Located in the northern edge of the Sichuan Basin, Jiange County is a gateway connecting Sichuan with Shaanxi and Gansu. The color of the Jianmenguan tofu is white, the texture is tender, soft and hard, the surface is not sticky, the elasticity and the toughness are excellent. The palate is delicate, gentle and moist, refreshing, slag-free, fragrant, and soy-sweet. Tofu produced by Jianmenguan produces more than 8 grams of protein per 100 grams, about twice the national standard; moisture is less than 40%, about one-third of the standard, rich in nutrients, very beneficial The health of the human body.

The effect of being protected In recent years, the Jiange County Party Committee and the government have taken advantage of resources to vigorously build the Jianmenguan Scenic Area and deepen the development of the Jianmenguan Tofu series products, so that the Jianmenguan Tofu and the Jianmenguan Scenic Area will develop simultaneously and promote each other and complement each other. Nowadays, Jianmenguan Tofu has become the golden signboard and characteristic product of Jianmenguan Scenic Spot. It has been listed as one of the “seven unique” products by Guangyuan City, and has created a brand-new chapter in the development of Jianmenguan tofu industry. At present, there are nearly 200 fresh bean curd shops, 4 tofu dry processing enterprises, 38 tofu banquet shops, more than 20 tons of fresh tofu, and an annual output value of nearly 300 million yuan and profits and taxes of more than 64 million yuan, forming a market-connected enterprise and enterprise. With the farmers, tourism to promote catering, food and tourism, the development of the relevant industries go hand in hand. Product awards On September 28, 2003, the Jianmen Guan Bairen system, thousands of people eat, thousands of people tasted the "Tiandi Tofu King", the volume reached 2.2m long, 1.2m wide, 0.9m high, and the weight reached 3300kg, is ordinary More than 1,000 times the weight of the finished tofu, it was approved to be selected as the Guinness World Record. It has become the world's largest tofu, the heaviest, the most tasting tofu, and the Jianmenguan tofu is sizzling. In 2005, at the Third World Cooking and Cooking Competition in Sichuan Province, the banquet made with Jianmenguan Tofu was awarded the “Sichuan Famous Banquet”. In 2006, the Department of Commerce of Sichuan Province awarded Jianmenguan Tofu as the “Sichuan Old Brand” brand. In 2010, Jianmenguan Tofu stood out in the local specialty product appraisal and was rated as one of Guangyuan's “Seven Musts” products. It has become a favorite product for people and friends, and is very popular among consumers.

Technical requirements for the quality of Jianmenguan tofu (1) Raw materials. 1. 2. (2) Processing. 1. (2) Processing points: 1 fresh vegetables: leafy vegetables produced within the scope of protection. 2 killing: temperature 95 ° C to 100 ° C, time 3 min to 5 min. 3 Packing fermentation: fermentation time at room temperature for 24h. 2. (2) Processing points: 1 soaking: winter soaking time 18h to 24h; spring and autumn soaking time 12h to 18h; summer soaking time 4h to 8h. Soak until the soybeans are elastic, no hard feeling, open the watercress slightly convex, the flaps are crisp and not blemishes. 2 refining separation: using stone grinding refining, soymilk concentration is controlled at 12% to 13%. 3 boiled pulp: boiled pulp temperature 95 ° C to 100 ° C, maintenance time 3 min to 5 min, boiled to no foam, no bean flavor. 4 Condensate: The slurry is sourated with acid water, the temperature of the soybean milk is controlled at 70 ° C to 85 ° C, and the amount of acid water added is 12% to 15%. 5 Press: Press until the moisture content is ≤90%. 3. Dry processing of tofu: (1) Process flow: material selection→soaking→refining separation→cooking slurry→condensation→pressing→forming. (2) Processing points: 1 soaking: winter soaking time 18h to 24h; spring and autumn soaking time 12h to 18h; summer soaking time 4h to 8h. Soak until the soybeans are elastic, no hard feeling, open the watercress slightly convex, the flaps are crisp and not blemishes. 2 refining separation: using stone grinding refining, soymilk concentration is controlled at 12% to 13%. 3 boiled pulp: boiled pulp temperature 95 ° C to 100 ° C, maintenance time 3 min to 5 min, boiled to the top without foam, no bean flavor. 4 Condensate: The slurry is sourated with acid water, the temperature of the soybean milk is controlled at 70 ° C to 85 ° C, and the amount of acid water added is 12% to 15%. 5 Press: Press until the moisture content is ≤ 60%. (3) Quality characteristics. 1. The palate is delicate, gentle and moist, refreshing and slag-free, with a fragrant taste and a scent of soy-containing juice. (2) Dried tofu: It is white or light yellow, the block shape is uniform and uniform, the texture is dense, the toughness is soft, and the mellow taste is delicious. 2.

Apply to：
Producers within the scope of the Jianmenguan tofu production area may apply to the Zhige County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and submitted to the AQSIQ for approval. announcement.