Longyou Cake

Official Shop Buy Now ¥22.6

“Longyou Hair Cake” is the most famous traditional specialty in Longyou County. The history of making cakes has been around for more than 600 years.

Longyou hair cake quality technical requirements (a) raw and auxiliary materials. 1. Rice: Meets the first grade standard of GB 1354-1986. 2. White sugar: meet the quality standards of GB 317-1998. 3. Fat pork: from Jinhua City and Zhangzhou City, and passed the inspection and quarantine of the competent animal inspection and quarantine authorities of the source, thick and white. 4. Brewing: Brewed with local traditional rice wine tasting according to Longyou rice wine making process. 5. Water: tap water of quality in accordance with GB 5749-1985 drinking water standard. The pH is required to be 6.5 to 7.2 mg/L, the iron is ≤0.2 mg/L, and the hardness is ≤100 mg/L. 6. 粽箬: Select the Longnan Mountain Area with an altitude of 800 meters above sea level. The time is picked from June to August every year. The picked cockroaches meet the requirements of soft texture, no insect damage, curling, and no pollution. (2) Process control. 1. Coarse fat meat: first remove the fat and fat, rubber bands and other parts that can not be used, then cut into strips, and then twisted by a meat grinder. 2. Water immersion: Pour rice into a clean water tank. In autumn and winter, use tap water immersion for 5 to 7 days in accordance with GB 5749-1985 drinking water hygiene standard, and water immersion for 2 to 4 days in spring and summer, and change water every day. 3. Rinse: Use tap water that meets the hygiene standards for drinking water in GB 5749-1985. There should be no odor of water. 4. Milling: Grind glutinous rice and glutinous rice into a fine pulp or fine powder with a mill. 5. Dehydration: The fine pulp is dehydrated with a 140 powder bag to make the moisture content of the powder about 15%. 6. Stirring: Mix the glutinous rice flour, lard, white sugar and wine ester according to the formula and stir into a paste. 7. Cage: According to the size of the cake, use the container to mix the ingredients into the steamer. 8. Fermentation: When the temperature is low in winter, the steamer filled with the raw materials is placed on the steam stove and heated for 3 to 4 minutes to carry out the fermentation (no fermentation in other seasons). The steamer enters the greenhouse to ferment, which causes fine pinholes in the cake. 9. Steaming: Steam is opened at a rate of 2 kg/cm2 for 45 minutes. 10. Trim: Cut off the blemishes above the noodles to make them neat and beautiful. 11. Vacuum packaging: According to different specifications, put the cake into the food special vacuum bag (nylon laminating retort pouch, the film thickness is more than 8 silk) 12. Sterilization: horizontal sterilization pot negative pressure sterilization method, open steam 103 ° C, Hold for 5 minutes; pasteurization, open steam temperature (1.2 to 1.4kg/cm2), and keep it for 6 to 8 minutes after steaming. 13. Cooling: Place the sterilized hair cake on a cooling rack and cool to room temperature. 14. Inspection: The appearance of the cake is required to be neat and tidy, not leaking, and the deviation of the weight and the length of the path is within the allowable range. 15. Packing: Pack the qualified products into the box in the specified quantity. 16. Storage: Enter the constant temperature library from 5 °C to 10 °C. (3) Quality characteristics. 1. Sensory characteristics: The color is milky white, the fragrance is pure, the flavor is unique, the texture is soft, the cut surface has fine pinholes and even distribution, the wine has aroma, the taste is delicate, and the sweetness is moderate. 2. Physical and chemical indicators: fat ≥ 3%, total sugar ≥ 15%.

Apply to:
The producers within the scope of the protection of the geographical indication products of Longyou Hair Cake may apply to the Zhangzhou Entry-Exit Inspection and Quarantine Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.