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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自己动手如何制作臭豆腐?

如何制作臭豆腐:
  How to make stinky tofu:
  以优质大豆为原料,经过浸泡、磨浆、过滤、卤水、早期发酵、熟化、汤料灌装、后期发酵等工序,制成高蛋白大豆。
  High protein soybeans were made from high quality soybeans through soaking, pulping, filtration, brine, early fermentation, maturation, soup filling and later fermentation.
  其中,腌制是关键,盐的用量和调料的添加,将直接影响臭豆腐的质量。多了盐,豆腐不臭;盐少了,很容易腐烂甚至腐烂。
  Among them, salting is the key. The amount of salt and seasoning will directly affect the quality of stinky tofu. With more salt, tofu doesn't stink; with less salt, it's easy to rot or even rot.
  臭豆腐是一种富含蛋白质的霉菌,它能分解蛋白质,形成非常丰富的氨基酸,使味道非常美味。这种气味主要是由蛋白质分解过程中产生的硫化氢气体引起的。
  stinky tofu is a kind of mould rich in protein. It can decompose protein and form very rich amino acids, making the taste very delicious. This odor is mainly caused by hydrogen sulfide gas produced in the process of protein decomposition.
  另外,盐的使用是黄色的水,冷水,盐水,使形成的豆腐块由后期发酵,颜色的绿豆。
  In addition, the use of salt is yellow water, cold water, salt water, so that the tofu blocks formed by late fermentation, color mung beans.

臭豆腐加盟


  臭豆腐的营养价值:
  Nutritional value of stinky tofu:
  一旦制作出臭豆腐,其营养成分最显著的变化就是大量维生素B12的合成。如果体内缺乏维生素B12,就会加速大脑的衰老,容易引起老年痴呆。在我们平时吃的东西中,除了鸡蛋、牛奶、鱼、虾中含有较多的维生素B12外,发酵后的豆制品也能产生大量的维生素B12,尤其是臭豆腐中的含量更高。所以吃一些臭豆腐,对预防老年性痴呆很有帮助。臭豆腐在发酵过程中很容易被微生物污染,而且还含有大量挥发性盐基氨和硫化氢,对人体有害,不宜多吃,腹泻、胃不好的人不宜多吃。
  Once the stinky tofu is made, the most significant change in its nutritional composition is the synthesis of a large number of vitamin B12. If the body lacks vitamin B12, it will accelerate the aging of the brain, which is easy to cause Alzheimer's disease. In our daily food, in addition to eggs, milk, fish and shrimp, which contain more vitamin B12, fermented bean products can also produce a lot of vitamin B12, especially the content of stinky tofu is higher. So eating some stinky tofu is very helpful to prevent Alzheimer's disease. Stinky tofu is easy to be polluted by microorganism in the fermentation process, and it also contains a lot of volatile base ammonia and hydrogen sulfide, which is harmful to human body, so it is not suitable to eat more, and people with diarrhea and bad stomach should not eat more.
  如何鉴别臭豆腐:
  How to identify stinky tofu:
  通过“一看、二闻、三咬”的方法来判断劣质臭豆腐的鉴别:
  Through the method of "one look, two smell and three bite", we can judge the inferior stinky tofu
  首先,水是否黑如墨汁,如果太黑是不正常的;
  First of all, whether the water is black as ink, if it is too black, it is not normal;
  其次是气味,豆腐的表面是否有刺鼻的气味,如果有刺鼻的气味,则是加入了氨气;
  The second is smell, whether there is pungent smell on the surface of tofu, if there is pungent smell, ammonia is added;
  另外,拆开豆腐看看,里面是否比较白,假如色差大,意味着质量不过关。
  In addition, take apart tofu to see if it is white inside. If the color difference is large, it means the quality is not up to standard.
  以上就是臭豆腐加盟对臭豆腐的制作过程的详细介绍,想要了解更多请点击官网http://www.wangshuoshi.com
  The above is a detailed introduction to the production process of stinky tofu. To learn more, please click http://www.wangshuoshi.com