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Public Disclosure of Clean Production Information for Yangzhou Weiyang Bean Products Co., Ltd.

2022年05月05日

To effectively improve the company’s production and operational performance, enhance its economic efficiency, and reduce pollutant emissions, while aligning with the company’s development needs, our company launched a comprehensive clean production audit program starting in April 2022.
In accordance with the relevant provisions and requirements of the Law of the People’s Republic of China on Promoting Cleaner Production, the Measures for Cleaner Production Audits, and the Notice issued by the Jiangsu Provincial Department of Ecology and Environment on the Publication of the List of Enterprises Subject to Mandatory Cleaner Production Audits in the First Batch of 2022 (Document No. Su Huan Ban [2022] No. 56), we hereby make public the basic information of our company and its major pollutant emission data. We invite all sectors of society to exercise oversight over the implementation of our cleaner production audit.
I. Company Overview
Yangzhou Weiyang Bean Products Co., Ltd. (hereinafter referred to as “Weiyang Bean Products”) was established in July 1998. Located at No. 96 Dingxing Road, Yangzhou Food Industry Park, the company occupies an area of approximately 19,247 square meters and is engaged in the production and sale of soybean products (non-fermented) and plant‑based protein beverages.
II. Main Products

Product Name

Production capacity

Unit of measurement

2021

Hundred pages

9491

t/a

9089.7

Silken tofu, firm tofu, and tofu skin

38122

t/a

16049.7

Soy milk, soybean milk

51158

t/a

2287.3

Fried tofu pouches, dried tofu

13367

t/a

6724.2

Environmental Information Disclosure Form for “Double-Exceeding” Enterprises

Company Name

Yangzhou Weiyang Bean Products Co., Ltd.

Organization Code

913210007038987852

Legal Representative

Liang Jiafu

Production Address

Yangzhou Food Industry Park

Production cycle

Work 300 days per year, with 10 hours of work per day.

Industry sector

Soy product manufacturing

Contact Person and Phone Number

Lü Zhigang 13936630757

Pollutant Emission Status

Name

Emission method

Emission concentration limit, mg/m³

Emission concentration mg/m³

Exceeds the standard?

Approved takeover capacity t/a

Actual handling capacity t/a

Exceeds the standard?

Approval for external discharge volume/t

Actual discharge volume/t

Exceeds the total amount?

Wastewater volume

Intermittent

—

—

—

420448

288000

No

388568

288000

No

Cash on Delivery

500

137

No

127.26

39.456

No

21.022

14.4

No

NH3-N

45

2.35

No

7.826

0.677

No

2.102

1.44

No

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Eating beans in winter is better than eating meat! Traditional Chinese medicine teaches you how to drink soy milk the right way.

Related Information

Weiyang bean dishes come in a wide variety, with renowned specialties that are fragrant and exquisite.

Weiyang bean dishes come in a wide variety, with renowned specialties that are fragrant and exquisite.

The dried bean threads are dry, pale yellow in color, and fragrant with a subtle bean aroma. They form neat, uniform pieces, with a dense, resilient texture that holds its shape without breaking into strands. They are neither sour nor sticky, and offer a satisfying chew. When preparing “Da Zhu Gan Si,” Yangzhou chefs invariably use Weiyang‑style dried bean threads as the raw material, famously remarking, “Only these threads can do justice to this dish.” For years, high‑end banquets overseas have relied on air‑freight shipments of Yangzhou‑produced dried bean threads, precisely to preserve their authentic, unadulterated flavor.

How do you cut tofu?

How do you cut tofu?

For those of you who love tofu, if you often cook dishes with it, take a look—here’s a tip: no matter how small you cut the tofu, it won’t stick to your knife, and it’ll save you time too. Tools and ingredients: 1 knife, 200 ml of water, and 2 blocks of tofu.

What is the method for making tofu?

What is the method for making tofu?

The method for making tofu is as follows: First: Begin by preparing 500 grams of soybeans. Pick out any stones or debris, rinse them thoroughly, and soak in clean water overnight. After soaking, rinse the beans again to remove any remaining residue. Second: Place the rinsed soybeans into a high‑speed blender, add water at a ratio of approximately 6 parts water to 1 part soybeans, and blend on the fruit/vegetable setting until smooth. Third: Line a bowl with a cheesecloth, pour the blended soy milk over it, and strain out the soy pulp. Transfer the strained soy milk to a pot and bring it to a gentle boil over medium heat, stirring constantly to prevent scorching. Skim off any foam that rises to the surface, then continue simmering for an additional two minutes after it boils. Fourth: In a small bowl, mix 20 milliliters of water with the prepared gypsum powder until well combined; set aside. Fifth: Add the gypsum mixture to the soy milk, stirring gently until the mixture begins to set into soft curds. Turn off the heat, carefully pour off the excess liquid, and transfer the curds to the cheesecloth to drain away any remaining moisture. Place the curds into a mold, wrap tightly with the cheesecloth, and press down with a weight. Let it sit for about one hour, and your tofu is ready.

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