济南电视台著名主持人老万为您揭秘王硕士臭豆腐制作全过程:
王硕士臭豆腐制作主要分为三部分:臭汤制作,泡菜制作,臭豆腐制作。
臭汤制作:王硕士臭豆腐是北方自己的臭汤制作基地的臭豆腐。臭汤采用由南方引进的苋菜,经过精心培育,选取成熟的苋菜杆,加入竹笋、雪菜、大料等,再添加陈年老卤,经过6―12个月的天然发酵,方能成为腌制臭豆腐的臭汤。
泡菜制作:我们的泡菜融合了四川泡菜和韩国泡菜做法,包含酸、辣、甜、鲜四种味道,选用鲜嫩的卷心菜,切丝,放盐腌制半小时,控水,然后放入白醋、白糖、味精、辣椒油、蒜、鲜辣酱(由本公司辣椒基地制作)等,搅拌均匀,酸辣爽口的泡菜就可以了。
臭豆腐制作:王硕士臭豆腐使用的是颗粒饱满,生长期较长的非转进因东北大豆,经过再次筛选,然后磨浆、点卤、模具压制、切割,制成豆腐原胚,放入臭汤中腌制6―12小时(根据季节不一样时间不一样),再冲洗,码放整齐装盒,然后放入油中炸至色泽金黄,外酥里嫩,再将秘制的酱料抹匀,放上爽口的泡菜,正宗的王硕士臭豆腐就可以出炉了。
  • 加盟热线:400-007-1581
  • 手机:18615639042
  • 网址:http://www.wangshuoshi.com
  • 地址:山东省济南市历下区永安大厦1202
臭豆腐,发酵食品还是腐败食品
利用点卤和自然发酵等传统方式,大豆可被制成奇臭无比而又异香诱人的臭豆腐。臭豆腐对中国人来说是个神奇的存在,爱者爱得深沉,恨者恨其入骨。

Soybean can be made into stinky tofu with peculiar odor and attractive aroma by using traditional methods such as point halogen and natural fermentation. Stinky tofu is a magical existence for Chinese people. Lovers love it deeply and haters hate it deeply.

臭豆腐加盟提示大家,作为一种发酵豆制品,臭豆腐不仅具有微生物发酵产生的维生素B12,同时避免了直接吃大豆时因蛋白酶抑制剂、植物红细胞凝集素等抗营养因子存在而引起的营养损失,还将部分蛋白质分解为氨基酸,有助于素食者补充优质蛋白和维生素B12。然而,近年来臭豆腐却变成众矢之的,吃街头臭豆腐引发疾病的事件频频见诸报端。街头臭豆腐往往油炸、高盐、多辣,但为何竟能引起严重的后果?

As a fermented soybean product, stinky tofu not only has vitamin B12 produced by microbial fermentation, but also avoids the nutritional loss caused by protease inhibitors, plant erythrocyte agglutinin and other anti-nutritional factors when eating soybean directly. It also decomposes some proteins into amino acids, which helps vegetarians to supplement high-quality protein and vitamin B12. However, in recent years, stinky tofu has become a target of public criticism, eating stinky tofu on the streets caused by disease incidents frequently appeared in the newspapers. Street stinky tofu is often fried, salty and hot, but why can it cause serious consequences?

“发酵”到“腐败”的转化

Conversion from Fermentation to Corruption

适宜的温度、湿度和菌种,对于臭豆腐的顺利发酵至关重要,利用传统方法制作浸泡豆腐的卤水需要数月时间。这漫长的制作周期让不法商贩心急如焚,将目光投向了制作周期短、成本低廉的“化学勾兑卤水”。

Suitable temperature, humidity and strains are essential for the smooth fermentation of stinky tofu. It takes months to make brine soaked in tofu by traditional methods. This long production cycle makes illegal vendors anxious, focusing on "chemical blending brine" with short production cycle and low cost.

