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Yeast is the main bacteria that are commonly used, and stinky tofu is no exception.
As for its hygiene, of course, it should be eaten as soon as possible after opening a bottle, otherwise after a long time, other bacteria in the air will multiply on the stinky tofu, which will also produce a more unpleasant odor, and will produce toxins, so you can't eat it.
As for the taste of stinky tofu, everyone's feelings are different, and most people's feelings are the same as what the landlord said: smelling stinky and eating fragrant. But there are also people who don't think it's fragrant anyway, and the landlord belongs to such people.
There are also people who don't mind eating and smelling it, such as myself, hehe.
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There is a kind of toadstool called "Clostridium botulinum", which often multiplies with the production of stinky tofu, especially the local method, which generally divides pieces of tofu into several small pieces after cooking, and then places them in a container layer by layer, and then seals the seal. At this time, if it is sealed airtightly, it will cause a catastrophe: this "Clostridium botulinum" will take the opportunity to multiply.
After eating such stinky tofu, there will be symptoms of poisoning such as general weakness, headache, loss of appetite, and blurred vision.
It is recommended that if you want to eat stinky tofu, it is best to buy it from a regular manufacturer; But don't eat more, because the reason why stinky tofu stinks is that its smell will have protein spoilage amines, which can react with nitrite to form nitrosamines (strong carcinogens); When eating stinky tofu, it is best to eat more fresh vegetables and fruits, because fresh vegetables and fruits are rich in vitamins, especially vitamin C, which blocks the production of nitrosamines.
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Stinky tofu is a soy product and is rich in nutrients. Using high-quality soybeans as raw materials, the production process is more complicated. Soybeans go through ten processes, including screening, hulling, soaking, grinding, filtration, boiling, pulping, molding, scribing, and fermentation. Chenggong stinky tofu has a soft and smooth texture and exudes a peculiar fragrance.
The ancestors praised the cloud:"The taste is more than beautiful, and the jade food should not be passed on"。It not only has high nutritional value, but also has good medicinal value.
According to ancient medical records, stinky tofu can benefit qi in the cold, and the spleen and stomach, reduce bloating pain, clear heat and dissipate blood, and lower the large intestine turbidity. For regular eaters, it can enhance physical fitness and toned skin.
Stinky tofu has a high nutritional value, with the B2 and B12 levels among the best in food, which can effectively prevent Alzheimer's disease.
But eating too much stinky tofu is also harmful. Because the fermentation process of stinky tofu is carried out under natural conditions, it is easy to be contaminated by microorganisms.
It has been determined that stinky tofu contains a large amount of volatile base ammonia, with an average of grams per kilogram. At the same time, it also contains hydrogen sulfide, with an average of milligrams per kilogram. These two components are putrefactive substances that are decomposed by proteins and are harmful to the human body.
In addition to such substances, stinky tofu is often contaminated with bacteria, including pathogenic bacteria. Therefore, stinky tofu should not be eaten too much.
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Clean and eat less
1. Stinky tofu is made of high-quality yellow beans with high protein content as raw materials, and has been made through multiple processes such as bean soaking, grinding, filtering, marinating, pre-fermentation, pickling, soup-filling, and post-fermentation.
2. Stinky tofu smells stinky because in the process of fermentation, flooding and post-fermentation, the protein contained in it is decomposed under the action of protease, 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. That's why stinky tofu smells bad.
3. In addition, after the decomposition of proteins, amino acids are produced, and amino acids have a delicious taste"Delicious to eat"。Stinky tofu smells bad and tastes good, and some people shun it, while others take it as a hobby. In fact, stinky tofu is a fermented soybean product, and the production process will not only produce a certain amount of zd of spoilage substances, but also be easily contaminated by bacteria.
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Stinky tofu is not necessarily a healthy food, and after fermentation with mold, the B vitamins are greatly increased, which is beneficial to the prevention and treatment of B vitamin deficiency. Soybeans contain substances that inhibit the synthesis of ammonium nitrite, so they have a preventive effect on cancer. If ferrous sulfate is used, it can produce black color, and with other odorous substances, it can become stinky tofu.
