The fermented bean curd originated in the Ming and Qing Dynasties and has a history of more than 300 years. It is one of the local famous special products of the Yi people. It is a soybean with high protein content, using moldy tofu as raw material, following the traditional technology, natural fermentation, and supplemented with high-quality cooked vegetable oil, pepper, salt and other ingredients, marinated in clay pot, without any preservatives, pigments. It is a pure natural green food and has become a well-known brand in Yunnan Province. The product has the appearance of bright red oil, fine and soft entrance, and the quality of the teeth after the product. The products are well known both inside and outside the province.

Luding fermented milk was produced in Luding County, Chuxiong Yi Autonomous Prefecture, Yunnan Province. The fermented bean curd is favored and favored by consumers with its moderate saltiness, sweet and mellow flavor, fine texture and beautiful color. One side of the water and soil raises one person, and the fermented bean curd is unique to Luding. It is a profound and profound Foshan, and it is a common gift of the Longchuan River. Features Soul milk, commonly known as pickled tofu, is a microbe fermented soy product. The texture of the fermented bean curd is delicate, mellow and delicious, and it is delicious. It is rich in various trace elements needed by the human body. It is a rare dish. The fermented bean curd originated in the Ming and Qing Dynasties and has a history of more than 300 years. It is one of the local famous special products of the Yi people. It is a soybean with high protein content. It uses the soybean tofu produced by the roof as the raw material. It follows the traditional technology, natural fermentation, and is supplemented with high-quality cooked vegetable oil, pepper, salt and other ingredients. It is marinated in a ceramic cylinder and does not contain any antiseptic. The agent and pigment are pure natural green foods and have become well-known brands in Chuxiong Prefecture. It is golden yellow and has a unique aroma. It is fresh, soft, oily, spicy and palatable. It is well known both inside and outside the state. The products are not only inexpensive but also long-lasting. Cultural allusion The fermented bean curd has been more than a thousand years old and is one of the unique fermented products in China. As early as the fifth century AD, there was a saying in the ancient books of the Northern Wei Dynasty that "dry tofu and salt became mature after being matured." In the "Compendium of Materia Medica", it is stated: "Tofu is also known as 菽 (shū) milk, which is preserved with tofu, distiller's grains or sauce makers, and tastes sweet and hearty." Li Huanan's "Wai Yuan Lu" in the Qing Dynasty has been described in detail. The method of making bean curd. The characteristics of the production area is a traditional characteristic product of Luding County. Its long history, traditional craft formula, special fermentation bacteria group, excellent water quality and unique climatic conditions have created a bright red oily appearance. The entrance is delicate and soft, the quality of the gum after the product and the high amino acid nitrogen nutrition index. It is impossible to copy the stagnation of the fermented bean curd. It is a precious resource and wealth that the god gave to the definite people. Method of making oil fermented bean curd is a fresh and delicious fresh tofu made from high-quality soybeans and Tiantai Shiyangquan water. It is naturally fermented and dried in the air by traditional folk techniques, and is mixed with various seasonings such as pepper and pepper. It is made from the pollution of edible rapeseed oil, pepper, and refined salt. It is refined by more than 60 procedures and is made of "oily fermented milk". Nutritional value Fermented bean curd, flat, sweet. Contains ingredients similar to tofu. It has the effect of appetizing and digestion. Can be used for food after the illness is not fragrant, pediatric food or hoarding bloating, thin stools and so on. Nutrition experts analyzed that each 100 grams of fermented protein contains 4.8 grams of isoleucine, 8.8 grams of leucine, 7.0 grams of lysine, 0.7 grams of methionine, 4.6 grams of phenylalanine, 2.0 grams of threonine, and tryptophan. 