The invention discloses preserved beancurd containing a functional factor, which comprises components of soybean and edible (medicinal) fungi. A preparation method for the preserved beancurd containing the functional factor comprises the following steps: soybean, edulcoration, soaking, soybean
grinding, filtering separation, soybean milk, soybean milk cooking, soybean milk
curdling, blanking, block division, pehtze preparation
fermentation, salted pehtze, filling,
ripening, and a finished product. During soybean milk
curdling, a
mixed solution of an
aqueous solution of edible (medicinal) fungi ultra-
fine powder and the soybean milk is added, and the soybean milk
curdling is realized by the following steps: removing roots of the edible (functional) fungi and carrying out edulcoration on the edible (medicinal) fungi; carrying out ultrafine
grinding on the edible (medicinal) fungi after
drying or insolating; adding water to dissolve, wherein the ratio of the edible (medicinal) fungi ultra-
fine powder to the water is 1:4; adding the soybean milk at 100 DEG C with the same quantity as the
aqueous solution of the edible (medicinal) fungi ultra-
fine powder into the mixture to dilute after the mixture is stirred fully and evenly; and during filling, the
aqueous solution of the edible (medicinal) fungi ultra-fine
powder is added. The preserved beancurd is rich in functional factor and multiple nutrients and has the advantages of health care function, tasty
mouthfeel and simple
processing.