绍兴腐乳发酵过程中主要成分变化的探讨

Discussion on the change of main composition of Shaoxing sufu during the fermentation

绍兴霉豆腐系“绍兴六霉”之一,与绍兴老酒齐名。绍兴腐乳用纯绍兴毛霉做菌种,绍兴老酒作卤,工艺严格、风味独特。该文以出口丁方红腐乳为代表介绍了绍兴腐乳的特点、工艺操作以及应注意的问题,并阐述了发酵过程中其主要成分的变化情况。

Shaoxing mould tofu is one of the 'six mould products of Shaoxing' and is as famous as the Shaoxing aged rice wine. It is made with the pure Mucor spp. as starter and Shaoxing aged alcohol as dressing mixture. It is made with stringent technique and has a special flavor. The square-shaped red sufu for export was chosen as the representative of Shaoxing sufu to introduce the characteristics, processing operation, and key issues to notice. Changes of the main composition during the fermentation were also introduced.