Introduction to the raw materials of the stinky tofu
“FAR AND WIDE KNOWN” brand edible amaranth extract
The brand of products of our company is the only enterprise that has passed the quality accreditation qualification of the stinky tofu industry.
 
About edible amaranth extract-it is the main material for producing stinky tofu. First ferment the fresh peduncle of the edible amaranth and then soak in with salt to get the bittern of edible amaranth extract. The longer the fermenting and soaking time in salt is, the better the quality of the bittern will be. In Shaoxing people usually call stinky water of tofu. After soaking the tofu in the bittern of edible amaranth extract, the stinky tofu is ready. Then fry it in the oil. It will taste crisp outside and tender inside with golden appearance. It tastes fresh, salty, fresh and even very savory instead of stinky. Some people who have never had stinky tofu, would feel like tasting it after seeing and smelling the fried stinky tofu. So there is a saying that “smelling stinky with the nose while tasting savory in the mouth”. About edible amaranth: it is a kind of vegetable that can be bought in many vegetable markets across the world. Usually people fry the young plants of the edible amaranth or use it to make soup. It is planted across the nation and could grow to over 2 meters high. Soak the peduncle of the edible amaranth and ferment for half a year, then the liquid acquired is the edible amaranth extract. The edible amaranth extract is held in buckets containing 50 kg in one bucket, which can soak about 15,000 to 20,000 pieces of tofu of 4.2X4.2X2cm in size. 。
Our company specially produces the bittern of edible amaranth extract for soaking the characteristic snack of stinky tofu and our products are sold far and wide to the franchisers of the stinky tofu and large hotels and restaurants of big cities. The supply of wild edible amaranth extract has fallen short of demand all the time.
Special stinky bittern for stinky tofu-aged edible amaranth extract, 50 kg per bucket costing USD$70 (not including the shipment fees).
（A bucket of 50 kg edible amaranth extract can soak about 15,000 to 20,000 pieces of tofu of 4.2X4.2X2cm in size.）
This stinky bittern is soaked and fermented with fresh peduncle of the edible amaranth for many years. It is purely natural and edible stinky bittern without any addition of chemical elements. After using this stinky bittern, it is not necessary to add any other supplementary stinky materials and the stinky tofu soaked and produced with the bittern can be ready for frying. The fried stinky tofu tastes crisp, stinky while savory, tender inside and strong flavor with infinite aftertaste. It is the best choice for making various kinds of stinky tofu.
We want to purchase all year long: large quantities of fresh edible amaranth peduncle without any limit to the quantity at favorable price. We could offer a high price for wild edible amaranth peduncle (with thorns).
We welcome friends from all over the world to come to our company for field survey or make telephone calls to inquire. We are ready at any time to solve any doubts or problems you may encounter during your stinky tofu production.
 The raw materials are all shipped safely without delay through those logistics enterprises. The goods can be delivered to all over the world.（Note: the purchaser shall be responsible for the shipment fee）
FAR AND WIDE KNOWN stinky, become the most stinky tofu of the world
High rewards for stinky taste producer and establish the brand of stinky tofu: incomparable products to challenge any stinky taste producer; if anyone can produce a better taste of soaked edible amaranth extract with pure edible amaranth peduncle (without adding any other materials) than the FAR AND WIDE KNOWN stinky tofu products, our company is willing to offer a high price of up to 1 million Yuan to purchase the production technics. We will keep our promise.
High quality products are the best guarantee for you to get profits!
Credit is the most powerful proof for us to win customers
Edible amaranth peduncle planting base of China Baiweixian Food Co., Ltd.
|
English name：Edible Amaranth. Scientific name：Amaranthus mangostanus L. Other names：apricot-plant, banana-plant,Production period：abundant from June to October,Amaranth sect of the amaranth category, annual herbaceous plant
Edible amaranth can be divided into white amaranth and red amaranth abundant in Summer. Before the trunk of the plant goes hard and the buds form, pull up the whole plant or cut along the ground surface with knife. Every 100g tender stem and leaf contain about 90.1g water, 1.8g protein, 5.4g carbohydrate, 180mg calcium, 46mg phosphor, 1.95mg renieratene and 28mg Vitamin C. It is edible for frying or soup. The whole plant can be used as medicine. Amaranth category plants can be found all over the world. There are 13 varieties of amaranth category in China. A few varieties planted by people are mostly distributed in China and India. Chinese people have been planting edible amaranth from ancient times. In the book “Erya” written in early Han Dynasty of China, it is called “Kui, or say, red amaranth”. Now it is planted across the country. Edible amaranth has a well developed and deeply distributed root system. Its stem is about 80cm to 150cm high with branches. The leaves are entire, inter-growing of ellipse or lanceolated shape, smooth or crimpled of 4cm to 10cm long and 2cm to 7cm wide. They are usually green, yellow-green, mauve or mixed colors. The flowers are monotropic or polygamy spica. The flowers are small and the tepal is velamen property of three pieces. The flower has 3 androecium and 2 to 3 gynoecia. The utricle is square-round shape with cracked cover. The seeds are sound in purple black with luster. Each 1000 grains of the seeds weigh about 0.7g.
