"Shouyang Tofu" has a long history of production. Over the years, "Shouyang Tofu Dry" has formed its inherent product features: the block shape is flat, the appearance is brown, the interior is golden, the taste is solid, the structure is delicate and tenacious, and there is no bean flavor. The fresh and fragrant beauty is rich in nutrients. “Shouyang Tofu Dry” is made from local high-quality green beans. The raw materials used in Shouyang Daqingdou are full of protein, vitamins and other nutrients. The unique process of refined tofu, low sugar It is slightly salty, has a delicate taste, is fragrant, has high protein, low fat, high vitamin and low cholesterol, and has high nutritional value. The product characteristics of "Shouyang Tofu" are mainly due to its soybean and water quality. And traditional crafts. "Shouyang tofu" has become synonymous with the regional characteristics of Shouyang.

Shouyang tofu, Shouyang traditional local specialty products. Shouyang dried bean curd has a long history of production. Tofu workshops are spread throughout rural towns. Shouyang tofu is made from locally produced high quality soybeans. Due to the favorable soil quality and climate, Shouyang soybean granules are full, rich in protein, fat, vitamins and other nutrients, and there are many varieties, high yield, and the beans are pure and excellent. The dried bean curd refined by traditional techniques, low in sugar, slightly salty, delicate in taste, fragrant smell, high in protein fat, high in vitamins and low in cholesterol, has high nutritional value. Shouyang tofu is widely used in restaurants, families, tourism, military needs and many other aspects. Shouyang County is located in the eastern part of Shanxi Province and in the west of Taihang Mountain. It is the “Hometown of Chinese Shouxing” and “China Shou Culture Research Base”. The cold weather in winter and summer, the high-quality large green beans produced locally, the unique deep groundwater, the complicated traditional procedures, the long history of production, etc., have made the famous Shouyang bean curd in Shanxi. It is reported that as early as the Ming and Qing Dynasties, Shouyang tofu was famous for its banquet, festive food and festive food. In the 1993 Shanxi Agricultural Products Expo and the 1995 National Agricultural Products Expo, Shouyang Tofu won the Silver Award and won the “International Famous Products” award from the UN Food and Agriculture Organization. The traditional craftsmanship used in Shouyang Tofu is unique: one is to remove impurities from raw materials, peel off, remove the influence of bean skin impurities on the taste of dried bean curd, and also improve the digestibility of soybean protein; So that the soybean fiber is fully expanded. The slag is filtered twice to make the formed tofu protein structure more delicate; the third is the coloring process. Coloring the caramel color hand-fired with white sugar for coloring, antiseptic and moisturizing effect to prevent dehydration of the dried tofu surface, greatly increasing the palatability of the dried bean curd. The network formed by the solidification of the protein slurry is rich in various seasonings. Long-term warm fire slow stew makes the tofu dry protein fully savory, the protein network is more firm and firm, and the dried bean curd exhibits the most obvious taste characteristics and gluten toughness characteristics, and has strong chewing property; the fourth is the pulping process. When the low-concentration brine is used for slurrying, the slurry water slowly rolls, and the protein gradually solidifies to form a good taste of the dried bean curd.

Shouyang Tofu Dry Quality Technical Requirements 1. Raw and auxiliary materials requirements 1. Soybean: The soybeans grown in the production area are selected, the protein content is ≥42%, and the quality is in line with relevant national regulations. 2. Second, the production process requirements 1. Process: material selection → soaking → refining separation → boiled pulp → pulping → loading and pressing → dicing → coloring → cooling → finished product. 2. (2) Soaking: spring and autumn, soaking for 8 hours to 12 hours; winter soaking for 22 hours to 24 hours; summer soaking for 5 hours to 7 hours; soaking bean water weight ratio of 1:2.3 or more; soaked soybeans to reach raw soybean weight 2.0 to 2.2 times. (3) Separation of refining: The concentration of soymilk is controlled at 15% or more. (4) boiled pulp: the pulp is boiled twice in a row, and the slag is filtered twice, and heated to a temperature of 95 ° C or higher with carbon fire or steam for 10 to 30 minutes. (5) Pointing pulp: low-concentration brine slurry, the temperature of soybean milk is controlled by salt brine when it is above 90 °C, and the amount of salt brine is 3.0% to 3.5% of soybean milk. (6) Loading: After the end of the slurry, the sample is allowed to stand at 85 ° C for 15 minutes to 25 minutes, so that the soybean milk is completely solidified, and then properly crushed, injected into the mold, and pressed into a white bean dried embryo, and the embryo thickness is 0.6 cm. 1cm. (7) Coloring: The white bean curd dried embryo is cut into tofu pieces, and the halogen is prepared in a special brine soup. The sugar color is obtained by frying the white sugar by caramelization reaction. The color of the halogen is 70 ° C to 80 ° C, and the halogen is immersed for 1 hour or more. (8) Cooling: The dried tofu after being marinated is drained into a specific container and drained. After the dried surface of the tofu has no droplets, it is a finished product. Third, the quality characteristics 1. Sensory features: the surface is brownish red, the interior is golden, the block shape is flat, the taste is firm, and the structure is delicate. 2. 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 Shouyang tofu production area may apply to the Quality and Technical Supervision Bureau of Shouyang County, Shanxi Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Shanxi Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.