How to ferment tofu dregs

Many people in our daily life like to eat tofu, and we all know that tofu is mainly used to make many kinds of food, such as soy products. The dried tofu we eat and some bean curd we often eat are made of tofu. Tofu can also be made into tofu dregs, which is chopped tofu. It can be fermented and made into a variety of delicacies.

Fermentation raw materials

Main ingredients: various wine lees, beer lees, sugar lees, vinegar lees, starch lees, soy sauce lees, MSG lees, edible fungus lees, powder lees, tofu lees, medicinal lees, oil

Fermented tofu residue

Waste such as slag, oil cake, moldy materials, slaughter scraps, swill, leftovers, chicken manure, etc. Auxiliary materials: corn flour, rice bran, bran, additives

Fermentation method

1. Fermentation ratio: prepare 1000 kg of crushed (sieved with 1mm holes) fermented feed, 350-400 kg of water (350 in summer and 400 in winter), and 1 kg of Shuguang No. 1 live bacteria preparation.

2. Prepare diluted activated fermentation liquid: Pour 1 kg of Shuguang No. 1 live bacteria preparation into 350-400 kg of water, stir evenly and soak for 2-6 hours to make activated fermentation liquid.

3. Mix the prepared activated fermentation liquid with 1000 kg of fermented feed evenly. The moisture content should be such that it can be squeezed into a ball by hand without dripping water and falls apart at the touch. With blender

Large-scale farms can slowly add the activated fermentation liquid to the feed and stir it evenly; farmers who do not have a mixer can slowly spray a small amount of activated fermentation liquid onto the feed and stir it evenly with a shovel. Note: there should be no lumps or water lumps. Use your hands to break up the lumps and water lumps and stir it evenly.

4. Large-scale farms can compact the prepared feed into piles on the ground or put it into cement pools and compact it, and then seal it with plastic film; small farmers can put the feed into tanks, large plastic barrels, or pools, compact them and seal them with plastic film, and seal them with several layers to ensure that the seal is completely airtight.

5. Place it in a rat-proof place at room temperature for anaerobic fermentation. Fermentation will take 5-7 days (5 days in summer, 6 days in spring and autumn, 7 days in winter) depending on the season. It will emit a strong aroma of slightly sweet and sour koji, indicating that the fermentation is successful. If it is only sour but not fragrant, and has no koji aroma; or if it turns white, it means that the seal is not completely breathable and the fermentation is unsuccessful. The feed that has failed to ferment can be dried and then fermented again (slightly increase the amount of bacteria). Fermented feed must be compacted and sealed to prevent air leakage; the moisture content must be appropriate, too much will make it sour, and too little will ferment too slowly; the feed must be stirred evenly to break up lumps.

6. After successful fermentation, take out and add to the unfermented complete feed, mix evenly and feed directly. If the fermentation dosage is for feeding for five days, seal the lid quickly after taking it out every day, and seal it again when taking it out again. Note: This dosage is not to exceed five days' supply. If a large amount of feed is fermented at one time, the portion that exceeds five days' consumption must be dried and stored. If you want to sell fermented feed, you can dry it before selling it, or sell it to users for fermentation.