The radish radish is also called blood radish and heart-beauty. It has a hundred years of planting history in Yilong County and is a unique local specialty product in Yilong County in Sichuan Province. The radish radish from the table to the whole meat is red, the fleshy root is gourd-shaped, the single weight is 60-80g, the root is required, the cross-section is radial, the meat is dense, brittle, slightly spicy, sweet aftertaste, because of bright color and delicious It is famous for its crispness, nutrition and health care, and long-lasting salt water.

Yizhizhi radish is produced in 6 townships and 36 administrative villages such as Jincheng Town, Zhanggong Town, Guanzi Town, Lemon Township, Biquan Township and Sancha Town of Yilong County, Nanchong City, Sichuan Province. The radish radish is also called blood radish and heart-beauty. It has a hundred years of planting history in Yilong County and is a unique local specialty product in Yilong County in Sichuan Province. The product features the radish radish from the table to the meat all red, the fleshy root is gourd-shaped, the individual weight is generally 60-80g, there is a fibrous root, the cross-section is radial, the meat is dense, brittle, slightly spicy, sweet aftertaste, due to bright color, Fresh and crisp, nutritious and healthy, salt water is not bad for a long time. Nutritional value meter Rouge radish has high nutritional value, rich in protein, fat, calcium, iron, zinc, dietary fiber, vitamin B1, vitamin B2, etc., insoluble dietary fiber ≥1.4%, so the salt water is not bad for a long time, the taste is crispy . According to the "Compendium of Materia Medica", rotten radish can be eaten to quench thirst and flatulence. Pickling can help digestion and digestion. Folks say "winter eats radish and eats ginger in summer, and does not allow doctors to prescribe prescriptions", indicating that rouge radish has certain The role of prevention and treatment of diseases is deeply favored by consumers. Edible effect Rouge radish is a vegetable that people often eat. In addition to containing a variety of vitamins and trace elements, it also has the body's required ingredients such as amylase and oxidase. Eating radish has digestion, suffocation, phlegm, cough, diuresis. , tonic and other effects. In addition, radish also has a certain anti-cancer function. The cellulose contained in radish can improve the function of macrophage phagocytic bacteria and cancer cells, and enhance the body's anti-cancer ability; the amylase contained in radish can decompose the carcinogenic nitrosamine, thereby playing a role in preventing cancer; Interferon-inducing agents have antiviral infection, activate natural killing cell activity, and inhibit malignant tumors. Raw radish juice stimulates the upper digestive tract cells to induce interferon, thereby reducing the chance of developing cancer of the digestive tract. Therefore, eating radish is very beneficial to the human body, and in addition to the above advantages, rouge radish can also make the dish red, often used as kimchi, pickles and banquet carving, color matching crafts, etc., to increase the beauty, stimulate appetite, deep Loved by the people. Yizhizhi Radish obtained China's "Geographical Mark Protection Products". The advantage of producing area is only produced in a few places in China. Yilong County is located in the hilly mountainous area of ​​the Sichuan Basin. The soil and climate characteristics of this area are suitable for the growth of rouge radish. The rouge radish produced in this area is red from the skin to the heart. The best raw material for pigments is also an excellent material for making kimchi and making radish-flavored foods with color, aroma and taste. Food Culture The radish radish has been cultivated since ancient times. The book "Erya" in 400 BC has been recorded in the cultivation of rouge radish. Rouge radish is the main raw material for pickled kimchi. It has been an appetizer for centuries. It is a local famous dish for the marshal's hometown to give relatives and friends and table wine. The local local speciality variety "Yizhizhi radish fresh" is short and has a gourd shape. The single weight is 80-150g. From the roots and the epidermis to the meat, the color is bright and uniform. The cross-section is radial, without heart, black heart, Rotten heart, white heart, crisp, tender, slightly spicy, sweet aftertaste, good taste; fresh