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。
  • 加盟热线:400—007—1581
  • 手机:18615639042 / 18654570780
  •    18615639047
  • 网址:http://www.wangshuoshi.com
  • QQ:1580958595
  • 电子信箱:1580958595@qq.com
  • 微博:@王硕士爆浆臭豆腐1987
怎么让臭豆腐走向更大的市场?

臭豆腐是由优质大豆制成的。生产过程比较复杂。大豆筛选、去壳、浸泡、研磨、过滤、水煮、制浆、成型、切割、发酵等十道工序。成宫臭豆腐质地柔软光滑,散发出异国的清香。先人赞美云:“味美,玉食不通吃”。它不仅具有很高的营养价值,而且具有很好的药用价值。古代医学记载,臭豆腐可寒于气,而脾胃、痛、热、血、大肠下浊气。经常吃,可以增强体质,强健健康的皮肤。

  Stinky tofu is made of high quality soybeans. The production process is complex. Soybean screening, shelling, soaking, grinding, filtering, boiling, pulping, shaping, cutting, fermentation and other ten processes. The texture of Chenggong stinky tofu is soft and smooth, giving off exotic fragrance. The ancestors praised the cloud: "delicious, jade food is not edible.". It has not only high nutritional value, but also good medicinal value. According to ancient medical records, stinky tofu can be colder than Qi, while spleen and stomach, pain, heat, blood, and turbid Qi under large intestine. Often eat, can enhance the physique, strong and healthy skin.

  报告称,臭豆腐含有植物性的乳酸菌,就像酸奶中发现的那样。东京农业大学教授冈田克也saomao,被称为植物乳酸菌研究的父亲,发现食物如臭豆腐和泡菜含有高浓度的植物杀菌物质,包括丹宁酸、植物基地,和植物的存活率乳酸菌在肠道乳酸菌高于动物。

  According to the report, stinky tofu contains plant-based lactic acid bacteria, as found in yoghurt. Tokyo Agricultural University professor Katsuyaokada saomao, known as the father of plant lactobacillus research, found that foods such as stinky tofu and pickles contain high concentrations of plant fungicides, including tannic acid, plant base, and plant survival rate of Lactobacillus in the gut is higher than that in animals.

  臭豆腐包括臭豆腐干和臭豆腐,都是很受欢迎的小吃。臭豆腐虽然体积小,但制作过程比较复杂,一般经过油炸、加盐水、发酵等几个工序,在整个制作过程中,要求一直在自然条件下,温度和湿度要求都很高。北京食品酿造研究所所长卢飞告诉记者,其原料是一种营养丰富的豆制品,其蛋白质含量在15%到20%之间,与肉类相同,并且富含钙。经过发酵后,蛋白质分解成各种氨基酸,又产生了酵母等物质,所以有增加食欲的作用,促进消化。它是低饱和脂肪,不含胆固醇,并含有大豆异黄酮,一种特殊的健康成分,发现在大豆。因此,它被称为中国的“蔬菜奶酪”,其营养价值甚至高于奶酪。

臭豆腐加盟

  Stinky tofu, including stinky dried tofu and stinky tofu, are very popular snacks. Although the volume of stinky tofu is small, the production process is relatively complex. Generally, it goes through several processes such as frying, salting, fermentation, etc. in the whole production process, the requirements have always been under natural conditions, with high temperature and humidity requirements. Lu Fei, director of the Beijing food brewing Research Institute, told reporters that the raw material is a kind of nutritious bean product, with a protein content between 15% and 20%, the same as meat, and rich in calcium. After fermentation, protein is decomposed into various amino acids, and yeast and other substances are produced, so it can increase appetite and promote digestion. It is low in saturated fat, cholesterol free, and contains soy isoflavones, a special health ingredient found in soybeans. Therefore, it is called "vegetable cheese" in China, and its nutritional value is even higher than cheese.

  吃臭豆腐,对预防老年性痴呆还有积极作用。根据一项科学研究,制作臭豆腐后最显著的营养变化是大量维生素B12的合成。臭豆腐每100克大约含有10微克。缺乏维生素B12会加速大脑衰老,从而导致阿尔茨海默病。除了动物性食品,如肉、蛋、奶、鱼、虾等含有较多的维生素B12,豆制品发酵也能产生大量的维生素B12,特别是臭豆腐的含量较高。全国各地的臭豆腐商家被称为“臭钱”,分析显示,美女越漂亮,越爱吃臭豆腐。臭豆腐配方中的一些调料,食用适量对健康有益。例如,胡椒粉(精制的,湖南特产)和许多香料,适量食用是好的。数据显示:辣椒进入人体后,可增加人体胃蠕动,从而促进人体新陈代谢,使人排便通畅,提神醒脑。辣椒还含有丰富的维生素C,这是维持人体免疫系统所必需的。我们很多人都知道(喜欢吃辣椒的人比不喜欢吃辣椒的人患感冒的几率要小得多),医学专家(营养学)建议你每天摄入足够的富含维生素c的食物,比如胡萝卜和蔬菜……但还是不能吃太多。

  Eating stinky tofu has a positive effect on the prevention of Alzheimer's disease. According to a scientific study, the most significant nutritional change after making stinky tofu is the synthesis of a large amount of vitamin B12. Stinky tofu contains about 10 micrograms per 100 grams. Lack of vitamin B12 can accelerate brain aging and lead to Alzheimer's disease. In addition to animal foods, such as meat, eggs, milk, fish, shrimp, etc., which contain more vitamin B12, fermentation of soybean products can also produce a large number of vitamin B12, especially the content of stinky tofu is higher. Stinky tofu merchants all over the country are called "Stinky money". Analysis shows that the more beautiful the beauty is, the more they like stinky tofu. Some seasonings in the formula of stinky tofu are good for health. For example, pepper (refined, Hunan specialty) and many spices, moderate consumption is good. The data shows that pepper can increase the stomach peristalsis of human body after entering the human body, thus promoting the metabolism of human body, making people defecate unobstructed and refreshing. Pepper is also rich in vitamin C, which is necessary to maintain the human immune system. As many of us know (people who like chilli are much less likely to catch cold than people who don't like chilli), medical experts (Nutrition) suggest that you eat enough foods rich in vitamin C every day, such as carrots and vegetables But still can't eat too much.

  以上就是臭豆腐加盟对食用臭豆腐的优势的详细介绍,想要了解更多请点击官网http://www.wangshuoshi.com

  The above is a detailed introduction to the advantages of stinky tofu. To learn more, please click http://www.wangshuoshi.com