48
4.4.2.4 Fungal Fermented Sufu
Four steps are involved in this process: (1) preparation of tofu, (2) use of moulds and
yeast to ferment tofu to produce pehtze, (3) salting and (4) ripening (discussed in
later sections).
Based on different ingredients used in dressing mixture at ripening stage, sufu
can be of different colours and flavours. The following four types of sufu have been
identified in this category (Han et al. 2001).
4.4.2.5 Grey Sufu
The ripening of grey sufu is dominated by a combination of bacteria and fungi
resulting in the production of strong and offensive odour in this sufu. The most common ingredients used in its dressing mixture are the soy whey left over from tofu,
salts and some spices.
4.4.2.6 White Sufu
As compared to red sufu, white sufu is less salty and more famous in South China,
but the ingredients used in its production are similar to that of red sufu except for
the absence of red kojic rice. White sufu has an even distribution of light yellow
colour both outside and inside.
4.4.2.7 Red Sufu
Red sufu is the most popular product in China because of its attractive colour and
strong flavour. Red sufu shows a colour variation of red to purple from outside, and
from inside, it has a colour range from light yellow to orange. The basic ingredients
of red sufu comprise red kojic rice, alcoholic beverage, salt, sugar, spices and soya
bean paste.
4.4.2.8 Other Types
There are several other ingredients added to the dressing mixture such as vegetables, rice and bacon and sometimes higher concentration of alcohol is preferred.
Zui-Fang is the product resulting from dressing mixture containing higher levels of
ethanol which is often termed as drunk sufu.
R. Kumari et al.
4.4.2.4 Fungal Fermented Sufu
Four steps are involved in this process: (1) preparation of tofu, (2) use of moulds and
yeast to ferment tofu to produce pehtze, (3) salting and (4) ripening (discussed in
later sections).
Based on different ingredients used in dressing mixture at ripening stage, sufu
can be of different colours and flavours. The following four types of sufu have been
identified in this category (Han et al. 2001).
4.4.2.5 Grey Sufu
The ripening of grey sufu is dominated by a combination of bacteria and fungi
resulting in the production of strong and offensive odour in this sufu. The most common ingredients used in its dressing mixture are the soy whey left over from tofu,
salts and some spices.
4.4.2.6 White Sufu
As compared to red sufu, white sufu is less salty and more famous in South China,
but the ingredients used in its production are similar to that of red sufu except for
the absence of red kojic rice. White sufu has an even distribution of light yellow
colour both outside and inside.
4.4.2.7 Red Sufu
Red sufu is the most popular product in China because of its attractive colour and
strong flavour. Red sufu shows a colour variation of red to purple from outside, and
from inside, it has a colour range from light yellow to orange. The basic ingredients
of red sufu comprise red kojic rice, alcoholic beverage, salt, sugar, spices and soya
bean paste.
4.4.2.8 Other Types
There are several other ingredients added to the dressing mixture such as vegetables, rice and bacon and sometimes higher concentration of alcohol is preferred.
Zui-Fang is the product resulting from dressing mixture containing higher levels of
ethanol which is often termed as drunk sufu.
R. Kumari et al.