一般来说,用于制作“化学勾兑卤水”的最常见化学制剂是硫酸亚铁(工业绿矾)、硫化钠和硼砂。硫酸亚铁和硼酸一起勾兑出的水溶液可以让浸泡在其中的豆腐迅速染上硫化铁(硫酸亚铁和硼酸反应产生)的深黑色,同时产生浓烈的恶臭味;硼砂能增加豆腐的韧性和脆度,延长保存期;硫化钠在空气中可以被潮解,不断释放出硫化氢气体,被用来增臭。制备这样的“化学勾兑卤水”,只需将豆腐在其中浸泡数小时,即可得到大量的“正宗臭豆腐”。其营养价值和口感无法与传统发酵工艺制成的臭豆腐相提并论,而且对人体健康危害极大,我们只能称其为“腐败食物”。

Generally speaking, the most common chemicals used to make "chemical blending brine" are ferrous sulfate (industrial green alum), sodium sulfide and borax. The water solution mixed with ferrous sulfate and boric acid can make the tofu soaked in it quickly stain the dark black of iron sulfide (produced by the reaction of ferrous sulfate and boric acid), and produce a strong odor; borax can increase the toughness and brittleness of tofu, prolong the shelf life; sodium sulfide can be degraded in the air, continuously releasing hydrogen sulfide gas, which is used to increase the odor. In order to prepare such "chemical blending brine", a large number of "authentic stinky tofu" can be obtained by soaking tofu in it for several hours. Its nutritional value and taste can not be compared with the stinky tofu made by traditional fermentation technology, and it is very harmful to human health. We can only call it "corrupt food".

首先,在用“勾兑卤水”制作臭豆腐的过程中,存在很多卫生问题。简单的浸泡无法保证卤水中菌种的类型和数量,极有可能引入大量杂菌繁殖,发生腐败。即便油炸的高温使大部分杂菌阵亡,但杂菌产生的毒素却很难被杀灭,若一次性摄入过多有毒素残留的臭豆腐,极有可能导致肝肾损伤或衰竭。

Firstly, there are many health problems in the process of making stinky tofu with blended brine. Simple immersion can not guarantee the type and quantity of bacteria in brine. It is very possible to introduce a large number of miscellaneous bacteria to breed and corrupt. Even if the high temperature of frying kills most of the bacteria, the toxins produced by the bacteria are difficult to kill. If one-time ingestion of excessive toxic residues of stinky tofu, it is likely to lead to liver and kidney damage or failure.

其次,无论是硫酸亚铁,还是硼砂、硫化钠,都不是食品添加剂,不允许用于制作食品,将其加入臭豆腐卤水中属于违法添加。长期或一次性过量摄入硫酸亚铁会刺激呼吸系统、消化系统黏膜,引起腹痛、恶心、食欲不振、全身无力、头痛,甚至休克或致癌。硼砂具有抑菌、消毒、防腐等作用,在临床中被用于创口消毒和炎症治疗,但《食品安全法》明令禁止将其用于制作食品,短时间内摄入过量硼砂,会引发人体多系统脏器蓄积性中毒,并已被证明是一种致癌物。

Secondly, ferrous sulfate, borax and sodium sulfide are not food additives. They are not allowed to be used in food production. It is illegal to add them to stinky tofu brine. Long-term or one-off excessive intake of ferrous sulfate can stimulate the respiratory and digestive mucosa, causing abdominal pain, nausea, loss of appetite, general weakness, headache, and even shock or cancer. Borax has the functions of bacteriostasis, disinfection and antisepsis. It is used in wound disinfection and inflammation treatment in clinic. However, the Food Safety Law forbids it to be used in food production. Excessive borax intake in a short time can cause accumulative poisoning of multiple organs in human body, and has been proved to be a carcinogen.

这就是今天给大家介绍的纯干货的内容了,相信今天的内容能给大家带来一定的帮助,如果您对文章的内容还有不明白的地方,欢迎大家点击我们的官方网站留言讨论:臭豆腐加盟 http://www.wangshuoshi.com

This is the content of the pure dry goods introduced to you today. I believe that today's content can bring you some help. If you still don't understand the content of this article, you are welcome to click on our official website to discuss: stinky tofu joins http://www.wangshuoshi.com.