Fengcheng Frozen Rice Sugar

Frozen rice sugar is a well-known Han traditional snack in Fengcheng City, Jiangxi Province. According to legend, there have been more than two hundred years of production history, and the beginning of production was during the Qing Emperor Qianlong period. The four corners are flat, white and bright, red pomelos are evenly paved, small pieces cut, crispy and refreshing, falling mouth dissolves, no residue, no crumbs, no sticking teeth, no teeth, endless aftertaste.

The "Jiangnan small cuts are famous. Every year when the Mid-Autumn Festival is over, every household in the countryside leaves glutinous rice to dry, stir-fried into popcorn rice, sticks with rice sugar, cuts into pieces, and treats guests with tea. This kind of cake is called "fried rice." "Sugar" and "rice candy." Even more elaborate, use the best glutinous rice to make frozen rice "dried rice", and then use tea oil frying bubble "dry rice" to make "dry rice, become popcorn rice, then use caramel candy to stick After cooling, it is cut into small pieces with a thin knife, and is processed through 20 steps of semi-finished products and finished products, commonly known as “small cuts”. At the beginning of the liberation period, it was renamed “frozen rice sugar” and Fengcheng frozen rice sugar was listed on the August 16th of the Lunar Calendar. Until the second and third months of the following year, it has been sold in this province and in Handan, Hong Kong and Nanyang. It is the time for the tea party. Fine point, but also the gift of the New Year gift for the New Year.

Fengcheng frozen rice sugar, pure glutinous rice, net tea oil, sand sugar as the main raw material. The use of transparent caramel, aromatic osmanthus, and red grapefruit silk as auxiliary materials is characterized by strict material selection. It has spread such words as: “Fresh dried glutinous rice, Longquan tea oil, Jiangsu osmanthus fragrance, Taiwan’s white granulated sugar". Has a sweet, sweet, crisp, crisp characteristics. The four corners are flat, white and bright, red pomelos are evenly paved, small pieces cut, crispy and refreshing, falling mouth dissolves, no residue, no crumbs, no sticking teeth, no teeth, endless aftertaste.

According to the “Regulations on the Protection of Geographical Indication Products”, AQSIQ has organized a review of applications for the protection of Fengcheng frozen rice geographical indication products. After passing the review, it is now approved that the protection of Fengcheng frozen rice sugar products will be implemented.

protected range

The scope of protection of Fengcheng frozen rice geographical indication products is the administrative area of ​​Fengcheng, Jiangxi Province.

Special signs use

Producers within the scope of protection of Fengcheng frozen rice geographical indication products may apply to the Fengcheng City Bureau of Quality and Technology Supervision of Jiangxi Province for the use of the “Special Marks for Geographical Indication Products”, and shall be examined and verified by the Jiangxi Provincial Bureau of Quality and Technical Supervision. The General Administration of China announced the approval. The statutory testing agency for Fengcheng frozen rice sugar is designated by the Jiangxi Provincial Bureau of Quality and Technical Supervision.

Quality and technical requirements

(I) Requirements for raw materials.

1. Glutinous rice: “Cinnamon silk oysters” produced within the scope of the protected area.

2. Sugar.

(b) Processing technology.

1. Sugar production technical specifications:

(1) Wort production: using the floor to germinate, the humidity controlled at 15 to 17°C, the grain moisture control at 43% to 48%, the relative humidity in the germination room controlled at 90% or more, moderately turning wheat during germination, germination For 6 to 7 days, well-grown malt juice will be chopped.

(2) Raw rice cooking: Use local rice, cook until starch is completely gelatinized, then naturally cool to about 60°C, add wort, and digest under natural conditions.

(3) Enzymolysis: The amount of wort added is 2%. The mixed raw materials are placed in a mashing pot and the temperature is maintained at 60°C to 62°C. The temperature is maintained for 40 minutes. The temperature is then raised to 70°C, maintained for 5 minutes, and then rapidly heated to 78°C. Inactivate enzymes.

(4) Filtration: The filtrate is required to have no impurities.

(5) Twisting system: The open flame is controlled for 15 minutes, so that the final solids concentration of the product reaches more than 90%.

2. Fengcheng Frozen Rice Sugar Production Technical Specifications:

(1) Raw materials: Locally produced high-quality glutinous rice “Cinnamon silk glutinous rice” is required to be full-filled, white and transparent, and there is a unique fragrance of rice. Moisture ≤ 16%, average grain length 6.5 mm, average grain width 2.2 mm.

(2) Removing impurities: Remove impurities such as stones mixed in the rice.

(3) Dipping: soaking glutinous rice, soaking time changes with temperature, outdoor temperature is less than 5 °C soak 72 hours, 5 °C to 10 °C soak 48 hours, 11 °C to 15 °C soak 24 hours.

(4) Cooking: Begin timing when the water is completely boiling, steam for about 40 minutes, until completely steamed.

(5) Spread out the cool pods: Place the steamed glutinous rice on the simmering plate and let it cool. After 10 hours, use a wooden spatula to mix it in again and then spread it after 5 to 6 hours.

(6) Drying and Drying: The scattered rice should be dried with a mattress, and it should not be exposed to sunlight. It is better to use sunny days and less cloud weather. The drying tool must be made of a drying pad, and the drying pad should be laid on the grass. It is best to dry it. Need to constantly flip, about 3 days time, to 8% moisture content. The best temperature for making frozen rice is 5°C to 10°C.

(7) Fried puffing: When the oil temperature reaches 180 °C, put the selected high-quality frozen rice, puffed for about 1 minute, until the particles are completely puffed, and when the white color does not change color, quickly use a filter to pick up. Then the natural drain is cooled at the same time and the temperature is 70°C to 80°C.

(8) Ingredients: Immediately put puffed frozen rice at a temperature of 70°C to 80°C into a mixer, add brewed caramelized sugar, granulated sugar and prepared auxiliary materials, and mix them in a weight ratio of 5:1. The mixture is mixed until the expanded frozen rice sugar and auxiliary materials are completely mixed.

(9) Forming and cutting: Pour the evenly blended hot rice dumplings into the mould tray according to the standard proportions. Use a tool to flatten it, put it in the pusher slot, turn the machine on and off, and press it flat to cool it down. The popcorn is placed in the active push frame together with the mold plate, and the motor is started to cut counterclockwise slowly.

(C) quality characteristics.

1. Sensory characteristics: It has the characteristics of “sweetness, sweetness, crispness, and brittleness”, white and bright, crunchy and refreshing, the entrance is ablation, there is no residue, no crumbs, no sticking teeth, no teeth during eating.

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