Fushun Tofu Pudding Dipping Sauce

Fushun Tofu Pudding Dipping Sauce

Fushun Tofu Pudding Dipping Sauce is a protected geographical indication product.

　　Sichuan Provincial Bureau of Quality and Technical Supervision. Fushun Tofu Pudding Dipping Sauce. Administrative region currently under the jurisdiction of Fushun County, Sichuan Province. “Report of Fushun County People’s Government on Defining the Geographical Indication Product Protection Area Map for ‘Fushun Tofu Pudding Dipping Sauce’,” Fu Fu [2008] No. 59. Fushun County Local Standard: DB510322/1-2008 “Fushun Tofu Pudding Dipping Sauce”

　　Quality and Technical Requirements for Fushun Tofu Pudding Dipping Sauce

　　I. Raw and Auxiliary Materials

　　1. Dried Chili Peppers: Select dried chili peppers such as facing-heaven chilies and Er Jing Tiao grown within the defined production area.

　　2. Brewed Soy Sauce: Use soy sauce brewed from small soybeans produced within the defined production area.

　　3. Edible Salt: High-quality well salt produced in Zigong City, meeting the quality and hygiene safety requirements for edible salt.

　　4. Sesame Seeds: High-quality sesame seeds from the defined production area.

　　5. Production Water: Groundwater from the defined production area, with water quality meeting the national standards for drinking water.

　　II. Processing Technology Requirements

　　1. Technological Process:

　　(1) Chili Sauce: Chili peppers → cleaning and trimming → pre-boiling → mashing and fermentation.

　　(2) Dipping Sauce Soy Sauce: Brewed soy sauce + spices and Chinese herbal medicines → soaking → boiling → cooling.

　　(3) Fushun Tofu Pudding Dipping Sauce: Chili sauce + dipping sauce soy sauce + cooked vegetable oil, etc. → blending → stirring and fermentation → sterilization → filling.

　　2. Key Technological Points:

　　(1) Pre-boiling: Water temperature 90°C to 100°C, time 20 to 30 minutes.

　　(2) Mashing and Fermentation: Use locally produced special mashing tools, temperature 50°C to 60°C, time 30 to 50 minutes.

　　(3) Soaking: A variety of spices such as Sichuan pepper, black pepper, and cloves, along with Chinese herbal medicines like licorice, cinnamon, and dried tangerine peel, are soaked for 24 hours.

　　(4) Blending and Stirring: Temperature 30°C to 40°C, time 15 to 20 minutes.

　　III. Quality Characteristics

　　1. Sensory Characteristics: Reddish-brown in color, glossy and oily, with visible sesame seeds on the surface, richly fragrant and pleasant-smelling, sticky yet tender in texture, delicate in taste, spicy and refreshing, with a long-lasting umami flavor.

　　2. Physicochemical Indicators: Moisture / (g/100g) ≤ 50, Amino Acid Nitrogen (calculated as nitrogen) / (g/100g) ≥ 0.5.

　　3. Safety and Other Quality and Technical Requirements: The product’s safety and other quality and technical requirements must comply with relevant national regulations.