Stinky tofu "smells bad" because the tofu in the fermentation and marination and fermentation process, which contains proteins in the role of protease decomposition, sulfur amino acids contained in the full hydrolysis, resulting in a compound called hydrogen sulfide (H2S) compounds, which compounds have a pungent odor. In the protein decomposition, that is, the production of amino acids, and amino acids and has a delicious flavor, so "eat fragrant".

Stinky tofu smells bad and tastes good, some people stay away from it, and some people eat 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 good.

Nutritional value of stinky tofu:

Research has proved that the fermentation process of soybean products will produce methylamine, putrescine, tryptophan and other amines and hydrogen sulfide. They have a special odor and strong volatility, eat more health is not beneficial. In addition, amines stored for a long time, but also with the role of nitrite, generating a strong carcinogen nitrosamines.

Smelly tofu is small, but the production process is more complex, must go through several procedures such as deep-frying, adding brine and fermentation. In the entire production process, the requirements have been in natural conditions, and the temperature and humidity requirements are very high, once the control is not good, it is easy to be contaminated by harmful bacteria.

The light will cause human gastrointestinal diseases, the heavy will also lead to botulism bacteria reproduction, produce a toxic substance - botulinum toxin. This is a kind of neurotoxin, which has been reported as the cause of stinky tofu poisoning.

The above reference? Baidu Encyclopedia - Stinky Tofu