Hunchun sour rice flour is a famous native product of Hunchun, Hubei Province. It began in the Jiaqing period of the Qing Dynasty, and the traditional handicrafts produced have been passed down for more than 200 years. The pink color of the rice is milky white; the round bar shape and the strip shape are uniform, and it has a gel-like structure; the fermented acid taste does not use food additives, the crystal clear, the acidity is cool, the entrance is strong, the texture is flexible, the flavor is unique; the boiled water is not paste Soup, dry fried is not easy to break, can be used as a staple food, can be filled with dishes. As a kind of green, nutritious and environmentally friendly traditional food, Hunchun sour rice flour is favored by consumers.

Production process The raw materials produced are early indica rice produced in the protected area, stored for more than one year and less than three years, and the amylose content is 18% to 25%. The production water is the groundwater in the protected area, and the water quality complies with the national drinking water standard. The rice flour has been refined through 15 steps of glutinous rice, mash (secondary fermentation), filter, smashing, simmering, etc. The special product evaluation of 蕲春酸米 is unique in flavor, easy to digest, suitable for all ages, is daily Eat, feast, and give gifts to friends and family. As a kind of green, nutritious and environmentally-friendly traditional food, Hunchun sour rice flour is favored by consumers. In short supply, it is exported to more than 30 large and medium-sized cities in Beijing, Shanghai, Wuhan and Shenzhen, and exported to Japan, South Korea and Southeast Asia. Taiwan and other countries and regions.

Technical requirements for quality of 蕲春酸米粉 (1) Main raw materials. 1. 2. (2) Processing technology. Raw material cleaning → glutinous rice → refining → mashing → filtration → kneading → steaming → smashing → 焐粑 → pressing forming → boiling powder → cooling → drying → finished product. (3) Processing points. 1. 2. 3. Filter slurry: separated by bag filter. 4. Steaming: Place the steamer with the powder in a boiling water container, steam for 30 to 35 minutes, and cook until cooked. 5. Snoring: After the cooked powder is cooled, repeatedly rub it, mix well and make a whitefly. 6.焐粑: Put the whitefly group into the proofing box and wake up. The proofing time is 1 to 2 hours, and the proofing temperature is 25 °C to 30 °C. 7. Drying: natural drying, moisture ≤ 14.5% (four) quality characteristics. 1. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the production area of ​​Hunchun Sour Rice Flour may apply to the Quality and Technical Supervision Bureau of Hunchun County, Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. Announced. The statutory testing agency for 蕲春酸米粉 is designated by the Hubei Provincial Bureau of Quality and Technical Supervision.