water is abundant, juice is rich, nutritious, meat is dense, crisp, tender, slightly spicy, sweet aftertaste, salt water is not bad for a long time; crude protein The content is 0.5% or more, the insoluble dietary fiber content is 1.4% or more, and the anthocyanin is 3.997 pigment value. The local local specialties "Imperial radish dried" are rouge red, reddish brown or purple red, strip or silky, uniform thickness, uniform length, dense and crisp meat, pleasant aroma, sweet, no odor, no impurities The meat is dense, fresh and delicious, crisp and refreshing, sour and sour taste, salt water is not bad for a long time; insoluble dietary fiber ≥ 3.0%, soluble dietary fiber ≥ 0.5%, anthocyanin content 50 pigment value. The Yilong County Party Committee and the county government attach great importance to the development of the food industry and actively support the continuous growth of local specialty industries. Producers are committed to promoting the traditional culture of the country and striving to become a local specialty industry. In the protection of varieties, planting techniques and processing. In the process of excellence, we will continue to develop new flavors and new products. In the foreseeable 3 years, the planting area of ​​the radish radish will reach 32,000 mu, and the fresh radish radish will achieve a production capacity of 32,000 tons. 10,000 tons, the output value of processed products reached 100 million yuan. The radish radish fresh product won the gold medal in Chengdu Flower Show in 1921; won the Nanchong District Quality Product Award in 1986; won the Sichuan Provincial Department of Commerce Excellent Product Award in 1987, and was awarded the title of Excellent Product of the Ministry of Commerce of the People's Republic of China in 2010. The Ministry of Agriculture is registered as a geographical indication agricultural product. The medicinal product of radish radish won the title of the first consumer favorite product in Nanchong area in 1987; the title of consumer favorite product of Nanchong in 2010, the gold medal of the 9th China International Agricultural Trade Fair; the 18th China Yangling Agriculture in 2011 High-tech Achievements Expo “After the Award”; In 2012, it won the 11th China Western International Agricultural Products Fair Consumers' Favorite Product Award; in 2014, it won the 11th Sichuan Famous Brand Product.

Technical requirements for the quality of the radish radish I. The local local variety "Rouge radish". Second, the conditions of the soil type is purple soil, the texture is sandy loam, the pH value is 6.5 to 8.5, and the organic matter content is 1% to 2%. Third, cultivation management Site preparation, sowing: cultivation with sorghum, sowing period is mid-to-late September, live broadcast, sowing depth 1.5cm to 2cm. 2. 3. Fertilization: Apply 12,000 to 15,000 kg of high-quality organic fertilizer per hectare. 4. Harvesting period: harvested from mid-December to late January. The storage period or the time of processing is not more than 30 days. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Fourth, the processing technology (a) pickled products. 1. 2. (2) Pickling: The natural fermentation process of Lactobacillus sulphate is used. The room temperature is controlled between 24 and 30 °C, the total salt is controlled at 9% to 14%, the pH is controlled at 4.5 to 6.3, and marinated for 30 to 60 days. (3) Desalting: desalting to salt in the range of 4% to 6%. (4) Pressing: Pressing and dehydrating to a moisture content of 60% to 65%. (2) Foam products. 1. 2. (2) Brewing: The natural fermentation process of Lactobacillus sulphate is used, the room temperature is controlled between 24 and 30 ° C, the total salt is controlled at 7% to 10%, and the brewing is 30 to 60 days. (3) Desalting: desalting to salt in the range of 4% to 6%. V. Quality characteristics 1. Sensory features. Fresh fleshy root: fleshy root 80g to 150g, the skin and flesh color are bright and consistent rouge red, the meat is crisp and tender, sweet back. Processed products: the meat is dense and crisp, and there is a return. 2. Pickled products: 4% to 6% salt. Blister: Salts 4% to 6%. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the origin of Yizhizhi radish may apply to the Yilong County Market Supervision Administration 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 submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.