Pure natural black tofu made with constant temperature microbial fermentation point

Recently, several hot pot new dishes have caused a heated debate among food loversIn particular, a kind of food called "natural black tofu" has attracted attention, its bold reform of the traditional halogen point tofu way, the use of thermostatic microbial fermentation point system for everyone to open their eyes, Zhengzhou well-known restaurant brand Banu belly hot pot launched a total of four new dishes, respectively, hydrangea, thick-cut beef, fennel oil strips and natural black tofu and other fourAmong them, hydrangea is an extremely rare species of Xiyang bacteria, need more than 10 hours of light per day, in order to create a beautiful appearance and rich nutrition, its rich "beta-type glucan" ingredients, with the role of regulating immunityIts excellent clinical performance in nutrition has been in-depth research and recognition by expertsIn addition, its push of small musk oil strips selected natural yeast fermentation, and then at no higher than 180 degrees C of non-GMO soybean oil in the low-temperature frying, abandoned the traditional oil bar fried ills quickly become the hearts of many dinersas everyone's most surprised natural black tofu, the company introduced, but also based on the basic concept of productism, boldly reform the traditional halogen point tofu method, the use of constant temperature microbial fermentation point system, to maximize the preservation of the original bean flavor, but natural no additionIn addition, its introduction of thick-cut beef, the selection of grain-fed more than 300 days of Angus cattle and other excellent breeds of the upper brain, a 500 kg of cattle on the dinner table only less than 3 kgSource:for The Application of Microbiology Technologies