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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构成臭豆腐各具特色气味的方法

在臭豆腐的发酵过程中,复杂的微生物群将豆腐的一部分蛋白质分解,生成氨以及含硫化合物等物质,它们是「闻着臭」的主要来源——对,这类物质在排泄物中也大量存在。

In the fermentation process of stinky tofu, complex microbes decompose a part of the protein of tofu to produce ammonia and sulfur compounds, which are the main source of "smell smell" - this kind of substance also exists in the excreta.

除此以外,发酵过程中还有大量其他种类的醚类、醇类、酯类等挥发性分子生成,这就构成了臭豆腐各具特色的气味。

In addition, in the process of fermentation, there are a large number of other kinds of volatile molecules, such as ether, alcohol, ester and other volatile molecules, which constitute the odor of stinky tofu with its own characteristics.

微生物产生的蛋白酶也会把蛋白质水解成多肽和氨基酸,这些发酵后的产物则具有浓烈的香味。最典型的就是谷氨酸——游离的谷氨酸盐是味精和鸡精的有效成分,各种发酵的豆制品有着浓郁的鲜味,奥秘也就在于此

臭豆腐加盟

Proteases produced by microbes also hydrolyze proteins into peptides and amino acids. These fermented products have strong fragrance. The most typical is glutamic acid - free glutamate is an effective ingredient of monosodium glutamate and chicken essence, all kinds of fermented bean products have a strong flavor, and the mystery is the same.

不同的生产者制作臭卤水的方式不同,有的用稻草以及肉类露天放置几个月,任其腐败、发酵,获得含有各种微生物的发酵液;也有的不用肉,而用刺桐叶、野苋菜、竹笋、菜心、冬瓜、姜、花椒等植物进行发酵,这也需要八个月甚至更长的时间来发酵,才能获得合格的臭卤水。

Different producers make different ways of making stinky brine, some with straw and meat for several months, so that it is corrupt and fermented to get fermented liquid containing various microbes, and some without meat, and the fermentation of plants such as Tung leaf, wild amaranth, bamboo shoot, cabbage, winter gourd, ginger, pepper and so on, which also requires eight It takes months or even longer to ferment in order to get qualified brine.

这些制取臭卤水的传统方式无法控制其中的微生物种类。固然可以得到发酵所需的「友好微生物」,但也无法排除对健康有害的致病微生物。再加上许多小作坊采用劣质原料以及污水来制作臭卤水,卫生就更无法保证了。

These traditional ways of making stinky brine can not control the species of microorganisms. Although the "friendly microorganism" required for fermentation can be obtained, it is also impossible to exclude pathogenic microorganisms which are harmful to health. In addition, many small workshops use poor quality raw materials and sewage to make stinky brine, and hygiene is even more difficult to guarantee.

以上便是臭豆腐加盟今天的分享,您还满意吗,欢迎关注我们的网站:http://www.wangshuoshi.com并且关注我们的产品,我们将为您提供优良的产品,衷心的愿与您建立合作关系。

The above is the stinky tofu to join today's share, are you satisfied, welcome to our website: http://www.wangshuoshi.com and pay attention to our products, we will provide you with excellent products, and sincerely wish to establish a cooperative relationship with you.