1, Laocaichen
The company has an international standardized sufu production workshop and one of the five major soy sauce production lines in China. At the same time, it exclusively introduces Korean egg baking technology in China, and its products are excellent in color, fragrance and taste, which meets the consumption needs of modern China people.
Some products have been evaluated as trusted commodities in the capital by Beijing Consumers Association. In 2003, the company passed the double certification of ISO900 1 quality system and HACCP food safety system; Soy sauce and vinegar passed the National industrial production license (QS) and was awarded the national inspection-free product by the General Administration of Quality Supervision, Inspection and Quarantine.
2. Kedong sufu
Kedong sufu is a unique brand-name fermented food in Kedong County, Qiqihar City, Heilongjiang Province. It belongs to bacterial fermentation, which is different from Mucor fermentation. Its products are characterized by bright color, delicate and soft texture, delicious and long taste and special aromatic smell.
He has won the Gold Award of Ulaanbaatar International Food Expo, Top Ten Brands of China Sufu, Top Ten Famous Brands of China Industry, Famous Brands of China, Famous Brands of Heilongjiang and Famous Trademarks of Heilongjiang.
3. Guanghe sufu
Guanghe fermented bean curd is a famous traditional dish in Guangdong, belonging to Cantonese cuisine. The famous brand of fermented bean curd was founded in 1893 (Guangxu period of Qing Dynasty). Fang Shouluo, founder of Guanghe, opened the "GuangheNo." franchise fermented bean curd in Dongbu, Shuikou Town, Kaiping County, Guangdong Province.
Guanghe sufu was officially named. Guanghe fermented bean curd is made by carefully selecting high-quality non-genetically modified soybeans and unique strains of Guanghe. Without preservatives, it tastes particularly smooth and delicious.
4. Taste Garden
Guiyang Weichunyuan Food Co., Ltd., formerly known as Guiyang Weichunyuan Food (Group) Co., Ltd., now owns soy sauce factory, vinegar factory, pickles factory, packaging factory, pastry factory and sales company, covering an area of nearly 100 mu, and located in the scenic forest city-Guiyang's belt around the city.
The company's main products are soy sauce, vinegar, fermented bean curd, pickles, pepper products and cakes, with an annual production capacity of more than 40,000 tons. The company has 329 workers, 96 professional technicians, 36 people with senior and intermediate titles, and a group of outstanding technical backbones engaged in condiment production for a long time.
5. Wang Zhihe
As an authentic Chinese time-honored brand, "Wang Zhihe" is well known. Its fermented bean curd products have five unique characteristics: fine, greasy, loose, soft and fragrant, which are deeply loved by consumers.
The brand "Wang Zhihe" was founded in the eighth year of Emperor Kangxi of Qing Dynasty (A.D. 1669), with a history of more than 340 years. After several generations of inheritance and evolution, the company was restructured in 2009 according to the overall deployment of Ershang Group, and changed its name to Beijing Ershang Wang Zhihe Food Co., Ltd., specializing in the production of fermented bean curd and other condiment products.
Beijing Ershang Wang Zhihe Food Co., Ltd. covers an area of more than 60 mu, with a production workshop area of more than 8,000 square meters and more than 500 employees. "Wang Zhihe" products include nearly 100 kinds of fermented bean curd, cooking wine and seasonings, all of which are excellent food for the people.
Shopping skills:
1 When purchasing sufu, you should have QS logo /SC logo. Check whether the label has the place of production, product identification, production date, manufacturer, ingredient list, etc. Canned sufu has a high solid content. At the same time, it is necessary to check whether the packaging is exquisite and tight, and there is no expansion or damage.
2. Color identification of sufu. Under the premise of opening the package, observe sufu, and it is best to cut open the inside for observation. It should conform to the sensory characteristics of various types of sufu. The red surface is bright red, and the inside is yellow and white.
The blue square has the same color inside and outside, which is cyan or bean blue, while the white square has the same color inside and outside, which is milky yellow or bluish white. On the contrary, all kinds of fermented bean curd are not bright in color, become dim or even dull, and those with black and green spots are inferior fermented bean curd.
3. Shape identification of sufu. Observe outside the package (if you can open the package, you can take out the sample and cut it under the light for observation). Good sufu blocks are neat and even, with fine texture and no mildew, mildew and impurities. The block shape is incomplete, the texture is not delicate, even loose or hard, and maggots are inferior sufu.
4. Identification of the smell of sufu. If the bean curd can be opened and smelled, a good bean curd should have the unique fragrance or characteristic smell of various varieties.
5. Taste identification of sufu. If you can try it in supermarkets and other places, take a little and taste it. Good fermented bean curd tastes delicious, salty and palatable, without any other peculiar smell. Inferior fermented bean curd has a dull taste and a bad taste.