T/BKSC 1-2020 Seven Hills Jade Beancurd

Scope

Main technical content: 5.3.1 Process flow: - Selecting tofu leaves. - Washing the leaves. - Soaking the leaves. - High-temperature pulping. - Filtering the pulp. - Seasoning the tofu. - Cooling and molding. - Producing Qijieshan jade tofu. 5.3.2 Process key points: 5.3.2.1 Soaking: - Use room-temperature water for soaking. - Soak for 10–12 hours in spring and autumn. - Soak for 6–8 hours in summer and 18–20 hours in winter. 5.3.2.2 High-temperature processing: - Add ≥40–50°C water to the soaked leaves in the grinder. 5.3.2.3 Pulping: - Grind the soaked leaves in the grinder with boiling water. 5.3.2.4 Filtering the pulp: - Filter out the residue from the ground leaves. 5.3.2.5 Seasoning: - The leaf juice should be at a temperature of ≥45°C when adding 2–3% brine. 5.3.2.6 Cooling: - Stir the leaf juice mixed with 2–3% brine clockwise for at least 2 hours. 5.3.2.7 Molding: - The cooled tofu will naturally take shape at room temperature.

Development Information

Related Standards