Why do some things taste good and smell bad? Such as stinky tofu, durian and so on

Stinky tofu is a special snack in China, there are great differences in the way of making and using in various places, the names in the south and the north are different, in the south stinky tofu is also called stinky dried seeds, the name is cheesy, but it is exposed and showy, and its characteristics are the same, smelling, eating fragrant, it is a traditional snack with Chinese characteristics, ancient and traditional, the tofu is not improved inside, once improved, you can not eat the original stinky tofu, the production materials have soybeans, soda ash, tempeh, etc. Nowadays, stinky tofu is mostly divided into these two colors, white and black. Although the production methods of stinky tofu are different, the taste is in line with the characteristics of smelling stinky and eating fragrant.

I've talked so much about stinky tofu, but do you know why stinky tofu stinks so much? The reason has to start from the production process of stinky tofu, blister soybeans, grinding, slag removal, boiling, adding coagulant, squeezing out the water to become tofu, and stinky tofu can be divided into fermented and non-fermented according to the process, the tofu sold on the market is fermented stinky tofu, and the street is sold is non-fermented stinky tofu, the former stinky smell comes from microbial fermentation of protein, and the latter smell comes from stinky brine. Of course, from a health point of view, it is unhealthy, studies have found that soy products will produce methylamine and other chemicals in the process of fermentation, and eating more is not good for the body, in addition, amines are stored for too long and may interact with nitrite, which may cause cancer, and because the production process of stinky tofu is complex, once you are not careful, it is easy to be polluted by harmful bacteria. Taken to the hospital for treatment.

We can't always look at its shortcomings, let's take a look at its advantages. In the process of making stinky tofu, a large amount of vitamin B12 can be synthesized, what is B12? It's the equivalent of a nutrient for the human brain.

If the human body itself lacks B12, it will accelerate dementia in the coming year, and it will accelerate the aging of the brain, but vitamin B12 is present in the food of many animals such as meat, eggs, milk, fish, shrimp, etc., and compared with the advantages of these, we should see its shortcomings. If you really can't give up stinky tofu, it is recommended to eat more fresh fruits and vegetables, which are rich in vitamin C and can block the production of nitrosamines.

You can go to this and there are many answers.

It smells bad because soy products are fermented for a long time, which produces substances such as hydrogen sulfide and methylamine and tryptamine, which are very volatile and have a special smell. It tastes delicious because the protein contained in beans is hydrolyzed into polypeptides and amino acids containing umami under the action of microorganisms.

As the most distinctive traditional snack in China, stinky tofu is not only well-known because of its unique taste, but also integrates with local cuisines and is deeply imprinted with local characteristics.

The reason why stinky tofu smells bad is because among the amino acids that make up legume protein, there are some sulfur-containing amino acids and tryptophan and other special amino acids, which are converted into sulfide-containing substances such as sulfide and methylamine and tryptamine under the action of microorganisms, which are very volatile and have a special smell.

The reason why stinky tofu tastes good is also related to the action of microorganisms. The protein contained in beans is hydrolyzed into more digestible peptides and amino acids, such as glutamic acid, which is one of the main components of monosodium glutamate and chicken essence under the action of microorganisms (molds or lactic acid bacteria), which makes the fermented stinky tofu taste delicious.

In addition, stinky tofu is fried in the later stage, and some odorous small molecules are volatilized at high temperatures, and the Maillard reaction between amino acids and sugars will occur, the smell is reduced, and the fragrance is further improved, which is why stinky tofu is often fried and eaten.

Specific to the production process, stinky tofu can be divided into fermented stinky tofu and non-fermented stinky tofu two kinds, authentic stinky tofu, like the famous Wang Zhi and stinky tofu are fermented stinky tofu, the processing and production is more complicated. Non-fermented stinky tofu is made by soaking in stinky brine, which generally uses amaranth as a fermentation raw material for short-term fermentation, so that the bacteria and molds in the stinky brine can decompose the protein in the tofu, so that the tofu tissue is relaxed and emits a foul smell.

