Production technology of a mildewed bean curd with red beans

The present invention provides production technology of a mildewed bean curd with red beans, and belongs to the field of food production. The production technology includes the following steps: soaking mixed soya beans and red beans, milling the mixture into thick liquid, boiling and filtering the thick liquid, concreting the filtrated thick liquid, curing, casting and squeezing the bean curd, and cutting the bean curd into blocks, mildewing fermenting boxes, mildewing the bean curd blocks, airing the mildewed bean curd, adding seasonings into the mildewed bean curd, and sealing jars to produce the mildewed bean curd. The red beans of the mildewed bean curd are rich in vitamin B1 and vitamin B2, proteins and minerals, and the addition of the red beans not only can increase nutrient substances of the mildewed bean curd, but also can make the mildewed bean curd have effects in replenishing blood, inducing diuresis, eliminating edema, promoting cardiac activation, clearing away heat and toxic material, tonifying spleen and stomach, inducing diuresis and eliminating edema, and dispersing stagnated qi and relieving restlessness and has medicinal values in treating difficulty in micturition, edema due to deficiency of the spleen, edema, etc.; and the successfully produced mildewed bean curd shows a red color inside and outside with addition of the read beans. The mildewed bean curd produced with the above-mentioned technology is fast in production cycle, high in success rate, good in mouthfeel and fragrant in flavour; and the seasonings are fully absorbed by the mildewed bean curd which is more fragrant with longer sealing time.