Knowledge of fermented bean curd - 江記豆腐乳

Knowledge of Bean Curd Fermented bean curd is a "fermented food". What is fermentation? Fermentation refers to the fact that microorganisms decompose raw ... Roamingjiangji Products Foodsafetypeaceofmind Foodrecord Activitymessage BrandAdvantages Purchaseguide Knowledgeoffermentedbeancurd FermentedBeanCurdCultureGallery Chooselanguage traditionalChinese SimplifiedChinese English HOME ROAMINGJIANGJI PRODUCTS FOODSAFETYPEACEOFMIND Foodrecord Activitymessage BrandAdvantages Purchaseguide Knowledgeoffermentedbeancurd FermentedBeanCurdCultureGallery traditionalChineseSimplifiedChineseEnglish KnowledgeofBeanCurd Fermentedbeancurdisa"fermentedfood" Whatisfermentation? Fermentationreferstothefactthatmicroorganismsdecomposerawmaterialsinfoodintosmallmoleculessuchasmonosaccharides,fattyacids,andaminoacidsunderaerobicoranaerobicconditions,whichareeasilyabsorbedandutilizedbythehumanbody.Fermentedfoodstendtobecomelongerandmoredeliciousandfermented.Microorganisms(goodbacteria)infoodareveryhealthytothehumanbody. Fermentedfoodsincludefermentedbeancurd,miso,cheeseandwine. TheProductionProcessesofFermentedBeanCurd Saltedbeancurdandbeanpastepreparations→saltedbeancurdfilling+beanpastefillingintobottles→cooked(thisisanimportantprocessoffermentedfood)→cappingiscompleted TheMainIngredientofFermentedBeanCurd Water,whitesugar,soybeans,tablesalt,brownrice,ediblealcohol,chilisauce(water,pepper,tablesalt),calciumsulfate,citricacid. TheNutritionFactsofFermentedBeanCurd Proteins,fats,carotene,vitaminE,B12,andcalciumandphosphorusminerals. TheBenefitsofFermentedBeanCurd Thefermentedbeancurdisrichinvegetableprotein.Afterfermentation,theproteinisdecomposedintovariousaminoacids,andyeastandothersubstancesareproduced.Fermentedbeancurdcanincreaseappetiteandpromotedigestion. Inaddition,fermentedbeancurdcanhelpourbodyabsorbthemineralsbetterbecauseithascalcium,magnesium,ironandotherminerals.Themineralsinthefermentedbeancurdproductsdonotdecreasebutthebioavailabilityincreases.Ourbodieshavedifficultytoabsorbthemineralbecausesoybeansoriginallycontainlotsofphyticacids.Afterfermenting,goodmoldabsorbsphytic.Therefore,fermentedbeancurdcanourbodyabsorbthemineralseasily. TheReasonsforBlackeningFermentedBeanCurd Themainfactorsforblackeningfermentedbeancurdaretemperatureandtime. Tofumilkproductsarefermentedfoods,whichwillturndarkwiththechangeoftemperatureandtheaccumulationoftime.Itisbecauseofthenaturalphenomenonofsugarandproteinfermentationinthetank.Thehigherthetemperature,thefasterthecolorchange.Thelongerthetime,thedarkerthecolor.Itisthenormalchangeinthefermentationprocess.Eachcolorofthebeancurdhasadifferentflavor.Whenfermentedbeancurdisturnedblackcolor,thesoupcanbeusedasbrewingnaturalsoysauce. TheColorTurningProcessofFermentedBeanCurd White→goldenyellow→brown→black. BeanCurdQ&A 1、Fermentedbeancurdhasnotexpired.Whyisthecolorsodark?Canitstilleatable? Fermentedbeancurdchangesitscolordependentonseasonalclimatechange.Therearedifferentlayersofcolorbecauseofsugarandproteinfermentationinthebottle.Itisthenaturalphenomenon.Inwintertime,fermentedbeancurdislesslikelytoacceleratethedarkeningofthecolorduetothelowertemperature.Ontheotherhand,insummer,fermentedbeancurdcanbeacceleratedtodarkenthecolorduetothehighertemperature.ThetemperatureinTaiwanisextremelyhighinsummer.Thefermentationoffermentedbeancurdcanbefasterandbetter,andthecolornaturallybecomesdarker.Infact,Thedarker-colorfermentedbeancurdhasbettertastyandappetizing.Remembertofinishyourfermentedbeancurdwithintheexpireddate.Thedarker-colorfermentedbeancurdissafetoeat. 