Making the inside of stinky tofu: brine is commonly added with ferrous sulfate

Recently, the reporter received a report that in Changsha, Hunan has a long history of cultural and historical signs snack stinky tofu, there are a lot of problems. Some vendors and even well-known brand shops used to make tofu raw materials, is actually in the poor health of the Black workshop processing production out of a wide variety of pickled tofu, the general existence of the addition of green alum (i.e. ferrous sulfate).　　Readers to reflect whether the truth, the reporter for this investigations. "It smells smelly and tastes delicious."　　"Once upon a time, with a century of cultural history of stinky tofu because the great man Mao Zedong's praise of a word and world-renowned, and gradually become a Changsha and even Hunan snacks a sign." However, for stinky tofu, the community, especially the news media has been a lot of questioning or even denounced the voice. Some vendors and facades using black Workshop produced tofu as raw materials, with feces, carrion and even green alum and other chemical additives foam tofu, with gutter oil, inferior oil repeatedly fried stinky tofu ...　　In recent years, some media has been disclosing the information that makes people love and hate stinky tofu.　　So, as a famous snack with hundreds of years of history, why is the making of stinky tofu so messy? As an industry, how to standardize the development of stinky tofu? Recently, the reporter conducted an investigation and interview. Production of the field of chaos like "some vendors and even well-known brand stores used to make tofu raw materials bean curd, unexpectedly is in the sanitary condition is very bad Black workshop processing produces, the pickled tofu's brine is multifarious, the widespread existence adds the green alum (namely ferrous sulfate) the situation; the oil used to fry stinky tofu is cheap, And the phenomenon of repeated use is common.　　Recently, people familiar with the matter told reporters that although the tofu is Changsha has a long history of cultural and historical signs of snacks, but in some ways there is such a problem. The tofu used to make stinky tofu itself should have a certain quality requirement. However, some of the vendors selling stinky tofu, or even dedicated stores to save costs, often directly from some companies do not have normal production qualification or even black workshop purchase.　　"There are many years of experience in the production of Stinky Tofu Cheung Sha told reporters, now in Changsha, Hexi, Yuhua District, of, there are some special for Changsha hotels and stinky tofu stall vendors, the façade to provide tofu and related raw materials Black workshop." Under the guidance of Mr. Zhang, the reporter has found some small workshops of making tofu in Changsha yuelu, of and so on. Reporters at the scene, most of these workshops sanitary conditions are very poor, production personnel rarely wear specialized gloves, not only beans everywhere placed, soy milk in the dark plastic barrels, and some production point is directly from the river to make tofu. 123 Next Page