Shiping tofu skin is a geographical indication protected product. Shiping tofu skin is a geographical indication certification trademark.

Shiping tofu skin is a famous soy product in Yunnan. "Shiping County Chronicle" records that the production of tofu skin began in the early Ming Dynasty and flourished in the late Qing Dynasty. During the Guangxu period, a strong man named Luo from the county went to Beijing to take the examination, won the first prize in Chinese martial arts, and was retained as a sword-bearing guard in the Cixi Palace. Fourth grade. Once, Luo went back to his hometown to visit relatives, and when he returned to Beijing, he brought tofu skins as an offering to Cixi. After eating, Cixi repeatedly said that he was happy, so he offered it as a tribute. Shiping tofu skin is made from high-quality soybeans, which are washed, peeled, soaked, pulped, boiled, filtered, steamed, peeled, cooled and dried. It is golden in color, shiny, fine and even in texture, delicious in taste, tender and refreshing, and is an excellent product for locals to entertain guests. (Honghe)

The production areas of Shiping tofu are Yilong Town, Baoxiu Town, Baxin Town, Longpeng Town, Niujie Town, Longwu Town, Shaochong Town and Daqiao Town, Shiping County, Yunnan Province There are currently 9 administrative areas under the jurisdiction of the township, Xincheng and rural areas.

1. Raw material requirements

1. Soybeans: soybeans within one year of harvest, protein content ≥40.

2． Water: Mountain spring water within the production area. The water quality meets the national drinking water standards, with calcium ions ≤50mg/L, magnesium ions ≤5mg/L, sulfate ions ≤15mg/L, and a pH value of 6.5 to 8.0.

2. Production and processing requirements

1. Process flow:

Soybeans→screening→washing→soaking→pulping→cooking→filtering→peeling→drying→forming→drying→packaging.

2． Key points of the process:

(1) Screening: remove moldy, unripe, sprouted and other bad beans and impurities.

(2) Soaking: Soaking in normal temperature water, soaking time is 7h to 9h in spring and autumn; soaking time is 6h to 8h in summer; soaking time is 8h to 10h in winter. Soak until the soybeans are no longer hard.

(3) Refining: the ratio of soybeans and water is 1:7. The concentration of soy milk is 7~8 degrees.

(4) Cooking: Use steam spraying or continuous cooking with modern technology. The cooking temperature is 95°C to 100°C, the holding time is 3 to 5 minutes, the protein of soybean milk is 3.6 to 3.8, and the cooking time is 3.6 to 3.8. Until the soy milk is completely cooked and has the aroma of soybeans. Boil the pulp first and then filter the pulp: that is, the cooked pulp process.

(5) Filter pulp: filter the bean paste and remove the bean dregs, using a mesh of 150 to 200 mesh.

(6) Peeling: It is advisable to completely cover the bottom of the pot with soy milk, heat it in the forming pot, control the temperature at 80℃±3℃, peel the tofu skin once in about 25 minutes, and repeat the operation until it is formed. Cook until the soy milk in the pot is used up.

(7) Forming: Stack the prepared tofu skin into pieces (cut into shreds, knotted) as needed.

(8) Drying: Dry in a ventilated and sunny drying room until the moisture content is ≤10.

3. Quality characteristics

1. Sensory characteristics: light yellow to golden in color, with a shiny appearance; fine texture, good flexibility, and will not melt after being cooked for a long time; the taste is fragrant, smooth, tender and refreshing.

2． Physical and chemical indicators: protein content ≥ 42, crude fat content ≥ 18, moisture content ≤ 10.

3． Safety and other quality and technical requirements: Product safety and other quality and technical requirements must comply with relevant national regulations.