Guizhou Xingyi bait block, color positive, not thick soup, soft, with a strong alcohol and rice flavor, exported to many towns in Guizhou, welcomed by the masses. Xingyi is rich in "fragrant rice", and Xingyi bait is used to make it with this special fragrant rice.

Xingyi bait block is a specialty food of glutinous rice in Xingyi, Guizhou. It has a color, no thick soup, soft texture and a strong mellow flavor. Since ancient times, the farmer has picked the best stalked rice and glutinous rice every year. After washing and soaking, it is steamed and cooked. It is first smashed with mud, and then it grows in shape, ellipse and oblate shape. After cooling, it is two oysters. The lure of the two kinds of rice is intimately mixed, refreshing and elastic, and it is also a piece of crystal and moist after slicing. It is exported to many cities and towns in Yunnan and Guizhou and is well received by the masses. On February 24, 2010, it was protected by the National Geographical Indications Product. Product Description The bait block is a traditional snack that the people in Xingyi area love during the holiday season. The most popular bait block is Xingyi and Anlong. The bait block is rectangular in shape and has a rounded circumference, one of which is about 1 kg. The raw materials are fragrant rice such as Mao Dao, Xiangyue, and Red Shell Night, which are abundant in Xingyi and Anlong. The practice is to soak the fragrant rice, steam it, spread it, cool it, and then steam it. The original operation is to put the soaked fragrant rice into the big simmer and steam it, then spread it, cool it, then steam it, then pour it into the armpit spring, then press it on the table repeatedly according to the standard of about 1 kg. Forming. In recent years, with the sharp increase in market demand, most producers have changed to semi-mechanized or mechanized production. The bait block is eaten in a variety of ways and takes a short time. It belongs to fast food, and can be eaten by frying, boiling, burning and frying. Guizhou Xingyi bait block, color positive, not thick soup, soft, with a strong alcohol and rice flavor, exported to many towns in Guizhou, welcomed by the masses. Xingyi is rich in "fragrant rice", and Xingyi bait is used to make it with this special fragrant rice. Among them, the bait of Xingyi is quickly produced in Anlong County. Practice and eating method Xingyi bait block, easy to make, but steamed, unchecked. When making, first clean the "fragrant rice", use water for 10 hours, steam the head in the sputum, this road must be steamed thoroughly, put it in the cold, let it break down with water, and then steam, Put it into the spring, no rice heart, then take out the flat round hammer, about half a catty. The remaining rice heads can be packed into a print box to make a print box. When you move, you have to get your time to get home. Otherwise, you will be clam shells. After the move, put it in the pot and dry it, rub it with wax oil, rub it for two or three days, then soak it with cold water, change the water once a week, you can always eat it until March of the next year, the taste is unchanged, the color is not change. Or put on jam to eat, the flavor is extraordinary. If you can't finish it in March of the following year, you can cut it into pieces and keep it in a silky shape. When you eat it, fry it with vegetables, crisp, crisp and delicious.

Xingyi bait block quality technical requirements (a) raw material requirements. The rice is selected from the old red fragrant late glutinous rice produced in the reserve. (2) Production process requirements. 1. The main process: raw rice → decontamination → panning soaking → steaming → cooling cold → steaming → beating → 搓揉 forming → cooling → vacuum packaging → sterilization → packaging. 2. Production operation points: (1) Rice removal: The rice should be re-screened to remove impurities such as rice bran and stones. (2) Washing and immersing: the glutinous rice after the impurity removal is washed with water, and then immersed in running water for 2 hours. (3) Steaming: The soaked rice is placed in a steamer and steamed until it is nine mature. (4) Rice rice cold: The cooked rice should be dried and cooled, then washed with cold water, commonly known as bathing. (5) Ripening of rice: The rice after the shower is once again put into a cooking pot and steamed. (6) Beating molding: The steamed rice is beaten by hand or machine to evenly until no rice grains. (7) 搓揉 Forming: Beat the 粑粑 粑粑 by hot artificial 搓揉 or use an extrusion machine to form an elliptical pillow shape of about 1 kg. (8) Cooling cooling: Cool the already formed semi-finished product and naturally cool it to a slightly hard fixed shape. (9) Packing: The semi-finished product of the cooled solid type is placed in a vacuum bag, and vacuum-packed by a vacuum packaging machine. (10) Sterilization: The semi-finished product packaged in the vacuum packaging machine was placed in a sterilizing pot for sterilization for 10 minutes. (3) Quality characteristics. 1. Sensory features: the shape is straight, oval pillow shape; the color is white and bright, translucent; the taste is slightly sticky, smooth and refreshing, slightly sweet, soft and hard, the tendons are elastic; the structure is tight, delicate and smooth, flexible and not easy to break Long cooking is not bad. 2. Physical and chemical indicators: moisture ≤ 46.0%, acidity ≤ 2.0. 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 Xingyi bait block GI products may apply to the Quality and Technical Supervision Bureau of the Buyi and Miao Autonomous Prefecture of Guizhou Province in Guizhou Province for the use of the \"Special Mark for Geographical Indication Products\", which has been reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision. Approved by the General Administration of Quality Supervision, Inspection and Quarantine. The statutory testing agency of Xingyi bait block is designated by the Guizhou Provincial Bureau of Quality and Technical Supervision.