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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王硕士臭豆腐受欢迎的的秘诀?

如果我们想吃臭豆腐,我们可以选择各种传统的和经典的口味,包括五种经典的味道,辛辣和辛辣的味道和酱汁。虽然听起来和我们平时吃的一样,但我相信一旦你吃了臭豆腐,你将永远不会忘记它。

  If we want to eat stinky tofu, we can choose a variety of traditional and classic flavors, including five classic flavors, spicy and spicy flavors and sauces. Although it sounds like what we usually eat, I believe that once you eat stinky tofu, you will never forget it.

  集南北风味于一体,独具民族特色

  Integrating the north and South flavors, with unique national characteristics

  笔者在沿用古方的基础上,开发出秘方,结合多科臭豆腐的优势,制作出特色独特、风味独特的臭豆腐——臭豆腐。臭豆腐需要“嫩而不脆,发泡而不硬,口感柔滑”,这是臭豆腐原胚的高水平。臭豆腐的工艺要求“色香味快,泡豆腐外酥内嫩,油炸后呈现不同程度的气味,吃起来有香味,让食客回味无穷。”

  On the basis of using the ancient recipe, the author developed the secret recipe, combined with the advantages of multi family stinky tofu, and made stinky tofu with unique characteristics and flavor. Stinky tofu needs to be "tender but not crisp, foamy but not hard, soft and smooth in taste", which is the high level of stinky tofu embryo. The technology of stinky tofu requires "fast color and fragrance, tender outside and inside, different degrees of smell after frying, fragrant taste, and endless aftertaste for customers."

  在制作臭豆腐工艺的基础上,采用独特的工艺精制而成。和更新原有的轧机设备,高效的生产和生产技术使用臭豆腐的祖传秘方,精制而成,它的颜色,香味,味道都不错,外酥内嫩,美味的香味,奇怪的和有吸引力,还臭和芬芳,做工精细,原始风味,味道很好,是典型的独特的臭豆腐。实践的信条“国家将以人为本,把食物放在第一位的人,食品安全第一”,并继续做科研和创新的基础上原材料,并赢得40多领导人的肯定和支持的市食品药品监督管理局的选择高质量的材料。核心臭豆腐在保证口感的同时,更加注重消费者舌头的安全。向每一位消费者传递食品安全的新概念。让世界真正吃放心、安全、美味的臭豆腐。

  On the basis of making stinky tofu, it is refined by unique technology. With the renewal of the original rolling mill equipment, the efficient production and production technology use the ancestral secret recipe of stinky tofu, which is refined. Its color, fragrance and taste are all good, crisp outside and tender inside, delicious fragrance, strange and attractive, stinky and fragrant, fine workmanship, primitive wind, and good taste. It is a typical and unique stinky tofu. The practical creed "the state will put people first, put food first, food safety first", and continue to do research and innovation based on raw materials, and win the affirmation and support of more than 40 leaders of SFDA in selecting high-quality materials. The core stinky tofu not only ensures the taste, but also pays more attention to the safety of consumers' tongue. Pass on the new concept of food safety to every consumer. Let the world really eat rest assured, safe and delicious stinky tofu.

臭豆腐加盟

  臭豆腐会刺激你的味蕾

  Stinky tofu will stimulate your taste buds

  美味是因为精选优质大豆:

  Delicious because of the selection of high-quality soybeans:

  生产工艺及注意事项,全部采用非转基因大豆,经浸泡、磨碎、过滤、制浆、煮浆、压浆、切件、浸泡后在食用菌发酵。

  The production process and precautions are all non GMO soybeans, which are fermented in edible fungus after being soaked, ground, filtered, pulped, boiled, pressed, cut and soaked.

  美味的食用菌发酵:

  Delicious mushroom fermentation:

  食用菌的生产是非常讲究的,每年春天都需要准备雪红、竹笋,还要加上几十个大料发酵一年以上,纯天然、绿色、美味、营养。

  The production of edible fungus is very particular. Every spring, we need to prepare snow red and bamboo shoots, plus dozens of large materials fermented for more than one year, pure natural, green, delicious and nutritious.

  美味,因为没有防腐剂:

  Delicious because there is no preservative:

  臭豆腐采用祖传秘方,制作工艺独特,做工精细。虽然我们不能做到一个月保质期一年三个月,因为我们的产品不含任何化学添加剂,防腐剂。

  Stinky tofu is made from a traditional recipe with unique technology and fine workmanship. Although we can't guarantee one month, one year and three months, because our products don't contain any chemical additives, preservatives.

  以上就是对臭豆腐加盟的深入介绍,想要了解更多请点击官网http://www.wangshuoshi.com

  The above is an in-depth introduction to stinky tofu. To learn more, please click http://www.wangshuoshi.com