How does the smell of stinky tofu come about? Why does it stink so much?

In fact, the smell of stinky tofu is fermented, because some of its juice is very stinky, after fermentation, as well as through the action of any other things, it will make this thing particularly stinky, which is equivalent to soaking good tofu in the stinky ditch, and it will naturally stink after a long time.

According to the process, stinky tofu can be divided into two types: fermented and non-fermented. The fried stinky tofu sold on the street belongs to non-fermented stinky tofu, and the smell of non-fermented stinky tofu is better than that of stinky brine.

The smell of stinky tofu is that it deteriorates when it is made, so this smell appears, resulting in a very bad smell, but it tastes very good.

Stinky tofu. "Smelly" because the tofu is fermented, pickled and post-fermented, and the protein contained in it is protease.

under the action of decomposition, containing sulfur amino acids.

It is also fully hydrolyzed to produce a type called hydrogen sulfide.

H2S), which has a pungent odor. After the protein is decomposed, amino acids are produced, and amino acids have a delicious taste, so they are "fragrant".

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 not only produces a certain amount of spoilage during the production process, but also is susceptible to bacterial contamination.

Nutritional value of stinky tofu:

Studies have proven that methylamine is produced during the fermentation process of soy products.

Amines such as putrescine and tryptamine and hydrogen sulfide. They have a peculiar odor and are highly volatile, and eating too much is not good for your health. In addition, amines that have been stored for a long time may also be associated with nitrites.

to produce nitrosamines, a strong carcinogen.

Although stinky tofu is small, the production process is relatively complex, and it must go through several procedures such as frying, marinating and fermentation. During the whole production process, the requirements are carried out under natural conditions all the time, and the requirements for temperature and humidity are very high, and once it is not well controlled, it is easy to be contaminated by harmful bacteria.

In mild cases, it can cause gastrointestinal diseases, and in severe cases, it can also cause botulinum toxin.

It multiplies in large numbers and produces a toxic substance - botulinum toxin.

This is a neurotropic toxin that has been reported to be caused by stinky tofu poisoning.

The above content refers to Encyclopedia - Stinky Tofu.

In the hot summer, most people don't have much appetite, and in this case, they will choose to choose some snacks very randomly to eat when they go out for a walk. And among the snacks chosen,Stinky tofu is an Internet celebrity snack, and most people will choose to eat a stinky tofu, which is fragrant and paired with crisp kimchi, and then poured with a special sauce.

I believe that when you eat stinky tofu for the first time, most people refuse because it does smell stinky, but as long as you take a bite, most people will be impressed by the deliciousness of stinky tofu. It is precisely because of this that everyone will have "stinky tofu smells bad and tastes good." ".

Why does stinky tofu smell stinky and become fragrant after being fried in the pan? Actually, it starts with the way stinky tofu is made.

Stinky Tofu Stinky Tofu is one of the traditional Chinese snacks, which has the characteristics of "smelling stinky and eating fragrant". There are considerable differences in the way of making and eating in various places, there are different types in the north and south, and stinky tofu is also known as stinky dried seeds in the south. Although its name is cheesy, it is ugly and beautiful on the outside, strange in the peace, and has a long history, it is a very distinctive traditional Chinese snack, ancient and traditional, which makes people want to stop.

The ingredients are soybeans, tempeh, sodium carbonate, etc., and Changsha and Nanjing are famous for their stinky tofu.

How to make it:The reason why stinky tofu smells bad is because although it is non-fermented stinky tofu, there will be some brine in the stinky tofu, and these brine are stinky **. Although the brine stinks, it is not broken, so you can eat stinky tofu with confidence. In addition to non-fermented stinky tofu, there are also fermented typesThe smell of the fermented type is the original taste of fermentation.

Stinky tofu is not bad tofu, which many people may think is bad in their cognition, but it is not! Stinky tofu is a tofu with the characteristics of a secret recipe.

The reason why stinky tofu is so stinky stems from brine and fermentation, and knowing this, you can eat stinky tofu with confidence!

Mainly because stinky tofu is due to fermentation, and the smell is due to some microorganisms and fermented proteins. That's why it stinks.

Because the tofu becomes stinky after fermentation, stinky tofu is stinky, and although it stinks, it does not affect the taste of stinky tofu.

Because it is a fermented food, the fermented taste is so stinky, but after frying, the taste will be somewhat reduced, and it tastes very fragrant and has a great taste.

Because stinky tofu is fermented, and under the decomposition in the air, a sulfur amino acid is produced, which gives off a foul smell.

Why does stinky tofu stink so much? In fact, because stinky tofu must be fermented in the manufacturing process, people slice the tofu, and then press the tofu dry, so that the tofu will appear chewy when eating, and there is not so much water, and then a thing called brine is used, and the pressed tofu is put into the brine to fermentThis fermentation is a very challenging technical engineering construction, the most important thing is to seal the altar, the pickle jar must be sealed to ferment well, the number of days of fermentation is set by itself, the longer the more flavorful, at that time, the milky white tofu will become dark black, in the fry of him, put in its own condiments, it is really delicious and delicious.

The original body of stinky tofu was ordinary tofu, and after some water treatment, the water in the tofu was completely volatilized, leaving dry tofu. Then soak the tofu in a professional stinky brine. Although this is not the stinky brine we imagined it to be!

On the contrary, it is a professional brine made from some raw materials such as black black bean sauce and oyster mushrooms, and after the fermentation of this brine, the creatures inside will gradually become strange, and the peculiar smell we smell is the smell of bacteria. However, stinky tofu is not a nutritious specialty, but it is not a fried food. Stinky tofu contains a material that is also contained in sour milk**, which is a lactic acid bacteria drink.

Generally, the vitamins and nutrients contained in soy food**Even in dry stinky tofu, they will not flow out, so stinky tofu also contains some substances that are effective for the body**. However, in the case of brine fermentation, there is no doubt that it will also cause some unpleasant vapors, that is, we smell peculiar smells. Therefore, although stinky tofu is delicious, you can't eat too much.

Stinky tofu, a traditional Chinese specialty food, is very different in the way of making and eating all over the country, there are different types in the north and south, and stinky tofu is also known as stinky dried seeds in the south.

Although its name is vulgar, it is ugly and introverted, strange in the plain, broad and profound, it is a unique traditional food of the Chinese nation, which is long and traditional, and it makes people unable to resist. The production materials include soybeans, tempeh, ammonium bicarbonate and so on. Stinky tofu can be divided into two types: fermented and non-fermented according to the processing technology.

Qingfang tofu is classified as fermented stinky tofu, which is fermented under the premise of tofu, while fried stinky tofu is classified as non-fermented stinky tofu. The off-flavor of fermented stinky tofu comes from fermented proteins, resulting in sulfates, indoles, and some carbohydrates that have an off-flavor. The off-flavor of non-fermented stinky tofu comes from the stinky brine.

The reason why stinky tofu stinks so much is because of some of the flavors it produces by fermenting mold; It is to cut the tofu into pieces, and then add some fermented things, and then let them ferment and mold, so that the tofu will have a chemical reaction, the taste will be stinky, and there will be more flavor in the texture.

It's because the fermentation is too severe. Mainly because a lot of people like to add too much baking soda to it. The more baking soda ferments, the stronger the odor.

Because when soaking tofu, it is a kind of black and smelly brine; Make a plate of brine according to your taste, then put the tofu in it to marinate, after marinating, take out the tofu, put it in the oil pan, fry it until the surface is golden brown, take it out and sprinkle it with suitable side dishes and eat.