Why does stinky tofu smell stinky but taste fragrant?

What is the origin of this stinky tofu that smells and eats deliciously? Legend has it that in the eighth year of Kangxi in the Qing Dynasty, Wang Zhi and Jin Bang, who came to Beijing from Anhui to take the exam, fell into the first place, lived in the hall, and wanted to return to their hometown, the transportation was inconvenient, and there was no entanglement; I want to study in Beijing and prepare to take the exam again, but it is far from the next examination period. had no choice but to make a living in Beijing temporarily.

Wang's family was not wealthy, his father opened a tofu workshop in his hometown, Wang Zhihe had learned to make tofu when he was a child, so he rented a few rooms near the Anhui Guild Hall, purchased some simple utensils, grinded a few liters of beans of tofu every day, and sold them along the street. It's summer, and sometimes the leftover tofu quickly becomes moldy and inedible, but it is unwilling to be discarded. He thought hard about what to do, so he cut the tofu into small pieces, dried them a little, found a small jar, and salted them.

After that, he closed down and devoted himself to studying, and gradually forgot about it. The autumn breeze is cool, Wang Zhihe wants to return to his old business and make tofu to sell. Suddenly remembered the pot of pickled tofu, hurriedly opened the cylinder head, a smell came to the nose, took out a look, the tofu has been blue-gray, try it with the mouth, feel that the smell but contains a rich aroma, although it is not a delicacy, but it is also intriguing, give it to the neighbors to taste, are praised.

Wang Zhihe tried and failed repeatedly, so he had to give up studying and doing business, and processed stinky tofu according to the method he tried to make in the past. This product is cheap, can accompany meals, and is suitable for low-income workers, so it gradually opens up sales channels and business is booming. Later, after fundraising, a shop house was purchased in the middle of Yanshou Street, which was produced and sold by itself, and was operated in batches and zero.

According to the contract for the purchase of the house, it was the winter of the seventeenth year of Kangxi. Since Wang Zhihe created the unique stinky tofu, after many improvements, he gradually explored a set of stinky tofu production technology, and the production scale has been expanding, the quality is better, and the reputation is higher. At the end of the Qing Dynasty, it was introduced to the court.

Legend has it that the Empress Dowager Cixi also likes to eat it in late autumn and early winter, and also lists it as a side dish for the imperial meal, but its name is **, according to its green and square characteristics, named "Qingfang".

Deceptive. I tried it a few days ago.。。。 Still stinky!!

It smells. It stinks even more when eaten. Chew gum after eating.

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.

Because stinky tofu is not only fermented food but also fried food, and all fried foods have a very fragrant taste, and the sauce of stinky tofu is also very delicious.

This is because the stinky tofu is made with secret spices, so it smells stinky but tastes delicious.

Because in the process of pickling, the stinky tofu will be pickled to a particularly smelly smell, but in fact, it still tastes very fragrant, but there is some stinky taste.

Everyone knows stinky tofu, it smells bad but tastes fragrant, why is such a strange phenomenon? Why does stinky tofu stink so much? In this issue, I will answer you in detail!

Why is stinky tofu so stinky.

Stinky tofu is made from high-quality soybeans with high protein content, and is made through multiple processes such as soaking beans, grinding, filtering, marinating, pre-fermentation, pickling, soup-filling, and post-fermentation.

Stinky tofu smells bad because the protein contained in the tofu is decomposed under the action of protease during the process of fermentation and post-fermentation, and the sulfur amino acids contained in it are also fully hydrolyzed, producing a compound called hydrogen sulfide (H2S), which has a pungent odor. That's why stinky tofu smells bad.

In addition, after the protein is decomposed, amino acids are produced, and amino acids have a delicious taste, therefore"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 soy product, which will not only produce certain spoilage substances during the production process, but also be easily contaminated by bacteria.

The stinky smell of stinky tofu comes from**.

The production process. 1. Cut the tofu into small pieces and place them in the middle of a white cloth.

2. Wrap the tofu with a white cloth, wrap it tightly, and tidy up the corners.

3. Place the wrapped tofu on a wooden board and stack it neatly.

Fourth, press the wooden board on the stacked tofu and then weight, after pressing it overnight, the water in the tofu has been almost squeezed dry, take it out and open it to see, it can be seen that the tofu has been pressed very porcelain, and the texture of the stinky tofu will be very delicate.

5. Prepare a cardboard box and spread clean corn leaves in it, if there are no corn leaves, use clean straw.

6. Stack the tofu neatly on the leaves, stack them all in the order of a layer of leaves and a layer of tofu, and then put it in the storage room to wait for the tofu to grow hair.

7. Pick out the tofu after it grows hair, remove the white cloth, put it in a frying pan and fry it with a small amount of oil over low heat, and fry it until golden brown on both sides.

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

In fact, the reason why stinky tofu is eye-catching is more because of its unique "smell", which is unique in the tradition of "fragrant as beautiful" food. The principle and process of stinky tofu "becoming stinky" is obviously worth going deeper.

Li Hong, a senior engineer at the China Food and Fermentation Industry Research Institute, told reporters that the reason why stinky tofu "smells stinky" is because there are some sulfur-containing amino acids and tryptophan and other special amino acids in the amino acids that make up legume proteins, which are converted into sulfide-containing substances under the action of microorganisms, such as dimethyl disulfide, dimethyl trisulfide, dimethyltetrasulfide, hydrogen sulfide, and indole, these compounds are volatile, have a low threshold, and do not smell very good.

The reason why stinky tofu "tastes good" is also related to the role of microorganisms. Li Hong said that the protein contained in beans, under the action of microorganisms (mold or lactic acid bacteria), is hydrolyzed into more easily 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.

In addition, stinky tofu is fried in the later stage, and some of the 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 eaten in the "fried" way.

Li Hong said that in terms of production technology, stinky tofu can be divided into two types: "fermented stinky tofu" and "non-fermented stinky tofu". 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. As Li Hong explained, "the sour smell produced by improper storage of food 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.

The reason why stinky tofu "smells stinky" is that among the amino acids that make up legume proteins, 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 role 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.

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.