Like eating " The strong-smelling preserved bean curd " Take care It is apt to dye toadstools unknown by the people

Like eating " The strong-smelling preserved bean curd " Take care It is apt to dye toadstools unknown by the people
In the intersection of street and the intersection of the lane and mouth of Nanjing, you may see yet that fry the small stand of the strong-smelling preserved bean curded, have already smelt that floated " The stink " ,it fry it last snack a special skill already strong-smelling preserved bean curd. Recently, the frequently exposing of black workshop of relevant strong-smelling preserved bean curd of Fujian, Changsha, let a lot of people in Nanjing deeply in love with strong-smelling preserved bean curd begin to worry standing up.
The strong-smelling preserved bean curd smells bad smell, tastes fragrant. It is that a kind of mould which produced the protease decomposes protein that this kind is very fragrant, having formed extremely abundant amino acid, make taste very delicious, mainly protein has produced the body of hydrogen of sulfide in the course of decomposing to cause for the stink. Hydrogen sulfide has irritation and choky colourless gas, there is smell of rotten egg, low density it contacts only stimulates respiratory tract and eyes to be some, will make people feel headache at the time of the high density, dizzy and sick, even make people die.
Research proves, the soyfood will produce amine material and hydrogen sulfide such as first amine, rotten amine, color amine in the fermenting course. They have a special stink and very strong volatility, have no benefit to the health to eat more. In addition, the amine length of time of material is long, may also be applied with inferior nitrate, produce strong carcinogen inferior nitre amine.
It is reported, the traditional craft demands to be very strict to the making procedure of the strong-smelling preserved bean curd, the necessary process fries, adds bittern and ferments several procedures. Make course and demand to go on at room temperature entirely, and the requirements for temperature and humidity are very high, once does not control well, it is very apt to receive the harmful bacterium to pollute. One kind lets " The meat poisonous shuttleless loom fungus " Toadstool,multiply with making of the strong-smelling preserved bean curd it regular meeting,especially soil legal system writings, generally divide pieces of bean curd into several small one after being boiled and put into container from level to level, then seal and seal. At this moment, if sealed airtightly, made the great misfortune: This kind of " meat poisonous shuttleless loom fungus " Will seize the opportunity to multiply. Such strong-smelling preserved bean curd will appear unable whole body, have a headache, lose the appetite eat, and eyesight to poison symptom.
For the health, must be careful to eat the fried strong-smelling preserved bean curd of roadside. If still difficult to forget the strong-smelling preserved bean curd, advise everybody to eat some more vegetables and fruit while eating. Vitamin C which they contain, can block the production of inferior nitre amine.

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