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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夏天做豆腐有什么注意的事项?

夏天的气温比较高,做的豆腐很容易腐坏,下面臭豆腐加盟的小编给大家推荐几个方法,可以延长豆腐在夏天的保存时间!

Summer temperature is relatively high, the tofu made is easy to rot, the following stinky tofu joined the small edition to recommend a few methods to you, can prolong the preservation time of tofu in summer!

一关是煮浆关:浆液必须煮沸,确保达100℃,浆液不熟透,酵母菌就会死而复生,然后发育扩大,加速豆腐变酸速度,不到10个小时就会变酸。

The first pass is the pulping pass: the slurry must be boiled to ensure that it reaches 100 C. If the slurry is not ripe, the yeast will die and rebirth, and then grow and expand, accelerating the speed of tofu acidification, which will become acidified in less than 10 hours.

二关是挤浆关:先煮浆后挤浆,挤浆所用器具、包布、方盘、锅、舀等必须干净、不沾生水,如果挤浆带入生水,许多细菌和其他维生素掺入豆腐内,使豆腐加快变酸。

臭豆腐加盟

The second pass is the squeezing pass: first boil the pulp and then squeeze the pulp. The utensils, wrapping cloth, square dishes, pots and scoops used in the squeezing must be clean and free from raw water. If the pulp is brought into the raw water, many bacteria and other vitamins are mixed into the tofu to accelerate the acidification of the tofu.

三关是制约关:在煮浆时,按10公斤干大豆加入1汤匙食用碱,起到理化作用,延缓了豆腐变酸过程,如果把住这三关,豆腐在25℃条件下,可使做出新豆腐保证50个小时不变酸。

Sanguan is the restriction: when boiling pulp, add 1 tbsp edible alkali according to 10 kg of dry soybean, play a physical and chemical role, delay the process of tofu acidification. If we hold these three guan, tofu can be made at 25 (?) C, to ensure 50 hours of new tofu acidification.

豆腐在夏季容易发馊,可按500克豆腐、50克盐的比例,把盐放入凉开水中溶化 (开水以能淹没豆腐为宜),再放入豆腐,这样可以保持豆腐一两天不坏。

Tofu is easy to get rancid in summer. According to the proportion of 500 grams of tofu and 50 grams of salt, the salt can be dissolved in cold boiling water (boiling water is suitable for submerging tofu), and then put into tofu, which can keep tofu good for a day or two.

感谢您的阅读与观看,本文的精彩内容来自:臭豆腐加盟,我们会有更多的精彩内容继续为您呈现,详情请点击:http://www.wangshuoshi.com

Thank you for your reading and watching. The wonderful content of this article comes from: stinky tofu joins us. We will continue to show you more wonderful content. For more details, please click: http://www.wangshuoshi.com.