Industrial Production Guide: Simple English Introduction to Mapo Tofu Manufacturing Process

In industrial settings, Mapo Tofu production begins with sourcing high-grade tofu blocks and ground beef. Automated mixers blend Sichuan peppercorns, fermented black beans, and chili oil at precise ratios to ensure consistent flavor profiles, adhering to HACCP standards for food safety.

The cooking phase utilizes steam-jacketed kettles for rapid heating, simmering ingredients at 85°C for 10 minutes to achieve the signature numbing spiciness. Automated portioning lines then package the product, maintaining sterility through UV sanitation protocols.

Quality assurance involves pH testing and microbial sampling post-production. This streamlined process yields 500 kg batches daily, optimizing throughput while preserving traditional taste in modern food factories.