Loza fans are specialties in Luozha County, Shannan City, Tibet. The “Sikaguto” brand fans are the special products of Luozha County. The fans introduce advanced milling equipment and traditional crafts, and adopt pure natural green refined from local high-quality peas. The food has the characteristics of being taste-resistant and delicious, and it can be used in the four seasons.

The Luoza County Fan Factory was established in 1993. After 20 years of development, the Loza Fan Factory has mature pea fan production technology and technology. The company produces pure green peas-based green food “Sikaguto” brand fans. Uniform, pure and bright, neat and flexible, white and transparent, soft into the water, long-cooked and not broken, tender and palatable and smooth and chewy characteristics, high visibility, welcomed by consumers.

Loza fans quality technical requirements First, the raw material requirements (a) varieties: local pea varieties. (2) Site conditions: the altitude of the production area is 3000m to 4200m, the thickness of the soil layer is ≥45cm, and the soil pH is 6.0 to 7.8. (3) Cultivation management: The sowing time is from mid-March to late April each year, the seeding rate is 375kg/hm2 to 500kg/hm2, and the annual application of farmyard manure is ≥3.2t/hm2, which is harvested from late August to early October. (4) Quality requirements: The color of the pea surface is black, the particles are full, and the moisture content is ≤15%. (5) Environmental and safety requirements: The use of agricultural fertilizers must comply with relevant national regulations. Second, processing (a) process flow foam → clear → grinding → pulp residue separation → dehydration → baking group → molding → drying → packaging. (2) Processing requirements 1. Foaming material: The soaking time is preferably 50% of the water absorption rate of the raw material. 2. Grinding: the raw material is ground into soy milk, the ratio of water to powder is 2:1. 3. Separation of pulp residue: Soymilk is separated into sieves and separated into starch clusters. The starch cluster contains no impurities, and the color is slightly yellowish green in white. Slightly hard and not sticky. 4. Dehydration: The starch cluster that is taken out is placed in a special cloth pocket to control excess water. 5. Baked group: dry naturally in the outdoor or bake the baking room for baking. The surface is dry and light yellow with a sweet and sour taste. 6. Molding: Put the starch cluster after baking into the tank, add warm water and stir well, stir until it is slightly blue, and put it into the powder leakage machine to make it. 7. Drying: The molded product is naturally dried. (3) The storage period shall not exceed 12 months under the conditions of storage from 0 °C to 15 °C. Third, the quality characteristics (a) sensory characteristics: the yarn is fine, pure and bright, white and flexible, soft into the water, long-cooked and not broken, tender and refreshing, taste aroma. (2) Physical and chemical indicators: starch content ≥ 70%, moisture content ≤ 13%, broken strip rate ≤ 5%, impurity ≤ 1%. (3) Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production of Loza fans may submit an application to the Shannan Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Quality and Technical Supervision Bureau of the Tibet Autonomous Region and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection agency of Loza fans is selected by the Quality and Technical Supervision Bureau of the Tibet Autonomous Region in the inspection institutions that meet the qualification requirements.