不要買豆腐乳了⁉️自製鳳梨腐乳低鹽🍍自然發酵快速熟成不發霉❗️
豆腐乳的製作方法可以分為三種。第一種是利用米麴菌在高鹽、高酒精度的環境中進行發酵，味道偏鹹。第二種則是用毛黴菌接種，使豆腐塊長出菌絲，然後經過五香麻辣醃製後油封熟成，呈現出嫩滑的口感。我已經製作了這兩種方法的視頻，若有興趣的朋友，歡迎前往我的主頁查看。
今天要介紹的是「鳳梨豆腐乳」，其製作過程中使用鳳梨的酵素取代傳統接種法，並使用最低鹽量，使其果香四溢。我認為其口感不亞於傳統豆腐乳，可以稱之為改良版的豆腐乳。
鳳梨豆腐乳的每一口都散發著綿密的豆香，口感兼具甜鹹鮮之美，令人愉悅。其鳳梨絲及醬汁同樣美味，配稀飯、夾饅頭都對味。每一口鳳梨豆腐乳皆充滿綿密的豆香，口感甜鹹適中，連鳳梨絲和醬汁皆十分美味，與傳統的麴菌或黴菌製作的腐乳相比，這款豆腐乳的鹹味較輕，且甘醇酸甜的風味十分開胃，連汁液亦可用於蒸魚、烤肉或醃製肉類。
由於鳳梨莖與果肉本自具酵素，因此當攝取酵素含量較高的鳳梨時，會感覺口腔刺痛，這是舌上黏膜蛋白被分解所致。進而，鳳梨汁可以有效阻止吉利丁凝結，若在醃漬肉類時加入新鮮鳳梨，確實可協助肉質軟化，而餐食中搭配也能促進肉類的消化。
◤材料
- 鳳梨絲 450 g
- Demerara 原蔗糖／太古金砂糖 400 g
- 板豆腐／硬豆腐 900 g
- 粗鹽 45 g
- 玻璃罐 2 公升 (罐子一定要裝滿不留空隙 )
環境衛生，容器與工具的清潔與消毒非常重要
製作之前建議先觀看視頻「如果清潔和消毒玻璃瓶」
◤做法
豆腐胚
❶ 首先將板豆腐切成2×2厘米的正方塊，並用研磨機將粗鹽打成粉末。對於需長時間醃製及發酵的食譜，我都偏好使用粗鹽，因為粗鹽的鹹味較為溫和且不會過於鹹
❷ 每塊豆腐均勻塗抹上鹽末，整齊排放於盤中，然後用重物壓制5到6小時以促出水分。重物的重量最多應為豆腐的1/2，避免過重以免壓碎豆腐。產生的水分倒掉。
❸ 將豆腐角用乾燥機在70度下烘乾7至8小時，每2至3小時翻面一次。若有條件，亦可在陽光下曬2至3天，待陽光下山後，可取回放置於室內，避免沾到露水。
❹ 當豆腐角的邊緣變為淡褐色，表面不再濕潤，略為乾硬時即可。用飲用水沖洗，去除豆腐胚過多的鹽分，並將洗過的水倒掉，因其會變為乳白色。接著，將一鍋水燒沸，豆腐胚分別排好在蒸鍋中，大火蒸15分鐘，待冷卻後開始釀製鳳梨絲。
鳳梨絲
❺ 選擇不過熟的鳳梨，去皮後切絲。將鳳梨立著直切十字分為四份，然後去掉頭尾，竪起45度切掉鳳梨心，再切薄片與細絲。由於鳳梨心具有豐富的膳食纖維及酵素，應避免一些有腸胃道手術或肝硬化的患者食用。若未有這些健康問題，鳳梨心的纖維有助於促進腸胃蠕動，故不應浪費，繼續切絲。
❻ 量取原蔗糖的重量後即可開始入罐，所有玻璃罐及工具務必清潔消毒，消毒環節至關重要，請務必參考我另一個視頻。
裝瓶
❼ 首先在罐底鋪一層鳳梨絲，再加入一層原蔗糖，隨後將豆腐胚排好並填塞進豆腐胚間的空隙，盡量避免留有空位，然後再鋪一層鳳梨果肉及覆蓋一層原蔗糖，重複此鋪放程序，直至罐子填滿所有豆腐胚，並封上蓋。若未用完的糖可備用，因為隨著時間的推移，鳳梨絲遇到糖會迅速出水，4至5小時後糖溶化後便可再次添加餘下的糖。
❽ 發酵的適宜溫度約為25至30ºC，啟動發酵通常需要1至3天。到了第三天，鳳梨會開始浮起，糖漿外溢是正常現象，可於玻璃瓶下放一個盤子接著。
第八天
❾ 鳳梨應升至瓶頂，不留有瓶內空氣，這樣便不易長出白毛發霉。但為避免空氣中的細菌污染，此後應儘量不要隨意打開容器。若罐內液體冒出小氣泡，則表示微生物開始活動。若在較冷的三月份，發酵速度會較慢，糖漿溢出並黏稠且味道過於甜美，若有日照則可加快發酵的進程。
