Current location - Recipe Complete Network - Fat reduction meal recipes - What are the hazards of stinky tofu?
What are the hazards of stinky tofu?
What are the hazards of stinky tofu?

What are the hazards of stinky tofu? Stinky tofu is a special food in Changsha. Stinky tofu is made of soybeans. It smells bad and tastes delicious. So many people are flocking to it. But some people dislike the smell of stinky tofu. What are the following hazards of sharing stinky tofu?

What are the hazards of stinky tofu? 1 1. Chemical methods lead to cancer.

If ferrous sulfate is used, it can produce black, and together with other odorous substances, it can become stinky tofu. This is quite dangerous. Too much iron does great harm to human liver. Its smell may be caused by corruption in protein, so it may be said that it is carcinogenic.

2. Rot leads to cancer

The reason why stinky tofu stinks is that there will be protein's corrupt substances-amines in its smell, which can react with nitrite to generate nitrosamines. I believe everyone knows that nitrosamines are strong carcinogens;

It is suggested that when eating stinky tofu, it is best to eat more fresh vegetables and fruits, because fresh vegetables and fruits are rich in vitamins, especially vitamin C, which can block the generation of nitrosamines.

3. Toxic bacteria destroy the nervous system

During the fermentation process, stinky tofu will volatilize a lot of basic nitrogen. There is a kind of poisonous bacteria called Clostridium botulinum, which often proliferates with the production of stinky tofu. Botox is a deadly bacterium, which secretes toxins in the process of reproduction, and it is one of the most toxic protein.

After people ingest and absorb this toxin, the nervous system will be destroyed, and symptoms such as dizziness, dyspnea and muscle weakness will appear.

4, cause human gastrointestinal diseases.

The fermentation process of stinky tofu is carried out under natural conditions and is easily contaminated by microorganisms. In addition, Mucor is used in the early stage of stinky tofu fermentation, which is easy to be contaminated by other bacteria including pathogenic bacteria in the later stage of fermentation. So don't eat too much stinky tofu at a time, so as not to cause gastrointestinal diseases.

5. Unhealth affects health.

Nowadays, stinky tofu is mostly made of chemical dyes, rotten water, sewage and even feces. Unscrupulous workers first cut tofu into pieces and boil it in water, and add black powder. After a few minutes, the tofu was all dyed purple-black.

Soak in a dark and smelly bucket after drying, and it stinks. Black water is fermented and sealed into maggots by snails, rotten water, rotten meat and dead flies, which produces a pungent smell. If it doesn't stink enough, add a little manure to make it stink.

6, mildew causes stomach trouble

Stinky tofu itself is moldy food. Try not to eat if you have a bad stomach, otherwise it will easily cause stomach pain, bloating, abdominal pain and diarrhea.

7. External processing causes cancer.

That kind of fried stinky tofu, the oil is used repeatedly, and it will not change after being fried many times. It contains a lot of carcinogens. For the sake of health, it is recommended to eat less.

What are the hazards of stinky tofu? First, poisonous bacteria destroy the nervous system.

There are many poisonous bacteria in stinky tofu, especially those sold on the street. Because they are made by unscientific methods, they have serious damage to our nervous system. This is because the poison inside will be released perfectly after entering our bodies, and it will be unscrupulous.

Second, there are carcinogens.

In order to make stinky tofu look darker and better, many people dye it with ferrous sulfate. If dyed with this substance, the color of stinky tofu will turn black, and other substances will produce odor. At this time, stinky tofu is also the most dangerous and quite harmful to our health.

Third, decay damages the body.

Why does it rot? This is because there is a lot of spoilage, otherwise, there would be no stinky tofu. Although stinky tofu is delicious, you should also mix some fresh vegetables and fruits when eating stinky tofu, which can block the generation of nitrosamines.

Fourth, it causes gastrointestinal diseases.

If our stomach itself is not good, don't eat more stinky tofu. There are certain Trichophyton strains in stinky tofu before fermentation, which are more harmful to our health and cause various gastrointestinal diseases after fermentation.

What are the hazards of stinky tofu?

1, the production process of stinky tofu is complicated, and it has to go through several processes such as frying, adding brine and fermentation. The whole production process must always be carried out under natural conditions, and the requirements for temperature and humidity are also very high. Once it is not well controlled, it may be contaminated by harmful bacteria, leading to gastrointestinal diseases and even a large number of botulinum.

Botox is extremely toxic. After eating stinky tofu with this kind of poisonous bacteria, there will be poisoning symptoms such as general weakness, headache, loss of appetite and blurred vision. This kind of poisonous bacteria often multiply with the production of stinky tofu. Especially the indigenous method, tofu is usually cooked and divided into several small pieces, then placed in a container layer by layer and then sealed. At this time, if the seal is tight, Botox will take the opportunity to breed.

2. Studies have proved that bean products will produce amine substances such as methylamine, putrescine, tryptamine and hydrogen sulfide during fermentation. Among them, amines may react with nitrite to produce nitrosamines, a strong carcinogen, if they are stored for a long time.

3. Due to the complicated production process of stinky tofu, many people use chemical means to make stinky tofu in order to save trouble. For example, tofu is dyed black with ferrous sulfate. These substances are harmful to human body.

Of course, stinky tofu is not useless, but if you want to eat stinky tofu, you should pay attention to buying regular stinky tofu and control your consumption.

The practice of stinky tofu

First, stinky tofu at home

1. Soak soybeans in water to make tofu.

2. Scoop the bean curd brain into a wooden box, cover it with a wooden board, press on a heavy stone, and press off the water to make the bean curd brain.

3. Soak soapy alum in wooden barrels for about 6 hours in summer, 3-5 hours in spring and autumn, and 2 days in winter. Take it out after soaking, wash it with cold water and drain it.

4. Pour all the tea oil into the pot and burn it red. Add tofu and fry for about 5 minutes. Once it turns brown, take it out and put it on a plate. Drill a hole in the middle of tofu with chopsticks. Pour Chili oil, soy sauce and sesame oil together and mix well. Put it in the tofu hole.

5. To make brine, based on 2.5kg douchi, it is necessary to add 15kg clear water to boil, after filtering, add 1500g alkali to the juice and soak it for about half a month, stirring 1 time every day, and then ferment to obtain brine.

Second, Changsha stinky tofu

1. Soak soybeans in water, wash them with clean water, add 20-25 kilograms of clean water, grind them into a thin paste with a stone mill, add warm water with the amount of thin paste and mix well, put them into a cloth bag, squeeze out the slurry, then add boiling water into the bean dregs, mix well and squeeze, and so on. Skim off the foam when squeezing soybean milk, put the slurry into a pot and boil it with high fire, pour it into a jar, add gypsum juice, stir with a wooden stick while adding it, and drop a little water after stirring for about 15~20 revolutions.

Is stinky tofu nutritious?

Stinky tofu is a folk snack. It is generally believed that it has no nutrition. However, Professor Okada Zaomiao of Tokyo Agricultural University in Japan, who is known as the "father of plant lactic acid bacteria research", found that stinky tofu contains high concentrations of plant fungicides, including tannic acid and plant alkaloids, and the survival rate of plant lactic acid bacteria in the intestine is higher than that of animal lactic acid bacteria.

Stinky tofu needs several processes, such as frying, adding brine and fermentation. In this process, protein in tofu will be decomposed into various amino acids and produce substances such as yeast, so it can stimulate appetite and promote digestion. In addition, stinky tofu is a very healthy food with low saturated fat content and no cholesterol.