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 / 18654570780
  •    18615639047
  • 网址:http://www.wangshuoshi.com
  • QQ:1580958595
  • 电子信箱:1580958595@qq.com
  • 微博:@王硕士爆浆臭豆腐1987
臭豆腐坯的制作方法
1、点浆 制作工艺与普通盐卤豆腐相仿,但豆腐花要求更嫩一些。具体办法是:将盐卤用水冲淡至波美度8%作凝固剂,点入的卤条要细,只能象绿豆那么大。点浆时用铜勺搅动的速度要缓慢。
1, the production process of point pulp is similar to ordinary brine tofu, but tofu is more tender. The specific method is to dilute the brine water to the 8% of the wave grade, and use it as a coagulant. The speed of stirring with a copper spoon in the pulping is slow.
2、涨浆 开缸面、摊布与普通豆腐相仿。
2, expanding the cylinder surface and spreading the cloth are similar to ordinary tofu.

3、浇制 臭豆腐干的坯子要求含水量高,但又比普通嫩豆腐牢固,不易破碎。在浇制时要特别注意落水轻快,动作利索。先把豆腐花舀入铺着包布厚度为20毫米的套圈里。

臭豆腐加盟

3, the casting of dried tofu stems requires high moisture content, but it is stronger than ordinary tender tofu, and it is not easy to break. When pouring, pay special attention to light water and agile action. First ladle the tofu into a ring of 20 mm thick cloth.
4、划坯 把臭豆腐干坯子的包布揭开后翻在平方板上,然后根据规格要求划坯。
4. The blank of the dried bean curd dry roll is opened and turned over to the square board, and then according to the specifications, the blank is cut.
5、臭豆腐加盟浸臭卤的方法将豆腐坯子冷透后再浸入丑卤。坯子要全部浸入臭卤中,达到上下全面吃卤。浸卤的时间为3-4小时。50公斤臭卤可以浸泡豆腐坯300块,每浸一次应加一些食盐,以增加卤的咸度。连续浸过两到三次后,可加卤2-3公斤。平均每百块臭豆腐坯耗用臭卤约250可左右。使用前需用清水洗净。
5. The method of stinky tofu joins the stewed brine to soak the bean curd and then immerse it into the ugly brine. All the billets should be immersed in the halogen, so as to achieve the full consumption of brine. The time of brine immersion is 3-4 hours. 50 kg of stinky bittern can soak bean curd 300 pieces. Every dip should add some salt to increase brine salty. After continuous immersion for two to three times, add 2-3 kg of brine. On average, every hundred stinky tofu blanks consume about 250 of the bittern. Clean up with clean water before use.
本文由臭豆腐加盟友情奉献,更多有关的知识请点击:http://www.wangshuoshi.com我们将用先进的技术,真诚的态度,为您提供全面的服务。我们将会陆续向大家奉献,敬请期待。
This article from the stinky tofu to join the friendship and dedication, more relevant knowledge please click: http://www.wangshuoshi.com we will use advanced technology, sincere attitude, to provide you with a comprehensive service. We will continue to dedicate to you.