Zhongzhou fermented bean curd [Chongqing Zhongxian specialty]

What is Zhongzhou fermented bean curd? Authentic Chongqing Zhongxian Specialty: Zhongzhou fermented bean curd? This article is a special article that introduces in detail the specialty of Zhongxian County in Chongqing -- Zhongzhou fermented bean curd. It was compiled by the editorial team of Zhonghua Specialty Website after consulting and collecting relevant information about Zhongzhou fermented bean curd. The reading time of the full text is about 7 minutes, mainly including the basic introduction of Zhongzhou fermented bean curd and the nutritional value of Zhongzhou fermented bean curd? What are the characteristics of Zhongzhou fermented bean curd? How does the history of Zhongzhou fermented bean curd come from? The production method of Zhongzhou fermented bean curd, and the award-winning honor of Zhongzhou fermented bean curd

Basic Introduction of Zhongzhou fermented bean curd

Zhongzhou fermented bean curd, also known as Zhongxian fermented bean curd, is a famous Han flavor dish produced in Zhongxian County, Chongqing, and belongs to Chongqing cuisine. Zhongzhou fermented bean curd started in the Tang Dynasty and flourished in the Qing Dynasty. It has been thriving for more than a thousand years. The strain used is isolated from the mold room that was used since the 12th year of Yongzheng's reign in the Qing Dynasty. Its enzyme system diversity and decomposition ability are unique throughout the country. In 2010, Zhongzhou fermented bean curd production skills were included in the second batch of intangible cultural heritage list of Chongqing. In March 2012, the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China approved the implementation of geographical indication product protection for Zhongzhou fermented bean curd

What is the nutritional value of Zhongzhou fermented bean curd

Zhongzhou fermented bean curd is rich in protein, carbohydrate, unsaturated fatty acid, minerals, 8 essential amino acids that cannot be synthesized by human body, carotene and multi vitamins. It has the effects of invigorating the spleen, widening the middle, moistening the dryness, and dehumidifying

What are the characteristics of Zhongzhou fermented bean curd

Sensory features: Zhongzhou fermented bean curd is milky yellow or grayish yellow; Rich aroma, with the unique aroma of Zhongzhou fermented bean curd; Pure and delicate in texture, with a salty and light taste that melts into residue upon entry, resulting in a delicious and long-lasting aftertaste; Uniform block shape

How did the history of Zhongzhou fermented bean curd come from

Zhongzhou fermented bean curd was created by a widow surnamed Liu in Linjiang County (today's Zhongxian County) during the reign of Taiping and Xingguo in the Song Dynasty (976 A.D.). It has survived for thousands of years. According to the "Zhongzhou Annals" of the Republic of China, during the severe cold of winter, tofu made from soybeans was cut into small square pieces and placed on a wooden frame with mold. The mold was washed with fire wine, soaked in Guizhou salt, and sealed in a jar for about the same year. When eaten, it tasted extremely delicious, especially the one made by Liu Rongxing Sauce Garden outside the city. It was purchased by all passersby as a meal accessory, and the annual sales volume was huge compared to other goods. During the Guangxu period, the "Liu Rongxing Hao" operated by the Liu family had the largest production and operation scale, which was maintained until the eve of liberation. During the Republic of China period, Zhongxian County successively established "Yishunhe", "Yongshunchang", "Fuji Minsheng", and "Sanxinghe" soy sauce workshops. By March 1956 after liberation, the Zhongxian Soy Sauce Factory was established through a public-private partnership. Today, the traditional production process of Zhongzhou fermented bean curd is still inherited

In 2010, Zhongzhou fermented bean curd production skills were included in the second batch of intangible cultural heritage list of Chongqing

How to make Zhongzhou fermented bean curd

Processing points

1 Bean selection: Carefully select non genetically modified high protein edible soybeans from the southern region within the production area

2. Soaking beans: After washing, soybeans are soaked in water for 16 to 20 hours in winter, 8 to 12 hours in spring and autumn, and about 6 hours in summer

3. Grinding beans: Soaked soybeans are ground with a grinding wheel to a fineness of around 8 microns

4. Filtration: use a centrifuge to separate soybean milk from soybean dregs, with a concentration of 1.5Be to 1.6Be

5. Cooking: Properly denature the protein in soybean milk by heating it to 96 ℃ to 100 ℃ to achieve the coagulation effect, and then screen it through a vibrating screen (80 to 100 mesh mesh), and then put it into the milk tank

6. Dripping: Use salt brine (mgcl2) with 10Be to 12Be for spotting, and control it at 82 ℃ to 85 ℃

7. Squeezing: Forming by hydraulic squeezing

8. Cutting: Use a cutting machine to cut the formed tofu into small pieces according to the variety and specifications

9. Pre fermentation: Cut the small pieces into Mucor mucedo zh2 strains and control the temperature between 18 ℃ and 20 ℃

10. Post fermentation: add the fermented rough into salt, spice powder and Wuyang Baijiu for about 6 months

11. Finished product: Fermented bean curd fermented for 6 months shall be tested and packaged after reaching the product quality standard

Honors of Zhongzhou fermented bean curd

In 1924, Zhongzhou fermented bean curd was named "Zhongzhou Specialty" at the National Handicraft Exhibition held in Beiping (Beijing), and has been famous ever since

In 1958, it was rated as a national famous local specialty product by the Ministry of Commerce

Won the gold medal at the first China Food Expo in 1988

In 2007, the "Shibaozhai" brand Fermented bean curd produced by Zhongzhou Fermented bean curd Brewing Co., Ltd. in Zhongxian County won the title of "China Top Brand"