This is quite dangerous, too much iron is harmful to the human liver, and its odorous substances may be made of protein decay, so it has the potential to cause cancer.
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Stinky tofu is healthy, in the production of stinky tofu, it is processed on the basis of tofu, and finally it has to go through the step of fermentation, this ingredient is rich in protein, vitamins, a variety of trace elements and other nutrients in nutritional value. In particular, the content of microbial B group in it is very high, even if it is a vegetable or fruit that is often eaten, the content of vitamin B group in stinky bean curd is relatively high.
But you must pay attention to eating stinky tofu in moderation, because stinky tofu contains a lot of sodium, if you like to eat it very much, you can eat it once in a while, remember not to eat a large amount, it will affect your health, thereby increasing the risk of obesity.
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From the perspective of traditional food, stinky tofu is a fermented product of beans like other soy products (such as soybean paste, tempeh, and various kinds of bean curd), which is a traditional food made by fermentation after inoculating with mold. After the action of microorganisms, this kind of food produces a variety of special aromatic organic acids, alcohols, fats, amino acids, etc., which are easy to digest and absorb, and also increase the content of vitamin B12. Vitamin B12 has the effect of promoting human hematopoiesis, which is very small in general foods.
However, now, due to the interests of some people, regardless of the interests and health of consumers, they have changed the traditional production methods and adopted some chemical methods to simulate stinky tofu. If ferrous sulfate is used, it can produce black color, and with other odorous substances, it can become stinky tofu. This is quite dangerous, too much iron is very bad for the human liver, and its odorous substance may be caused by the decay of proteins, so it is possible that it is carcinogenic.
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To be honest, eating stinky tofu is really unhealthy. Stinky tofu is all rotten men, and some black-hearted merchants use what kind of water to blister, it is really not to be eaten. You see what we see in Douyin, you can eat it if you use chemical potions, you can eat it. Eating it is very harmful to the body.
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Stinky tofu can be said to be healthy, but it should not be eaten too much.
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Stinky tofu is moldy and fermented, which is unhealthy.
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Fried and pickled, junk food.
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Toxic bacteria destroy the nervous system: stinky tofu volatilizes a large amount of salt base nitrogen during fermentation, there is a toadstool called "Clostridium botulinum", which often multiplies with stinky tofu, and botulinum toxin is a deadly bacterium that produces toxins during reproduction and is one of the most toxic proteins. After ingestion and absorption of the toxin, the nervous system is damaged, causing symptoms such as dizziness, difficulty breathing, and muscle weakness.
Causes diseases of the human digestive tract: The fermentation process of stinky tofu is carried out under natural conditions and is highly susceptible to microbial contamination. In addition, stinky tofu is mainly moldy mold in the early stage of fermentation, and it is easy to be contaminated by other bacteria in the later stage of fermentation, including pathogenic bacteria.
Therefore, stinky tofu should not be eaten too much at one time, so as not to cause gastrointestinal discomfort.
Poor hygiene affects health: Most stinky tofu nowadays is processed with chemical dyes, soap, soap, sewage, and even manure. Non-bitter people first cut the tofu into pieces, then add some black powder, after a few minutes the tofu is dyed purple and black, after drying, put it into a large barrel containing black odor and immerse it, the black water is made of snails as raw materials, plus boiling water, carrion, dead flies, etc., fermented and sealed until the maggots are immortal, resulting in a pungent smell.
If it doesn't stink enough, add a small amount of fecal water to make it stink.
Everyone knows the harm of eating stinky tofu, and knows what harm eating stinky tofu is to the human body, so I suggest that you should not eat these foods for yourself anymore, stinky tofu is a very delicious food, and many people will be obsessed with it after eating, but if you eat it often, it will be harmful to the body, so if you want to eat, you can eat a little occasionally, but it must be in moderation.
