Yangtian noodles are specialties in Yangtian Township, Gao County, Yibin City, Sichuan Province. Gaoxian Yangtian noodles are made of natural high-quality sweet potato. It is made by traditional hand-made, completely made of 100% natural sweet potato starch. It is not bad for a long time. It is imported and slag, crystal clear and transparent. It is hot pot, cold salad, fried powder, soup, braised. Good raw materials.

Yangtian Township has a unique natural geographical environment. Located between 28°19u0026quot;-28°31u0026quot; north latitude, Yangtian Township is a subtropical humid monsoon climate with mild climate, abundant rainfall, long frost-free period and distinct four seasons, suitable for all kinds of animals and plants. The suitable temperature in the producing area is conducive to shortening the rooting time of red carp and promoting the expansion of roots. Sufficient light makes the leaves of the red dragonfly thicker, the leaves are longer, the stems are thicker, the stems are well-developed, and the yield is higher. The abundant forest resources in the production area and the high forest coverage rate provide a “natural oxygen bar” for the growth of red carp, and the demonstration ecological tea production demonstration base provides an excellent natural ecological environment for the growth of red carp in the region. In the breeding of red peony varieties, the production area has always insisted on the use of Xushu 18 and Nanshu 88, of which Xu Wei 18 is mainly used for processing of noodles. "Small noodles, big industry", Yangtian noodles ushered in new development opportunities. In the future, Gaoxian County will establish and improve the quality standards and technical specifications of Yangtian vermicelli, ensure the standardization and standardization of the production of granitic products of Yangtian vermicelli, comprehensively improve the level of the noodle industry, and fully utilize the brand effect of GI product protection to transform the brand advantage. For economic advantage, better participate in international and domestic market competition with high quality brands.

Technical requirements for quality of Yangtian vermicelli 1. Raw material requirements 1. Sweet potato starch: The sweet potato starch produced by Xushu 18 and Nanshu 88 is cultivated in the protected area, and the starch content is 15% or more. 2. Production water: use high-quality groundwater in the protected area, and the water quality should meet the national drinking water related standards. Second, processing 1. Process: Selected sweet potato → cleaning → crushing → filtration → precipitation → starch dehydration → sweet potato starch sweet potato starch → paste (snoring) stirring → leakage powder cooked → cooling stereotype → drying → finished product → packaging. 2. Processing requirements: (1) Selected sweet potatoes: select fresh sweet potatoes grown in the same year. (2) Cleaning: Wash with a water spray roller, without any sediment or impurities after washing. (3) Crushing: The washed sweet potato is mechanically pulverized to a powder form. (4) Filtration: The crushed sweet potato powder was filtered using a sieve drum. (5) Precipitating powder: The filtered starch liquid is precipitated for 6 to 8 hours, and the extracted starch is repeatedly filtered 2 to 3 times to remove yellow powder and impurities, and high-quality starch is extracted. (6) Dehydration of starch: The extracted high-quality starch is dehydrated by drying or the like to a sweet potato starch having a moisture content of less than 25%. (7) Beating (snoring) stirring: Add 5% of sweet potato starch to water at 25 ° C to 30 ° C, and stir until it is gelatinized, and then mature with boiling water at 90 ° C to 100 ° C. The remaining 95% sweet potato starch and the sweet potato starch after beating (snapping) are thoroughly stirred until the sweet potato starch has good flexibility. (8) Leakage powder cooked: The stirred sweet potato starch is cooked into a boiling water pot through a mold (leaked scoop), and the cooked water temperature is 97 ° C to 100 ° C, and the cooking time is 1 to 2 minutes. (9) Cooling and setting: The cooked powder strips are placed in water below 25 ° C for cooling and setting. (10) Drying of the noodles: The separated noodles are naturally dried to a moisture content of ≤ 15%. Third, the quality characteristics 1. Sensory characteristics: (1) dry noodles: Form: straight, uniform thickness, no parallel, good elasticity, round fan diameter is 1.50 to 2.00mm, wide fan diameter is 6.0 to 8.0mm wide, It is 0.80 to 2.0 mm thick. Color: uniform color, translucent light gray. Odor: Has the inherent aroma of the product. (2) After cooking: it is not easy to break the strip, does not paste the soup, does not stick, and has a smooth and elastic taste, and has the inherent aroma of the product. 2. Physical and chemical indicators: Project requirements moisture / (g / 100g) ≤ 15.0 starch / (g / 100g) ≥ 76.0 broken rate / (%) ≤ 5.0 ash / (g / 100g) ≤ 0.80 3. Safety and other quality technology Requirements: Product safety and other quality technical requirements should comply with relevant national regulations.

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Producers within the production area of ​​Yangtian vermicelli may submit an application to the Gaoxian County Bureau of Quality and Technical Supervision 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 announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection mechanism of the sheep field vermicelli is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.