Meihe Rice

Official Shop Buy Now ¥39.9

Meihekou City is located at the foot of Changbai Mountain, a place where people are rich and prosperous. Meihe rice is produced in Meihekou City, Jilin Province. The agricultural ecological environment is very suitable for rice planting, which makes the rice quality excellent. The rice grain is translucent and shiny. The rice is pleasant and pleasant, soft and hard, and the shape is short or oval. 4.5mm to 5.5mm, aspect ratio 1.6 to 2.0. The rice is oily, the rice is rich, the mouth is soft and smooth, sticky and not sticky, the palatability is good, and the cold rice does not return.

Meihe rice quality technical requirements (a) varieties. Mid-late cooked high-quality conventional japonica rice varieties with similar taste characteristics such as Akita Komachi and Jizhen 83. (2) Soil conditions. Meadow type white soil, or peat soil and river silt. The pH value is between 5.1 and 6.35, and the organic matter content is ≥2.28%. (3) Cultivation management. 1. Seedling: Seeding from April 10th to 15th. Artificially transplanted dry-soiled and sown, the germination seeds per square meter are not more than 200g; the machine is inserted into the seedlings to raise dry seedlings, and the seeds of germination are not more than 120g per plate, watering at the right time, ventilation and seedlings. 2. Honda transplanting: transplanting period from May 15 to May 31. Transplanting density: row spacing × plant spacing is 30 cm × (13.3 to 20) cm, using manual or mechanical transplanting. 3. Honda Fertilizer Management: Fertilization is carried out according to the Grade A green food regulations in NY/T394. The combination of organic fertilizer and chemical fertilizer, soil testing and formula fertilization, nitrogen application per hectare (pure nitrogen) ≤ 120 kg. After transplanting, deep water protection seedlings, shallow water warming after seedlings promoted tillering, and “shallow-wet-dry” alternate irrigation at jointing and booting stage, and water withdrawal one week before harvest. 4. Harvest: Artificial or mechanical harvesting, threshing, natural drying, and single harvest and single storage according to the variety. (4) Processing. The original grain of rice is removed by primary cleaning→cleaning (magnetic separation)→de-sparing→salt→grain separation→thickness separation→milling→white rice selection→color selection→polishing→white rice classification→inspection→packaging→into storage. (5) Quality characteristics. 1. Sensory characteristics: The rice grain is translucent and shiny, and its shape is short or elliptical, with a length of 4.5mm to 5.5mm and an aspect ratio of 1.6 to 2.0. The rice is oily, the rice is rich, the mouth is soft and smooth, sticky and not sticky, the palatability is good, and the cold rice does not return. 2. Physical and chemical indicators: amylose content 15% to 20%, gel consistency ≥ 70mm, chalk white grain rate ≤ 15%, chalkiness ≤ 2.0%, protein content 6% to 8.5%, alkali value 6 to 7 The taste score is ≥70 points.

Apply to:
Producers within the scope of protection of Meihe rice GI products may submit an application to the Quality and Technical Supervision Bureau of Meihekou City of Jilin Province for the use of “Special Marks for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.