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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臭豆腐为什么臭吃起来香?
  臭豆腐的臭味主要是来自于发酵了的卤水。
  The stink of stinky tofu mainly comes from fermented brine.
  卤水的制备是很关键的,各地的臭豆腐加盟店因为卤水不同而各有差异,老牌的臭豆腐作坊也都有着独门的秘方,除了常见的香辛料,可能还会添加蘑菇、虾、田螺等食材提鲜。
  The preparation of brine is very important. The stinky tofu franchise stores in different places are different because of the different brine. The old stinky tofu workshops also have their own secret recipe. In addition to the common spices, they may also add mushroom, shrimp, snail and other ingredients to freshen them.

                   

  像是广受欢迎的长沙臭豆腐,就因为卤水中的曲酒和浏阳豆豉而有独特的酱香和黝黑的色泽。

  For example, the popular stinky tofu in Changsha has a unique sauce flavor and dark color because of the liquor and Liuyang Douchi in the brine.
  长沙“火宫殿”臭豆腐传人曾介绍,卤水制备过程就得有一个月的时间,一般都是以豆豉、香菇、冬笋等成分作为原料,而且传统上的卤水越老越好。
  Changsha "fire Palace" Stinky Tofu biography once introduced that the brine preparation process takes a month. Generally, ingredients such as Douchi, Lentinus edodes and winter bamboo shoots are used as raw materials, and the older the brine, the better.
  至于为什么会闻到臭味,主要是臭豆腐发酵过程中的微生物将蛋白质分解产生的醇类、酯类、含硫化合物和杂环类成分。
  As to why they smell the odor, it is mainly the alcohols, esters, sulfur-containing compounds and heterocyclic compounds produced by the microorganisms during the fermentation of stinky tofu.
  该不该吃臭豆腐?
  Should we eat stinky tofu?
  从营养价值的角度来说,臭豆腐除了本身的蛋白质、脂肪等显而易见的成分以外,还含有一定的维生素B12。
  From the perspective of nutritional value, stinky tofu contains vitamin B12 in addition to its obvious components such as protein and fat.
  适量吃些这种发酵豆制品也还是可以的,特别是对于素食人群来说。但油炸的烹饪方式和重口味的调料相对来说就不太健康了。
  Moderate consumption of this fermented bean product is also OK, especially for vegetarians. But frying and heavy seasoning are relatively unhealthy.
  另外,作为发酵制品,微生物风险也必须要重视。
  In addition, as fermentation products, microbial risk must be paid attention to.
  湖南农业大学的研究人员曾经分析过,合理发酵的臭豆腐主要是乳杆菌属的断乳杆菌和芽孢杆菌属环状芽孢杆菌,都是很安全的,杂菌也是可控的。
  Researchers from Hunan Agricultural University once analyzed that the main stinky tofu fermented reasonably were lactobacillus, Lactobacillus, and Bacillus circulans, which were both safe and controllable.
  不过,很多臭豆腐的生产厂房简陋,发酵程度也没有控制,有的时候发酵时间非常长,有的臭豆腐卤水中有一定的氯化镁、亚硝胺等,甚至于也有用非法添加物制作臭豆腐的报道。
  However, many stinky tofu factories are simple and crude, and the fermentation level is not controlled. Sometimes the fermentation time is very long. Some stinky tofu brines contain certain magnesium chloride, nitrosamines, etc., and even illegal additives are used to make stinky tofu.
  大家买臭豆腐的时候一定要尽量选择牌照齐全、经营规范的店家。
  When you buy stinky tofu, you must try to choose a store with complete license plates and standardized operation.
  臭豆腐虽然好吃,不过毕竟也是油炸食品热量比较高,偶尔吃吃解馋就行,可不能贪嘴哦。
  Although stinky tofu is delicious, it is fried food after all, and the heat is relatively high. You can eat it occasionally to satisfy your craving, but you can't be greedy.