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Normal tofu
"Chemical crash" stinky
All along, on "black tofu" There are a lot of reports
Last April 24, "Legal Daily" broke Changsha, Hunan tofu production Insider: Some vendors even well-known stores tofu, actually comes from black workshop, cook the brine varied, and even feces and "stinky powder" and other chemicals additives.
Reported different opinions, but they are nothing but did not elaborate on its production process,air jordan homme, more is the use of "××× Hawker exposes shady" swill or manure secondary soaked with stinky, smelly may increase; the use of green vitriol, borax and sodium sulfide and other chemicals Commodities can be ripening the "crash tofu."
Is there such unscrupulous practices  "Curious Lab" not personally see it, can not jump to conclusions. That such a stinky manure, chemical tofu, tofu and normal What is the difference in the color, smell, shape  Can easily distinguish  Do not take our experiment as evidence, "Curious laboratory" made the decision to try.
Reporter Zheng Jianfang
Raw manure smell stinky tofu abnormally black hair green chemistry
Before the experiment began,air jordan retro 3, we found four colleagues to when observers. They are
The 1st observer Wangjiang Jun: Fuyang people, ancestors to do tofu over 120 years, self-proclaimed "Fuyang stinky little club."
The 2nd observer Wu Kan: Shaoxing, eat tofu 20 years 绍兴农 home.
3 observers Xiong Wenyuan: Nanjing, out of the hall, into the kitchen dishes up,scarpe hogan outlet, she had a famous saying: Build are eating out.
4 observers Chen Yi: Hangzhou, heavy taste food goods, especially tofu preference.
Experiment 1: swill, smelly manure secondary growth
The normal tofu bought were soaked in swill and manure, the 24 hours after,peuterey outlet bologna, remove, wash, soak a result swill tofu, tofu and the general appearance of the same, but the smell is not normal, similar to overnight The sour smell rancid water;
Slurry bubble out of tofu, tofu and the general appearance is the same, but the more foul smell that smell of manure is very obvious.
Four observers say, swill, slurry bubble out of tofu, tofu should smell like is, it is easy to distinguish the smell.
Experiment two: Chemical tofu
There are three kinds of network transmission formula
Formula One: the LaoDouFu soak in the green vitriol and borax in swill;
Formula II: The LaoDouFu soak in the green manure in the vitriol and borax;
Recipe three: the LaoDouFu soak in the green vitriol and sodium sulfide in water.
These three chemicals are not food additives, harmful. Green vitriol that ferrous sulfate will produce a chemical reaction after it and borax yellow compound, let LaoDouFu color; also known as sodium sulfide smell base,nobis parka donna, after it is dissolved in water, will produce odor.
Soak 20 hours after
A recipe to make tofu, with a sour smell similar to the smell of rancid water overnight,woolrich outlet italia, tofu surface from white to pale green, like mildew the same;
Tofu recipe made two, with the smell of fecal odor, the surface has become a pale green;
Three make tofu recipes, it can be said did not smell, appearance of corrosion is very serious, like wrapped in a layer of black asphalt.
Four observers say,chaussure zanotti pas cher, judging from the appearance of color, normal color in light tofu, tofu and black colors of green chemistry quick, it's easy to distinguish.
Experiment three: fried veracity
Finally, the "curious laboratory" of these self-made "secondary gain smelly" type, "Chemical crash" type all fried tofu, fried tofu and normal again for comparison.
This link is the biggest test of skill,spaccio woolrich bologna, not only from the four observer to distinguish color and it should also be considered after frying tofu porosity, hardness and so on. The results with swill, manure "secondary gain stinky" tofu fried, the sour smell, fecal odor disappeared, leaving only the smell of fried tofu after; pores and normal, like fried tofu, color all is golden yellow, just a little bit deeper than normal tofu only.
Formula one, formula two fried tofu made after the sour smell, fecal odor disappeared, may have become yellow exterior, the interior is not void, is still a LaoDouFu;
After three recipes made fried tofu, surface into a dark green, no internal porosity.
Observers say the "secondary gain stinky" tofu fried, the appearance, smell and stinky like normal, it is difficult to distinguish, if a single judge, it is indeed difficult to distinguish between true and false. The homemade "chemical crash" stinky, distinctive characteristics, it is easier to identify.
