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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卤水点豆腐的原理是什么?

做臭豆腐离不开的就是豆腐了!那么豆腐是怎么做的呢?相信大家都听说过卤水点豆腐这句话!下面臭豆腐加盟的小编就给大机普及一下这里面的原理,希望能够对大家有所帮助!

Tofu is indispensable for making stinky tofu. So how is tofu made? I believe everyone has heard of the phrase "Brine order tofu"! Below stinky tofu joined the small edition of the machine to popularize the principle of this, I hope to be able to help you all!

黄豆主要的化学成分是蛋白质。蛋白质是由氨基酸所组成的高分子化合物,在蛋白质的表面上带有自由的羧基和氨基。由于这些基对水的作用,使蛋白质颗粒表面形成一层带有相同电荷的水膜的胶体物质,使颗粒相互隔离,不会因碰撞而粘结下沉。

The main chemical constituent of soybean is protein. Protein is a kind of macromolecule compound composed of amino acids. It has free carboxyl and amino groups on the surface of protein. Because of the action of these bases on water, a colloidal layer of water film with the same charge is formed on the surface of protein particles, so that the particles are isolated from each other and will not bond and sink due to collision.

臭豆腐加盟

点卤时,由于盐卤是电解质,它们在水里会分成许多带电的小颗粒——正离子与负离子,由于这些离子的水化作用而夺取了蛋白质的水膜,以致没有足够的水来溶解蛋白质。另外,盐的正负离子抑制了由于蛋白质表面所带电荷而引起的斥力,这样使蛋白质的溶解度降低,而颗粒相互凝聚成沉淀。这时,豆浆里就出现了许多白花花的东西了。

In point brine, because salt brine is an electrolyte, they will be divided into many small charged particles in water - positive ions and negative ions. Because of the hydration of these ions, the water film of protein is captured, so that there is not enough water to dissolve protein. In addition, the positive and negative ions of salt inhibit the repulsion caused by the charges on the surface of proteins, which reduces the solubility of proteins and coagulates the particles into precipitation. At this time, there are many white flowers in soybean milk.

盐卤里有许多电解质,主要是钙、镁等金属离子,它们会使人体内的蛋白质凝固,所以人如果多喝了盐卤,就会有生命危险。

There are many electrolytes in salt brine, mainly calcium and magnesium, which can solidify the protein in human body. So if people drink more salt brine, they will be life-threatening.

豆腐作坊里有时不用盐卤点卤,而是用石膏点卤,道理也一样。

Sometimes in tofu workshop, instead of brine, we use gypsum to point brine. The same is true.

今天给大家介绍的精彩内容到这里就结束了,小编在这里十分感谢大家的阅读,如果大家想要了解更多的相关咨询,可以把我们的网址:http://www.wangshuoshi.com添加到收藏,或者搜索关键词:臭豆腐加盟,也可以找到我们。谢谢大家的支持!

Today's wonderful content for you is over. The edition here is very grateful for your reading. If you want to know more about the relevant consultation, you can add our website: http://www.wangshuoshi.com to the collection, or search the keyword: stinky tofu, you can also find us. Thank you for your support!