Whether it is fermented stinky tofu or non-fermented stinky tofu, the root cause of stinkiness is that the protein in the tofu is broken down to produce odor, which is the same principle as the sour taste of ordinary food due to improper deterioration. Improper storage of food produces sour odor, which is caused by the growth and reproduction of microorganisms in food, which destroys the protein in the food, and produces organic amines, ammonia, sulfur intoxication and fecal olination. The difference is that stinky tofu is artificially controlled, and the bacteria used to decompose it are harmless, and food that spoils due to improper handling is harmful to the human body.

Hello! "It smells" because the proteins contained in tofu are decomposed under the action of proteases during fermentation and post-fermentation, and the sulfur amino acids contained in it are also fully hydrolyzed to produce a compound called hydrogen sulfide (H2S), which has a pungent odor.

After eating fragrant protein decomposition, amino acids are produced, and amino acids have a delicious taste, so "eating fragrant".

In fact, stinky tofu is a fermented soy product, which will not only produce certain spoilage substances during the production process, but also be easily contaminated by bacteria. Hope it helps.

Stinky tofu smells stinky and tastes good, the main reason is that the smell is not suitable for the nose and the taste is suitable for the tongue.

Stinky tofu is a favorite food for many people. Although it smells bad, it tastes good, and some people love to eat it until they become addicted. Because of this, stinky tofu is particularly popular.

Young people, in particular, like to buy stinky tofu when shopping and praise the taste of stinky tofu. First of all, stinky tofu smells bad because of its special production process. There are two types of stinky tofu.

One is stinky tofu, which belongs to fermented stinky tofu. The second type is stinky tofu made from dried stinky tofu. It is the kind that everyone usually buys on the snack street, this stinky tofu generally cannot be eaten directly, and can only be eaten after frying or charcoal.

Changsha's famous stinky tofu is made from dried stinky tofu. No matter what kind of stinky tofu it is, it needs to be fermented and broken down during the production process.

During fermentation and decomposition, hydrogen sulfide and ammonia are produced. One is the main ingredient of rotten eggs and the other is the main ingredient of rotten fart. From here, we can know that this is how the taste of stinky tofu comes about.

Stinky tofu smells bad, but it tastes good. This is because the protein components in stinky tofu produce cereal amino acids during fermentation, resulting in a delicious taste. The smell will make people feel very fragrant.

The reason why stinky tofu tastes good is also related to the action of microorganisms. The protein contained in beans, under the action of microorganisms, is hydrolyzed into more digestible polypeptides and amino acids, such as glutamic acid, which is one of the main components of monosodium glutamate and chicken essence, which makes the fermented stinky tofu taste delicious.

I can't help you with this, a lot of things are like this, it smells so bad that it's unbearable, but it's delicious to eat.

Because stinky tofu is tasted.

It smells on the outside, but it is fragrant on the inside.

It is a food that challenges people's tastes.

Because the way stinky tofu is made is very dark, and its taste is relatively strong, many people can't stand the smell of this smell, but the taste of eating is not the same as the smell of smell.

The reason why stinky tofu smells stinky and eats delicious is mainly because there are many chemical components in stinky tofu. Smelling bad is mainly smell. These chemicals are volatile. It's fragrant. It is taste. It is a fragrance that is not easy to volatilize.

Stinky tofu will produce a lot of hydrogen sulfide during the fermentation process, which is brought by it, and the onions, garlic, and durians you usually eat contain a lot of sulfide. It smells stinky, but I can't stop eating it. You eat this flavor because a part of the legume protein will be converted into glutamic acid after fermentation, so what is glutamate?

One of the main ingredients of monosodium glutamate and essence of chicken. So stinky tofu is sure to be delicious.

After frying in cooking oil, add a variety of seasonings.

After frying and seasoning, it is naturally very fragrant.

The reason why stinky tofu "smells" is that during the fermentation and pickling of tofu in brine, the sulfur-containing amino acids in the tofu protein are broken down, resulting in a compound called hydrogen sulfide (H2S), which has a pungent odor. At the same time, the protein in tofu will gradually decompose under the action of protease, producing a large number of amino acids and peptides, and amino acids and peptides are components that present umami and have a delicious taste, so stinky tofu is "delicious".