Supernatural products are actually not magic.......
According to the leaves colors, edible amaranth can be divided into three types:
1) green amaranth: the leaves are green with strong heat resisting property and relatively hard quality. The varieties include the Baimi amaranth of Shanghai, Willow-leaf amaranth of Guangzhou and Agaric-amaranth of Nanjing;
2) red amaranth: the leaves are mauve, intermediate heat resisting property and relatively soft quality. The varieties include the Dahongpao of Chongqing, red amaranth of Guangzhou and red amaranth vegetable of Kunming and so on.
3) Colorful amaranth: the edge of the leaves is green while the veins area are mauve with relative inferior heat resisting property and soft quality. Varieties include the needle-leaf Hongmi amaranth of Shanghai and the needle-leaf Huahong amaranth of Guangzhou. Edible amaranth likes warm climate and is relatively heat-resisting. The proper temperature for its growth is 23 to 27℃. It grows slowly under 20℃ and its seeds could hardly shoot up below 10℃. The soul must be wet. It is not flood resistant and doesn’t demand much on the air humidity. It is short day vegetable. With high temperature and short daylight conditions, it is easy to yield bolt and blossom. If planted in Spring with suitable temperature and relatively long sunlight, it yields bolt late and has soft and tender quality as well as high output.
The growth period of the edible amaranth is 30 to 60 days. In the non-frost period across the nation, it can be planted by stages and harvested successively.
|
|
|
Choose fertile and loose sandy soils or clay loam on flat landform areas with east access to water irrigation and drainage. If the soil is a little alkaline, that will be more preferable. Usually direct seeding is adopted instead of seedling for transplant so as to reap the young plants for food. Usually it is sowed in February or March in early Spring in the vinyl house or small arch house. It is planted in Spring (April or May). Usually it is inter-planted with melons, eggplants, and beans or with other green vegetables. It is sowed by stages and reaped successively. Subsoil and lime the vegetable field before sowing at the standard of about 150kg lime in every 666.7 square meters. Subsoil the field with rotten excreta of human and animals as the basic fertilizer at the standard of about 3500kg for Spring sowing, 1500kg for Summer sowing or 2000kg for Autumn sowing in every 666.7 square meters. The soil of the farmland shall be flat and fine. It is advisable to make the farmland high of favorably 1.2 to 1.5m wide and the channels deep. Don’t cover the farmland with soil or just cover with a thin layer of soil after sowing, or cover it with silver sand, plant ashes or the human or animal excreta, or simply loosen the soil instead of covering anything. Water or provide additional fertilizer in accordance with the conditions of the weather or soil after sowing. Usually about 10 days later the young plants will shoot up. In Spring the temperature is usually low with much water, so generally it is advisable to control watering. Only in days of high temperature or drought will it be necessary to frequently water. The growth of the amaranth favors sunny days and hates barren soil. There is a popular saying that “sunny days are best for the growth of edible amaranth while rainy days best for water spinach”, which tells the same rule. When the young plant has two pieces of true leaves after sowing, conduct the first after-manuring on a sunny day; then about 12 days later conduct the second time after-manuring and the third one after the first-time reaping. After this, conduct one after-manuring after each time of reaping. Generally it is advisable to use the nitrogenous fertilizer of quick effect for after-manuring. Fertilize the land with about 10kg carbamide or 2 to 3 kg rotten excreta of human and animal for every 666.7 square meters and eliminate the weeds in the field timely.
It takes only 3 to 5 days for the edible amaranth to shoot up if sown in Summer or Autumn. After the young plants shoot up, eliminate the weeds timely and strengthen the control on water and manuring and keep the soul wet. In the high temperature period of Summer, it is necessary to cover the field with sun-shading net to reduce the temperature and keep the soil wet. Make sure to cover the field on the day while take it off at night to create a favorable temperature and environment for the growth of the edible amaranth, to facilitate the increase in output and to improve the quality. When the plantlets are about 15cm high, reap them timely (in periodical times or just one time). About 15 days before reaping, conduct necessary maturing of rotten human or animal excreta. In the later period, generally the highly efficient nitrogenous fertilizer as maturing and water the plants timely, or else the plant will blossom and yield fruit and affect the quality and output of the plants.
Edible amaranth peduncle is the stem of amaranth, also called old edible amaranth in folk saying. To plant edible amaranth peduncle is to provide raw materials for making fermented peduncle. To get bigger stems, it is advisable to apply the special breed of dark green edible amaranth peduncle with big stems. If growing seedlings to transplant, then plant them regularly at a space of 20X20cm. Apply sufficient basic manuring and add after-manuring for several times to make the edible amaranth stems big and green. |
|
