Stinky tofu "smells stinky" because during the process of fermentation, flooding and post-fermentation, the protein contained in tofu is decomposed under the action of protease, and the sulfur amino acids contained are also fully hydrolyzed, producing a A compound called hydrogen sulfide (H2S) has a pungent odor. After protein is decomposed, amino acids are produced, and amino acids have a delicious taste, so they "eat deliciously".
Stinky tofu smells bad and tastes delicious. Some people stay away from it, while others regard eating it as a hobby. In fact, stinky tofu is a fermented soy product. The production process not only produces certain spoilage substances, but is also susceptible to bacterial contamination. From a health perspective, it is better to eat less.
Research has shown that soy products will produce amines such as methylamine, putrescine, tryptamine and hydrogen sulfide during the fermentation process. They have a special odor and are highly volatile, and eating more of them is not good for your health. In addition, if amines are stored for a long time, they may interact with nitrite to form nitrosamines, which are strong carcinogens.
Although stinky tofu is small, its production process is relatively complicated and must go through several procedures such as frying, brine and fermentation. The entire production process is required to be carried out under natural conditions, and the requirements for temperature and humidity are very high. Once the control is not good, it is easy to be contaminated by harmful bacteria. In mild cases, it will cause gastrointestinal diseases in the human body, and in severe cases, it will cause gastrointestinal diseases. It will cause botulinum toxin to multiply and produce a toxic substance - botulinum toxin. This is a neurotropic toxin that is extremely toxic. The stinky tofu poisoning incidents reported in recent years were caused by this toxin.
If you really can’t give up on stinky tofu, it is recommended that you eat more fresh vegetables and fruits. The vitamin C they contain blocks the production of nitrosamines.