Guanyin tofu dry skin surface smooth and delicate, golden yellow; smell, sweet and fragrant, aromatic overflow, appetite; food, sweet and delicious, the more chewy, the longer aftertaste. At the same time, it has a sturdy feature, each piece is folded into three folds and can withstand a pulling force of about 25 kg. Because the quality is long-lasting, the reputation is far-reaching. In addition to selling well in neighboring counties, the products are also exported to Chongqing, Chengdu, Guangzhou and other places.

Guanyin tofu, also known as u0026quot;renu0026quot; word tofu. The main production of Dazhu Guanyin Township has a history of more than 100 years. Because there are 36 "quotes" written on the tofu box version, each large piece (one square meter square, two twenty-five yuan) is displayed in the 36 small pieces on the tofu. Ren u0026quot; word, hence the name u0026quot;仁u0026quot; word tofu. [Features] Smell, sweet and fragrant, fragrant, appetizing; food, sweet and delicious, the more chewy, the longer aftertaste. [Process Flow] Guanyin Tofu is made from high-quality soybeans, supplemented with materials such as halogen, white sugar and salt, and is made of ancestral secrets and traditional handicrafts. [Required occasions] Sauce, treat, give gifts

Quality Technical Requirements for Guanyin Dried Beans I. Raw Material Requirements 1. Raw materials: Winter soybeans with low oil, high protein and good varieties are selected. The harvesting period is fresh soybeans within one year, which meets the requirements of relevant national standards, and the protein content is ≥40%. 2. Excipients: The special fermentation water is a coagulant, and the flavor is dyed and halogenated. 3. Production water: The high-quality water source of the Jiulong Reservoir water system in Guanyin Town, Dazhu County, the water quality meets the national drinking water standard, and the pH value is between 7.0 and 8.5. Second, the production and processing requirements 1. Process: Select beans - soak, cleaning - refining - boiled - filtration - special fermentation water slurry - camphor - packaged - press - first baking - scopolamine - Halogen - second baking - refrigerating - mixing - vacuum packaging - sterilization - inspection - packaging - storage. Specially made fermented water: fermented water obtained by fermenting water produced during the camphor process. 2. Process points: (1) Soaking and cleaning: soaking in winter and spring for 8h~10h, soaking in summer and autumn for 4h~6h, soaking until the surface is smooth, wrinkle-free skin, and clean when the hand touches loose. (2) Refining: According to the raw material and water 1:8, it is ground into the bean paste three times. (3) boiled pulp: the soymilk is heated to boiling and simmered for 5 to 10 minutes. (4) Filtration: Soybean paste is separated in time. (5) Pointing pulp and camphor: using special fermentation water as coagulant, 8%-10% point pulp, and the pulping temperature is controlled at 80-90 °C. After the pulping, the camphor is 10 to 15 minutes. (6) Pressing: press forming, time 2 to 3 h. (7) First baking: The white embryos are dried to the surface without moisture. (8) strontium base: the baked white embryo bean is boiled in boiled alkaline water and boiled for 30-40 minutes until the surface of the dried bean is smooth and delicate. (9) Halogenation and dyeing: the temperature of the brine is controlled at about 60 to 70 °C, and the halogenation time is 30 to 40 minutes. (10) Second bake: Bake the dried bean curd to a moisture content of ≤ 45%. Third, the quality characteristics 1. Sensory characteristics: project indicators require color five flavor: golden color spicy flavor: color brown taste and smell mellow entrance, long aftertaste, the shape of the block is dense, uniform, delicate, tough, elastic, and constantly folded, The surface is evenly skinned. 2. Physical and chemical indicators: project indicators require water (g/100g) ≤45 protein (g/100g) ≥ 25 fat g/100g ≤ 15 3. Safety and other quality technical requirements: product safety and other quality technical requirements must comply with the state Relevant standards.

Apply to：
Producers within the Guanyin dry bean production area may apply to the Dazhu County Industrial and Commercial Quality Supervision Bureau for the application of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection mechanism of Guanyin Dried Bean is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.