Speaking of the Chinese dining table, the delicious meals such as frying, stir-frying, cooking, fried, smoked, and grilling are envious of the world. Sometimes, let alone those big meals, even those special local snacks and flavored foods will make everyone linger.

Speaking of the Chinese dining table, frying, stir-frying, cooking, fried, frying, smoked, roasting and other delicacies are envious of the world. Sometimes, let alone those big meals, even those special local snacks and flavored foods will make everyone linger. Among these foods, there is a type called fermented bean curd that also shows its different images and characteristics from all over the country, such as white square (sauce tofu), green square (stinky tofu) or red square ( red tofu ), which also show its different styles and flavors. The fermented bean curd is cheap and has good taste, portability, and easy eating. It naturally becomes the best companion at the dining table and will make people miss it.

talks about fermented bean curd. Due to the particularity of its processing process and the use of a large amount of edible salt during the processing process, this will bring doubts to many people. Whether eating fermented bean curd can cause mold infection and cancer, and whether eating too much salt is harmful to the body has also become a concern for many people.

Speaking of the word "rot" in the name "fermented bean curd", it mainly refers to mucor mushrooms present in the fermented bean curd production process, and some are yeasts, Aspergillus , Penicillium , etc., which have been selected through specific methods. These so-called "molds" are truly beneficial edible fungi. They not only do not produce harmful toxins, but are also the main contributors to the different flavors of fermented bean curd. The most important thing is that such edible fungi are essentially different from carcinogens such as aflatoxin , nitrite , and nitrite present in spoiled foods.

In the process of fermented bean curd, the protein in soybeans undergoes biochemical changes under the action of these beneficial bacteria, resulting in proteolytic hydrolysis , sugar fermentation into ethanol , other alcohol , organic acids and complex synthesis of esters. It is precisely because of the existence of these substances that fermented bean curd has different colors, fragrances, and tastes, or characteristics that are different from other fermented bean curds. Among them, some proteins produce sulfur dioxide due to decomposition, which is the mystery of stinky tofu "smells smelly and tastes fragrant".

During the production of red fermented bean curd, there is a kind of red kelp pigment produced by Aspergillus Rhizoma, which is a natural pigment, which is very safe for the human body. mucor and red quince can be said to be a pure natural substance and has nothing to do with carcinogens.

In the production process of fermented bean curd, the most worrying thing is the salt and nitrite present in fermented bean curd. There are even rumors that a piece of fermented bean curd can contain about 12 grams of salt. In addition, fermented bean curd also has nitrites as a pickled food. Such a large amount of salt and nitrite will bring harm to our health. However, the real result is exactly the opposite. Maybe we think too much or want to go astray.

Soybeans and soy products are raw materials for fermented bean curd, and the nitrite content in them is very low, and even after fermentation, it will not increase its content. In addition, the production of fermented bean curd is a process of fermentation and brewing. Although a certain amount of salt is added to it, this is not the pickling process of salt. Salt can precipitate the moisture in tofu and extract protease on mucor mycelium, which is the main content of preparing the flavor of fermented bean curd. As for the amount of salt in fermented bean curd, it is generally around 0.5-0.7 grams, which is far lower than what "they" say.

Speaking of this, there are almost no harmful substances in the raw materials, additives, and even during the production process. After fermentation and the effect of microorganisms , there will also be various substances with nutritional value and health care effects in fermented bean curd, especially vitamin B12 and B2, which is also an important source of vitamin B12 in vegetarian diet. The fermented bean curd also has high activity soy isoflavone . They have strong antioxidant effects, which are conducive to removing free radical in the body and preventing lipid peroxidation. These substances have a good preventive effect on cardiovascular diseases and tumors. In this way, does the role of fermented bean curd have subverted your ideas?