一個月
❿ 鳳梨絲仍持續釋出果汁，糖漿變得更稀，狀態水水的。此時豆腐胚的質感仍顯堅實，但甘醇的味道則開始顯露。至於第57天，只需將豆腐胚埋入鳳梨絲中，即可分解豆腐的蛋白質。原因此，需製作發酵液是因為鳳梨汁無法長時間保存。
第70天
⓫ 以鳳梨作為基底加糖進行乳酸菌發酵，便可變成水果發酵液，則增加有益人體的益生菌代謝物，並有助於延長鳳梨的保存期限，使豆腐乳能緩慢乳化
第123天
⓬ 據說經鳳梨酵素加持的豆腐乳能縮短製作時間，且加工過程較米麴或豆麴釀造更為迅速。網上流傳大約三個月即可食用，可能因我家無法接受日照，四個月的豆腐乳雖已可切割，但仍未達到我所期待的味道，故我決定再等待兩個月。
六個月
⓭ 鳳梨汁呈現出更深邃的顏色，且汁液不混濁，能清晰看到豆腐乳。以辨別鳳梨豆腐乳的品質，需注意三個要點：首先，開罐後應先嗅聞，味道應為自然豆香和鳳梨果香，切忌酸敗或腐敗之味；其次，豆腐乳的醬汁必須澄清，能清楚看見腐乳塊，表面不可有發霉或菌膜；最後，豆腐乳之間應無黏附或霉變現象，如有則表示豆腐乳已腐敗。優質的豆腐乳應保持豆腐外形完整，且經過六個月的時間，其色澤無褐化或變色，並能輕易壓成泥，顯示豆腐乳已完全乳化。
⓮ 豆腐乳的口感隨著時間愈加綿密。一般而言，豆腐乳最佳的食用時機，應從製造日期開始算起，滿四個月至十八個月期間，在未開罐的情況下，於室溫下熟成。必須注意的是，鳳梨發酵液並非酒精或醋，發酵液中的活菌將持續進行發酵，開封後亦會有其他細菌滲入瓶中，良菌與壞菌之間始終存在競爭與取代的關係。因此在豆腐乳化後，我們可以進行巴斯德消毒。
巴斯德消毒
⓯ 將玻璃罐取出，塑料墊放入鍋中，則需倒入40ºC的溫水。若罐子過滿，須先取出部分鳳梨絲，以避免加熱後體積增加而溢出。容器外需放置溫度計，將水加熱至小泡泡產生，待水的溫度升至70ºC後，鬆開罐蓋放入溫度計測量罐內溫度。此時，轉至最小火，容器外水溫應維持在70ºC，待罐內外液體的溫度同時達至70ºC後，即可熄火。此過程約需20至25分鐘，完成後將瓶子留在水中，蓋上瓶蓋再放置10分鐘，低溫消毒完成。之後取出待冷卻，塑料墊需用酒精紙巾消毒，再蓋回瓶蓋。等完全冷卻後，即可放進冰箱保存。此方法能以最低限度的加熱溫度進行殺菌，且不損害風味。
The production methods for fermented tofu can be divided into three types. The first method involves fermentation using rice koji in a high-salt, high-alcohol environment, resulting in a salty flavor. The second method uses mold to inoculate tofu blocks, allowing mycelium to grow, which is then marinated in a five-spice and spicy mixture before being sealed in oil to mature, resulting in a smooth texture. I have created videos for both of these methods, and friends who are interested are welcome to check my homepage.
