Qinghua powder, special product of Shixing County, Shaoguan City, Guangdong Province. Because Shixing County is known as Qinghua, it is also known as the “Palace Powder” (because of the local people, the Tang Dynasty’s famous Zhang Jiuling), and the rice dumplings (because of the Zizi Town of Shixing County, which originated in the source of the Mojiang River in Shixing ). The product uses local high-quality mountain rice and mountain spring water as raw materials (Mountain rice has the characteristics of water absorption, solubility, extensibility, gelatinization and swelling, which are stronger than other varieties of rice, and is clean and translucent, cool and sweet, and highly absorbent. The strong filtered mountain spring water is undoubtedly the best material for washing and immersing rice. It is refined by traditional processing technology. It has no pigment and no additives. It is cooked for a long time. The pink crystal is transparent, the powder is young and silky, and it is famous for its flexibility and refreshing. It is an ideal green food.

Technical requirements for quality of cleansing powder (1) Raw material requirements. 1. Rice: Select the rice produced in the protected area with an amylose content of 17% to 26%. 2. Water: The raw material used for processing rice flour is selected from the natural mountain spring water of Qinghua River and Qinghua River. The pH is 6.5 to 7.5, the total hardness is 20.0 to 35.0 (CaO, mg/L), and the iron and manganese content is ≤0.005 mg/L. (2) Processing technology requirements. 1. Processing process: raw material → selection → cleaning → soaking → refining → one steaming powder → drying → secondary cooking → cutting powder → forming → drying → packaging → inspection → finished product 2. Processing operation points: (1 Selection of raw materials: Select fresh glutinous rice produced locally, and remove impurities such as sand, sputum, sputum and grain through sputum, sieve and inspection. The aging period is from 3 months to 9 months. (2) Cleaning: Washing with water to remove dust, dirt and floating impurities. (3) Soaking: Soak the washed rice with 1:2 water. Soak for 1 to 3 hours when the temperature is high in spring and summer; soak for 2 to 5 hours when the temperature is low in autumn and winter. It is better to control the moisture content of the last dipped rice to be 25% to 35%. (4) Refining: The impregnated rice is added with water in a ratio of 2:1 by mass. (5) One-time steaming and drying: evenly apply a thin layer of edible vegetable oil on the bottom and inside of the stainless steel rectangular powder plate, stir the grounded slurry evenly and pour it into the plate. The thickness of the slurry is generally 0.5mm to 1mm. should. After the pan is cooled, the whole skin is peeled off from the plate, and the powder is kept intact. Spread the powder skin neatly on the bamboo sieve and place it in the sun until it is 80% dry. (6) Secondary cooking and cutting powder: stack the powder skin and place it in the pot. Pour the warm water from 30 °C to 35 °C. The water should be immersed in the powder. After the soft skin is softened, a few sheets of powder are stacked neatly, rolled into a tube shape, and cut into a square fan with a uniform cross section. Shake the chopped rice fans apart, but keep them even and straight, and don't let the fans entangle each other. (7) Molding: divide the straight-shaped rice fans into zigzag, pay attention to each fan to be consistent, and each group of fans should have a uniform shape. (8) Drying: Place the formed rice flour on the bamboo truss rack, dry it in the light and well ventilated outdoor drying room and air dry, and dry it until the water content of the rice flour is less than 13%. About 250 grams. Generally, it is required to choose sunny weather to dry to ensure the quality of rice noodles. (9) Packing: Remove the fans of the dried rice flour group, and each group of rice flour should be packaged separately. The plastic film should be made of plastic materials that meet the requirements of food hygiene standards. Finally, it is packed in a carton container. (10) Storage: Decontamination of rice noodles should be carried out with special finished products. Keep the air in the library and keep the temperature below 30 °C. It is strictly forbidden to stack in the open air, and should not be mixed with toxic and hazardous materials. The effective storage period of the finished product is 6 months. (11) Factory inspection: The clearing powder shall be tested at the factory before the factory sales, and the qualified ones can be sold at the factory. (12) Transportation: The transportation of cleaned powder should be carried out with non-polluting closed-type special vehicles, and should not be mixed with other toxic and hazardous materials. (3) Quality characteristics. 1. Sensory features: Each powder weighs about 125 grams. It has the natural fragrance of rice, pink and lustrous oil; it has the characteristics of “fried but not rotten, boiled without paste”. The entrance is flexible, soft and smooth, non-sticky, gum-free and biting. 2. Physical and chemical indicators: moisture content ≤ 14.0%, acidity ≤ 4 °T, broken strip rate ≤ 10%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

Apply to：
Producers within the scope of protection of Qinghua powder geographical indication products may apply to the Quality and Technical Supervision Bureau of Shixing County of Guangdong Province for the use of “Special Marks for Geographical Indication Products”, which shall be examined by the Guangdong Provincial Bureau of Quality and Technical Supervision and be reviewed by the General Administration of Quality Supervision, Inspection and Quarantine. Announcement approval. The statutory testing agency for clearing powder is designated by the Guangdong Provincial Bureau of Quality and Technical Supervision.