T/TQLYCYFD 2-2021 Active Group standards

T/TQLYCYFD 2-2021 Six households of tofu sheets

Publish Date: 2020-12-20 Implement Date: 2021-02-20 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/TQLYCYFD 2-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2020-12-20

Implement Date: 2021-02-20

Scope

Scope: This document specifies the raw materials and requirements, production process, quality requirements, hygiene requirements, and nutritional indicators for Liuhu dried tofu made from soybeans in Inner Mongolia. This document applies to Liuhu dried tofu prepared through innovative cooking methods based on traditional Inner Mongolian techniques. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Main ingredients: Soybeans. 4.1.2 Auxiliary ingredients: Brine. 4.2 Requirements 4.2.1 Soybeans: High-quality, non-polluted soybeans that have not undergone heat treatment should be selected. The soybeans should be shiny, plump, free from insect infestation or rodent bites, and newly harvested soybeans should not be used. They should be stored for at least 3 months before use and comply with GB 1352. 4.2.2 Brine: Concentration 50%, mixed with water in a ratio of 1:2. 5. Production process 5.1 Soaking 5.1.1 Use potable cold water to soak the soybeans at a ratio of 1:2.3. 5.1.2 When the water temperature is around 25 °C, soak for 4-6 hours. The soaking volume should be 2-2.5 times the volume of the soybeans, and the water should not be added all at once. The first addition of water should cover the surface of the soybeans by about 15 cm. When the water level drops to 5-7 cm below the surface of the soybeans, the soaking is complete. 5.1.3 The soaked soybeans should absorb about 120% of their weight in water and increase in weight by 1.5-1.8 times. The soybeans should be smooth on the surface, without wrinkles, and the skin should not easily peel off. When touched, they should feel loose, and the inner surface of the soybean flakes should be slightly collapsed. When pinched, they should break easily, and there should be no hard core in the cross-section. 5.2 Pulping 5.2.1 Use a stone mill or single mill to grind the soybeans three to four times to fully extract the soy protein. The fineness of the soybean past