2、Whydosomefermentedbeancurdandbeanpastehavesomewhitedots?Isitmoldy? Soybeanfermentedproductssuchasfermentedbeancurd,beanpaste,miso,etc.Inthefermentationprocessesproducearichvarietyofaminoacids.Amongthem,tyrosinehaspoorsolvency.Inaddition,theproductsindifferentenvironment(temperature,PH,salinity,alcohol,etc.)causetheconcentrationoftyrosinereachesthesaturationpointandcrystallizesout.Itproducesthewhitedots.Eveniftheproductisunopened,thewhitedotsmayincreasegradually.Tyrosinecontinuestobedecomposed.Sincetyrosineitselfisanaturallyoccurringsubstanceofprotein,itisharmlesstothehumanbody.Thisisnotmildew.Itissafetoeat. 3、Whydoesthebottlecapoffermentedbeancurdhavetobulging,notvacuum? Thefermentedbeancurdisapost-fermentedfoodandcontinuestofermentinthebottleandproducesgasafterleavingthefactory. Whentheroomtemperatureishigher,itwillacceleratethefermentationofbeancurd.Theeffectoffermentationincreasesthepressureinsidethebottlewhichcausesthecaptobulge.Thereisanairrushwhenopeningthecap.Itisnormalphenomenon.Therefore,thebeancurdwillcontinuetofermentastheclimateandtemperaturechange,especiallyinthesummer.Thecapwillbulge. 4、Whyisfermentedbeancurdsohard? ItisrecommendedthatyourefertothedateofmanufacturebecauseJiangJifermentedbeancurdisnaturallyfermented.Theproductswillcontinuetofermentinthebottle.JiangJifermentedbeancurdwillbethebesttasteafter3monthsofthedateofmanufacture. (Thefermentationsituationisalsorelatedtothestoragetemperature) Iffermentedbeancurdishard,itmaybeduetoinsufficientripeness.Itcanbeplacedinawarmerenvironment,suchasputinthekitchen.Ithelpsfermentedbeancurdtoacceleratethefermentation. 5、Howtopreservefermentedbeancurd?Dofermentedbeancurdneedtoputtherefrigeratororroomtemperature? Afteropeningabottleoffermentedbeancurd,itiseasytogeneratemoldorimpurityintheenvironmentrunintothebottle.So,itisrecommendedtoputtherefrigeratortokeepitsafetoeat. Unopenedfermentedcurdcanstoreinroomtemperature.Fermentedbeancurdis"lowwateractivity".Beforethebottleissealed,thecapwillbesterilized.Itkeepsfermentedbeancurdnotspoil.Whentheweathertemperatureishot,thecoloroffermentedbeancurdgetsdarker.Itcanbeplacedintherefrigeratortoslowdownthefermentationspeed. 6、Whatdoyouneedtoknowwhenopeningabottleoffermentedbeancurd? Alwaysusecleananddrychopsticksoraspoontopickupfermentedbeancurd.Therestoffermentedbeancurdinthebottleshouldbestoredintherefrigerator. 7、Howtotelliffermentedbeancurdisabletoedible? Ifyoufindthatfermentedbeancurdgrowscyanorwhitemold(notwhitesmalldots)anditsmellsbad,itindicatesthefermentedbeancurdisnotabletoeat. 8、Whenfermentedbeancurdputforalongtime,whyitbecomessmearedandfeelslikethesauce? Thetextureoffermentedbeancurdissoft.Thefinishedfermentedbeancurdiscompletelyblock.Afteropeningforawhile,itsometimessoftensintoasimilartofu,whichisnotbrokenandcanstillbeeaten.Atthistime,fermentedbeancurdcanberecommendedasasaucedirectlyintothedish,anditwillincreasethedishflavor. 