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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你知道臭豆腐闻着臭吃着香的原因吗?

“闻着臭,吃着香”作为中国最具特色的“传统小吃”,臭豆腐不仅因为独特的口感家喻户晓,更是和各地美食相互融合,深深地烙印上了地方特色。
"Smelling smell, eating fragrance" as the most distinctive "traditional snack" in China, stinky tofu is not only known for its unique taste, but also the fusion of local food, deeply branded with local characteristics.
实际上,臭豆腐之所以引人注目,更多的还是因为其独特的“臭味”,在食品“以香为美”的传统当中独树一帜,为何发臭的食品反而成了可口的美食?臭豆腐“变臭”的原理和过程显然值得深入探究。
In fact, the reason why the stinky tofu is compelling, more because of its unique "odor", is unique in the food "to the beauty of the beauty" tradition, why does the stinky food become delicious food instead? The principle and process of stinky tofu "smelly" is clearly worth exploring.
臭豆腐加盟

臭豆腐之所以“闻起来臭”,是因为组成豆类蛋白质的氨基酸中,有一些含硫的氨基酸及色氨酸等较为特殊的氨基酸,这些氨基酸在微生物的作用下转化成了含硫化物,例如二甲基二硫、二甲基三硫、二甲基四硫、硫化氢、吲哚,这些化合物易挥发,阈值低,闻起来味道也不是太好。
The reason why stinky tofu is "smelling" is that there are some special amino acids, such as amino acids and tryptophan, in the amino acids that make up the protein of beans. These amino acids are converted into sulfides under the action of microbes, such as two methyl two sulfur, two methyl three sulfur, two methyl four sulfur, hydrogen sulfide, Indo. These compounds are volatile and have low thresholds and smell.
臭豆腐“吃起来香”的原因,也和微生物作用有关。豆类所含的蛋白质,在微生物(霉菌或乳酸菌)的作用下,水解成更容易被消化的多肽和氨基酸,例如谷氨酸,它是味精和鸡精的主要成分之一,这就使得发酵以后的臭豆腐味道吃着香。
The reason why stinky tofu tastes delicious is also related to the action of microorganisms. The protein contained in legumes is hydrolyzed to more digestible peptides and amino acids, such as glutamic acid, under the action of microorganisms (mould or lactic acid bacteria). It is one of the main ingredients of monosodium glutamate and chicken essence, which makes the stinky tofu flavour after fermentation.

此外,臭豆腐经过后期的油炸,在高温下挥发掉部分臭味小分子物质,并且氨基酸与糖类会发生美拉德反应,臭味减轻了,香味得到了进一步提升,这也是为什么臭豆腐经常用“油炸”方式食用的原因了。
In addition, after the late frying, the stinky tofu volatilized some small smelling small molecules in the high temperature, and the amino acid and sugar would have a mallard reaction, the odor was reduced, and the aroma was further improved, which is why the stinky tofu is often eaten in the "fried" way.
具体到制作工艺上,臭豆腐可以分为“发酵臭豆腐”和“非发酵臭豆腐”两种,正宗的臭豆腐,像著名的王致和臭豆腐都是发酵臭豆腐,加工制作比较复杂。非发酵臭豆腐,是用臭卤水浸泡而成,臭卤水一般用苋菜作为发酵原料短期发酵,让臭卤水中的细菌、霉菌等分解豆腐中的蛋白质,使豆腐组织松弛,散发臭味。
Specifically to the production process, the stinky tofu can be divided into two kinds: "fermented stinky tofu" and "non fermented stinky tofu". The authentic stinky tofu, such as the famous Wang Zhihe stinky tofu, are fermented stinky tofu, and the processing and making is more complex. The non fermented stinky tofu is made of stinky bittern. The stinky brine usually uses amaranth as the fermenting material for a short time. It makes the bacteria and mould in the stinky bittern decompose the protein in the bean curd, so that the bean curd is relaxed and smells.
无论是发酵臭豆腐,还是非发酵臭豆腐,变臭的根本原因都是豆腐中的蛋白质被分解了从而产生臭气,这与普通食品因为放置不当变质而产生酸臭味道的原理是一样的。正如李红解释的“食品保存不当产生酸臭,是食品中微生物生长繁殖以后,破坏食品当中蛋白质,产生有机胺、氨气、硫醉和粪奥素等所致”。区别在于臭豆腐是人为控制的,且用于分解的细菌无害,处理不当而变质的食品对人体有害。
Whether it is fermented stinky tofu or non fermented stinky tofu, the root cause of odour is that the protein in the bean curd is broken down to produce the odor, which is the same as the principle of common food, which produces sour and stinky flavors because of improper placement. As Li Hong explained, "unsuitable food preservation produces sour and sour food, which is caused by microbial growth and reproduction in food, destroying protein in food, producing organic amines, ammonia, sulphur drunken and fecal auxin." The difference is that stinky tofu is artificially controlled, and bacteria that are used to decompose are harmless. Food that is spoilt properly is harmful to human body.
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Thank you for your busy schedule to pay attention to the product information released by the company. If you want to know more, you can come to our company for consultation. We welcome everyone to come and cooperate with you!