Ganquan bean curd, produced in Ganquan County, Yan'an City, Shaanxi Province, is a famous local snack. Ganquan tofu has been around for a long time. It was made from the general soybeans used in the past. Since the 1980s, it has been made from the famous soybean double green beans (green beans) in Yan'an.

Ganquan Tofu is a famous snack in Ganquan County, Yan'an, Shaanxi Province. Ganquan tofu has been around for a long time. The improvement of its raw materials and craftsmanship makes the nutritional value of Ganquan tofu more abundant and popular. Soybean is native to China and has a cultivation history of more than 5,000 years. "China Encyclopedia" said that "soybean ranks first in the protein content of soybean crops, which contains various amino acids necessary for the human body, as well as vitamins A, B, C, D, and is rich in edible fats, so It is an important protein and oil crop. Soybean contains 36-42% protein and 16-20% fat. Tofu, bean sprouts and soy sauce made from soybean are very common non-staple foods in China. Generally, soybeans are commonly called soybeans, which are not green. Double green beans are a kind of soybean that is green from the foreskin to the bean itself. It is very expensive. Soy is rich in nutrients, the quality of double green beans is better, its rare is more precious, its appearance is more convincing as green food. The method of making dried tofu is 40%-50% of the tofu. The preparation method is as follows: (1) Preparation: 3 kg of superior soybean, 600 g of refined salt, 250 g of soy sauce, 15 g of cinnamon, 25 g of ginger, incense 15 grams of onion, 10 grams of MSG. (2) Refining. Wash the soybeans first, soak them in water for a day and night, then grind them into a slurry, and filter the residue for later use. (3) Cook the pulp. Cook the raw soy milk on the pot. Rear Solidification. When the slurry temperature drops to 8_0_-90 °C, it can be pulped with brine. Pay attention to uniformity when pulping, be diligent, but prevent it from being stirred. Stop when the pulp appears sesame-sized particles, cover it. Cover for about 30-40 minutes, when the temperature of the pulp drops to about 70~C. (5) Dividing the brain. Before the bag is wrapped, the tofu should be shredded. This will help break the network and release the water. The tofu brain is evenly spread on the cloth, and the quality of the product is tight, which can avoid uneven thickness and more voids. (6) Topping. First spread the cloth on the grid (the grid on the board is as needed) Dry the size of the formula), then add the tofu brain on the cloth, such a layer of tofu brain layered, the tofu brain should be spread evenly, can be slightly higher than the grid a few millimeters, the amount should be determined according to the thickness of the tofu , but the thickness of each batch should be consistent. Then wrap the cloth tightly and press-form, 1 hour. Remove the cloth, use a knife to cut the bean curd according to the plaid, and put it in the water for 30 minutes, then take it out. (7) Soak. Put 500 grams of salt into the 3 kg of water and mix well. The dried bean is placed in a dry salt water tank, soaked for half a day, then drained and drained. Take 7 kg of water and pour it into the pot, put 100 grams of salt, ginger, cinnamon (with gauze bag), soy sauce, incense Onion, MSG, made into brine. (8) Boiled and dried. Add the prepared brine to the pot and add to the dried bean curd. Cook for 30 minutes or so. Take a dried bean and observe it. If the color is brownish red, the taste is delicious and can be taken out. Nutritional value The main raw materials of tofu and dried bean curd are double green beans. Double green beans contain various amino acids and ABCD vitamins necessary for the human body. Tofu is rich in nutrients. Regular consumption of dried tofu has a very good effect on the human body. Tofu contains a lot of dried fruits. Protein, fat, and carbohydrates also contain various minerals such as calcium, phosphorus, and iron. In the process of making tofu, the salt, fennel, pepper, aniseed, dried ginger and other seasonings will be added. It is both fragrant and fresh, and it has long been eaten and is known as “sweet ham”.

Technical requirements for quality of Ganquan tofu 1. Raw material requirements 1. Double green beans: Double green beans harvested in the protected area within one year, protein content ≥34%; 2. Production water: mountain spring water produced from Ganquan Meishuiquan, water quality In line with national drinking water regulations, pH 7.0-8.0; 3. Coagulant: edible magnesium chloride concentration of 10--12 ° Be'. Second, the production and processing technology 1. Process selection of double green beans → washing beans → soaking → refining → filter → boiled pulp → point pulp → press forming → tofu 2. Processing points (1) soak: water immersion at room temperature, spring and autumn Soak for 10h - 12h, soak for 6h - 8h in summer, and soak for 18h - 20h in winter; (2) refining: soak the double green beans in the stone mill or refiner, and continuously inject evenly during the refining process. Spring water; (3) Filter slurry: filter the ground soybean milk to remove slag; (4) boil the pulp: the temperature is controlled at 100 ° C, and the slurry is added after boiling for 1 min - 2 min; (5) pulp: soybean milk temperature Control at 80 ° C - 85 ° C, adding 2% - 3% salt brine solution; (6) compression molding: tofu brain condensation 20min - 25min after pressing 20min - 30min; Third, quality characteristics 1. Sensory characteristics Ganquan tofu color light green It is soft and delicate, it is not bad for a long time, and the beans are rich and delicious. 2. Physical and chemical indicators Tofu Moisture content ≤75% Protein ≥13%3. Safety and other quality technical requirements Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the Ganquan tofu production area may apply to the Ganquan County Market and Quality Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Shaanxi Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing agency of Ganquan Tofu is selected by the Shaanxi Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.