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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大家知道臭豆腐的食用价值吗?

  臭豆腐成为大家酷爱的小吃,有着闻着臭吃着香的说法!足以看出大家对臭豆腐的喜欢!那么今天就由臭豆腐加盟告诉大家臭豆腐都有哪些营养价值吧

  Stinky tofu has become everyone's favorite snack. It's said that stinky tofu tastes delicious! Enough to see that everyone likes stinky tofu! So today, let's let stinky tofu join us and let us know what the nutritional value of stinky tofu is

  臭豆腐用优质黄豆作为原料。制造工艺比拟复杂,黄豆经过挑选、脱壳、浸泡、磨浆、过滤、煮浆、点浆、成型、划块、发酵等十道工序。呈贡臭豆腐质地软滑、分发异香。祖先赞誉云:"味之有余美,玉食勿与传"。它不只有很高的营养价值,而且有较好的药用价值。古医书中记载,臭豆腐能够寒中益气、和脾胃、消胀痛、清热散血、大肠浊气。常食者能加强体质、健美肌肤。

  Stinky tofu is made of high quality soybeans. The manufacturing process is more complex. The soybeans are selected, shelled, soaked, ground, filtered, boiled, ordered, shaped, sliced and fermented. The texture of Chenggong stinky tofu is soft and smooth, which can distribute different fragrance. The ancestors praised: "the taste is more beautiful than the taste, and the jade food should not be passed on.". It has not only high nutritional value, but also good medicinal value. According to ancient medical books, stinky tofu can nourish Qi in cold, and spleen and stomach, relieve swelling and pain, clear heat and disperse blood, and turbid Qi in large intestine. Regular eaters can strengthen their physique and strengthen their skin.

  臭豆腐中含有丰厚的植物性乳酸菌,跟酸奶中的一样。有"植物性乳酸菌研讨之父"之称的日本东京农业大学冈田早苗教授发现,臭豆腐、泡菜等食品中,含有较高浓度的植物杀菌物质,包括植物碱、单宁酸等。

  Stinky tofu contains rich plant lactic acid bacteria, just like yoghurt. Professor Akira Okada of Tokyo Agricultural University, who is known as the "father of plant-based Lactobacillus research", found that stinky tofu, kimchi and other foods contain higher concentrations of plant fungicides, including alkaloids, tannic acid and so on.

臭豆腐加盟

  臭豆腐分为臭豆腐干和臭豆腐乳两种,都是很盛行的小吃。臭豆腐固然小,但其制造流程却比拟复杂,普通有油炸、加卤和发酵等几道程序,在整个制造过程中,请求要不断在自然条件下停止,对温度和湿度的请求十分高。北京食品酿造研讨所的所长鲁绯通知记者,它的原料豆腐干本就是营养价值很高的豆制品,蛋白质含量达15%-20%,与肉类相当,同时含有丰厚的钙质。经过发酵之后,蛋白质合成为各种氨基酸,产生了酵母等物质,所以有促进食欲,促进消化的成效。臭豆腐乳其饱和脂肪的含量很低,又不含胆固醇,还含有大豆中特有的保健成分-大豆异黄酮,因而被称为中国的"素奶酪",它的营养价值以至比奶酪还要高。

  Stinky tofu is divided into stinky dried tofu and stinky tofu milk, which are very popular snacks. Although stinky tofu is small, its manufacturing process is relatively complex. Generally, there are several procedures such as frying, adding brine and fermentation. In the whole manufacturing process, it is requested to stop under natural conditions constantly, and the request for temperature and humidity is very high. Lu Fei, director of Beijing food brewing Research Institute, told reporters that its raw material, dried bean curd, is a bean product with high nutritional value, with a protein content of 15% - 20%, equivalent to meat, and rich in calcium. After fermentation, protein is synthesized into various amino acids, producing yeast and other substances, so it can promote appetite and digestion. Stinky tofu milk has a very low content of saturated fat, no cholesterol, and also contains soybean isoflavone, which is a special health care component of soybean. Therefore, it is called "vegetarian cheese" in China. Its nutritional value is even higher than that of cheese.

  制豆腐:将黄豆用水泡发,泡好后用清水洗净,换入清水20~25kg,用石磨磨成稀糊,再参加与稀糊同样多的温水拌匀,装入布袋内,用力把浆汁挤出,再在豆渣内对入沸水拌匀后再挤,如此连续豆渣不沾手,豆浆已挤完时,撇去泡沫,将浆汁入锅用大火烧开,倒入缸内,加进石膏汁,边加边用木棍搅动,约搅15~20转后,可滴上少许水,如与浆混合,表示石膏汁不够,须再加进一些石膏汁再搅。如所滴入的水没有同浆混合,约过20min后即成为豆腐脑。将豆腐脑舀入木盒内,盖上木板,压上重石块,压去水分,即成豆腐

  Making bean curd: soak the soybeans with water and rinse with water. Replace 20~25kg with water, then grind it into a paste with a stone mill, then mix in the same amount of warm water as in the same mixture. Put it in a cloth bag, squeeze the juice out, then mix it in the bean dregs and mix it in the boiling water until it is squeezed. Inside, add gypsum juice, stir with a wooden stick while adding. After stirring for about 15-20 revolutions, dribble a little water. If mixed with the slurry, it means that the gypsum juice is not enough. Add some gypsum juice and stir again. If the water is not mixed with the paste, it will become tofu brain after 20 minutes. Scoop the bean curd into the wooden box, cover the wooden board, press on the heavy stones, press off the water, and the bean curd will be formed.

  2.卤水制法:以用豆豉2.5kg为规范计算,须加清水15kg烧开,过滤后,在汁水内加碱1500g浸泡半个月左右,每天搅动1次,发酵后即成卤水

  2. Brine preparation method: according to the standard calculation of 2.5kg of Douchi, 15kg of clear water must be added to boil, after filtration, 1500g of alkali shall be added to the juice to soak for half a month or so, stirring once a day, and the brine will be formed after fermentation

  3.油炸臭豆腐:将青矾放入桶内,倒入沸水用棍子搅开,放入豆腐浸泡2h左右,捞出豆腐冷却。然后将豆腐放入卤水内浸泡,春、秋季约需3~5个h,夏季约浸泡2h左右,冬季约需6~10个h,泡好后取出,用冷开水略洗,沥干水分,再将茶油全部倒入锅内烧红,放入豆腐用小火炸约5min,一待焦黄,即捞出放入盘内,用筷子在豆腐中间钻一个洞,将辣椒油、酱油、麻油倒在一同调匀,放在豆腐洞里即成。

  3. Deep fried stinky tofu: put alum in the barrel, pour boiling water into it, stir it with a stick, soak it in tofu for about 2 hours, and take out tofu for cooling. Then soak the tofu in the brine, about 3-5 hours in spring and autumn, about 2 hours in summer, about 6-10 hours in winter, take it out after soaking, wash it with cold boiled water, drain the water, then pour all the tea oil into the pot and burn it red, fry the tofu in a small fire for about 5 minutes, as soon as it is scorched yellow, take it out and put it in the pan, drill a hole in the middle of the tofu with chopsticks, and then put the chili oil, soy sauce, hemp Mix the oil together and put it in the bean curd hole.

  以上就是由王硕士臭豆腐带大家了解臭豆腐的营养价值,想要了解更多请点击官网http://www.wangshuoshi.com

  The above is the nutritional value of stinky tofu brought by Master Wang. To learn more, please click http://www.wangshuoshi.com