Stinky tofu is a more characteristic food, because this food smells very bad, but it tastes very fragrant. So the opinion on stinky tofu can be said to be polarized, there are many people who like to eat stinky tofu, although it smells particularly stinky, but there are still many people who like to eat this food, on the contrary, there are many people who hate this food, no matter what taste he eats, just because it smells particularly stinky, there are many people who find it difficult to accept this taste. So why does stinky tofu smell so bad and taste so good?

In fact, the smell of stinky tofu is mainly caused by microbial fermentation, due to the continuous development of science and technology, and food production is getting faster and faster, in order to adapt to the fast-paced life, more and more stinky brine appears, stinky tofu is poured on this stinky brine, which is artificially manufactured and added material. Therefore, the smell of stinky tofu is mainly due to these two kinds, one is natural fermentation, and the second is artificially added stinky brine. <>

So the reason why stinky tofu eats fragrant is because when the food is chewed in the mouth, it is perceived by the taste bud cells, and the protease produced by the microorganisms will be hydrolyzed by the proteolysis to produce small peptides and amino acids with umami taste, these amino acids and peptide chains are a major reason for the deliciousness of the food, these amino acids can be said to be some essential amino acids for the human body, and these amino acids can be compounded together to form a particularly unique taste, and there is such a thing as stinky tofu smelling particularly stinky and eating very fragrant. <>

The smell is caused by microbial fermentation and artificially added brine, and it smells particularly bad. However, it tastes fragrant because various proteases in the body can decompose the substances inside the stinky tofu and produce various amino acids that are beneficial to the health of the body, which will increase the fragrance of stinky tofu, and the stinky tofu is rich in plant lactic acid bacteria, which has a good effect of regulating the stomach and intestines, can enhance the hematopoietic mechanism, prevent Alzheimer's disease, and maintain the health of the nervous system, so stinky tofu is relatively a nutritious food.

This is because stinky tofu is formed by fermentation, so the taste is very stinky, but the nutritional value is very high, and it tastes particularly delicious, and the dipping sauce of stinky tofu is also very fragrant.

Because the raw material of stinky tofu is fermented tofu, it gives off a very smelly smell, but when it is fried and then added with a lot of seasoning, it becomes very delicious again.

Because fried tofu itself has a flavor after fermentation, and the flavor is stronger when fried, but the tofu itself has no taste when you eat it.

Because stinky tofu is fried, it will also be mixed with some sauce. It will look particularly fragrant. In fact, the sauce is well prepared.

The sauce of these stinky tofu is specially blended. Chicken broth is used as a base soup, and minced garlic and coriander are also added. These are the reasons why stinky tofu is delicious

There are two kinds of stinky tofu, one is the white stinky tofu from Jiangsu and Zhejiang, and the other is from the black Changsha, and the sauce added from Changsha will be more delicious. It is a level that is acceptable to the general public. And it is said that stinky tofu is actually just black in color, but it is actually not smelly.

And the stinky tofu in Jiangsu and Zhejiang is really fermented, and it really has a taste. However, because it is a soy product, it will have a fragrance after fermentation. So it smells bad and tastes good.

The same is true for fermented bean curd, which has a strange smell when you eat it. But the aftertaste is very fragrant.

We are very good at making tofu, and tofu was invented in China. It spread throughout East Asia. South Korea and Japan also eat tofu.

When foreigners talk about mapo tofu, the first thing that comes to mind is China. The Chinese really ate the tofu in a trick. There are tofu skin, yuba, dried tofu, salted tofu brain, sweet bean curd, and stinky tofu.

The really stinky stinky tofu is the stinky tofu that is sold in cans in stores. When that one opens, it really looks like a can of herring. Got the whole house stinking.

For example, stinky tofu sold on the street really smells good. If it is particularly smelly, there is no way to set up a street stall. The smell of stinky tofu is not as bad as that of snail noodles, and the taste of snail noodles is really fragrant.

However, despite the special taste of stinky tofu, there are still many people who enjoy this delicacy. Many people just have this bad breath. There are also rumors that stinky tofu is made from.

Actually, it's all rumors. Tofu can be made into stinky tofu by natural fermentation. This is our traditional cuisine.

Our stinky tofu is really famous. Foreigners know about our strange food. But when you actually eat it, foreigners will find it delicious.