Taohuatan is a thousand feet deep, and it is not as good as "silver silk". Under the Taohua Mountain in the northwest of Liaoning Province, next to the Longtan Mountain Spring, there is a long-established and well-known food – Longtan Mungfan fans. Fans use pure natural mung beans as raw materials, complemented by high-quality Longtan spring water, refined by traditional fan production techniques and modern technology. It is as fine as silver wire, evenly yarn, white and bright color, strong resistance to boiling, no soup, no sticky, delicious and refreshing, rich in multivitamins, rich in nutrients, disinfection, anti-inflammatory, summer heat, fire Function, known as the "China's first powder".

u0026quot;Longtan Mung Bean Fanu0026quot;Specialty in Beipiao City, Liaoning Province has a long history. It uses pure natural mung bean as raw material, and is equipped with high-quality Longtan mountain spring water. It has been carefully developed by experts and refined by traditional fan production technology and modern technology. The product has even yarn, bright white color, strong gluten resistance, no soup, no sticky, delicious and refreshing. It is rich in multivitamins and rich in nutritional value. It is both a good food and a medical good. It has disinfection and anti-inflammatory. The function of cooling off the fire is known as the "China's first powder". In 2006, it was designated as a special product by Tsinghua University. In November 2008, it was designated as a special product by Diaoyutai State Guesthouse. Products sell well inside and outside the province, exported to Germany, the United States, South Korea, Japan and other countries. Geographical features Beipiao is located in the western part of Liaoning Province. It belongs to the hilly area. The soil is mainly sandy loam. It has a ten-year drought, long sunshine hours and large temperature difference between day and night. It is especially suitable for planting and growing drought-tolerant and sorghum-resistant crops. So far, the green beans have been planted in the Beipiao and surrounding areas for a long time. The annual output of mung beans is over 10,000 tons, not only in quantity but also in good quality. It provides a good material basis for the production of u0026quot;Longtan Mung Bean Fansu0026quot;.

Longtan mung bean fans quality technical requirements (a) raw materials. 1. Mung Bean: Choose the high quality mung bean produced in the administrative area of ​​Beipiao City. 2. Water source: The water quality adopts spring water within the scope of protection according to national standards. (2) Production and processing technology. Longtan mung bean fans adopt the unique technology of traditional physico-fermentation method, using mung bean as raw material to extract high-purity starch, after smashing (yawning), closing, leaking powder, washing, freezing, purifying, deicing, drying, drying Dry, metering and packaging, no additives or processing aids are used in the production process. (3) Processing points. 1. Soaking: Soak the mung bean which has been sieved, washed, and removed with muddy dust and impurities into the hot spring water of 35°C to 40°C for soaking for 24 hours, then clean and remove the soaked mung beans. 2. Crushing: The soaked mung beans are ground by stone grinding (water ratio 1:1), then added 1/4 to 1/5 syrup water and stirred evenly, and precipitated for 40 to 50 minutes to remove the above slurry and scum. 3. Fermentation: The starch solution was extracted through a 100 mesh sieve. After 7 hours of fermentation, the above float liquid was removed for the second time, and the starch was extracted through a 200 mesh sieve, stirred uniformly, and precipitated for 24 hours to carry out fermentation. 4. Dehydration: The third impurity is removed from the above impurities. The precipitated starch is then hanged and dehydrated for 12 hours. The starch is dried and the water content is below 20%. The powder is smashed after 70 hours. 5. Face: Take a certain amount of starch, use a hot water of 90 ° C to 100 ° C to make the paste into a paste, and then use the remaining dry starch and evenly, the surface is good. 6. Leakage powder: Pour the good surface into the leaker. After the manual operation, the powder will be leaked into the boiling water. The water temperature is between 95 °C and 100 °C (just open the pan, can't make a big turn), use the fire to control the water temperature. . 7. Cooling: Drain the cooked strips into cold water, place the rods in the frozen section, and freeze them naturally for 70 to 75 hours at a temperature below -5 °C. 8. Drying: After the frit is frozen, remove the surface ice and transfer to the drying room for drying. The drying temperature is 50 °C to 70 °C. When the moisture reaches 14% or less, it is put into the packaging workshop. (4) Quality characteristics. 1. Sensory characteristics: The project requires white color, bright, translucent shape, uniform thickness, no silky hand, flexible, elastic taste, soft, smooth and tough after rehydration. 2. Physical and chemical indicators: starch required by the project /% ≥70%/% ≤14 fans (diameter)/mm ≤1.0 wide powder/mm width 4.0-7.0 thickness 1.0-2.0 length/mm150-200 broken rate/% ≤5.03. Safety requirements: product safety indicators must Meet the relevant regulations of the state for similar products.

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The producers of the Longtan Mung Bean Fan Geographical Indication Product Protection Area may apply to the Beipiao Quality and Technical Supervision Bureau of Liaoning Province for the use of the “Special Mark for Geographical Indication Products”, which shall be examined by the Liaoning Quality and Technical Supervision Bureau and be subject to the national quality inspection. The General Administration announced the approval. The statutory testing agency of Longtan Mungfan fans is designated by the Liaoning Provincial Bureau of Quality and Technical Supervision.