yeast, fermented wine), protease will act slowly, promote other biochemical reactions, and produce the aroma of sufu.

So the answer is:

(1) Bottle the marinated soup?

(2)70%? The precipitation of water hardens the tofu block? At the same time, inhibit the growth of microorganisms (give 1 a key point)

(3) protease lipase

(4) Mucor spores in the air are sterile.

(5) The amount of salt, wine, fermentation temperature, fermentation time, etc. Integral)