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。
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
当前位置：首页―王硕士特色-公司动态王硕士特色
臭豆腐加盟浅谈臭豆腐为什么是黑的？
2020-09-09 15:04:13 来源：http://www.wangshuoshi.com/
臭豆腐可谓是国内历史悠久的一道美食，全国各地都有它的身影而且食用方法也不一，胃口也分为辣、酸甜不等。但是吃臭豆腐时候总会发现，有的臭豆腐是黑色的，有的则是淡黄色。
Stinky tofu is a kind of delicious food with a long history in China. It can be found all over the country, and its eating methods are different. The appetite is also divided into spicy, sour and sweet. But when you eat stinky tofu, you will find that some stinky tofu is black, and some are light yellow.
臭豆腐，为什么这么黑呢?
Stinky tofu, why is it so black?
有商家说，黑色臭豆腐是用黑豆制成的，也有说是黑色味道更臭，更好吃。但事实呢?
Some businesses say that black stinky tofu is made from black beans, while others say that it tastes worse and tastes better. But what about the facts?
据一些不良商家自爆，有的黑色臭豆腐是染色的，一般买来便宜的淡黄色臭豆腐，染色之后，价格可翻一倍。
According to some unscrupulous businessmen, some black stinky tofu is dyed, generally buy cheap light yellow stinky tofu, after dyeing, the price can double.
业内的师傅说，正宗的臭豆腐其实是采用苋菜发酵成为臭水，用这种水来发酵臭豆腐。这样发酵过程中，臭豆腐也不是完全黑色，还要添加一些香菇根，才能完全变黑。
At the same time, the fermentation time of stinky water takes 1-1.5 years, which also results in the high cost of black stinky tofu, but the taste is good.
也因为黑色臭豆腐时间成本高，销量好，不良商家便打起了坏主意，采用硫酸亚铁和硫化钠，在沸水中产生黑色的硫化铁，这样可以使臭豆腐快速变黑，而且也具有臭味。
Because of the high time cost and good sales volume of black stinky tofu, bad businessmen have made a bad idea. Ferrous sulfate and sodium sulfide are used to produce black iron sulfide in boiling water. This can make stinky tofu black quickly and also has a bad smell.
但是，这两种化学物质属于工业用品，添加在臭豆腐中，给人体造成很大的危害，甚至有致癌可能性。
However, these two chemicals belong to industrial products, adding in stinky tofu, cause great harm to human body, and even have the possibility of carcinogenesis.
白色臭豆腐是怎么做?
How to make white stinky tofu?
其实白色臭豆腐制作也是经过发酵，不过没有使用臭水，或添加其他物质。相对来说安全性更高一点。
In fact, white stinky tofu is also fermented, but there is no stinky water or other substances added. Relatively speaking, the security is higher.
所以，想要吃正宗安全的臭豆腐，选择白色更好一点。
Therefore, if you want to eat authentic and safe stinky tofu, choose white better.
臭豆腐的营养价值
Nutritional value of stinky tofu
1.丰富的维生素B族
1. Rich in vitamin B
豆腐作为豆制品一种，在经过发酵过程中又产生极为丰富的维生素B，可以改善胃肠道、口腔黏膜问题，又能预防老年痴呆。
As a kind of bean products, bean curd can produce abundant vitamin B during fermentation, which can improve gastrointestinal and oral mucosal problems and prevent Alzheimer's disease.
2.容易吸收的氨基酸
2. Easily absorbed amino acids
豆腐中的蛋白质在经过发酵后，蛋白质会分解为氨基酸，又产生了酵母，所以可以增进食物有，补充营养。
After fermentation, the protein in tofu will decompose into amino acids and produce yeast, so it can improve food and supplement nutrition.
3.丰富的矿物质
3. Rich minerals
臭豆腐中的钙、磷、锌、铁等矿物质元素不会因为发酵、油炸而流失，对人体骨骼有保护作用。
The mineral elements such as calcium, phosphorus, zinc and iron in stinky tofu will not be lost due to fermentation and frying, which has a protective effect on human bones.
臭豆腐虽然富有营养，但是也有不健康的一面。
Although stinky tofu is rich in nutrition, it also has an unhealthy side.
1.含有杂菌
1. It contains miscellaneous bacteria
臭豆腐在发酵的过程中，容易被其他微生物污染，破坏其中的蛋白质，氧化后分解产生含硫有化合物，食用太多，对健康不利。
In the process of fermentation, stinky tofu is easy to be polluted by other microorganisms and destroy the protein. After oxidation, it decomposes to produce sulfur-containing compounds. Eating too much is harmful to health.
2.富含盐、嘌呤
2. Rich in salt and purine
臭豆腐中的盐分与嘌呤含硫高，对高血压、痛风、心血管疾病、肾病患者的健康不利，所以这类人群应当少吃。
Stinky tofu contains high salt and purine sulfur, which is harmful to the health of patients with hypertension, gout, cardiovascular disease and kidney disease. Therefore, such people should eat less.
以上是关于臭豆腐的相关内容广告，相信大家都有所了解了，如想了解更多内容欢迎点击臭豆腐加盟http://www.wangshuoshi.com网站。
The above is about stinky bean curd related content advertisement, I believe you have understood, if you want to know more content, welcome to click stinky tofu to join http://www.wangshuoshi.com Website.
