Zhenglanqi milk tofu

Quality and technical requirements of Zhenglanqi milk tofu (Zhenglanqi Haolude) 1. Raw materials require raw milk to be produced within the scope of self-production, in line with relevant state regulations. Production and processing requirements 1. Process flow: raw milk → filtration → standing fermentation → separation of thin cream → separation of whey → heating and stirring → cooling and molding → drying → inspection → packaging → refrigeration. 2. Processing points: (1) Filtering: filtering with clean and disinfected double-layer gauze or other filters at least once. (2) Static fermentation: the filtered raw milk is poured into a sterilized clean container, placed indoors, kept away from light, and naturally fermented at room temperature of 18℃ to 25℃ for 28 hours to 32 hours until it curds. (3) separating the thin cream: after naturally fermenting the curd, separating the upper thin cream. (4) separating whey: putting the fermented milk with separated cream into a cast iron pot, heating to 72-78 DEG C with slow fire to form curd and whey, and separating the whey. (5) heating and stirring: continuously heating the curd to 80-85 DEG C while stirring until it is mature. (6) cooling and molding: putting the mature milk tofu into a mold, and naturally cooling and molding; (7) drying: taking the molded milk tofu out of the mold and drying it in the sun. Sensory characteristics: the color is white or milky white, which has the unique milk flavor of milk tofu. It tastes slightly sour, refreshing and rich in frankincense. It is compact, hard and slightly elastic. After heating, the elasticity increases and the taste is strong. 2. Physical and chemical indexes: moisture (g/100g)≤49.0, protein (g/100g)≥30.5, fat (g/100g)≥12.0 calcium (mg/100g)≥170.0. 3. Safety and other quality and technical requirements: product safety and other quality and technical requirements must comply with relevant national regulations. Inner Mongolia Autonomous Region Bureau of Quality and Technical Supervision Zhenglanqi Milk Tofu (Zhenglanqi Haorude) Inner Mongolia Autonomous Region Zhenglanqi Naritu Sumu, Baoshaodai Sumu, Saiyin Huduga Sumu, Shangdu Town, Habiriga Town, Sangendalai Town, Wuyi Ranch and Heichengzi Demonstration Zone, a total of 8 Sumu Town State-owned Farms and Ranches, the administrative region under the jurisdiction of Zhenglanqi People's Government on Delimitating the Geographical Indications for the Protection of Zhenglanqi Milk Tofu and Milk Skin Products, Lan Zhengfa [2011] No.59 Zhenglanqi Chahar Dairy Association Product Standard: Q/ZLQS01-2012 Zhenglanqi Milk Tofu is a geographical indication protection product.
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