Shouyang dried tofu [Shanxi Shouyang specialty]

What is Shouyang dried tofu? Authentic Shanxi Shouyang specialty: Shouyang dried tofu

Content summary:Do you want to know what Shouyang dried tofu is? This article is a detailed introduction to the special product of Shouyang, Shanxi Province - Shouyang Dried Tofu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shouyang Dried Tofu. The full text takes about 8 minutes to read, mainly including the basic introduction of Shouyang Dried Tofu and its nutritional value? What are the product characteristics of Shouyang dried tofu? How did the history of Shouyang dried tofu come about? The production method of Shouyang dried tofu and the awards and honors of Shouyang dried tofu

Basic Introduction to Shouyang Dried Tofu

Shouyang Dried Tofu has a long history of production and is a well-known traditional delicacy in Shouyang. Shouyang Tofu workshops are located in rural towns, and Shouyang Dried Tofu is made from high-quality local soybeans.

. Due to the suitable soil and climate, Shouyang soybeans have plump grains and are rich in various nutrients such as protein, fat, and vitamins. They have a wide variety of varieties, high yields, and pure and excellent soybean seeds. Dried tofu refined using traditional techniques is low in sugar and slightly salty, with a delicate and fragrant taste. It has the characteristics of high protein and fat, high in vitamins and low in cholesterol, and has a high nutritional effect. Shouyang dried tofu is widely used in various fields such as restaurants, homes, tourism, and military supplies. Shouyang dried tofu has an annual output of 3000 tons and is popular in North China and Northeast China. It has been designated as a special food by major restaurants in cities such as Beijing, Tianjin, Shijiazhuang, and Taiyuan. Famous brands include "Jianmin Brand", "Rongzi Brand", "Zhao Brand", "Aicheng Tofu Dried", etc

Shouyang dried tofu has a relatively flat block shape, with a brownish red appearance and a golden color inside. It has a solid taste, delicate and tough structure, no bean smell, fresh and fragrant, and rich nutrition. Shouyang dried tofu is made from high-quality local green beans. The raw material used, Shouyang Big Green Bean Granules, is full and rich in various nutrients such as protein and vitamins. Specially crafted tofu jerky is low in sugar and slightly salty, with a delicate and fragrant taste. It has the characteristics of high protein, low fat, high vitamins, and low cholesterol, and has high nutritional value. The product features of "Shouyang Tofu Dried" are mainly due to its soybeans, water quality, and traditional craftsmanship

The production method of Shouyang dried tofu

1. Material preparation. 3 kilograms of high-quality soybeans, 600 grams of refined salt, 250 grams of soy sauce, 15 grams of cinnamon, 25 grams of diced ginger, 15 grams of scallions, and 10 grams of monosodium glutamate. 2. Grinding. Wash the soybeans first, soak them in clean water for a day and night, then grind them into a paste, filter the residue, and set aside. 3. Boil the paste. Add 20% -25% water after boiling the ground raw soybean milk in the pot to reduce the concentration of soybean milk and the rate of suspected solids, slow down the formation of protein coagulant network, reduce the wrapping of water and soluble substances, so as to facilitate smooth water drainage during pressing

4. Coagulation. When the slurry temperature drops to 80-90 ℃, brine can be used to dot the slurry. When pouring the slurry, attention should be paid to uniformity and frequent mixing, but precautions should be taken to prevent disorderly mixing. Stop when sesame sized particles appear in the pulp, cover it with a lid for about 30-40 minutes, and when the pulp temperature drops to around 70 ° C, wrap it up. 5. Scratch your brain. The tofu should be cut into pieces before packaging, which is not only conducive to breaking the network to release the water package, but also can make bean curd jelly served with sauce spread evenly on the packaging cloth. The product quality is compact, which can avoid uneven thickness and many gaps. First, spread the wrapping cloth on the grid (the grid on the board is determined according to the size of the dried bean curd required), and then add bean curd jelly served with sauce on the wrapping cloth. In this way, each layer of bean curd jelly served with sauce will be spread one layer on the floor. bean curd jelly served with sauce should be evenly spread, which can be a few millimeters higher than the grid. The quantity should be determined according to the thickness of the dried bean curd, but the thickness of each batch should be consistent. Then wrap the wrapping tightly and press it to shape. After 1 hour, remove the wrapping and use a knife to cut the dried tofu according to the grid pattern. Soak it in water for about 30 minutes and take it out. 7. Soak. First put 500 grams of refined salt into 3 kilograms of clean water and mix well. Then put the dried dried tofu in a dry saltwater tank, soak them for half a day and remove the water. Take 7 kilograms of water and pour it into a pot. Add 100 grams of refined salt, ginger cubes, cinnamon (packaged in gauze bags), soy sauce, scallions, and monosodium glutamate to make brine. Boil dry. Boil the prepared brine back into the pot and add it to dried tofu, boil it for about 30 minutes, take one dried tofu and observe it. If it is brownish red and tastes delicious, you can take out the Shouyang dried bean curd

"International Famous Product" Award awarded by the Food and Agriculture Organization of the United Nations

Shouyang dried tofu won the "International Famous Product" Award awarded by the Food and Agriculture Organization of the United Nations

In November 2013, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Shouyang dried tofu".