Hutou rice noodle is a representative traditional characteristic product of Weinan traditional snack “Hutou snack”. As early as the Kangxi period of the Qing Dynasty, a generation of famous Li Guangdi brought it to the court, because of its unique quality characteristics, it was Kangxi Emperor It was given as “the king of rice noodles” and was listed as one of the tributes of the Qing court. Hutou rice noodles are made from high-quality glutinous rice from Hutou Town, and are mixed with various mineral springs in Wuyi Mountain. They are refined by traditional processing techniques under the unique natural geographical environment of Hutou Town. Cheng, its high quality, with "white, fine, tough, slippery, loose" and rich and pure "rice flavor" and other quality characteristics.

Technical requirements for quality of lake rice noodles (1) Raw material requirements. 1. Rice: The indica rice produced in the protected area is selected to have an amylose content of ≥15%. 2. Water: Select natural spring water and groundwater within the scope of protection that meet the requirements of the following indicators. Solubility total solids ≤100mg/L, bromide ≤0.005 mg/L, metasilicate ≥25mg/L, pH 6.5 to 7.0, total hardness 8 to 12 degrees; health indicators meet the national standards for drinking water. (2) Processing technology requirements. 1. Processing process: rice selection → soaking → refining → pressing dry → boiled → stirring, rolling → milling → powdering, rinsing → cooling, forming → drying → packaging → finished product. 2. Processing operation points: (1) Rice selection: Select the local rice, remove the sand, alfalfa, grain and impurities in the rice. The aging period of the rice is from 6 months to 1 year. (2) Soaking: Wash the selected rice and then soak it in water. The soaking time is generally 6 hours to 8 hours in summer and 10 hours to 12 hours in winter. (3) Refining: Add the soaked rice to the water in a ratio of 1:2. (4) Drying: Dewatering and drying the ground rice slurry until the water content of the powder is between 35% and 40%, and then putting the dried powder into a wooden barrel, and then softening it to moderate hardness. Allow to stand for 3 hours to 5 hours. (5) Boiled: The powder is kneaded into a powder of 450 g to 550 g, and boiled in a pot to 60% to 80% maturity for 25 minutes to 35 minutes. (6) Stirring and rolling: Put the powder boiled in boiling water into a blender or stone mortar, and stir and crush 2 times to 3 times. (7) Milling: The powder having a uniform rolling is made into a rice noodle strip having a diameter of 0.5 mm to 1.5 mm. (8) 焯 powder, bleaching water: put the pressed rice noodles into micro-boiling water (water temperature is controlled at 96 ° C to 98 ° C), after about 3 minutes (starch gelatinization degree of more than 90%), remove and put In cold water until completely cooled. (9) Cooling and molding: remove the cooled noodles and place them on bamboo rafts to form a row. (10) Drying: Naturally dry, smear the powder strips 3 to 4 times with the soup water after smashing or rinsing the powder strips every 2 hours, so that the moisture content of the rice flour is not higher than 14%. (3) Quality characteristics. 1. Sensory features: crystal clear and translucent, gray and uniform color, pure and rich in rice flavor, long-lasting, non-sticky, soft, smooth and elastic. 2. Physical and chemical indicators: protein content ≥ 6%, broken strip rate ≤ 10%, moisture content ≤ 14%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Hutou rice noodles GI products may submit an application for the use of “Special Marks for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Anxi County, Fujian Province, which is reviewed by the Fujian Provincial Bureau of Quality and Technical Supervision and announced by the General Administration of Quality Supervision, Inspection and Quarantine. Approved. The statutory testing agency for Hutou rice noodles is designated by the Fujian Provincial Bureau of Quality and Technical Supervision.