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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吃臭豆腐对身体有什么坏处?你了解臭豆腐吗?
来源:http://www.wangshuoshi.com   2018/8/10 17:15:09

街边小巷经常有卖臭豆腐的商贩,臭豆腐是闻着臭吃着香,味道十分独特,它很受欢迎,但是近年来人们对健康的要求越来越高,对臭豆腐的食品安全也开始产生质疑。那么,吃臭豆腐对身体有什么坏处?怎么看臭豆腐好不好?一起来了解一下!
Street side alleys often sell stinky tofu vendors, stinky tofu is smelling good smell, taste very unique, it is very popular, but in recent years people are increasingly demanding health, food safety of stinky tofu has begun to be questioned. So, what harm does eating stinky tofu do to the body? How do you see stinky tofu? Let's learn about it.
臭豆腐的危害
The harm of stinky tofu
1、化学的手法导致致癌
1, chemical manipulation leads to carcinogenesis.
如用硫酸亚铁可产生黑色,再加上其他的臭味物质,即可成为臭豆腐。这是相当危险的,过多的铁对人体的肝脏非常不利,而且其臭味物质可能是蛋白质的腐败而成,所以说它有致癌是可能的。
If ferrous sulfate can produce black, coupled with other odorous substances, can become stinky tofu. This is quite dangerous, too much iron is very harmful to the liver, and its odor may be caused by protein spoilage, so it is possible that it is carcinogenic.
2、腐烂导致致癌
2, decay causes cancer.
臭豆腐之所以臭,不可否认其臭味会有蛋白质的腐败物-胺类,它可与亚硝酸盐作用生成亚硝胺,相信大家都知道亚硝胺是强致癌物;建议在吃臭豆腐时,最好多吃新鲜的蔬菜和水果,因为新鲜的蔬菜和水果富含维生素,特别是富含维生素C,可阻断亚硝胺的生成。
The reason why stinky tofu smells is undeniable, there will be protein spoilage - amine, it can react with nitrite to produce nitrosamines, I believe that everyone knows nitrosamines are strong carcinogens; it is recommended that when eating stinky tofu, it is best to eat fresh vegetables and fruits, because fresh vegetables and fruits are rich in vitamins, especially It is rich in vitamin C, which can block the formation of nitrosamines.
3、毒菌破坏神经系统
3. Toxic bacteria destroy the nervous system.
臭豆腐在发酵过程中,会挥发大量盐基氮,有一种叫“肉毒梭菌”的毒菌,常会随臭豆腐的制作而繁衍其中,而肉毒杆菌是一种致命病菌,在繁殖过程中分泌毒素,是毒性最强的蛋白质之一。人们食入和吸收这种毒素后,神经系统将遭到破坏,出现头晕、呼吸困难和肌肉乏力等症状。
During fermentation, odorous tofu volatilizes a large amount of salt-based nitrogen. Clostridium botulinum is one of the most toxic proteins. Clostridium botulinum is a lethal pathogen which secretes toxins in the process of propagation. When people eat and absorb this toxin, the nervous system will be destroyed, dizziness, dyspnea and muscle weakness and other symptoms.
4、引发人体胃肠道疾病
4, triggering human gastrointestinal diseases
臭豆腐的发酵工序是在自然条件下进行的,易被微生物污染。另外,臭豆腐发酵前期是用毛霉菌种,发酵后期易受其他细菌污染,其中还有致病菌。因此,臭豆腐一次不要吃得太多,以免引起胃肠道疾病。
The fermentation process of stinky tofu is carried out under natural conditions and is easily contaminated by microorganisms. In addition, stinky tofu fermented with Mucor species in the early stage, fermented by other bacteria easily contaminated later, including pathogenic bacteria. Therefore, do not eat too much stinky tofu once, so as not to cause gastrointestinal diseases.


臭豆腐加盟5、不卫生影响身体健康
5, unhygienic affects health.
现在大多臭豆腐是以化学染料、馊水、污水,甚至粪水加工制成。不肖业者先将豆腐切块水煮,并加入黑色粉末,数分钟后豆腐全染成紫黑色,晾晒后放入盛满又黑又臭的水桶里浸泡变臭,黑水是以田螺与馊水、腐肉、死苍蝇为原料,发酵密封到长蛆,产生刺鼻臭味。若不够臭,再放进少许粪水增臭。
Most of the stinky tofu is processed with chemical dyes, rancid water, sewage and even dung water. Undesirable traders will first cut tofu boiled, and add black powder, a few minutes after the tofu all dyed purple-black, dry and put in a full of black and stinky bucket soaked stink, black water is snail and water, carrion, dead flies as raw materials, fermentation sealed to maggots, producing a pungent odor. If it is not smelly enough, add a little dung to add odour.
6、霉变引进胃病
6, mildew to introduce stomach disease.
臭豆腐本身就是霉变的食物,肠胃不好的尽量不要吃,否则会容易造成胃痛胃胀,腹痛腹泻等。
Stinky tofu itself is moldy food, gastrointestinal bad try not to eat, otherwise it will easily cause stomach pain, stomach distension, abdominal pain and diarrhea.
7、外部加工方式致癌
7. External processing methods cause cancer.
那种炸的臭豆腐,他们的油都是反复使用的,炸很多次也不会换,含有大量的致癌物质,所以为了健康着想,建议还是少吃为好。
That kind of fried stinky tofu, their oil is reused, fried many times will not change, contains a lot of carcinogenic substances, so for the sake of health, it is better to eat less.
以上就是关于臭豆腐的介绍,希望本文对你有帮助!
The above is about the introduction of stinky tofu, I hope this article will help you!