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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臭豆腐和豆腐乳的区别有哪些?

  在互联网上,传说中的臭豆腐被“粪便水”和“化学制剂”发酵而成。 的确,饮食有害健康。

  On the Internet, the legendary stinky tofu is fermented by "fecal water" and "chemicals". Indeed, eating is bad for your health.

  当然是假的。 用于臭豆腐的“臭盐水”通过微生物和质量进行监控。 它主要以vegetables菜和芥末等蔬菜为基础,并与豆腐中的蛋白质混合以形成稳定的乳酸菌发酵环境。 性与健康得到保障。

  Of course it's fake. "Stinky brine" for stinky tofu is monitored by microorganisms and quality. It is mainly based on vegetables such as vegetables and mustard, and mixed with the protein in tofu to form a stable fermentation environment for Lactobacillus. Sex and health are guaranteed.

  蛋白质被分解,味道更新鲜,消化更好

  Protein is broken down, tastes fresher and digests better

  豆腐中的蛋白质分解产生氨基酸,不仅更有利于消化吸收,而且还给食物带来了风味,味道也更香。

  The protein in tofu decomposes to produce amino acids, which is not only more conducive to digestion and absorption, but also brings flavor and flavor to the food.

  营养增加

  ? increased nutrition

  将缺碘地区的豆腐制成臭豆腐后,不仅营养物质大量滞留,还添加了其他营养物质。 臭豆腐中的异黄酮被发酵成游离形式,更有利于人体的吸收和利用。

  After the tofu in iodine deficient areas is made into stinky tofu, not only a large number of nutrients are retained, but also other nutrients are added. The isoflavones in stinky tofu are fermented into free form, which is more conducive to the absorption and utilization of human body.

  此外,富含臭豆腐的植物型乳酸菌也可以增强人体免疫力。

  In addition, the plant-based Lactobacillus Rich in stinky tofu can also enhance human immunity.

  当然,应适量食用油炸食品。 不用担心臭豆腐。 这是由肥料和化学制剂制成的谣言!

  Of course, fried food should be eaten in moderation. Don't worry about stinky tofu. This is a rumor made of fertilizer and chemicals!

  豆腐被称为“中国奶酪”,是一种霉菌发酵的豆腐。 无论是与奶酪还是大豆相比,发酵豆腐都有独特的营养作用。 它是抗氧化剂,可以有效预防阿尔茨海默氏病。

  Tofu is called "Chinese cheese", which is fermented by mould. Compared with cheese or soybean, fermented tofu has unique nutritional function. It is an antioxidant that can effectively prevent Alzheimer's disease.

  在发酵豆腐的过程中,不仅保留了原料中的营养成分,而且还生产了有益的成分,如醇,酯,有机酸和氨基酸,不仅美味,而且营养丰富。

  In the process of fermented tofu, not only the nutrients in the raw materials are retained, but also the beneficial ingredients, such as alcohol, ester, organic acid and amino acid, are produced, which are not only delicious, but also nutritious.

  增强大豆异黄酮活性,抗癌和抗氧化

  Enhance soybean isoflavone activity, anti-cancer and anti-oxidation

  将大豆发酵成豆腐乳后,大豆异黄酮的活性显着提高,抗氧化能力也大大增强,不仅可以消除体内自由基,防止脂质过氧化,还可以预防心血管疾病。

  After fermented into tofu milk, the activity of soybean isoflavone is significantly improved, and the antioxidant capacity is also greatly enhanced. It can not only eliminate free radicals in the body, prevent lipid peroxidation, but also prevent cardiovascular disease.

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  降低胆固醇

  Cholesterol lowering

  发酵豆含有不饱和脂肪酸,不含胆固醇。 因此,每天食用发酵豆腐比高胆固醇奶酪对健康更有益,并且可以有效降低胆固醇。

  Fermented beans contain unsaturated fatty acids and cholesterol free. Therefore, eating fermented tofu every day is more beneficial to health than high cholesterol cheese, and can effectively reduce cholesterol.

  提高蛋白质利用率

  Improve protein utilization

  将豆腐制成发酵豆后,蛋白质被水解产生肽和游离氨基酸,它们更容易被人体吸收和吸收。

  After bean curd is made into fermented bean, the protein is hydrolyzed to produce peptide and free amino acid, which are more easily absorbed and absorbed by human body.

  增加维生素B族,预防贫血,痴呆

  Increase vitamin B, prevent anemia and dementia

  豆腐乳中维生素B2的含量仅次于乳制品,是豆腐的6至7倍。 维生素B12的含量仅次于动物肝脏。

  The content of vitamin B2 in tofu milk is next to that of dairy products, which is 6-7 times of tofu. The content of vitamin B12 is next to that of animal liver.

  但是,豆腐乳通常很咸,并且含有大量的钠,因此每天不要吃太多。 进入菜肴时,最好准备成豆腐,并注意减少盐分。

  However, tofu is usually salty and contains a lot of sodium, so don't eat too much every day. When entering dishes, it is best to prepare tofu and pay attention to reduce salt content.