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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臭豆腐对预防老年性痴呆有积极作用!

  臭豆腐包括臭豆腐干和臭豆腐,这两种都是很受欢迎的小吃。臭豆腐虽然体积小,但制作过程相对复杂,一般通过油炸、卤水和发酵等程序,在整个制作过程中,要求都是在自然条件下进行的,对温度和湿度的要求非常高。北京食品酿造研究所所长卢飞告诉记者,其原料豆腐干原本是一种营养丰富的豆制品,蛋白质含量在15-20%之间,与肉类相似,并且富含钙。发酵后,蛋白质分解成多种氨基酸,并产生酵母菌等物质,所以有开胃、促进消化的作用。它的饱和脂肪含量低,不含胆固醇。它还含有大豆中所特有的一种保健成分——异黄酮。因此,它被称为中国的“素食奶酪”,其营养价值甚至高于奶酪。

  Stinky tofu includes stinky dried tofu and stinky tofu, both of which are popular snacks. Although the volume of stinky tofu is small, the production process is relatively complex. Generally, through the procedures of frying, brine and fermentation, in the whole production process, the requirements are carried out under natural conditions, and the requirements for temperature and humidity are very high. Lu Fei, director of Beijing food brewing Research Institute, told reporters that the raw material dried tofu was originally a nutritious bean product, with a protein content of 15-20%, similar to meat, and rich in calcium. After fermentation, protein breaks down into a variety of amino acids, and produces yeast and other substances, so it has an appetizer and promotes digestion. It's low in saturated fat and cholesterol free. It also contains isoflavones, a special health ingredient in soybeans. Therefore, it is called "vegetarian cheese" in China, and its nutritional value is even higher than cheese.

臭豆腐加盟

  吃臭豆腐,对预防老年性痴呆仍有积极作用。一项科学研究表明,制作臭豆腐后,营养成分最显著的变化是大量维生素B12的合成。臭豆腐每100克大约含有10微克。缺乏维生素B12会加速大脑的衰老过程,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。

  Eating stinky tofu still has a positive effect on the prevention of Alzheimer's disease. According to a scientific study, the most significant change in the nutritional composition of 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 the aging process of brain, which leads 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.

  臭豆腐在全国各地的经营被称为“没有气味,就没有钱”,分析表明:越漂亮越愿意吃臭豆腐。臭豆腐的配方中含有一定的调味品,适量食用对你有好处。许多香料,如辣椒,食用适量是有益的。有资料显示:辣椒进入人体后,能增加人体内的肠胃蠕动,从而促进人体内的新陈代谢,使人大便通畅、提神醒脑。它们还含有丰富的维生素C,这是维持人体免疫系统所必需的。据信,许多人也有丰富的经验(喜欢吃辣椒的人比不喜欢吃辣椒的人患感冒的几率要低得多)。

  The operation of stinky tofu all over the country is called "no smell, no money". Analysis shows that: the more beautiful, the more willing to eat stinky tofu. There are some condiments in the formula of stinky tofu. It's good for you to eat it properly. Many spices, such as peppers, are good to eat in moderation. Some data show that pepper can increase gastrointestinal peristalsis in human body after entering human body, so as to promote metabolism in human body, make people defecate unobstructed and refresh their mind. They are also rich in vitamin C, which is necessary to maintain the body's immune system. It is believed that many people also have rich experience (people who like chilli are much less likely to have a cold than those who don't).