Chuanshan Tofu Skin [Sichuan Suining Specialty]

What is Chuanshan Tofu Skin? Authentic Sichuan Suining specialty: Chuanshan Tofu Skin

Summary:Do you want to know what Chuanshan Tofu Skin is? This article is a detailed introduction to Chuanshan Tofu Skin, a specialty of Suining, Sichuan Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Chuanshan Tofu Skin. The full text takes about 5 minutes to read, mainly including the basic introduction of Chuanshan Tofu Skin and the product characteristics of Chuanshan Tofu Skin? Wait

Basic Introduction to Chuanshan Tofu Skin

Chuanshan Tofu Skin is a specialty of Chuanshan District, Suining City, Sichuan Province. The skin of Chuanshan tofu is shiny and shiny, with delicate patterns, soft and smooth, soft and elastic, and a fragrant and soft texture. The five fragrances have a golden color and a strong aroma of sesame oil; Spicy flavor with a bright red color, spicy and refreshing taste, and a long-lasting aftertaste. Chuanshan Tofu Skin is a geographical indication protected product

Technical Requirements

1. Raw and Auxiliary Material Requirements

1 Raw materials: Select high-quality soybeans within the production area, with plump seeds and a protein content of ≥ 45%

2. Accessories: Sesame and sesame oil and chili oil produced within the production area, calcium chloride and magnesium chloride (commonly known as Danba) produced in Suining, and brine prepared with Sichuan white atractylodes, nine leaf green Sichuan pepper, medium fu chili, perilla, fennel, and other ingredients

3. Water: The groundwater within the production area meets the national drinking water standards, with a concentration of 3.0 to 33.5mg/L of silicic acid, a strontium concentration of ≥ 0.08mg/L, and a pH value of 6.0 to 7.0

2. Processing Technology

1 Process flow: Soybeans → Screening → Soaking → Grinding → Boiling → Dripping → Squatting → Pressure forming → Opening and cutting → Marinating → Drying → Brushing oil and mixing (five flavors, spicy flavor) → Bagging and vacuuming → Sterilization → Packaging → Delivery

2. Process key points:

(1) Soaking: The water temperature is 15 ℃ to 20 ℃, soaking until the surface is smooth, without wrinkles, and feels loose when touched by hand

(2) Grinding: the concentration of soybean milk is 10 to 11 degrees

(3) Cooking: Control the temperature above 97 ℃ and maintain it for about 3 minutes

(4) Dripping and squatting: Dilute bile to 15% to 18% as a coagulant, and control the temperature of the spotting at 90 ℃. Squat for 10 to 15 minutes after applying the ointment

(5) Compression molding: divided into two stages, namely pre compression and compression

(6) Cutting and cutting: Overlap the white blank on any side as a reference and cut it vertically

(7) Halogenation: The time is about 20 to 30 minutes

(8) Drying: Natural drying

(9) Brushing oil and mixing ingredients: brush lightly ground sesame oil with five fragrances; Spicy flavor with chili oil

Special Mark

The production area of Chuanshan Tofu Skin is currently under the jurisdiction of Chuanshan District, Suining City, Sichuan Province. Producers within the production area of Chuanshan tofu skin can apply to the Quality and Technical Supervision Bureau of Chuanshan District, Suining City, Sichuan Province to use the "Geographical Indication Product Special Mark". After being reviewed by the Sichuan Provincial Quality and Technical Supervision Bureau and approved by the General Administration of Quality Supervision, Inspection and Quarantine, it will be announced. The testing institution for Chuanshan tofu skin is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision from qualified testing institutions

1. Sensory characteristics: shiny and glossy, fine textured surface, soft and smooth, soft and elastic, fragrant and soft in taste. The five fragrances have a golden color and a strong aroma of sesame oil; Spicy flavor with a bright red color, spicy and refreshing taste, and a long-lasting aftertaste

2. Physical and chemical indicators: protein content ≥ 15%, salt content ≤ 4%, moisture content ≤ 70%

3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations