Chungju bean curd is golden yellow or apricot yellow, bright and lustrous, the block is neat and soft, the thickness is even and delicate, the entrance is clear and fragrant, comfortable and delicious, and the aftertaste is long; because of its high nutritional value, it is rich in protein and carbohydrate. , unsaturated fatty acids, minerals (calcium, phosphorus, iron), the body's eight essential amino acids, carotene and multivitamins are known as "Oriental Cheese."nChungju bean curd is made from high-quality soybeans, adding white wine, preparing salt soup and dozens of precious Chinese herbal medicines and spices. It is carefully immersed in traditional and unique production techniques. The seal is long-lasting and non-corrosive. Wide medium, moistening, dehumidification and other effects have a certain effect on pre-treatment of hypertension, arteriosclerosis and rheumatism.

Quality Technical Requirements for Chungju Tofu (Zhongxian Tofu) I. Requirements for Raw and Excipients 1. Soybean: Use non-GMO high-protein edible soybeans in the South. And stored for 3 to 9 months, the protein content of 42% or more, should comply with the national standards for soybeans. 2. Brewing water: The refining water uses underground spring water in the area of ​​production and should comply with the national regulations on drinking water standards. 3. Salt: The use of well salt produced in the production area should comply with the national regulations on edible salt standards. 4. Liquor: Wuyang liquor produced by solid-state fermentation is selected and meets the national regulations on the standard of distilled liquor and hygienic standards. 5. Species: Mucor mucedo zh2 strain, hyphae white thick. Second, the production process selection beans → soak beans → grind beans → filter pulp → boiled pulp → pulping → press forming → dicing → pre-fermentation (inoculation, mycelial growth culture) → late fermentation (cured, wine) → Finished product. Third, the processing points 1. Choosing beans: carefully selected southern non-GMO high-protein edible soybeans in the production area. 2. Soya beans: Soybeans are soaked in water after washing, 16 to 20 hours in winter, 8 to 12 hours in spring and autumn, and 6 hours in summer. 3. Grinding beans: Soaked soybeans are ground and ground by a grinding wheel, and the fineness is about 8 microns. 4. Filtration: The soymilk is separated from the bean dregs by a centrifuge at a concentration of 1.5Be to 1.6 Be. 5. Cooking pulp: By heating to 96 ° C to 100 ° C, the protein in the soy milk is moderately denatured to achieve the coagulation effect, and then sieved through a vibrating sieve (screening holes 80 to 100 mesh), and then placed in a slurry tank. . 6. Slurry: Use 10Be to 12Be salt brine (mgcl2) to slurry, and control at 82 ° C to 85 ° C is appropriate. 7. Press forming: Pressing by hydraulic press. 8. Cut: The formed bean curd billet is divided into small pieces according to the variety specifications. 9. Pre-fermentation: The small pieces that are drawn into the Mucor mucedo zh2 strain are controlled at a temperature of 18 ° C to 20 ° C. 10. Late fermentation: Add fermented blanks to salt, spice powder, and Wuyang white wine into the altar for about 6 months. 11. Finished product: The fermented bean after 6 months of fermentation is tested and packaged after reaching the product quality standard. Fourth, the quality characteristics 1. Sensory characteristics: Chungju bean curd is milky yellow or grayish yellow; rich in aroma, with a special aroma of Chungju bean curd; pure and delicate, salty and palatable, imported slag, delicious taste, long aftertaste; 2. Physical and chemical indicators: Project index moisture ≤ 72% amino acid nitrogen (in terms of nitrogen) ≥ 0.5g / 100g salt (calculated as sodium chloride) ≥ 6.5g / 100g water-soluble protein ≥ 4.0g / 100g total acid ( Lactic acid meter) ≥1.2g/100g3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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The producers of the Chungju bean curd milk (Zhongxian bean curd milk) can submit an application to the Zhongxian County Quality and Technical Supervision Bureau for the use of the \"Special Mark for Geographical Indication Products\", which is reviewed by the Chongqing Municipal Bureau of Quality and Technical Supervision and reported to the State. Announcement after approval by the General Administration of Quality Supervision, Inspection and Quarantine. The statutory testing agency of Chungju Tofu (Zhongxian Tofu) is designated by Chongqing Quality and Technical Supervision Bureau.