Pujiang rice candy, also known as lard rice flower, was called "Valley" in the old days. It is a gift for the folks to sacrifice their ancestors during the Spring Festival and to enjoy the gifts of relatives and friends. It is popular among the people for its white color, sweet and crispy taste, refreshing slag, and the aftertaste of rice after eating. It is a good food for tourism, leisure and gifts to friends and relatives. As a local special product, Pujiang Rice Flower has a history of more than 360 years and has the unique quality features of “white, delicious, crisp and slag”. Its products are complete in shape, not loose, uniform in size, white and bright, pure in flavor, sweet and crisp, imported slag, no sticky teeth after eating.

Pujiang rice candy, produced in Pujiang County, Chengdu, Sichuan Province. Pujiang rice candy, also known as lard rice flower, was called "Valley" in the old days. It is a gift for the folks to sacrifice their ancestors during the Spring Festival and to enjoy the gifts of relatives and friends. It was produced in the Xianfeng period of the Qing Dynasty and has a history of more than 200 years. Pujiang is also known as "the hometown of Chinese rice candy." Pujiang rice candy, which is characterized by its white color, sweet and crispy taste, refreshing slag, and aftertaste with rice aftertaste, is deeply loved by the people. It is a good food for tourism, leisure and gifts to friends and relatives. Today, Pujiang Rice Flower Sugar is based on the “Chuanpu Brand” rice candy series and the “Lianpu Brand” rice candy series, which develops rice candy, egg tart cake, crispy potato chips, black rice cake, corn pie, There are many varieties of corn emperor and black rice emperor. The products are exquisitely packaged, crispy and delicious, and slag. Among them, “Chuanpu Brand” egg tart cake won the “Golden Panda Award for the first tourism product in Sichuan Province”. Pujiang rice candy was rated as the 1979 quality product because of its color, fragrance and taste. Production Process The production of Guhua is the traditional custom of Pujiang. It has been published in the middle of the Qing Dynasty and is made by folk craftsmen. It has a history of more than 200 years. At that time, the large households in Pujiang, or the farmhouses with good harvests in the past, all had the tradition of making homemade flowers. After the autumn harvest, contact the folk craftsmen in advance, or contact the “Jingguopu” (the old hand-made workshop for making cakes and confectionery), and then start selecting materials and preparing materials to make the rice (fermented rice, fermented, shaved) After going to the water, called the yin rice), during the winter lunar month before the Spring Festival, the craftsmen will be invited to make their own flowers in their homes for the purpose of offering sacrifices and new year gifts. This traditional custom continued until the 1980s. The Pujiang people who are a little old, when they talk about the current Pujiang rice candy, naturally think of the old valley flowers. Although it is the traditional food of Pujiang, it is also a rare thing, because in the old days, you can taste the flowers. This kind of good fortune is only available during the New Year (Chinese New Year). At that time, Pujiang was basically a migrant population of “Huguang filling Sichuan” in the Ming and Qing dynasties. The village community with surnames, regardless of the rich and poor, always sent some homemade flowers to the old elders of the same surname in the Spring Festival. At that time, the child was able to taste a few mouthfuls of flowers, and of course the blessing of the middle-aged elders. The production process of the valley flower originated from the folk, and its production process gradually matured during the Xianfeng period of the Qing Dynasty. The main production process was: selection (preparation), fermentation, steaming of the rice, sand frying, sugar making, sugar mixing, forming into the bowl, Package storage. Other production methods: 70 grams of popped rice, 50 grams of sugar, 35 grams of water, 2 tablespoons of vegetable oil, appropriate amount of walnuts, raisin, cooked black sesame 1 tablespoons: 1. Prepare ingredients, popcorn is bought outside The walnuts are chopped and cooked. 2. Heat the wok, pour a small amount of vegetable oil, and then shake the wok so that the oil fills the inner wall of the pot. 3. Pour in the sugar and water, stir well, boil the syrup, and stir with chopsticks. 4. At the beginning, large bubbles will appear in the pot. 5. The bubbles in the pot slowly become dense small bubbles, and the syrup color becomes light brown. 6. Pour the popcorn quickly and mix well with a shovel so that each popcorn is covered with syrup. 7. Then quickly pour the ingredients. 