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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臭豆腐内含有丰富的B族维生素

在现在,由于某些人利益熏心,不顾消费者的利益和健康,他们改变了传统的制作方法,采取一些化学的手法,模拟出臭豆腐。如用硫酸亚铁可产生黑色,再加上其他的臭味物质,即可成为臭豆腐。这是相当危险的,过多的铁对人体的肝脏非常不利,而且其臭味物质可能是蛋白质的腐败而成,所以说它有致癌性是可能的。

Now, because some people own benefit, regardless of the interests of consumers and health, they changed the traditional production methods, some chemical methods to simulate Stinky tofu. If ferrous sulfate can be used to produce black, plus other odorous substances, it can become stinky tofu. This is quite dangerous. Too much iron is very detrimental to the liver of the human body, and its odorous substances may be corrupt proteins, so it is possible to have carcinogenicity.

臭豆腐加盟从传统的食品看,臭豆腐与其他豆制品(如豆酱、豆豉、各种腐乳)一样都是豆类发酵制品,是通过接种霉菌后,经过发酵而成的传统食品。

Stinky tofu joined from traditional food, Stinky tofu and other soy products (such as miso, fermented black bean, pickled tofu) are the same as the fermented bean products, through fungal inoculation, after fermentation of traditional food.

这类食品经过微生物作用后,产生各种特殊的香味的有机酸、醇、脂、氨基酸等易于消化吸收,同时还增加了维生素B12的含量。维生素B12有促进人体造血的作用,这在一般食品中含量却极少。

This kind of food through the microbial action, produce a variety of special flavor of organic acids, alcohols, lipids, amino acids and other easy digestion and absorption, but also increased the content of vitamin B12. Vitamin B12 has the effect of promoting human hematopoiesis, which is rarely found in general foods.

臭豆腐加盟哪家好

除动物性食物如肉、蛋、奶、鱼、虾含有较多维生素B12外,发酵后的豆制品也可产生大量维生素B12。缺乏维生素B12会加速大脑老化进程,引起老年性痴呆。常吃臭豆腐可预防老年性痴呆。

In addition to animal foods such as meat, eggs, milk, fish, shrimp contain more vitamin B12, fermented soybean products can produce a large number of vitamin B12. Vitamin B12 deficiency speeds up brain aging and leads to Alzheimer's disease. Eating stinky tofu often can prevent Alzheimer's disease.

实验发现,豆腐,经过食用霉菌发酵后,B族维生素大为增加,对防治B族维生素缺乏有益。由于黄豆中含有抑制亚硝胺合成的物质存在,故对癌症还有预防作用。

The results showed that the B vitamins were increased after fermented by the edible fungi, which was beneficial to the prevention and treatment of vitamin B deficiency. Because soybean contains the substances that inhibit nitrosamine synthesis, it has a preventive effect on cancer.

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The above is Stinky tofu join to share today, you still satisfied with it, welcome to our website: http://www.wangshuoshi.com and pay attention to our products, we will provide you with excellent products, sincerely wish to establish business relationship with you.