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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臭豆腐有哪些营养成份?

发酵豆制品包括腐乳、豆豉、豆酱和酱油等食品,作为调味佐餐佳品深受广大群众的喜爱。现代医学和食品营养学的研究结果发现:豆制品除了含有大豆固有的优质蛋白、大豆异黄酮、大豆低聚糖、皂甙、卵磷脂、亚油酸、亚麻酸以及丰富的钙、铁等营养保健成分外,通过发酵的臭豆腐更增加了很多的保健功能,下面臭豆腐加盟就给大家详细介绍一下!

Fermented soybean products, including sufu, soybean sauce, soy sauce and other foods, are popular among the masses as condiments and accompaniments. The results of modern medicine and food nutrition showed that besides the high quality protein, soybean isoflavones, soybean oligosaccharides, saponins, lecithin, linoleic acid, linolenic acid and rich nutritional and health components of soybean, fermented stinky tofu also increased many health functions. Facial stink tofu franchise will give you a detailed introduction!

1.发酵豆制品营养丰富,易于消化,在发酵过程中生成大量的低聚肽类,具有抗衰老、防癌症、降血脂、调节胰岛素等多种生理保健功能,对身体健康十分有利。

1. Fermented soybean products are nutritious, easy to digest, and produce a large number of oligopeptides during fermentation. They have many physiological health functions, such as anti-aging, cancer prevention, lipid lowering, insulin regulation and so on. They are very beneficial to health.

2.具有降低血液中胆固醇浓度、减少患冠心病危险的功能。发酵豆制品中含有丰富的苷元型异黄酮,它是大豆和豆腐中原有的异黄酮经发酵转化的,但比原有的异黄酮功能性更强,且更易吸收。60克豆豉、60克豆酱或100克腐乳就含有50毫克的高活性异黄酮,达到美国食品与药物管理局推荐预防冠心病的每日摄取量。

2. It can reduce the concentration of cholesterol in blood and the risk of coronary heart disease. Fermented soybean products contain abundant aglycone isoflavones, which are transformed from soybean and tofu by fermentation, but they are more functional and easier to absorb than the original isoflavones. 60 grams of lobster sauce, 60 grams of soybean paste or 100 grams of Sufu contain 50 mg of high-activity isoflavones, reaching the daily intake recommended by the Food and Drug Administration to prevent coronary heart disease.

臭豆腐加盟

3.具有降血压功能。国外已经用大豆蛋白化学分解的办法生产降血压肽的保健食品,我们的实验发现中国的传统豆豉、腐乳就含有高活性的降血压肽。其实大豆在发酵时,微生物要首先把大豆蛋白分解为更小的分子,这就是所谓的肽。

3. It has the function of lowering blood pressure. The method of chemical decomposition of soybean protein has been used to produce antihypertensive peptides in health food abroad. Our experiments have found that Chinese traditional soybean sauce and Sufu contain antihypertensive peptides with high activity. In fact, when soybeans are fermented, microorganisms first break down soybean protein into smaller molecules, which are called peptides.

4.具有预防骨质疏松症功能。发酵豆制品中的大豆异黄酮能提高成骨细胞活性,促进胰岛素样生长因子的产生,从而防止骨质疏松症。日本的营养调查发现:每天喝豆酱汤或吃发酵豆制品的人,骨质疏松症患病率明显降低,尤其是老人和妇女。

4. It has the function of preventing osteoporosis. Soybean isoflavones in fermented soybean products can improve the activity of osteoblasts and promote the production of insulin-like growth factor, thus preventing osteoporosis. Japanese nutrition survey found that people who drink soy sauce soup or eat fermented soybean products every day have a significantly lower prevalence of osteoporosis, especially in the elderly and women.

以上的内容就是由臭豆腐加盟为大家介绍的相关内容了,如果您有更多的意见和想法,欢迎在线留言:http://www.wangshuoshi.com我们后续会有专人与您对接!

If you have more comments and ideas, please leave a message online: http://www.wangshuoshi.com. We will have someone to connect with you in the future.