According to the "Regulations on the Protection of Geographical Indication Products", the General Administration of Quality Supervision, Inspection and Quarantine organized a review of the application for protection of the geographical indication product of Wugang Braised Copper Goose. After passing the review, it was approved to implement geographical indication product protection for Fushun Liao Schisandra chinensis, Chenji yam, Huanghekou clam, Wugang braised tofu, and Wugang braised copper goose starting from December 31, 2008 (Announcement No. 146 of 2008). (1) Raw material requirements.
1. Soybeans: Mainly use local spring-sown soybeans. The protein content is above 45 and the fat content is above 22.
2. Marinade: Made from local Yunshan anise, fennel, male diced, female diced, bay leaf, cinnamon, Shashen as well as kaempferol, licorice, galangal, eggplant, white seeds, Dried pine, dried tangerine peel, osmanthus, Guan Gui, star anise, orange peel, white cardamom, angelica dahurica, grass fruit, thousands of miles, Paicao and other brine are boiled with pork bone soup to make a brine, maintaining the original flavor of the brine and complying with relevant national standards Require.
(2) Processing technology.
1. Process flow:
Material selection→soaking→refining and filtering→cooking→solidification→forming→pressing→forming→drying→cleaning and trimming→marinated→ Inner bag → vacuum sealing → high temperature sterilization.
2. Key processes:
(1) Soaking: soak for 7 to 8 hours when the water temperature is 10°C to 12°C, and soak for 6 to 7 hours when the water temperature is 15°C to 17°C. Soak for 5 to 6 hours when the water temperature is 20°C to 22°C, soak for 4 to 5 hours when the water temperature is 25°C to 27°C, and soak for 3 to 4 hours when the water temperature is above 28°C.
(2) Refining: the weight ratio of water and soybeans is 1:0.8.
(3) Boil the pulp: maintain the temperature at 100°C for 3 to 5 minutes.
(4) Coagulation: The temperature of the soy milk is between 70°C and 85°C, and 0.5% of the weight of the soy milk is mixed with gypsum as the coagulant.
(5) Drying: The temperature is between 70℃ and 80℃, the time is 180 to 200 minutes, the color is orange, and the moisture content is ≤45.
(6) Make the marinade: Put the marinade prepared in proportion into the pot and stir-fry over low heat until it is dry and slightly fragrant. Add the bone soup (5 kg of pork bones to 50 liters) stewed in tap water) and simmer over high heat for 30 to 35 minutes.
(7) Braised: Boil the dried semi-finished product with the marinade. The marinade should completely submerge the semi-finished product. The semi-finished product should not exceed 30 kilograms each time. The weight ratio of marinade to semi-finished product is 1.5:1. Simmer over high heat for 10 to 12 minutes until the color turns to yellowish brown.
(8) High temperature sterilization: water steam sterilization at a temperature of 118°C to 122°C for 2 to 3 seconds.
(3) Quality characteristics.
1. Sensory characteristics: The surface is shiny, yellowish brown, and the color is relatively consistent. The tissue is dense and compact. It has the aroma and taste that this variety should have, and the taste is pure, moderately salty and chewy.
2. Physical and chemical indicators: moisture content ≤ 45; protein content ≥ 40; salt (calculated as NaCl) ≤ 4; total acid (calculated as lactic acid) ≤ 1.0;
3 , Safety requirements: Product safety indicators must meet the relevant national regulations for similar products. The Wugang braised tofu geographical indication product protection scope covers Wantouqiao Town, Longtian Township, Toutang Township, Jingzhu Town, Maping Township, Anle Township, Yantian Township, Shuizhenping Township, Dengjia Township, Wugang City, Hunan Province Administrative areas under the jurisdiction of 19 towns including Pu Town, Shuangpai Township, Choushutang Town, Qinqiao Township, Wenping Town, Dadian Township, Simachong Town, Dengyuantai Town, Longxi Town, Yingchunting Street, and Yuanmenkou Street .