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Stinky tofu is a street snack, and the production of unqualified stinky tofu is made using chemicals such as ferrous sulfate, which has a certain carcinogenic effect. Moreover, stinky tofu is too high in iron, which is not good for the body, especially the liver, which will increase the burden on the liver and slow down the metabolism of the liver.
There is also unnaturally fermented stinky tofu that will produce proteins and produce carcinogenic harmful substances, such as botulinum toxin contamination, which may also cause botulinum toxin poisoning and even fatal danger.
Some oils that are repeatedly used or oxidized in the processing of stinky tofu will produce some carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons.
Therefore, if you often eat stinky tofu, it may cause great harm to some livers in the body, and there are many carcinogens in stinky tofu, so it is recommended that you must pay attention to eating less stinky tofu as much as possible.
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Tofu and stinky tofu are both soy products, and stinky tofu will have a fermented smell, and the more stinky it is, the more fragrant it is. However, if fresh white tofu stinks, it is spoiled and cannot be equated with stinky tofu. Therefore, white tofu should be well preserved, if it stinks, it can only be thrown away, otherwise it will cause physical discomfort.
It's not that the tofu stinks and you can eat it as stinky tofu. If the tofu has a stinky smell, it can no longer be eaten. Some people think that if tofu stinks, you can eat it like stinky tofu.
After all, stinky tofu stinks too. But such a thought is absolutely impossible. Stinky Tofu It is different from processed stinky tofu that stinky tofu and tofu produce different strains.
The brine of stinky tofu is fermented with mustard greens, amaranth and other vegetables. Therefore, if the tofu is stinky, it cannot be considered stinky tofu. It is recommended that stinky tofu be kept fresh and that stinky tofu is discarded.
You can't make stinky tofu if tofu stinks, because stinky tofu and tofu stink are different. If the tofu stinks, it means that the tofu has gone bad, because the soy product needs to be kept fresh. This kind of tofu can no longer be eaten, it is recommended to throw it away directly, after eating, it is easy to cause diarrhea and other discomfort.
Stinky tofu is made after a series of treatments such as fermentation and soaking in brine, such as fermented stinky tofu, which is fermented by microorganisms such as mold and lactic acid bacteria, and the smell mainly comes from sulfide and indole produced by microbial fermentation of proteins.
Salt water immersion In the summer, a small amount of table salt is added to the boiled water that is boiled cold. Once the salt has melted completely, soak the fresh tofu in water in dilute salt water. Note that boiled water should not exceed tofu, that is, tofu should be immersed in water.
Then put the salted water and tofu in the refrigerator. In this way, tofu can be preserved for at least three days.
Cooking method Steam the washed tofu on the steamer for about 2 minutes, remove the tofu and cool it before storing it in the shade or refrigerator. After a few days, the taste of the tofu is still fresh.
Freezing method Place the tofu in the freezer compartment of the refrigerator and wait until it is time to eat it, then remove it and melt it with water.
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It smells bad and tastes good, which is the biggest feature of stinky tofu. When it comes to stinky tofu, most people think that stinky tofu is an unhealthy food, and that's because there are many "incriminating evidence" of stinky tofu. Specifically, the hazards of stinky tofu are as follows:
1. The production process of stinky tofu is relatively complex, and it must go through several processes such as frying, marinating and fermentation. The whole production process must be carried out under natural conditions all the time, and the requirements for temperature and humidity are also very high during production, once the control is not good, it may be contaminated by harmful bacteria, which will cause gastrointestinal diseases in the human body, and will also lead to the multiplication of Clostridium botulinum in large numbers.
Clostridium botulinum is extremely virulent, and after eating stinky tofu with this toadstool, you may experience symptoms of poisoning such as general weakness, headache, loss of appetite, and blurred vision. This germ often multiplies with the production of stinky tofu. In particular, in the local method, the tofu is generally cooked and divided into several small pieces, and then placed in a container layer by layer, and then sealed.
At this time, if it is sealed airtightly, Clostridium botulinum will take the opportunity to multiply.
