But did you know? Stinky tofu is highly susceptible to microbial contamination during the fermentation process, while at the same time volatilizing a large amount of salt-based nitrogen.
From the traditional food point of view, stinky tofu and other soybean products (such as soybean paste, tempeh, a variety of fermented bean curd) are soybean fermentation products, is through the inoculation of mold, after the fermentation of traditional food. This type of food after the role of microorganisms, produce a variety of special flavor of organic acids, alcohols, lipids, amino acids and other easily digested and absorbed, but also increased the content of vitamin B12. Vitamin B12 has to promote the role of human hematopoietic, which in the general food content is very little.
Nowadays, a lot of people are profit-minded, disregarding the interests and health of consumers, the traditional production methods, take some chemical techniques, simulated stinky tofu. There are reports that the relevant law enforcement agencies recently in the "stinky tofu dry" Zhu Mou's house found that the production process is to use charcoal-burned lotus leaves and tofu froth to add the "stinky tofu dry" soup brought from their hometowns for fermentation, and then add spices, salt and a drug called Soap alum medicine soaked for a day, then made. Zhu said this is the traditional practice of his hometown, every day he has to do forty or fifty pounds sent to the city to the snack stalls. If you use ferrous sulfate can produce a black color, plus other foul-smelling substances, can become stinky tofu. This is quite dangerous, too much iron is very detrimental to the human liver, and its odor substances may be the corruption of protein into, so that it has carcinogenicity is possible.
Workers at the processing site revealed that the black color on the black stinky tofu is dyed with something called green alum. The so-called green alum refers to impure ferrous sulfate. With this impure ferrous sulfate treatment of dried bean surface and fermentation, can produce a chemical reaction, the generation of black iron sulfide, which is why some dried bean surface is black, and China's "Food Sanitation Law" is strictly prohibited the use of ferrous sulfate as a coloring of chemical materials with food additives. It is understood that in Beijing popular fried stinky tofu, there is another kind of fried skin is golden yellow stinky tofu. This food is mainly prevalent in Jiangsu and Zhejiang, listening to a master specializing in the production of fried stinky tofu masters said that the practice of stinky tofu in the south of the Yangtze River is to dried beans immersed in the modulation of the stinky brine inside, after fermentation made. Large restaurants in the capital city of Jiangsu and Zhejiang often use in-store homemade or transported from the country of origin to provide the original flavor of stinky dried bean curd. However, although there is no quality problem with this kind of stinky tofu, it is not advisable to eat more of it. This is because the fermentation process of stinky tofu is carried out under natural conditions and is easily contaminated by microorganisms. In addition, stinky tofu fermentation is used in the early stage of hairy mold strains, the fermentation of the latter stage is susceptible to contamination by other bacteria, which also have pathogenic bacteria. Therefore, don't eat too much stinky tofu at one time to avoid causing gastrointestinal diseases. Suggestions, eat stinky tofu, it is best to buy regular manufacturers out of; less stinky tofu, in eating stinky tofu, it is best to eat more fresh vegetables and fruits, because fresh vegetables and fruits are rich in vitamins, especially rich in vitamin C, which can block the production of nitrosamines.