8. Mix well. 9. Then pour the mixed ingredients into the non-stick mold (if it is better to use a common mold to apply a layer of oil on the inner wall of the mold, or to spread the baking paper, it will be better to release the mold), compact with a shovel, put aside Cool. 10. After thoroughly cooling, turn the rice candy upside down. 11. Then divide it into small pieces with a knife and store in a sealed bag to protect it from moisture. Quality standard Specifications: Each piece is even and uniform in thickness. Color: white. Organization: Crisp slag, not loose, not sand. Taste: sweet and delicious, with a delicate fragrance of rice, no odor. Tips Ingredients can be selected according to personal preferences. When cooking syrup, the heat should be small, so as not to overcook and become light brown. Mix the mixture quickly, so as not to freeze the sugar and the mixture is uneven, which affects the quality of the finished product. The cool rice candy is very brittle. It is best to use a serrated knife when cutting. The shape of the cut rice candy will be more beautiful. Pujiang rice candy is sold well all over the country and exported to the United States, Japan, Europe and Southeast Asia. It has become the only product in the Chinese pastry industry to enter the Japanese and European markets, and is well received by consumers. After being protected, the price of Pujiang rice candy increased from the original 28 yuan/kg to the current 32 yuan/kg, up 15% year-on-year. By the end of 2013, the annual output value of Pujiang rice candy reached 450 million yuan. Among them, there are 2 enterprises with annual sales of more than 80 million yuan and 3 enterprises with more than 5 million yuan. At the same time, it has promoted the rapid development of food packaging, transportation and other related industries, and has greatly promoted the income of the residents, prospered the tourism market, and promoted regional economic development. Product awards Pujiang rice candy has long been famous and has a high reputation. In 1985, Pujiang Rice Flour was awarded the title of Quality Product of the Ministry of Commerce. In 1992, Pujiang rice candy won the gold medal of Hainan Fair. In 996, Pujiang rice candy won the gold medal of Chengdu Mingteyou New Expo. In 2005, Pujiang Rice Flour won the Silver Prize of the 2nd China International Agriculture Fair. In 2009, Pujiang Rice Candy won the first Chengdu-made “Chengdu Made” brand. In 2012, Pujiang Rice Flour won the Bronze Award for “Special Tourism Products” in Chengdu. In 2013, Pujiang rice candy production process was protected by Chengdu's “intangible cultural heritage”.

Pujiang rice candy quality technical requirements I. Raw material requirements 1. glutinous rice: produced from the origin of the elliptical glutinous rice, in line with relevant national regulations. 2. Vegetable oil: Edible rapeseed oil or palm oil, in line with relevant national regulations. 3. Ingredients: white sugar (sucrose), maltose, peanuts, sesame, in line with relevant national regulations. 4. Water: Mountain spring water or groundwater within the scope of production, in line with national drinking water regulations. Second, the production and processing requirements 1. Process: glutinous rice → washing soaking → cooking → spreading cold → scattered → drying (dry) → sorting → baking and waking up → puffing screening → batching mixing → forming → packaging → inspection → storage . 2. Processing points: (1) Soaking: Soak the glutinous rice at room temperature for 8 to 12 hours, and clean the glutinous rice. (2) Cooking: Put the glutinous rice into the mash in batches according to the size of mash, cook for 35 to 45 minutes, and paste thoroughly. (3) Spreading cold and smashing: steaming glutinous rice and cooling it for 14 to 16 hours, then use a wooden spatula to mix it again. After 5 to 6 hours, it will not be agglomerated. (4) drying (dry): glutinous rice is naturally dry, time 2 to 3 days, to moisture content of 12% to 14%, forming a cloudy rice. (5) Sorting: Sorting the white rice and removing the broken rice (non-grain). (6) Drying and waking up: roast at 38 ° C to 40 ° C, and wake up for 10 to 15 minutes. (7) Puffing screening: frying and puffing, oil temperature 180 ° C to 200 ° C, time 5 seconds to 10 seconds, screening the extruded product. (8) Mixing of ingredients: adding white sugar, sugar and other auxiliary materials after adding sugar, and mixing evenly. Third, the quality characteristics 1. Sensory characteristics: the product block is complete, not loose, uniform size, white and bright, pure flavor, sweet and crisp, imported slag, no sticky teeth after eating. 2. Physical and chemical indicators: project index moisture / (g / 100g) ≤ 6.0 fat / (g / 100g) ≤ 30.0 total sugar / (g / 100g) ≥ 10.0 sieves / (g / 100g) ≤ 5.03. Safety and other Quality technical requirements: Raw material and product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the Pujiang rice flower production area may submit an application to the Quality and Technical Supervision Bureau of Pujiang County of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The detection mechanism of Pujiang rice candy is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.