Mouding Fermented Bean Curd in Chuxiong
Mouding Fermented Bean Curd is a specialty product of Mouding County (牟定县) in Yunnan Province (云南省), China. It is recognized as a National Geographic Indication product by the government of China.
Product Characteristics
Oil Fermented Bean Curd (油腐乳)
The oil-fermented bean curd has a complete block shape, with uniform thickness. It has a fine texture and a pleasant, aromatic oil fragrance. The surface is bright red or dark red, and the cross-section is apricot yellow in color.
Vegetarian Fermented Bean Curd (素腐乳)
The vegetarian bean curd is also in a complete block shape with uniform thickness. It has a fine texture and a rich, flavorful taste that is both salty and savory. The surface is a creamy yellow color, while the cross-section remains apricot yellow.
Approval for Geographic Indication Protection
On December 24, 2014, the original General Administration of Quality Supervision, Inspection and Quarantine of China (国家质检总局) approved the implementation of geographic indication protection for Mouding Fermented Bean Curd.
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Product Name (中文): 牟定腐乳
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Product Name (English): Mu Ding Sufu (Mouding Fermented Bean Curd)
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Origin: Mouding County, Yunnan Province
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Quality Features: Complete block shape, uniform thickness
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Geographic Indication Protection Approval: Announcement No. 139 of 2014 by the General Administration of Quality Supervision, Inspection and Quarantine
Regional Protection Scope
The geographic protection for Mouding Fermented Bean Curd applies to the administrative regions of seven towns and villages in Mouding County (牟定县), including: Gonghe Town (共和镇), Jiangpo Town (江坡镇), Xinqiao Town (新桥镇), Fengtun Town (凤屯镇), Panmao Township (蟠猫乡), Xujie Township (戌街乡), and Anle Township (安乐乡).
Quality Technical Requirements
Main Raw Materials
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Soybeans: Non-genetically modified soybeans from within the designated production region, meeting national standards for soybean quality.
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Water for Production: Underground water from the production area, meeting the national drinking water standards.
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Rapeseed Oil: Edible rapeseed oil processed within the production region, meeting national rapeseed oil standards.
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White Liquor (Baijiu): Solid-state fermented white liquor, meeting national sanitary standards for distilled spirits.
Production Process
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Selection of materials → Cleaning → Soaking → Grinding → Boiling → Pointing → Mechanical pressing → Cutting → Fermentation → Sun-drying → Cleaning → Mixing → Pickling → Finished product.
Key Processing Details
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Soaking: The soybeans are soaked at room temperature until they no longer have a hard core.
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Boiling: The boiling temperature is controlled between 98°C and 102°C, for 8 to 10 minutes.
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Pointing: Acidic slurry is used for pointing, with the temperature controlled between 54°C and 56°C.
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Pressing: The tofu is mechanically pressed, with pressing taking between 10 to 11 hours.
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Fermentation: The tofu blocks are placed on wooden trays and naturally fermented in a fermentation room at temperatures between 20°C and 24°C for 65 to 72 hours, until the surface is covered with mold.
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Sun-drying: The tofu is naturally dried under sunlight for 8 hours.
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Cleaning: The tofu is washed twice with saltwater to remove spores, mycelium, and some enzyme systems.
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Mixing: After cleaning, the tofu is mixed with salt, chili powder, and spices.
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Pickling:
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Oil-fermented bean curd: The mixed tofu is placed into a pickling jar, with rapeseed oil added. It is then sealed and naturally fermented at room temperature for 3 months.
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Vegetarian fermented bean curd: The mixed tofu is placed into a pickling jar with a small amount of white liquor and saltwater, sealed, and fermented at room temperature for 3 months.
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Environmental Conditions for Production
Mouding County is located in the north subtropical monsoon climate zone. The highest point is Mount Lawa (腊湾三尖山) at 2897 meters above sea level, and the lowest is 1140 meters in Haizishao Village (海子哨村), Anle Township (安乐乡), to the east. Mouding County is predominantly mountainous, covering 90% of the total area. The largest flatland area is the Mouding Basin (牟定坝子), covering 80 square kilometers.
The climate in Mouding County is suitable for growing beans, with an average annual temperature of 15.8°C (from 1959 to 2000), an average annual rainfall of 872 mm, and a frost-free period of 238 days. The total annual sunshine hours are 2359 hours.
Historical Origins
Fermented bean curd production in Mouding County began during the late Ming and early Qing Dynasties. Initially, fresh tofu, moldy tofu (stinky tofu), and fermented bean curd were produced.
In 1953, the Mouding County Trading Company established a food processing factory in the east of Mouding City, primarily producing pickled vegetables and tofu for local government canteens.
In 1956, the factory moved to Miaojue Temple (妙觉庵) outside the East Gate and started producing biscuits, candies, fresh tofu, and pickled tofu.
In 1982, Mouding County sent technical personnel to Guangdong South China Institute of Technology and Kunming to study food processing and testing techniques. A laboratory was also established in the factory.
Production Status
As of the end of 2016, there were 16 producers of Mouding Fermented Bean Curd in Mouding County, with an annual production of more than 5,000 tons and an annual output value of 138 million yuan.
Product Honors
On December 24, 2014, the General Administration of Quality Supervision, Inspection, and Quarantine of China approved Mouding Fermented Bean Curd for geographic indication protection.
Geographic Indication Usage
Producers within the production area of Mouding Fermented Bean Curd can apply to the Mouding County Bureau of Quality and Technical Supervision for the use of the geographic indication product logo. After review by the Yunnan Provincial Bureau of Quality and Technical Supervision, and approval by the General Administration of Quality Supervision, Inspection, and Quarantine, the logo can be used. The designated testing institutions for Mouding Fermented Bean Curd are selected by the Yunnan Provincial Bureau of Quality and Technical Supervision from qualified testing agencies.
