Stinky tofu Qingfang curd, commonly known as stinky tofu, is a kind of curd. It is a kind of curd. The brewed curd has a peculiar and distinctive flavor, with a strong smell, and is called green curd because of its green color or bean green color. It smells bad and tastes good, so some people stay away from it, while others take eating it as a hobby. In fact, stinky tofu belongs to the fermented soybean products, the production process will not only produce a certain amount of corruption, but also susceptible to bacterial contamination, from a health point of view, or eat less for the better. Research has proved that soybean products in the fermentation process will produce methylamine, putrescine, tryptamine and other amines and hydrogen sulfide. They have a special odor and strong volatility, eat more health benefits. In addition, amines stored for a long time, but also with the role of nitrite, generating a strong carcinogen nitrosamines. The hazards of instant stinky tofu Leaving aside the health problems of instant stinky tofu, industrial ferrous sulfate and sodium sulfide, borax, generally used in industry, people can not be consumed, are not food additives, because they contain a variety of impurities and is prohibited from joining the food, belonging to the illegal additives. Industrial ferrous sulfate is irritating to the respiratory tract, skin and mucous membranes. The public long-term consumption of stinky tofu containing odor essence, aggravate the burden on the liver, the human digestive system and nervous system is very harmful, damage to the mucous membrane of the digestive tract, so that the digestive tract burns, bleeding, overdose and even shock. Some information now shows that this chemical material can seriously affect the human lungs and liver, resulting in pulmonary effusion and liver lesions. Ferrous sulfate and sodium sulfide or borax after the chemical reaction, produced iron sulfate, iron oxide and other iron compounds they are black, which is why the water will turn black. Also produce hydrogen sulfide, which is a very toxic gas, can cause headaches, dizziness, serious poisoning can be caused by rotten egg smell, this is the water will "stink" reason. In addition to the production of sodium sulfate and other sulfides, are toxic. Three strokes to identify poor quality stinky tofu A look: stinky tofu water is black like ink with small particles of precipitation is not normal, or reddish-brown precipitation, they are basically layered; these are not normal. Second smell: smell stinky tofu surface odor whether pungent, malodorous, with a metallic taste are abnormal phenomena. Three break open the tofu to take a look, whether the inside of the white taste light, such as color difference is too large, the tofu inside the fresh tofu such as unfermented belongs to the instant stinky tofu. In addition, some small stores, stalls are authentic stinky tofu may be very small. Health tips: stinky tofu is good, can not eat more bottled stinky tofu high salt content, basically in the 12%, a piece of stinky tofu weight is basically in the 25 grams, a piece of salt content in the amount of 3 grams of salt. Especially high blood pressure patients should pay more attention, the best not to exceed half a block a day. Try to choose stinky tofu from big brands and manufacturers. Street fried stinky tofu is basically instant stinky tofu, there is fresh tofu briefly soaked in "stinky brine", so that the bacteria in the stinky brine, mold decomposition of tofu proteins, which makes the organization of the tofu relaxation, emitting a foul smell, and then deep-fried, the nutritional content is reduced, what is the composition of stinky brine is difficult to say, hygiene is difficult to guarantee; Therefore try not to eat.