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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鉴别臭豆腐窍门
要鉴别臭豆腐是自然发酵的还是化工合成的黑色,我们也教给大家一些小窍门。
We also teach you some tricks to tell whether stinky tofu is naturally fermented or chemically synthesized black.
看来,用硫酸亚铁等化工产品给臭豆腐上色的情况是存在的,大家的质疑也是有一定道理的。那市场上的黄色臭豆腐是不是就安全,可以放心地吃呢?
It seems that the use of ferrous sulfate and other chemical products to color stinky tofu is the existence of everyone's doubts are also reasonable. Is the Yellow stinky tofu on the market safe and safe?
新鲜豆腐片摇身变成臭豆腐
Fresh tofu slices turn into stinky tofu.
按照传统工艺,正宗的臭豆腐之所以发臭得益于豆腐在特质臭水发酵之后产生的含硫化合物,而市场上有不少臭豆腐的臭味靠的却是一种简便方法。
According to the traditional technology, the odor of the original stinky tofu is due to the sulfur compounds produced after fermentation in special stinky water. However, many stinky tofu on the market rely on a simple method.
“它浇的是臭豆腐乳,一蒸发就发臭,我们的是自己发酵的。”
"It's stinky tofu. It smells when it evaporates. We ferment ourselves."
“他们根本就没有汤,”
"They have no soup at all."
“那他们用什么弄?”

"What do they do with them?"

臭豆腐加盟

“就是豆腐乳,往水里一搅和,有脏的,乱七八糟的弄得,那就很难说了。”
"It's bean curd, stirred in the water, dirty, messy, it's hard to say."
摊主们说,正宗的臭豆腐闻起来臭吃起来香,如果臭豆腐吃起来也有浓浓的臭味,那里面肯定会有猫腻。
The vendors said that authentic stinky tofu smells good and tastes good. If stinky tofu tastes bad, it will certainly be catty.
在一家臭豆腐摊位上,《生活帮》记者就看到了有猫腻的臭豆腐,这些还没有入锅油炸的豆腐表层,铺满了一层薄薄的臭豆腐乳。
In a stinky tofu stall, "Life Help" reporter saw the cat greasy stinky tofu, these have not yet been deep-fried tofu surface, covered with a thin layer of stinky tofu.
记者随手从市场上买来两箱臭豆腐生胚,在豆腐表层,都有一层灰黑色的覆盖物,闻起来也有股臭味,但是经过清水清洗之后,豆腐的臭味却消失了,散发出来的是新鲜豆腐的清香味。业内人士透漏,用臭豆腐乳散发的臭味代替自然发酵的臭味,这样就能省去制作臭水的麻烦,大大减少成本,而类似情况在济南市场上并不少见。
Reporters from the market to buy two boxes of stinky tofu embryos, in the tofu surface, there is a layer of gray-black cover, smell also has a stinky smell, but after clean water, the stink of tofu has disappeared, emitting the fragrance of fresh tofu. Industry insiders revealed that the odor emitted by stinky tofu instead of natural fermentation odor, so that the production of stinky water can be saved the trouble, greatly reducing costs, and similar situation in the Jinan market is not uncommon.
少了臭水发酵过程,臭豆腐的口感会大打折扣。除此之外,甚至还有些黑心商贩把新鲜豆腐长期放置,等到变质之后再当臭豆腐卖,也就是说,咱们吃到的臭豆腐也有可能就是变了质的新鲜豆腐!
Less odor water fermentation process, the smell of stinky tofu will be greatly reduced. In addition, there are even some black-hearted vendors put the fresh tofu for a long time, wait until after the deterioration of stinky tofu sold, that is, we eat stinky tofu may also be the deterioration of fresh tofu!
“这对人体有很大的危害,因为其中含有一些大肠杆菌,可能造成拉肚子。”
"This is very harmful to the human body, because it contains some E. coli, may cause diarrhea."
做臭豆腐利润大,但是得对得起消费者的健康和自己的良心,目前市场上比较卫生的金黄色臭豆腐有王硕士臭豆腐,臭美臭豆腐。。等少数几家,希望所有做臭豆腐行业的商家都能做出美味健康的臭豆腐!!
Making stinky tofu is profitable, but it has to stand up to the health of consumers and their conscience. At present, the golden and stinky tofu on the market is comparatively sanitary, including Wang Master's stinky tofu, stinky and delicious tofu. And a few, I hope all the stinky tofu businesses can make delicious and healthy stinky tofu!