T/MDFR 2-2022 Active Group standards

T/MDFR 2-2022 Processing technology regulations for MuDing fermented bean curd

Publish Date: 2022-10-14 Implement Date: 2022-11-13 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/MDFR 2-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-10-14

Implement Date: 2022-11-13

Scope

Main Technical Content: 3 Terms and Definitions The terms and definitions defined in SB/T 10302 and DB53/T 713 apply to this document. 4 Requirements 4.1 The site should be within the protection scope specified in DB53/T 713 and comply with the provisions of GB 14881. 4.2 Raw and Auxiliary Materials 4.2.1 Soybeans should comply with the requirements for non-GMO soybeans specified in GB 1352. 4.2.2 Edible salt should comply with the requirements of GB 5461. 4.2.3 Liquor should comply with the requirements of GB 2757. 4.2.4 Rapeseed oil should comply with the requirements of GB/T 1536. 4.2.7 Chili powder should comply with the requirements of GB/T 30382. 4.2.6 Sichuan pepper should comply with the requirements of LY/T 1652. 4.2.5 Spices should comply with the requirements of GB/T 15691. 4.2.8 Processing water should comply with the requirements of GB 5749. 5 Process Flow and Requirements 5.1 Process Flow The processing flow of Mouding fermented tofu complies with Figure 1. Select raw materials Soak Grind Cook Coagulate Form bricks Ferment Air-dry Wash Season Secondary fermentation Packaging Storage Figure 1 Process flow of Mouding fermented tofu 5.2 Main Process Points 5.2.1 Select high-quality soybeans as raw materials and remove impurities and moldy grains. 5.2.2 Soak for 8–12 h at room temperature until the soybeans are no longer hard. 5.2.3 Use a grinder to separate the soybean pulp, ensuring a smooth texture without intact soybeans. 5.2.4 Quickly boil the soybean pulp at 98–102 °C. 5.2.5 Coagulate using acidic coagulant water at 50–60 °C. 5.2.6 Form bricks by pressing for 10–16 h. 5.2.7 Ferment Place the fermented tofu blocks evenly in a clean container, ensuring they do not stick together. Send them to the incubation room for fermentation at room temperature according to the season until upright mycelium grows on the surface of the blocks. 5.2.8 Air-dry Expose the fermented tofu