Today, I want to introduce “Pineapple Fermented Tofu.” In its production process, the enzymes from pineapple are used to replace the traditional inoculation method, with the lowest possible salt content, resulting in a fragrant fruit aroma. I believe its taste rivals that of traditional fermented tofu and can be considered an improved version.
Each bite of Pineapple Fermented Tofu emits a rich soybean aroma, with a delightful combination of sweet and savory flavors. The accompanying pineapple shreds and sauce are also delicious, pairing well with congee or stuffed into buns. Each mouthful of Pineapple Fermented Tofu is filled with a dense soybean scent, with a balanced sweetness and saltiness, while the pineapple shreds and sauce are extremely tasty. Compared to traditional fermented tofu made with koji or mold, this version has a lighter salty taste and a refreshing sweet-sour flavor that is very appetizing. The liquid can also be used for steaming fish, roasting meat, or marinating meats.
Because the stems and flesh of the pineapple contain enzymes, consuming pineapple with a high enzyme content can cause a tingling sensation in the mouth, which is due to the breakdown of the proteins in the oral mucosa. Furthermore, pineapple juice can effectively prevent gelatin from setting; adding fresh pineapple when marinating meat can indeed help soften the meat, and pairing it in meals can promote the digestion of meat.
◤Ingredients
- Pineapple shreds 450 g
- Demerara Raw Cane Sugar 400 g
- Firm Tofu / Hard Tofu 900 g
- Coarse salt 45 g
- 2-liter glass jar (the jar must be full)
Environmental hygiene, the cleanliness and disinfection of containers and tools is very important.
It is recommended to watch the following Video “How to Clean and Disinfect Glass Jars” before starting:
◤Instructions
Tofu Starter
❶ First, cut the firm tofu into 2×2 cm squares and grind coarse salt into powder using a grinder. For recipes that need long marination and fermentation, I prefer using coarse salt because its salty flavor is milder and not overly salty.
❷ Evenly coat each piece of tofu with the salt powder, neatly arrange them in a dish, and then place a heavy object on top to press them for 5 to 6 hours to expel moisture. The weight of the object should be no more than half that of the tofu to avoid crushing it. Discard the released moisture.
❸ Dry the tofu cubes in a dehydrator at 70 degrees Celsius for 7 to 8 hours, flipping them every 2 to 3 hours. If conditions allow, you can also sun-dry them for 2 to 3 days, taking them indoors in the evening to avoid dew.
❹ The tofu cubes are ready when the edges turn light brown, the surface is no longer moist, and they feel slightly hard. Rinse with drinking water to remove excess salt, and discard the rinsed water as it will turn milky white. Then, boil a pot of water, and arrange the tofu in a steamer, steaming on high heat for 15 minutes. Once cooled, you can start preparing the pineapple shreds.
Pineapple Shreds
❺ Choose a pineapple that is not overripe, peel it and cut it into shreds. Stand the pineapple upright and cut it into quarters. Then remove the ends, cut out the core at a 45-degree angle, and slice it into thin pieces and shreds. Since the pineapple core contains rich dietary fiber and enzymes, it should be avoided by patients with gastrointestinal surgery or liver cirrhosis. If there are no such health issues, the fibers from the core can help promote intestinal motility, so do not waste it, and continue cutting it into shreds.
❻ After measuring the weight of raw sugar, you can start packing it into jars. Be sure to clean and sanitize all glass jars and tools thoroughly; the disinfection process is crucial, so please refer to my other video.