0.6 g and 5.3 g of proline. In addition, fermented bean curd also contains minerals such as calcium and phosphorus. Regular consumption of fermented milk can not only supplement vitamin B12, but also prevent senile dementia. However, it is worth noting that the fermented bean curd is easily contaminated by microorganisms after fermentation. If you eat too much rotten fermented milk, it will have an adverse effect on the human body. In addition, the amount of salt and sputum in the bean curd is generally high, and patients with hypertension, cardiovascular disease, gout, kidney disease and peptic ulcer should eat less or not, so as not to aggravate the condition. Method of consumption Pouring sour sauce: 3 pieces of bean curd, 1 tablespoon of sugar, 2 tablespoons of sweet sauce. Practice: Mix all the materials, add a little hot water and mix well. Uses: When hot squid, try to use tofu sauce as a dip. You can also use the tofu milk sauce to stir fry when you squid, as a seasoning. If you like sweet taste, you can choose a sweet bean curd; if you like a little spicy, you can use spicy bean curd. Material of soy milk sauce: 1 piece of bean curd, 1.5 tablespoons of sugar, 1 tablespoon of chili oil, 2/3 cup of water, 1/2 tablespoon of soy sauce, 1 tablespoon of garlic, 1 tablespoon of garlic. Practice: 1. First press the bean curd into a muddy form. 2. After mixing with water, add sugar, spicy oil, soy sauce, etc. and boil over low heat. 3. When you want to eat, add garlic and minced garlic to use. Roasted pork ribs: Cut the ribs into inches. Add the tofu in the hot oil and add the water to the submerged ribs. Cover the lid and dry until the water is dry. Add the amount of bean curd to taste with salt. Tofu milk and pork belly: first cook the pork belly, put it in the soup to cool, slice and bean curd (red bean curd) and mix well. The amount of bean curd is also suitable for salt seasoning. A ruddy, fat but not greasy dish was born.

Technical requirements for determining the quality of fermented milk 1. Main raw materials 1. Soy: Non-GMO soybeans produced in the region of origin should be of a quality that meets the national soybean standards. 2. 3. Rapeseed oil: edible vegetable oil produced from rapeseed processing in the production area, the quality of which should meet the national rapeseed oil standard. 4. Liquor: The liquor produced by solid-state fermentation is selected and meets the national standards for distilled spirits and hygienic standards for wines. Second, the production process selection material → cleaning → soaking → refining → boiled pulp → pulping → pressing into the billet → dicing → fermentation → drying → cleaning → mixing → pickling → finished products. Third, processing points 1. Soaking: Soaking at room temperature, soaking in soybeans without hard heart. 2. 3. Point slurry: using syrup water to slurry, the temperature is controlled at 54 ° C to 56 ° C. 4. Pressing into a blank: it is formed by mechanical pressing and the pressing time is 10 hours to 11 hours. 5. Fermentation: Place the squared tofu in a wooden tray and ferment it into the fermentation chamber for natural fermentation. The temperature in the fermentation chamber is controlled at 20 ° C to 24 ° C, the fermentation time is 65 hours to 72 hours, and the surface is covered with hair. mold. Drying: Naturally exposed to sunlight, drying time for 8 hours. 7. Washing: Wash the spores, hyphae and some enzymes attached to the surface of the tofu with salt water and wash twice. 8. 9. (2) vegetarian fermented bean curd: Put the well-mixed tofu into the marinated altar (bottle), add a little white wine and salt water, and then seal it to natural fermentation at room temperature for 3 months. Fourth, the quality characteristics 1. Sensory features: (1) oil fermented bean curd: blocky integrity, uniform thickness, fine texture, oily and palatable, with a unique aroma. The surface is bright red or jujube red, the section is apricot yellow, (2) vegetarian bean curd: blocky integrity, uniform thickness, fine texture, mellow and delicious, salty and palatable. The surface is milky yellow with apricot yellow cross section. 2. g/100g ≤ 2.0 2.0 salt (calculated as sodium chloride), g/100g ≤ 15 15 peroxide value (based on fat), g/100g ≤ 0.25 -3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
The producers within the scope of the fermented bean curd may submit an application to the Quality and Technical Supervision Bureau of Luding County, Yunnan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Yunnan Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The testing agency for the fermented bean curd is selected by the Yunnan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.