2. Studies have proved that amines such as methylamine, putrescine, tryptamine and hydrogen sulfide will be produced during the fermentation process of soy products. Among them, if the amine substance is stored for a long time, it may also react with nitrite to form nitrosamines, a strong carcinogen.
3. Due to the complexity of the production process of stinky tofu, many people use chemical means to make stinky tofu in order to save trouble. For example, using ferrous sulfate to dye tofu black, etc. These substances are harmful to the human body and not beneficial.
Of course, stinky tofu is not useless, but if you want to eat stinky tofu, you should pay attention to buying regular stinky tofu and control the amount of food.
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Stinky tofu is a food that smells unbearable, but it's delicious. As a common street food, stinky tofu has a very high status in the minds of the people, and many people think it is delicious, but when we taste delicious at the same time, we cannot ignore the hidden problems, eating stinky tofu is a lot of harm, in order to satisfy the desire of the tongue, and ignore the most fundamental health problems are not advisable.
Harmful to human liver health.
People who have eaten stinky tofu know that stinky tofu is black, and the element that produces this black substance is actually ferrous sulfate, and there are some other odorous substances, excessive intake of ferrous sulfate will affect the liver function of the human body.
Causes cancer. The reason for the smell of stinky tofu is likely to be the product of protein decay, this spoilage substance is nitrosamines, and the carcinogenicity of this substance is also very strong, that is, if the human body eats too much putrid protein, it is likely to cause cancer.
Destroys the nervous system.
Stinky tofu will produce a lot of harmful substances in the process of making, including a substance called botulinum toxin, the harm and destructive ability of this toxin are very high, can reproduce in a large number of stinky tofu, the harm of this toxin is that it can destroy the nervous system of the human body, bring damage to the nervous system of the human body, if the intake is too large, dizziness and other uncomfortable physical conditions may occur.
Most of the stinky tofu we eat is roadside stalls, and the sanitary quality is not guaranteed, therefore, the bacterial growth of food is very serious, and stinky tofu will produce a lot of sterilization in the process of fermentation, so that there are more types of bacteria, which can easily lead to some common gastrointestinal diseases.
The origin of stinky tofu] Saying that Zhu Yuanzhang was born poor, he was a beggar and a monk when he was young, and once because he was so hungry that he couldn't stand it, he picked up the expired tofu discarded by others, regardless of 3721, fried it in oil, and stuffed it into his mouth in one bite, and the delicious taste was unforgettable. Later, he became a military commander, and the army fought all the way to Anhui, and while he was happy, he ordered the whole army to eat stinky tofu to celebrate, and the good name of stinky tofu finally spread widely. Saying 2 The Ming Dynasty scholar He Rihua had already said in his writings at that time that the people of Yixian County, Anhui Province like to use salt to change the color and hair of tofu in summer and autumn, scrub it clean and fry it in boiling oil, which has the taste of crocodile in the sea. >>>More
The origin of stinky tofu: According to legend, in the eighth year of Kangxi, there was a talented Wang Zhihe from Anhui Province who went to Beijing to take the exam, and his name was Sun Shan. At this point, all the travel expenses were spent, and he had to stay in Beijing to take the next exam. >>>More
With **, see for yourself.
Before the liberation, near Pengjiaqiao in Guiyang, there lived an old couple surnamed Zhang, who made a living by selling roasted tofu on the street. During the period when the Japanese planes bombed Guiyang, people in the city went to Pengjiaqiao in the suburbs to avoid planes, and people often went to Lao Zhang's house to buy food, and the couple did not have time to cook and sell vegetables, so they roasted their own tofu and sold it, and they ate it with relish. Lao Zhang's tofu fruit is cheap and good, the taste is good, come here to buy tofu fruit to the young people who look like students, buy a few pieces of tofu fruit, chat while eating, slowly there are a few pairs of mutual affection, then take Lao Zhang's tofu stall as a date place, often come here to eat tofu fruit, and then really talk about love, for a while, it has become a good story in the streets of old Guiyang City. >>>More
Material. 1) 1 cup soybeans, washed, soaked in water.
2) 8 cups water. >>>More