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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臭豆腐工艺的制作形式讲究都有哪些?

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。

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.

臭豆腐看起来很小,但制作过程相当精致,主要的制作过程包括煎炸、加盐水、发酵等。在整个生产过程中,都要求在自然条件下进行,对温度和湿度要求很高。其原料豆腐是一种营养价值极高的豆制品,蛋白质含量高达15% - 20%,而肉类,同时富含钙。

Stinky tofu looks very small, but the production process is quite delicate. The main production process includes frying, salting, fermentation, etc. In the whole production process, it is required to be carried out under natural conditions, with high requirements for temperature and humidity. Bean curd is a kind of bean product with high nutritional value. Its protein content is as high as 15% - 20%, while meat is rich in calcium.

创造出独特的臭豆腐后,经过多次改进,他逐步摸索出一套臭豆腐的生产工艺,生产规模不断扩大,质量越好,信誉越高。

臭豆腐加盟

After creating a unique stinky tofu, after many improvements, he gradually explored a set of stinky tofu production technology, the production scale continues to expand, the better the quality, the higher the reputation.

做臭豆腐的第一步就是做豆腐。在北方,豆腐通常是腌制的。工人们首先浸泡优质大豆,然后将其磨成新鲜豆奶。

The first step of making stinky tofu is to make tofu. In the north, tofu is usually pickled. Workers first soaked high-quality soybeans and then ground them into fresh soymilk.

豆浆煮沸后,变成白嫩豆腐花。工人们会用笼子里的布盖住这些木制容器,然后把果汁倒出来,然后把果汁包好压好。大约20分钟后,豆腐就做好了。这种新的豆腐含有大量的水分,所以工人们把一打豆腐包叠起来,用木板压一会儿,把豆腐压紧。用一种特殊的工具切豆腐。将一袋豆腐横竖切成196厘米见方的方块。

When the soymilk is boiled, it turns into tender tofu. The workers will cover the wooden containers with the cloth in the cage, then pour out the juice, then wrap it and press it. In about 20 minutes, tofu is ready. This new tofu contains a lot of water, so the workers fold up a dozen tofu bags, press them with wooden boards for a while, and press the tofu tightly. Cut tofu with a special tool. Cut a bag of tofu horizontally and vertically into 196cm square squares.

为了洗去杂质,改善豆腐的外观和味道,切好的豆腐需要在冷水中搅拌。第二个关键环节是酱汁。将豆腐倒入干净的容器中。装满一桶大约需要20到30斤。这种特殊的细菌汁是由天然原料和香料发酵制成的,看起来像厚厚的酸奶。

In order to remove impurities and improve the appearance and taste of tofu, the cut tofu needs to be stirred in cold water. The second key link is sauce. Pour the tofu into a clean container. It takes about 20 to 30 jin to fill a bucket. This special bacterial juice is fermented from natural ingredients and spices and looks like thick yogurt.

蘑菇汁由雪红、竹笋、蘑菇和其他蔬菜制成,含有四十六种中草药,如八角和孜然。第二年用春季制成的菌汁,经过一年的自然发酵,瓶中散发出略带酸甜的臭味。胚芽汁好的腐乳按桶号放在架子上,经过一段时间发酵后,储存在冷库中,最后包装送到各地的经销商。炸豆腐用的是新鲜的大豆油,色泽金黄,酥而不糊,嫩而不腻,初闻其味之香,闻其味之诱人,可谓声名狼藉。配合各种浸料,完成了臭豆腐的制作。

Mushroom juice is made of snow red, bamboo shoots, mushrooms and other vegetables. It contains 46 kinds of Chinese herbal medicines, such as star anise and cumin. The mushroom juice made in spring in the next year, after a year of natural fermentation, gives off a slightly sour and sweet odor in the bottle. The bean curd with good germ juice is put on the shelf according to the barrel number. After a period of fermentation, it is stored in the refrigerator and finally packaged to dealers all over the world. Fried tofu is made of fresh soybean oil. It is golden in color, crisp but not sticky, tender but not greasy. It is notorious for its fragrance at first and its attractiveness at first. With a variety of materials, the production of stinky tofu was completed.

以上就是臭豆腐加盟对臭豆腐饿制作工艺的详细介绍,想要了解更多请点击官网http://www.wangshuoshi.com

The above is the detailed introduction of the production process of stinky tofu by stinky tofu alliance. To learn more, please click http://www.wangshuoshi.com