Luoquan Tofu is soaked in soaked deep spring water with high quality spring water, finely ground by hand stone grinding, and made with traditional technology using brine. Luoquan tofu is milky white or light yellow, shiny, with the unique bean flavor of salted tofu, the taste is delicate and tender, and has elasticity; the block type is complete and can not be boiled for a long time. It has the characteristics of fine, white, tender and cotton. Luoquan Tofu: Luoquan Tofu is made of halogenated material prepared by Luoquan Tofu by local food and medicine materials and natural spices in the local and surrounding areas. The color is yellow or yellowish, the shape is uniform and the texture is dense. Delicate, elastic, fine, tough, chewy, salty and palatable, with a mellow mouth.

The effect of being protected As a tourist attraction of Luoquan Ancient Town and Yanshen Temple, Luoquan Tofu is widely loved by tourists from all over the world. After being protected by geographical indications, it has achieved a good harvest of both reputation and economic value. The planting area of ​​soybeans in Luoquan Town has increased by more than 0.8 million mu. The total output of soybeans in the town has increased by 230 tons. The production of Luoquan tofu has increased by 4, and the per capita annual growth of farmers is more than 260 yuan. Product Awards In May 2013, Luoquan Tofu traditional handicrafts were included in the “Intangible Cultural Heritage List” of Neijiang Municipal People's Government.

Luoquan tofu quality technical requirements First, the main raw and auxiliary materials 1. Soybean: Soybean produced within the protected area, with a protein content of ≥44% within one year of harvest. 2. 3. Salt brine: well salt salt brine. 4. Salt: Well salt. Second, production and processing 1. Tofu processing: (1) Process: soybean → soak → refining → boiled pulp → filtration → dipping → pressing → finished product. (2) Processing points: 1 soaking: winter soaking time 18h to 24h, summer soaking time 4h to 8h, spring and autumn soaking time 8h to 18h, soaking to soybeans with elasticity, no hard heart. 2 refining: water to bean ratio of 3:1. 3 boiled pulp: the temperature is controlled at 90 ° C to 100 ° C, and the cooking time is 15 min. 4 Condensate: The temperature of the soybean milk is controlled to 75 ° C to 85 ° C, and the amount of salt halide added is 1% to 1.2%. 5 pressing: pressing to moisture content ≤ 90%. 2. (2) Processing points: 1 soaking: winter soaking time 18h to 24h, summer soaking time 4h to 8h, spring and autumn soaking time 8h to 18h, soaking to soybeans with elasticity, no hard heart. 2 refining: water to bean ratio of 3:1. 3 boiled pulp: the temperature is controlled at 90 ° C to 100 ° C, and the cooking time is 15 min. 4 Condensate: The temperature of the soybean milk is controlled to 75 ° C to 85 ° C, and the amount of salt halide added is 1% to 1.2%. 5 Pressing: The dried bean curd should be pressed until the block is neat and uniform, the texture is dense and elastic. 6 drying: drying to moisture content ≤ 60%. Third, the quality characteristics 1. Sensory features: (1) fresh tofu: fresh tofu is milky white or light yellow, shiny; with the unique flavor of salted tofu, the taste is delicate and tender; elastic, block-shaped, long-lasting. (2) dried tofu: color yellow or light yellow, uniform shape, dense and delicate texture, elastic, fine and tough, chewy, salty and palatable, mellow at the entrance. 2. ) ≤5.03. 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 Luoquan tofu production area may apply to the Zizhong County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. . The statutory testing agency for Luoquan Tofu is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.