The main raw material of fermented bean curd is the soybean that people often eat. Before making fermented bean curd, first of all, to make tofu, the process is very simple, is nothing more than bubble beans, beating, spotting halogen, and then remove some of the bean paste, it becomes a little intensity of tofu. The tofu is cut into smaller pieces, which are the ingredients for making fermented bean curd. At this time, in order to inoculate strains such as mucor, a layer of hairy moldy mycelium grows on the surface of the tofu. People who like it will feel that the hairy condition is very cute and fragile may feel terrible. In fact, there is no need to fear that these bacteria are specially selected “good†bacteria that do not produce toxins and do not cause illness. Then, add more salt and “preserve†the bacteria to a level that is difficult to survive. Then add sauces made from ingredients such as spices, sugar, pepper, red rice, and glutinous rice. After months of cooking, it becomes a fermented bean curd product on the market. Because the ingredients are different, the details of the process are different, and the products that come out are also varied. Eating fermented bean curd is eating nutritious nourishment When I heard this, my friends must first have a feeling that eating fermented bean curd is eating tofu. right. The various nutrients in bean curd have almost no loss during the production of fermented bean curd, but they have increased. Helps control blood pressure: For example, proteins become more easily digestible peptides and amino acids, and they taste more delicious. Among these peptides, there are also some active peptides that are beneficial for controlling blood pressure, because studies have found that they can inhibit the activity of angiotensin-converting enzyme (ACE) I. Better absorption of minerals: Not only did calcium, magnesium, iron and other minerals not decrease, but bioavailability also increased because soybeans originally contained a lot of phytic acid, which is very impeding the absorption of minerals, but during fermentation, mold has been It "killed" it. More easily digested: those ingredients that interfere with protein digestion are also cleared by mold. More B vitamins From the perspective of vitamins, fermentation produces a considerable amount of B vitamins, which makes up for the shortcomings of the low vitamin content of tofu (the loss of many B vitamins when they are spotted and squeezed out of water). Soybean isoflavones are more effective Maybe another friend will ask, I eat tofu to get soy isoflavones. Will this health-care ingredient be destroyed by the mold during fermentation? The answer is exactly the opposite. Not only did mold not eliminate it, but it also made it more effective. Because the original isoflavones in soybeans are in the form of sugar-binding glycosides, their bioavailability is lower; after fermentation, they become free forms, which are more convenient for humans to play a role. Not easy to bulge belly As for the oligosaccharides in the soybean that will make people bulge, the content in the fermented bean curd is already very low. Because of the loss of a lot of oligosaccharides when squeezing water, the content of fermentation is further reduced because some microorganisms can break it down. Can fermented bean curd have the same risk of carcinogenicity as pickles? In fact, fermented bean curd does not have nitrite problems like pickles. Nitrate content in soybeans is inherently low, and fermentation for up to several months does not bring in large amounts of nitrite. Seeing here, the conclusion is very clear. To put sulphur and salt and pickles on par with one another, it's really too wrong - Pickles have no proteins and peptides, no amino acids, no calcium and magnesium, no vitamins, and no soy isoflavones. Pickles are also safe from sufu, and the levels of B vitamins, calcium, magnesium, and amino acids are far lower than those of fermented bean curd. Skipjack Tuna,skipjack,wild planet skipjack tuna,striped tuna Zhoushan Boda Aquatic Products Co.,Ltd , https://www.baida-aquatic.com