Composition of stinky tofu: As the most basic tofu itself, soybean is the most fundamental raw material, and soybean products are the most potentially harmful food. The reason is that soybeans will be mildewed due to improper storage. The contaminated fungi such as Aspergillus flavus and Aspergillus ochraceus in tofu blanks made from this soybean will produce toxins during fermentation, polluting food, and their toxins will lead to chronic and acute poisoning, and even induce cancer, which is highly carcinogenic. Another problem is pesticide residues. Pesticides such as organophosphorus used in soybean planting will accumulate in human body, and long-term consumption will also cause chronic toxicity or carcinogenesis to human body.
Stinky tofu is harmful in the fermentation process: during the fermentation process, stinky tofu will volatilize a lot of basic nitrogen, and there is a kind of poisonous bacteria called Clostridium botulinum, which often multiplies with the production of stinky tofu, and botulinum is a deadly pathogen, which is divided during the reproduction process. Secreting toxins 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, difficulty breathing and muscle weakness will appear.
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 was used in the early stage of stinky tofu fermentation, and it was easily contaminated by other bacteria, including pathogenic bacteria, in the late stage of fermentation. Therefore, don't eat too much stinky tofu at a time, so as not to cause gastrointestinal diseases.
Food additives of stinky tofu: The additives used in stinky tofu include pigments, defoamers, preservatives and coagulants. Excessive additives will cause heavy metals to exceed the standard, and consumers will be poisoned when they eat them, so heavy metal poisoning incidents are common. Among them, the chemical raw material green alum seems to be an indispensable raw material for making stinky tofu. Green alum is also called soap alum, and its chemical name is ferrous sulfate. Ferrous sulfate is usually used in the manufacture of industrial materials, tap water purification and industrial wastewater treatment, and feed additives. When the surface of dried bean curd is treated with impure ferrous sulfate and fermented, a chemical reaction can occur to generate black iron sulfide, which is the reason why the surface of stinky tofu is black. However, "because ferrous sulfate will react rapidly when it comes into contact with fermented products such as these bacteria and enzymes, many compounds harmful to human body will be produced in this process. "Smells stinky, eats fragrant", and its odor is due to the sulfur odor and ammonia odor produced by the liberation of some sulfur hydrogen groups and amino acids in protein after fermentation. Sulfide is mainly hydrogen sulfide. Hydrogen sulfide is a colorless and putrid gas, which is extremely toxic. It will cause headache and dizziness after inhalation, and it will be seriously poisoned if inhaled in large quantities, which undoubtedly greatly increases the safety hazard of stinky tofu.
Of course, stinky tofu and tofu milk are edible, but it is not recommended to eat more. If it's homemade stinky tofu milk,