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Why is stinky tofu so smelly?

The reason for the smell of stinky tofu is that in the process of fermentation and post-fermentation, the proteins contained in tofu are decomposed by protease, and the thioamino acids are fully hydrolyzed to produce a compound called hydrogen sulfide (H2S). This compound has a pungent smell. That's why stinky tofu smells bad.

Stinky tofu has a bad smell, which is produced by deep-frying and fermentation. The legendary stinky tofu, also known as stinky tofu.

Stinky tofu is so smelly because it breaks down all proteins and proteases after fermentation and pickling. Then the sulfur amino acids containing calcium are also hydrolyzed and finally give off a pungent smell, which is why stinky tofu has such a big flavor.

What is stinky tofu? it smells good. It tastes good. The smell of bean curd is what substance is usually called gas, the main ingredient is carbon monoxide. When burning a coal stove in winter, because the doors and windows are closed and the room is not ventilated, the carbon monoxide produced cannot spread outdoors, and people will be poisoned if they inhale too much.

Although stinky tofu smells very smelly, if it is generally eaten, there will be no obvious stinky smell, it should be fragrant, and if there is an obvious smelly smell, then it may be deteriorated in the process of fermentation. so it smells bad.

How does the smell of stinky tofu come from? Why does it smell so bad?

Stinky tofu has a bad smell, which is produced by deep-frying and fermentation. The legendary stinky tofu, also known as stinky tofu.

Fermentation process: the taste of stinky tofu mainly comes from its fermentation process. In the process of fermentation, microorganisms decompose proteins, fats and carbohydrates in tofu to produce a series of compounds with special odors. These compounds include acids, esters, aldehydes, ketones and so on, which constitute the unique flavor of stinky tofu.

The main odor of stinky tofu is hydrogen sulfide. Why does stinky tofu stink? The answer lies in the gravy used to make stinky tofu. Made of rotten salted vegetable juice left next year, pure green, pure natural, without adding any pigment, emitting a very natural smell.

There is a strange fragrance in stinky tofu, which is a protease-producing mold that decomposes proteins and forms extremely rich amino acids to make the taste very delicious. the odor is mainly caused by hydrogen sulfide gas produced by proteins in the process of decomposition.

Stinky tofu is so smelly because it breaks down all proteins and proteases after fermentation and pickling. Then the sulfur amino acids containing calcium are also hydrolyzed and finally give off a pungent smell, which is why stinky tofu has such a big flavor.

The reason for the stinky smell of stinky tofu there are two sources of stinky tofu. One is caused by the fermentation of tofu itself. It is well known that Wang Zhihe's stinky tofu. Add special fermented mold to tofu, after deep fermentation, stinky tofu will show a different flavor, this is fermented stinky tofu.

How to make stinky tofu more smelly?

Remove the fimbriae, put them in a jar and sprinkle a layer of tofu with salt. After 7 days, pour the can, put a layer of tofu, sprinkle a layer of five spices, and finally pour in the bean curd milk to seal the can. Take it out after 2 months, it is stinky tofu.

Add fermentative bacteria: stinky tofu is a flavor produced by fermentation, so adding different fermentative bacteria may produce different flavors. You can try to add some fermenting bacteria, such as baking powder or yeast, which can enhance the smell of stinky tofu. Longer storage time: the longer the fermentation time, the stronger the flavor of stinky tofu.

Tofu is put on the shelf board by board, and the wooden shelf can put more than ten layers of tofu, which can be ventilated in the middle, spread salt, and light mold (the strain melts in water, dips it on tofu with your fingers), and puts it in a ventilated room without direct sunlight for two to three days. In summer, the temperature in the house can be about 32 degrees, and the tofu will grow an inch of white hair, that is, mold.

Stinky tofu contains a lot of microbiontin B12 as soon as it is made, which plays a positive role in the prevention of Alzheimer's disease.