Some molds are really harmful to human body, but not all molds are harmful to human body. On the contrary, most molds are beneficial to human body, such as Mucor, Rhizopus, Aspergillus, Penicillium and so on. Penicillin, which we often hear and use, belongs to Penicillium.
Extended data
Mildew tofu can usually be divided into three types: white, red and green: white mildew tofu is made without red yeast to maintain its true color; Adding monascus into the moldy tofu blank, namely red moldy tofu; Cyan moldy tofu refers to stinky moldy tofu, also known as Fang Qing. In the pickling process, bitter pulp and salt water are added, showing bean cyan.
Moldy tofu is fermented in the production process, and protease and bacteria attached to the epidermis slowly penetrate into the interior of the tofu blank, gradually decomposing protein into various amino acids and free fatty acids. After 3 months to half a year, the crisp and delicate fermented bean curd is ready and delicious.
Historical invention
According to historical records, in the Tang Dynasty, a monk at Bailu Temple in Yiyang made some tofu, but it became moldy within a few days after going out on business. Monks have the instinct to save, don't give up, try to add a little seasoning when eating, and never feel delicious, so they have today's tofu milk.
Cat leftovers are delicious. In the Ming Dynasty, with the addition of pepper, fermented bean curd became an indispensable appetizer for Hunan people. Bean curd spread to the whole country slowly. Later, tofu milk was found all over the country.
Yiyang Mao Yu leads the way, however. The formula of tofu milk in the temple has been passed down from generation to generation by monks, and the ancient hairy feathers have always maintained a simple and unique taste.
Before liberation, the ancient method of making hairiness was passed on to the Buddhist monk Buddha Yuan by the abbot Zhihui of qixia temple, Yiyang.
During the period of 1999, Zen master Foyuan passed on the secret recipe of ancient tofu to Master Benjue. This recipe originated in the Tang Dynasty, so it is called "the originator of China tofu".
Nutritional value Moldy tofu is rich in amino acids, protein, carbohydrates and minerals needed by human body. Every 100g of sufu protein contains 4.8g of isoleucine, 8.8g of leucine, 7.0g of lysine, 0.7g of methionine, 4.6g of phenylalanine, 2.0g of threonine, 0.6g of tryptophan and 5.3g of valine. It also contains minerals such as calcium and phosphorus.
The content of vitamin B 12 in stinky tofu is very rich. Some varieties can contain vitamin B 12 10mg per 100 g, and the amount of vitamin b 12 required per person per day is 1-3 mg. Regular consumption can not only supplement vitamin B 12, but also prevent Alzheimer's disease.
Edible articles
First, it is not advisable to eat more. After fermentation, stinky sufu is easily contaminated by microorganisms. Protein in tofu is oxidized and decomposed to produce sulfur-containing compounds. Eating too much will have adverse effects on the human body and affect health.
Second, it is not suitable for people. Because the content of salt and purine in sufu is generally high, patients with hypertension, cardiovascular disease, gout, kidney disease and digestive tract ulcer should eat less or not, so as not to aggravate the condition. Try not to eat pickled vegetables such as moldy tofu in supper, which will easily aggravate the edema of human body and is not conducive to human metabolism.
After understanding the properties of moldy tofu, we can completely eat moldy tofu healthily. If moldy tofu is eaten as a side dish of breakfast porridge, even if the moldy tofu has a high salt content, the accumulation of sodium in the human body will be weakened after the dilution of porridge and a day's work. Eat more vegetables and fruits while eating moldy tofu and supplement VC.
References:
Mildew tofu. Baidu baike