Stinky tofu is a kind of food that many people love and hate. Do you know how stinky tofu smells?
From the point of view of food classification, stinky tofu belongs to the group of tofu. The common soybean curd (red square, red curd) is its brother. The methods of making stinky tofu vary according to the climate, customs and people's tastes. Generally speaking, the methods of making tofu milk can be divided into two types: microbial culture and pickling. Among them, tofu milk cultured by microorganism can be divided into fungal tofu and bacterial tofu. The processing technology of stinky tofu can be divided into two types: pickling process and microbial fermentation process. The malodorous tofu of pickling process is represented by Changsha malodorous tofu. When making this kind of stinky tofu, the first step is to soak the tofu billet with dissolved alum water. The main component of alum is ferrous sulfate, which plays the role of coloring and producing the special smell of stinky tofu. After soaking for a period of time, people will pour the prepared stench into the brine and then soak it in the brine for a period of time. When the beancurd is formed and tasted, the beancurd will be salvaged, drained, fried, and then brushed with a layer of seasoning to eat. In the past, there was a method of making tofu billets with pickled snow-red salted vegetable stinky water, but this method takes about 15 to 30 days. For the merchants who continue to sell stinky tofu, time is money, and it is seldom used now.
The production process of microbial fermented stinky tofu is much more troublesome. This stinky tofu is prepared from soybeans. First, people screen, soak, rinse, grind and remove residue from soybeans, make soybean milk, then make tofu brain, then press and form, cut into pieces. At this stage, different businesses will inoculate their own unique bacteria or fungi on tofu blocks, and then let them grow. When tofu blocks are "moistened" by these microorganisms, they will grow full of hair. Businessmen can then rub off these wool and further marinate it. After pouring their own brine over a period of time, they can install the jar. The stinky tofu in the jar will not be sold immediately, but will continue to ferment in the jar for a period of time, and eventually get the finished stinky tofu. The stinky tofu produced by this process is soft and tastier, but it also takes more time and experience.
Although different people have different opinions on stinky tofu, it is undeniable that stinky tofu is a very nutritious food. First of all, the nutritional value of soybeans need not be said, rich in protein, trace elements, good for the body; Second, stinky tofu is the reprocessing of soybeans, fermented soybean protein will be decomposed into smaller amino acids, conducive to human absorption; Third, microorganisms will produce some vitamins and other substances while growing, and vitamins are to maintain the human body. Necessary for normal physiological metabolism.
But even so, we have to take into account the risk of stinky tofu. For the stinky tofu of pickling process, alum will be used when pickling, and some bad traders often use industrial alum instead of edible alum in order to save money. These industrial alum will be mixed with many heavy metals in production, which will lead to abdominal pain, nausea, vomiting, even pulmonary hydrops, shock and other poisoning symptoms after eating. Moreover, the state does not allow the addition of sodium sulfide to replace alum for dyeing and tasting, which seriously threatens the health of consumers. While fermented stinky tofu does not need alum, it is easy to introduce toxic bacteria, such as Escherichia coli and Staphylococcus aureus, if disinfection and sealing measures are not well done when inoculated with microorganisms for fermentation. They can also cause disease when eaten by humans. Even if there is no problem in production, sales may be a hidden danger. Many fried stinky tofu like to open at the school, community doors, close to the road. On the one hand, dirty things in the air will pollute food, on the other hand, long-term non-replacement of oil may become carcinogens after oxidation.
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