The invention discloses a production technology of cellared fermented bean curd. The production technology comprises 14 steps of bean selection, bean soaking, bean
grinding, bean milk
filtration, bean milk boiling, bean milk pointing, shaping, dicing, cultivation,
fermentation,
pickling, bean milk preparation, canning and cellaring. When in the preparation of a bean curd blank, the sour soup is adopted for pointing jelly, thus the
protein of the bean curd blank aggregates closely, the adhesion and flexibility are high, and the
shelf life can be prolonged; in the preparation of the fermented bean curd, the blank is prickled by the quality-guaranteeing spice
powder, thus the fermented bean curd has unique
flavor and comfortable
mouthfeel, and the
shelf life of the fermented bean curd can be greatly prolonged; without
gypsum, bittern, coagulator or any chemical
preservative, the
potential risk caused by the
gypsum, bittern, coagulator or any chemical
preservative is avoided; and since the fermented bean curd is cellared finally, the
mouthfeel of the fermented bean curd can be greatly improved, and the
shelf life is remarkably prolonged.