Stinky tofu is a kind of delicious food with a long history in China. It can be found all over the country, and its eating methods are different. The appetite is also divided into spicy, sour and sweet. But when you eat stinky tofu, you will find that some stinky tofu is black, and some are light yellow.
臭豆腐，为什么这么黑呢?
Stinky tofu, why is it so black?
有商家说，黑色臭豆腐是用黑豆制成的，也有说是黑色味道更臭，更好吃。但事实呢?
Some businesses say that black stinky tofu is made from black beans, while others say that it tastes worse and tastes better. But what about the facts?
据一些不良商家自爆，有的黑色臭豆腐是染色的，一般买来便宜的淡黄色臭豆腐，染色之后，价格可翻一倍。
According to some unscrupulous businessmen, some black stinky tofu is dyed, generally buy cheap light yellow stinky tofu, after dyeing, the price can double.
业内的师傅说，正宗的臭豆腐其实是采用苋菜发酵成为臭水，用这种水来发酵臭豆腐。这样发酵过程中，臭豆腐也不是完全黑色，还要添加一些香菇根，才能完全变黑。
The master in the industry said that the authentic stinky tofu actually uses amaranth to ferment stinky water, and this water is used to ferment stinky tofu. In this way, during the fermentation process, stinky tofu is not completely black, and some mushroom roots should be added to make it completely black.
At the same time, the fermentation time of stinky water takes 1-1.5 years, which also results in the high cost of black stinky tofu, but the taste is good.
也因为黑色臭豆腐时间成本高，销量好，不良商家便打起了坏主意，采用硫酸亚铁和硫化钠，在沸水中产生黑色的硫化铁，这样可以使臭豆腐快速变黑，而且也具有臭味。
Because of the high time cost and good sales volume of black stinky tofu, bad businessmen have made a bad idea. Ferrous sulfate and sodium sulfide are used to produce black iron sulfide in boiling water. This can make stinky tofu black quickly and also has a bad smell.
但是，这两种化学物质属于工业用品，添加在臭豆腐中，给人体造成很大的危害，甚至有致癌可能性。
However, these two chemicals belong to industrial products, adding in stinky tofu, cause great harm to human body, and even have the possibility of carcinogenesis.
白色臭豆腐是怎么做?
How to make white stinky tofu?
其实白色臭豆腐制作也是经过发酵，不过没有使用臭水，或添加其他物质。相对来说安全性更高一点。
In fact, white stinky tofu is also fermented, but there is no stinky water or other substances added. Relatively speaking, the security is higher.
所以，想要吃正宗安全的臭豆腐，选择白色更好一点。
Therefore, if you want to eat authentic and safe stinky tofu, choose white better.
臭豆腐的营养价值
Nutritional value of stinky tofu
1.丰富的维生素B族
1. Rich in vitamin B
豆腐作为豆制品一种，在经过发酵过程中又产生极为丰富的维生素B，可以改善胃肠道、口腔黏膜问题，又能预防老年痴呆。
As a kind of bean products, bean curd can produce abundant vitamin B during fermentation, which can improve gastrointestinal and oral mucosal problems and prevent Alzheimer's disease.
2.容易吸收的氨基酸
2. Easily absorbed amino acids
豆腐中的蛋白质在经过发酵后，蛋白质会分解为氨基酸，又产生了酵母，所以可以增进食物有，补充营养。
After fermentation, the protein in tofu will decompose into amino acids and produce yeast, so it can improve food and supplement nutrition.
3.丰富的矿物质
3. Rich minerals
臭豆腐中的钙、磷、锌、铁等矿物质元素不会因为发酵、油炸而流失，对人体骨骼有保护作用。
The mineral elements such as calcium, phosphorus, zinc and iron in stinky tofu will not be lost due to fermentation and frying, which has a protective effect on human bones.
臭豆腐虽然富有营养，但是也有不健康的一面。
Although stinky tofu is rich in nutrition, it also has an unhealthy side.
1.含有杂菌
1. It contains miscellaneous bacteria
臭豆腐在发酵的过程中，容易被其他微生物污染，破坏其中的蛋白质，氧化后分解产生含硫有化合物，食用太多，对健康不利。
In the process of fermentation, stinky tofu is easy to be polluted by other microorganisms and destroy the protein. After oxidation, it decomposes to produce sulfur-containing compounds. Eating too much is harmful to health.
2.富含盐、嘌呤
2. Rich in salt and purine
臭豆腐中的盐分与嘌呤含硫高，对高血压、痛风、心血管疾病、肾病患者的健康不利，所以这类人群应当少吃。
Stinky tofu contains high salt and purine sulfur, which is harmful to the health of patients with hypertension, gout, cardiovascular disease and kidney disease. Therefore, such people should eat less.
以上是关于臭豆腐的相关内容广告，相信大家都有所了解了，如想了解更多内容欢迎点击臭豆腐加盟http://www.wangshuoshi.com网站。
The above is about stinky bean curd related content advertisement, I believe you have understood, if you want to know more content, welcome to click stinky tofu to join http://www.wangshuoshi.com Website.
