【食不安心】實測糞水真可以浸出臭豆腐?油炸後與正宗臭豆腐真假難辨【附正宗臭豆腐製法】
發布時間: 2021/11/18 13:20
▲ 屎水真可以浸出臭豆腐?實測油炸後外觀氣味竟真假難辨!
江湖傳聞有黑心商人為了節約成本,會用屎水或化學物品加工臭豆腐,令臭豆腐臭上加臭,到底這種做法真的可行嗎?有內地節目就親自實測,結果發現經油炸後,臭豆腐的外觀、氣味實在真假難辨。
為了驗證說法,內地節目「好奇實驗室」就親自實測,利用餿水(泔水)、屎水、化學物浸泡臭豆腐,觀察外觀及氣味,並油炸對此,了解這些「偏門」製法,能否騙過消費者。
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節目組將買來的正常臭豆腐,分別浸泡在餿水、屎水中,24小時後撈出、洗淨。然後邀請4名人士觀察。
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/d5a646fd43cd4346a37dea7031f4c363_720w_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/ea967c2cf95e2cb2c95e681bcbbcd65d_720w_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/9f719738f45c536de7ccf1535011209c_720w_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/1c4794b760ca038fb05da9f87ac0baa5_720w_600.jpg)
在盲測的情況下,觀察員表示餿水浸的臭豆腐外觀與正常臭豆腐一樣,但氣味不一樣,有點類似餿水的酸臭味。亦有人指屎水浸的臭豆腐外觀也分辨不出,但有屎水味。
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/s1_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/s2_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/q1_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/q2_600.png)
隨後再將各種臭豆腐油炸,結果發現,餿水、屎水臭豆腐油炸後,酸臭和屎臭味都消失。而屎水臭豆腐的色澤更呈現金黃色。
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/15_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/n1_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/n2_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/s3_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/s4_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/q3_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/q4_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/8c88a87e7258159fcd2d27abfeabb257_720w_600.jpg)
盲測之下,觀察員也難以區分屎水臭豆腐和正常臭豆腐,更紛紛表示除了正常臭豆腐外,其次就會選擇購買屎水臭豆腐。至於口味,沒有人夠膽試食。
節目組又測試能否用化學物速製臭豆腐。節目組將實驗品分為3類:
臭豆腐+綠礬+硼砂+餿水
臭豆腐+綠礬+硼砂+屎水
臭豆腐+綠礬+硫化鈉(臭鹼)+清水
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/9f7f54321a7c16142c80297260c2a97b_720w_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/8_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/548f7aa90c22e70c1d34f75c61502264_720w_600.jpg)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/10_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/14_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/12_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/11_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/13_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/c1_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/sc1_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/qc1_600.png)
結果發現,3類臭豆腐經過20多小時發酵,無論是外觀、氣味,都和正常臭豆腐有很大差別,大部份都會發黑、發綠。而3種化學物其實都不是食品添加劑,對人體有害。綠礬和發酵物反應後會產生黑色的硫化鐵;硼砂經過化合反應後會產生黃色化合物;硫化鈉又叫臭鹼,會產生臭味。
正宗臭豆腐製法
節目組找到一間傳統臭豆腐小店了解正宗臭豆腐的製作方式。老闆表示,正宗臭豆腐其實是用莧菜梗製作出「滷水」。先將莧菜梗浸泡發酵3至5日,然後倒入酒壇,封存3至5年。目前所用的「滷水」,都已有10年歷史,他每隔一段時間都會加一點新的「滷水」進去。故此,正宗臭豆腐的製作周期較為漫長。
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/1_600.png)
![](https://static04.hket.com/res/v3/image/content/3110000/3110401/7_600.png)
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