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。
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臭豆腐中还富含有丰富的人植物性乳酸菌!
豆豉是用黑豆或黄豆作原料,经过一番洗净、蒸煮、冷却后放入缸中发酵、盐渍,然后晒干而成的,按加盐与否分成咸淡两种。 生活中,豆豉已经是餐桌上稀少的调味品和菜品。它不仅开胃消食、祛风散寒,还能预防脑血栓和老年痴呆症。
Douchi is made from black beans or soybeans, washed, boiled, cooled, fermented in a vat, salted, and dried in the sun. In life, Douchi has been a rare condiment and dish on the table. It not only appetizers, dispels wind and dispels cold, but also prevents cerebral thrombosis and Alzheimer's disease.
腐乳是由豆腐经过特定霉菌发酵后,再用盐和各式香料腌渍制成的发酵豆制品。无论是与奶酪还是其原材料大豆相比,腐乳在营养上都具有独特的优势。

Sufu is a fermented bean product made from bean curd fermented by specific mold, salted with salt and various spices. Compared with cheese or soybean, Sufu has unique advantages in nutrition.

臭豆腐加盟

大豆异黄酮活性增加,具有较强的抗氧化作用,对心血管疾病和某些肿瘤也有一定预防作用。
The activity of soybean isoflavone is increased, and it has strong antioxidant effect. It also has preventive effect on cardiovascular diseases and some tumors.
腐乳具有降低胆固醇的作用,比高胆固醇的奶酪更有益于健康。B族维生素增加,预防贫血与老年痴呆腐乳中产生的维生素B2含量仅次于乳制品,比豆腐还高6至7倍。
Sufu has the effect of lowering cholesterol, which is more beneficial to health than high cholesterol cheese. Vitamin B2 content in Sufu is second only to dairy products and 6 to 7 times higher than tofu.
豆腐乳有个大缺点:咸,钠多。一般人群宜取少量腐乳或低盐腐乳制汁后再入菜。需要注意的是,豆豉再好,也不能多吃.每日以50克内为宜。而且豆豉加工中会加入很多盐分,所以如菜肴中已加入豆豉,则应减少烹调用盐量。
Tofu milk has a big disadvantage: salty, sodium. The general population should take a small amount of Sufu or low salt Sufu to make juice before entering the dish. It should be noted that no matter how good Douchi is, you can't eat more. It's better to take 50 grams of Douchi daily. Moreover, a lot of salt will be added in the processing of Douchi, so if Douchi has been added to the dishes, the amount of salt used in cooking should be reduced.
豆腐中蛋白质分解后产生更容易消化吸收的氨基酸,具有鲜美的滋味儿,所以吃起来会很香。大豆中的异黄酮经过发酵变成游离形式,更有利于被人体吸收和利用发挥作用;臭豆腐中还富含植物性乳酸菌,而这些菌有利于提升人体免疫力。
The protein in tofu decomposes to produce amino acids that are easier to digest and absorb. It has a delicious taste, so it tastes delicious. Soybean isoflavones become free form after fermentation, which is more conducive to be absorbed and utilized by the human body; stinky tofu is also rich in plant lactic acid bacteria, which are conducive to enhance human immunity.
本文由臭豆腐加盟整理提供,相信大家对臭豆腐有了新的认识,想要了解更多美食内容,请继续关注我们的http://www.wangshuoshi.com网站。
This article is provided by stinky tofu. I believe you have a new understanding of stinky tofu. If you want to know more about the delicious food, please continue to pay attention to our http://www.wangshuoshi.com Website.