Bottling
❼ First, layer some pineapple shreds at the bottom of the jar, then add a layer of raw cane sugar. Next, arrange the tofu molds and pack them into the gaps between the molds, trying to avoid any empty spaces. Afterward, add a layer of pineapple chunks and cover it with a layer of raw cane sugar. Repeat this layering process until the jar is filled with all the tofu molds, then seal the lid. Any leftover sugar can be set aside because, over time, the pineapple shreds will quickly release moisture when they come into contact with the sugar. After 4 to 5 hours, once the sugar has dissolved, you can add the remaining sugar again.
❽ The suitable fermentation temperature is approximately 25 to 30ºC, and starting the fermentation usually takes 1 to 3 days. By the third day, the pineapple will begin to float, and it is normal for syrup to overflow, so it is advisable to place a plate under the glass bottle to catch it.
Day 8
❾ The pineapple should be placed all the way to the top of the bottle, leaving no air inside; this way, it is less likely to develop white mold. However, to avoid contamination from bacteria in the air, the container should not be opened casually afterward. If small bubbles arise from the liquid in the jar, it indicates that microorganisms have begun to activate. In the cooler month of March, the fermentation process will be slower, syrup will overflow and become sticky, and the taste will be overly sweet; sunlight can accelerate the fermentation process.
One Month
❿ The pineapple shreds continue to release juice, and the syrup becomes thinner and more watery. At this point, the texture of the tofu curd remains firm, but the rich flavor begins to emerge. By the 57th day, simply burying the tofu curd in the pineapple shreds can decompose the proteins in the tofu. For this reason, it is necessary to create a fermentation liquid, as pineapple juice cannot be preserved for a long time.
Day 70
⓫ By using pineapple as a base and adding sugar for lactic acid fermentation, it becomes a fruit fermentation liquid, which increases beneficial probiotic metabolites for the human body and helps extend the shelf life of pineapple, allowing the tofu to slowly emulsify.
Day 123
⓬ It is said that tofu fermented with pineapple enzymes can shorten the production time, and the processing is faster than brewing with rice or soy. It is circulated online that it can be consumed in about three months; however, due to my home being unable to receive sunlight, the tofu is already cuttable after four months but has not reached the flavor I expected, so I decide to wait another two months.
Six Months
⓭ The pineapple juice shows a deeper color, and the liquid is clear, allowing for a clear view of the tofu. To determine the quality of pineapple tofu, three key points should be noted: First, after opening the jar, the aroma should be a natural bean fragrance and pineapple fruit scent, avoiding sour or rotten smells; second, the sauce of the tofu should be clear, allowing clear visibility of the fermented tofu blocks, with no mold or bacterial films on the surface; lastly, there should be no adhesion or signs of mold between the tofu blocks; if present, it indicates that the tofu has spoiled. Quality tofu should maintain the original shape of the tofu, and after six months, its color should not have darkened or changed, and it should be easily mashed, indicating complete emulsification.
⓮ The texture of the tofu becomes increasingly rich over time. Generally speaking, the best time to consume tofu should be calculated from the production date, within the four to eighteen-month period, under unsealed conditions, and maturing at room temperature. It is crucial to note that pineapple fermentation liquid is neither alcohol nor vinegar; the active bacteria in the fermentation liquid will continue to ferment, and once opened, other bacteria may infiltrate the bottle, creating a constant competition and replacement between good and bad bacteria. Therefore, after the tofu has emulsified, we can carry out pasteurization.
Pasteurization
⓯ Remove the glass jar, place a plastic mat in the pot, and pour in 40ºC warm water. If the jar is too full, some pineapple shreds must be removed to prevent overflow as it heats up and expands. A thermometer should be placed outside the container, heating the water until small bubbles appear. Once the water temperature reaches 70ºC, loosen the jar lid and insert the thermometer to measure the internal temperature. At this point, switch to the lowest heat, ensuring the water outside remains at 70ºC. Once both the internal and external side of the liquid reaches 70ºC, turn off the heat. This process takes about 20 to 25 minutes. After completion, leave the jar in the water, cover it, and let it sit for another 10 minutes to complete the low-temperature disinfection. Then, take it out to cool; the plastic mat must be sanitized with alcohol wipes before covering again. Once completely cooled, it can be placed in the refrigerator for storage. This method achieves sterilization with the lowest necessary heating temperature, ensuring that the flavor is not compromised.
