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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臭豆腐成为热门小吃的因素都有哪些?

臭豆腐作为中国最具特色的“传统小吃”,不仅以其独特的口味著称,而且与地方美食融合,深深烙上了地方特色。
  Stinky tofu, as the most characteristic "traditional snack" in China, is not only famous for its unique taste, but also integrated with local food, deeply branded with local characteristics.
  事实上,臭豆腐之所以如此吸引人,更多的是因为它独特的“味道”。它是独特的传统“香味是美”的食物。臭豆腐“臭化”的原理和过程显然值得进一步研究。
  In fact, the reason why stinky tofu is so attractive is more because of its unique "taste". It is a unique traditional "fragrance is beautiful" food. The principle and process of stinking tofu are worth further study.
  臭豆腐闻起来臭,因为大豆蛋白氨基酸,有一些含硫氨基酸,色氨酸相对特殊的氨基酸,这些氨基酸在微生物的作用下含有硫化物,如二甲基二硫、二甲基硫、二甲基四硫、硫化氢、吲哚,这些化合物是多变的,门槛低,味道不太好。
  Stinky tofu smells stinky, because soybean protein amino acids have some sulfur-containing amino acids and tryptophan are relatively special amino acids. These amino acids contain sulfides under the action of microorganisms, such as dimethyl disulfide, dimethyl sulfur, dimethyl tetrasulfide, hydrogen sulfide and indole. These compounds are variable, with low threshold and bad taste.
  臭豆腐“味道好”的原因也与微生物的作用有关。豆类中含有的蛋白质会被微生物(霉菌或乳酸菌)水解成更易消化的肽和氨基酸,比如谷氨酸,它是味精(MSG)的主要成分之一,而鸡精则使发酵臭豆腐味道鲜美。
  The reason of "good taste" of stinky tofu is also related to the role of microorganisms. The protein contained in beans will be hydrolyzed by microorganisms (mould or Lactobacillus) to more digestible peptides and amino acids, such as glutamic acid, which is one of the main components of MSG, while chicken essence makes fermented stinky tofu taste delicious.
  此外,臭豆腐是油炸后期,臭小分子的一部分,在高温、挥发性的氨基酸和糖会发生美拉德反应,减少气味,气味更增强了,这就是为什么臭豆腐常吃“炸”的方式。

臭豆腐加盟


  In addition, stinky tofu is a part of stinky small molecules in the later stage of frying. In the high temperature and volatile amino acids and sugars, Maillard reaction will occur, reducing the odor and enhancing the odor. That's why stinky tofu is often "fried".
  在制作工艺上,臭豆腐可分为“发酵臭豆腐”和“非发酵臭豆腐”。正宗的臭豆腐,如著名的“望之”和“臭豆腐”,都是发酵的臭豆腐,加工起来比较复杂。非发酵臭豆腐是将豆腐浸泡在臭水中制成的,臭水一般以苋菜为发酵原料进行短期发酵,使臭水中的细菌和霉菌分解豆腐中的蛋白质,使豆腐疏松,散发出臭气。
  In terms of production technology, stinky tofu can be divided into "fermented stinky tofu" and "non fermented stinky tofu". Authentic stinky tofu, such as the famous "Wang Zhi" and "stinky tofu", are fermented stinky tofu, which is more complicated to process. Non fermented stinky tofu is made by soaking tofu in stinky water. Generally, amaranth is used as fermentation raw material for short-term fermentation in stinky water to make bacteria and mould in stinky water decompose protein in tofu, make tofu loose and send out stink.
  无论臭豆腐是发酵臭豆腐还是非发酵臭豆腐,臭豆腐的根源在于豆腐中的蛋白质被分解产生臭气,这与普通食品由于变质不当而产生酸臭味的原理是一样的。正如李红所解释的那样:“由于食品中微生物的生长繁殖,破坏了食品中的蛋白质,产生了有机胺、氨气、硫醇和faprooxin等,导致食品没有得到妥善的保存,产生酸味。”不同之处在于臭豆腐是由人类控制的,用来分解臭豆腐的细菌是无害的,而处理不当会变质的食物是有害的。
  Whether stinky tofu is fermented stinky tofu or non fermented stinky tofu, the origin of stinky tofu is that the protein in tofu is decomposed to produce stink, which is the same as the principle of sour stink of ordinary food due to improper deterioration. As Li Hong explained, "due to the growth and reproduction of microorganisms in food, the protein in food is destroyed, and organic amines, ammonia, mercaptan and faprooxin are produced, resulting in food not properly preserved and sour taste." The difference is that stinky tofu is controlled by human beings, the bacteria used to decompose stinky tofu are harmless, and the food that will deteriorate if not handled properly is harmful.
  以上就是臭豆腐加盟对臭豆腐那么臭为什么还有那么多人爱吃的因素的详细介绍,想要了解更多请点击官网http://www.wangshuoshi.com
  The above is a detailed introduction to the reasons why there are so many people like stinky tofu when stinky tofu is joined. To learn more, please click http://www.wangshuoshi.com