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1、Fermented bean curd has not expired. Why is the color so dark? Can it still eatable?
Fermented bean curd changes its color dependent on seasonal climate change. There are different layers of color because of sugar and protein fermentation in the bottle. It is the natural phenomenon. In winter time, fermented bean curd is less likely to accelerate the darkening of the color due to the lower temperature. On the other hand, in summer, fermented bean curd can be accelerated to darken the color due to the higher temperature. The temperature in Taiwan is extremely high in summer. The fermentation of fermented bean curd can be faster and better, and the color naturally becomes darker. In fact, The darker- color fermented bean curd has better tasty and appetizing. Remember to finish your fermented bean curd within the expired date. The darker- color fermented bean curd is safe to eat.
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2、Why do some fermented bean curd and bean paste have some white dots? Is it moldy?
Soybean fermented products such as fermented bean curd, bean paste, miso, etc. In the fermentation processes produce a rich variety of amino acids. Among them, tyrosine has poor solvency. In addition, the products in different environment ( temperature, PH, salinity, alcohol, etc.) cause the concentration of tyrosine reaches the saturation point and crystallizes out. It produces the white dots. Even if the product is unopened, the white dots may increase gradually. Tyrosine continues to be decomposed. Since tyrosine itself is a naturally occurring substance of protein, it is harmless to the human body. This is not mildew. It is safe to eat.
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3、Why does the bottle cap of fermented bean curd have to bulging, not vacuum?
The fermented bean curd is a post-fermented food and continues to ferment in the bottle and produces gas after leaving the factory.
When the room temperature is higher, it will accelerate the fermentation of bean curd. The effect of fermentation increases the pressure inside the bottle which causes the cap to bulge. There is an air rush when opening the cap. It is normal phenomenon. Therefore, the bean curd will continue to ferment as the climate and temperature change, especially in the summer. The cap will bulge.
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4、Why is fermented bean curd so hard?
It is recommended that you refer to the date of manufacture because Jiang Ji fermented bean curd is naturally fermented. The products will continue to ferment in the bottle. Jiang Ji fermented bean curd will be the best taste after 3 months of the date of manufacture.
(The fermentation situation is also related to the storage temperature)
If fermented bean curd is hard, it may be due to insufficient ripeness. It can be placed in a warmer environment, such as put in the kitchen. It helps fermented bean curd to accelerate the fermentation.
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5、How to preserve fermented bean curd? Do fermented bean curd need to put the refrigerator or room temperature?
After opening a bottle of fermented bean curd, it is easy to generate mold or impurity in the environment run into the bottle. So, it is recommended to put the refrigerator to keep it safe to eat.
Unopened fermented curd can store in room temperature. Fermented bean curd is "low water activity". Before the bottle is sealed, the cap will be sterilized. It keeps fermented bean curd not spoil. When the weather temperature is hot, the color of fermented bean curd gets darker. It can be placed in the refrigerator to slow down the fermentation speed.
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6、What do you need to know when opening a bottle of fermented bean curd?
Always use clean and dry chopsticks or a spoon to pick up fermented bean curd. The rest of fermented bean curd in the bottle should be stored in the refrigerator.
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7、How to tell if fermented bean curd is able to edible?
If you find that fermented bean curd grows cyan or white mold (not white small dots) and it smells bad, it indicates the fermented bean curd is not able to eat.
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8、When fermented bean curd put for a long time, why it becomes smeared and feels like the sauce?
The texture of fermented bean curd is soft. The finished fermented bean curd is completely block. After opening for a while, it sometimes softens into a similar tofu, which is not broken and can still be eaten. At this time, fermented bean curd can be recommended as a sauce directly into the dish, and it will increase the dish flavor.
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9、Is there botox in fermented bean curd?
The water activity and salinity Jing Ji products are within safe standard values. It is an environment in which botulinum cannot survive, so there is no such doubt.
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10、Does Jiangji products have preservatives, artificial colors, clouding agents and plasticizers?
Jiang Ji the series product for natural fermentation food, does not increase any to the human body harmful antiseptic, the artificial pigment, also does not have increases the cloud medicinal preparation, anxiety of including the elasticizer, has not asked respectfully relieved edible.
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11、Do bean curd with red yeast rice be spicy? How is the color of the red sauce produced?
Bean curd with red yeast rice are not spicy. The red color of the sauce is the natural color of the Red bacillus. Our product s have no added artificial food color.
The natural color of Bean curd with red yeast rice will fade away due to the sunlight. Therefore, it is recommended to store Bean curd with red yeast rice in dark environment, avoid the sun light.
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12、Why is fermented bean curd acclaimed as oriental cheese (also known as cheese)? What are the benefits of eating fermented bean curd?
Cheese is rich in high-quality protein and a variety of probiotics. It contains high nutritional value and has many benefits to the human body.
Fermented bean curd is also rich in much high-quality protein and good bacteria. The right amount of high-quality protein every day can effectively reduce cholesterol in the serum and protect the cardiovascular system.
The protein macromolecules in soybeans are not easy absorbed by the body, but the molecules of the proteins are reduced during the fermentation process, which is more conducive to absorption and digestion by the human body (high protein utilization).
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13、What is the difference between pickling and fermentation?
Pickling refers to immersing food in a liquid that is added to salt or vinegar or sugar. The processes are to extend the food consumption period. On the other hand, Fermentation refers to the presence of microorganisms under aerobic or anaerobic conditions. The processes decompose the raw materials in food into small molecule nutrients such as monosaccharides, fatty acids, and amino acids. It makes the body absorb and use easily and tastes rich. It also prevents foods from spoilage. Fermented bean curd, cheeses, and miso are Fermented foods. They tend to be longer and more delicious and contains microorganisms that are good for the body.
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14、How to know fermented bean curd has ripened?
When using chopsticks cut into, it feels like the smoothness of cheese. The fermented bean curd has completed the ripening.
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15、Can vegetarians eat fermented bean curd?
Fermented bean curd adds a little alcohol during the production processes. Adding alcohol is to prevent quality variation, not to increase the flavors. After the bean curd has been ripened for a period of time, its alcohol content is negligible, so vegetarians can eat it.
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16、Why is fermented bean curd so salty?
We use natural antiseptic methods without any preservatives.
After cutting the tofu, soak it under salt water. After the soaking process, the tofu goes through a cleaning procedure to remove excess salt.
Therefore, fermented bean curd is not extremely salty but it has a salty and sweet taste. It is good for eat with porridge, stir-fry or as a sauce to add flavor to the food.
We also remind you to pay attention to the balanced nutrition. Balanced your diet is the key to maintain your health and well-being.
