Zhenglan Banner Milk Tofu [Inner Mongolia Zhenglan Banner Specialty]

What is Blue Flag Tofu? Authentic Inner Mongolia Zhenglan Banner Specialty: Zhenglan Banner Tofu

Content Summary:Do you want to know what Zhenglan Banner Tofu is? This article is a detailed introduction toInner Mongolia Zhenglan Banner specialty - Zhenglan Banner milk tofu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhenglan Banner milk tofu. The full text takes about 4 minutes to read, mainly including the basic introduction of Zhenglan Banner milk tofu and its nutritional value? What are the product characteristics of Zhenglanqi milk tofu? The production method of Zhenglanqi milk tofu, etc

Basic Introduction to Zhenglanqi Milk Tofu

Mongolians mainly live a nomadic life, raising many cows, sheep, horses, and camels, so their staple food is mainly cow and sheep products. Especially in summer, which is the peak season for cows and sheep to produce milk, but if fresh milk is left for too long, it is easy to become sour and spoiled. Therefore, hardworking and intelligent Mongolians created milk tofu in practice. Tofu can be divided into dry and wet types. Dry tofu is called dry tofu, while wet tofu is called fresh tofu

Zhenglan Flag Milk Tofu is a geographical indication protected product

Method for making Blue Flag Tofu

1. Process flow:

Raw milk → Filtration → Static fermentation → Separation of cream → Separation of whey → Heating and stirring → Cooling and shaping → Drying → Inspection → Packaging → Refrigeration

2. Processing points:

(1) Filtration: Use clean and disinfected double-layer gauze or other filtering tools to filter at least once

(2) Static fermentation: Pour the filtered raw milk into a disinfected and clean container, place it indoors, avoid light, let it stand, and let it ferment naturally at room temperature of 18 ℃ to 25 ℃ for 28 hours to 32 hours until it coagulates

(3) Separation of cream: After natural fermentation of the curd, separate the upper layer of cream

(4) Separation of whey: Place the fermented milk with separated cream into a cast iron pot, heat it over low heat to 72 ℃ to 78 ℃, form curd and whey, and separate the whey

(5) Heating and stirring: Continue heating the curd to 80 ℃ to 85 ℃ while stirring until mature

(6) Cooling molding: Place mature tofu into a mold and let it cool naturally to form

(7) Drying: Take out the molded milk tofu from the mold and dry it in the sun