The clear-flowing bean curd skin is processed and processed with Qingliu local soybeans as raw materials. It is a traditional specialty of Qingliu, but also because of its unique quality, famous and famous. In recent years, Qingliu County has been hailed as the “hometown of tofu skin”, and has won the gold medal of the provincial famous special new agricultural and sideline products fair, the second cross-strait forestry fair gold medal, and the city famous special new agricultural and sideline products fair.

In the yuba industry, Qingliu bean curd skin is a dumpling dumpling with the following quality characteristics: 1. The surface is smooth and shiny, and the color is golden. The clear tofu cortex is translucent, oily and lustrous, pure and non-mixed, and golden yellow. The shape is flat and long, each piece is about 26 cm long and about 2 cm wide. The strips are well-proportioned and the strips are hollow. 2. "Sweet, alcoholic, sweet, tough and flexible", "cooked cooked, cooked for a long time." The freshly-cured bean curd has a tender and delicious taste. The bean flavor is rich and pure, sweet and fragrant. It is soft, firm and elastic, easy to chew and tastes good. Using water as the immersion test, the clear bean curd skin absorbs water and swells, softens and maintains good toughness, and the water quality is clear, not sprinkled, and not sticky. 3, high protein, low fat, green. The clear-flowed bean curd skin is mainly made of local high-quality soybeans. The soybeans have strong disease resistance, are not susceptible to pests and diseases, and are rarely contaminated by pesticides. They are a natural green food. According to the National Processing Food Quality Supervision and Inspection Center, the clear bean curd skin is rich in plant protein, unsaturated fatty acids and more than 10 kinds of nutrients and traces such as calcium, phosphorus, iron, potassium, copper, strontium, zinc, magnesium, selenium and manganese. element. And it is rich in 10 of the 21 trace elements necessary for the human body. It is really nutritious and healthy.

Technical requirements for the quality of clear tofu skin (1) production of raw materials. Choose high-quality soybeans with a protein content of 45% or more. (2) Production water. Use natural spring water that meets the following requirements: total dissolved solids value ≤ 300 mg / L; sulfate ≤ 250 mg / L; chloride ≤ 10 mg / L; metasilicate ≥ 7.0 mg / L. (3) Process control. 1. Process: choose beans → peeled → soak → refining → filtration → boiled → film formation → peeling → drying → pulping → sizing → baking → cooling → packaging → finished product. 2. Process requirements: (1) Select beans: remove bad beans and other impurities that are rotten and mildewed. (2) Peeling: After the selected soybeans are broken, the bean hull is peeled off and the peeling rate is over 90%. (3) Soaking: Wash the peeled soybeans 2 to 3 times, then soak them in water. Soak until the hand-pumped soy drum rises or no hard heart. (4) Refining: Add the soaked soybeans to the water in a ratio of 1:2. (5) Filtration: After the grinding, the soymilk is warmed with water (water temperature of about 60 °C), and then poured into a separator or a filter bag for slag filtration, and the bean dregs are loosened by hand, and no slurry is used as a standard. (6) Cooking the pulp: Pour the filtered soybean milk into the boiling bucket and quickly boil the soy milk for 3 to 5 minutes. (7) Film formation: film formation was carried out by maintaining the temperature at the bottom of the pan at 78 ° C to 82 ° C. (8) Uncovering the skin: The film formed in the pot is lifted every 8 to 10 minutes. (9) mash: Soymilk that cannot be peeled off can be concentrated into a paste in a slow fire. (10) sizing: Put the dried wet skin into the pot of the mash, and evenly hang the pulp on the surface of the bean curd. (11) Baking: The tofu skin of the good pulp is baked to a moisture content of 10% or less. (12) Cooling: Cool the baked tofu skin, cool it and then pack it. When it is cool, pay attention to moisture. (4) Quality characteristics. 1. Sensory characteristics: golden color, translucent texture, rich and pure bean flavor, long sweetness, good toughness. 2. Physical and chemical indicators: water ≤ 10%, protein ≥ 45%, fat ≤ 15%.

Apply to：
Producers within the scope of protection of clear-flow tofu skin GI products may apply to the Qingshui County Quality and Technical Supervision Bureau of Fujian Province for the use of the “Special Mark for Geographical Indication Products”, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.