Stinky brine biggest cost is the long fermentation period
Bell HTC, a native of Shaoxing, from teens to weddings and funerals in rural chef. In 2003 he came close to Hangzhou, Shaoxing Road, opened a small restaurant known very loud, stinky signature dish is the farmhouse.
Bell HTC said his craft was passed down from ancestors, a good standard of Shaoxing tofu is cooked raw smell fragrant, soak well or not, the key in the brine. His approach is: amaranth stems summer to soak in water, 35 days of fermentation, fermented brine and then poured into jars sealed for two years to do so out of the brine can only be called "New halogen" is not soak tofu a.
Bell has a small restaurant owner jar, 10 years his shop in Hangzhou,?air max pas cher, the jar also spent 10 years old halogen jars never replaced, less, and then add a few cups of the new halogen inside. Their home farm is from the mouth of the jar tofu bubble out.
"Summer temperatures are high, the bubble can be 45 hours; in winter, then, at least 30 hours to soak." Bell said the boss, according to the traditional ways of doing tofu, the biggest drawback is the brine production cycle is very long, and Unable to mass production, he would do a day, 10 pounds.
Hangzhou, Hong light waves beans Food Co., Ltd., has a nearly 300-square-meter workshop, specializing in the production of tofu, are sold in major urban farmers market. But its mode of production, and the bell HTC similar, the same is to soak in with amaranth stems LaoDouFu fermented in brine, but the jars into the cauldron, large pool, larger only; true to say that there are different is that they go add cooked different salt brine, pepper, soy milk and other condiments.
"Brine are hand made out of, even if such manufacturers as Hongguang, tofu daily production has only two or three extremely heavy,louboutin pas cher, which is subject to the limitations of traditional production process." "Hong light spray" stinky workshop director Dongshan Hung said.
Expert: currently not crash safety tofu recipes
Currently, there are many online selling "quick recipe" of brine, the price of one yuan to tens of dollars, shop owner who promised, just add a little water for years, can quickly made brine soak tofu.
This "secret" and chemicals crash any different  Would like instant noodle seasoning bag  "Curious Lab" pick the most expensive to buy three copies of the results, the so-called "secret" are all traditional fermented amaranth stems,louboutin noir, making brine flow text description is completely a lie.
"Now the market is simply not fast and safely make tofu recipe, so-called chemical methods as real hard to do."
Professor Shen said UNI Food Research Institute of Zhejiang University, for food security, but also to solve the brine fermentation time is too long, cost too much problem, Hangzhou, Hong light waves bean industry had commissioned them, trying to produce stinky brine in this unique flavor cultivated species, but for various reasons, the end of the experiment did not succeed.
Professor Shen said, tofu are fermented foods, which together with the unique flavor is produced by fermentation of multiple species. To develop the recipe, we must first of all species of brine produced during fermentation are cultivated, then screened to produce a unique flavor stinky bacteria, and put them preserved, so that bacteria culture,nike Air max pas cher, there are many non-screened determining factor, very difficult. From now, only in accordance with the traditional method of tofu, fermented with brine soak together.
Do not take our experiment as evidence, City Express audiovisual center produced video program "curious laboratory", in 2013 a new revision, every Friday at 17:00 (Sunday replay) meet in Qianjiang City Channel and TV viewers.
2013's "Curious Lab" will substantially increase the ultimate consumer experience hot commodity.
"Curiosity is an attitude, cruelty is a means,scarpe hogan online," "curious laboratory" for the experience of most of these commodities will take the most direct and most brutal extreme way, for example, how the phone waterproof function, then we will be on the market mainstream phone directly immersed in water to see the final results.
Everything we do is just to remind manufacturers to pay more attention to product quality,hogan donna, in the promotional merchandise is more realistic, more accountable to consumers.
Of course, we are just as ordinary consumers for certain goods or services to compare and experience,air max pas cher femme, the experience of this column only from the formal channels for the purchase of this piece of the product itself, does not mean that other products or services of the brand overall quality, but only to indicate a presence; experience conclusions only by Express audiovisual center detection methods concluded that the audience for reference, not the result of any vendor for commercial publicity.
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