9、Istherebotoxinfermentedbeancurd? ThewateractivityandsalinityJingJiproductsarewithinsafestandardvalues.Itisanenvironmentinwhichbotulinumcannotsurvive,sothereisnosuchdoubt. 10、DoesJiangjiproductshavepreservatives,artificialcolors,cloudingagentsandplasticizers? JiangJitheseriesproductfornaturalfermentationfood,doesnotincreaseanytothehumanbodyharmfulantiseptic,theartificialpigment,alsodoesnothaveincreasesthecloudmedicinalpreparation,anxietyofincludingtheelasticizer,hasnotaskedrespectfullyrelievededible. 11、Dobeancurdwithredyeastricebespicy?Howisthecoloroftheredsauceproduced? Beancurdwithredyeastricearenotspicy.TheredcolorofthesauceisthenaturalcoloroftheRedbacillus.Ourproductshavenoaddedartificialfoodcolor. ThenaturalcolorofBeancurdwithredyeastricewillfadeawayduetothesunlight.Therefore,itisrecommendedtostoreBeancurdwithredyeastriceindarkenvironment,avoidthesunlight. 12、Whyisfermentedbeancurdacclaimedasorientalcheese(alsoknownascheese)?Whatarethebenefitsofeatingfermentedbeancurd? Cheeseisrichinhigh-qualityproteinandavarietyofprobiotics.Itcontainshighnutritionalvalueandhasmanybenefitstothehumanbody. Fermentedbeancurdisalsorichinmuchhigh-qualityproteinandgoodbacteria.Therightamountofhigh-qualityproteineverydaycaneffectivelyreducecholesterolintheserumandprotectthecardiovascularsystem. Theproteinmacromoleculesinsoybeansarenoteasyabsorbedbythebody,butthemoleculesoftheproteinsarereducedduringthefermentationprocess,whichismoreconducivetoabsorptionanddigestionbythehumanbody(highproteinutilization). 13、Whatisthedifferencebetweenpicklingandfermentation? Picklingreferstoimmersingfoodinaliquidthatisaddedtosaltorvinegarorsugar.Theprocessesaretoextendthefoodconsumptionperiod.Ontheotherhand,Fermentationreferstothepresenceofmicroorganismsunderaerobicoranaerobicconditions.Theprocessesdecomposetherawmaterialsinfoodintosmallmoleculenutrientssuchasmonosaccharides,fattyacids,andaminoacids.Itmakesthebodyabsorbanduseeasilyandtastesrich.Italsopreventsfoodsfromspoilage.Fermentedbeancurd,cheeses,andmisoareFermentedfoods.Theytendtobelongerandmoredeliciousandcontainsmicroorganismsthataregoodforthebody. 14、Howtoknowfermentedbeancurdhasripened? Whenusingchopstickscutinto,itfeelslikethesmoothnessofcheese.Thefermentedbeancurdhascompletedtheripening. 15、Canvegetarianseatfermentedbeancurd? Fermentedbeancurdaddsalittlealcoholduringtheproductionprocesses.Addingalcoholistopreventqualityvariation,nottoincreasetheflavors.Afterthebeancurdhasbeenripenedforaperiodoftime,itsalcoholcontentisnegligible,sovegetarianscaneatit. 16、Whyisfermentedbeancurdsosalty? Weusenaturalantisepticmethodswithoutanypreservatives. Aftercuttingthetofu,soakitundersaltwater.Afterthesoakingprocess,thetofugoesthroughacleaningproceduretoremoveexcesssalt. Therefore,fermentedbeancurdisnotextremelysaltybutithasasaltyandsweettaste.Itisgoodforeatwithporridge,stir-fryorasasaucetoaddflavortothefood. Wealsoremindyoutopayattentiontothebalancednutrition.Balancedyourdietisthekeytomaintainyourhealthandwell-being. Home About Products Foodsafetypeaceofmind Foodrecord Activitymessage BrandAdvantages Purchaseguide Knowledgeoffermentedbeancurd FermentedBeanCurdCultureGallery CONTACT 32053桃園市中壢區月眉路二段248巷85號 Tel:+886-3-498-6018 E-mail:[email protected] Copyright © 江記豆腐乳(新蓬萊食品股份有限公司)Allrightsreserved.Designedbyxson