Homemade Fermented bean curd Stinky Tofu fermented soya beans Koji Fermentation Colony of bacteria 3-30bags x 8g | Дом и сад

Характеристики

Product Specification : 8gShelf life : 12 monthsStorage Conditions : Storage in a cool and dry placeProduct Usage : Used for fermentation of soybean products , including makingFermented bean curd , soybean curd , mildew thousand piecesmildew bean dregs , Fermented soybeans , etcComposition and Content : Rice Flour , MucorTofu , also known as tofu , is a characteristic traditional folk food that has beencirculated for thousands of years in China . Because of its good tastehigh nutrition and special flavor , it is deeply loved by Chinese people and peoplein Southeast Asia , and it is an enduring delicacyDeficiencies of Traditional TechnologyTraditional technology uses natural fermentation at room temperature and naturalmoulding to produce sufu . Although natural fermentation is more unique in tasteand flavor because of more bacteria , it also has a lot of shortcomingsLong production cycle It takes more than 7 days for natural moulding. Because the content of naturalmoulding is less, the curing time is also long, and it takes more than a monthBasically, only two or even one round can be made in a yeaMiscellaneous bacteria are harmfulDuring natural fermentation, there are many fungi growing on tofu, which aredifficult to control. It may lead to the failure of sufu production and even causeharm to the body.Highly compound bacterial products, more pure strains1. Good hygienic conditions, free of germs, healthierMucor grows rapidly and has a short production cycle2the product can be used at temperatures ranging from 4 to 30 for 56-72 hoursat 25-30 for blank culture(cultured at 4 for 7 days3. The curd products produced are delicate and smooth in taste, rich and mellowin fragrance, good in color and quality.4. can produce about 5 kg Fermented bean curd per bag of 8g, which is suitablefor family and small and medium-sized workshops