Fuyang rice cake, also known as Xiangyang Dahe rice bran, is produced in the famous Han nationality in Shuyang County, Shangrao City, Jiangxi Province. It is made of Fuyang Dahegu rice and is made of the unique technology of “three steamed two hundred hammers”. It has white, cream, transparent jade, oily, soft, smooth and non-sticky. It is known at home and abroad and is known as the "Rose of Rice Cake". During the Ming and Qing Dynasties, only the rich and wealthy people could enjoy the Xiangyang rice cake made by Liyang Rice, and began to become a tribute.

Liyang rice cake quality technical requirements (a) Dahe rice. According to DB361126/T002-2005 pollution-free foods, the regulations of the Fuyang Dahe Valley (meter) standard. 1. Puyang Dahegu production: (1) Variety: cotton Dahegu, hemp shell Dahegu. (2) Site conditions: The hilly mountainous areas of Shuyang County are rich in organic matter and cultivated in deep-footed fields with high groundwater levels. The soil types are mainly purple-brown, alfalfa and purple sand, with an organic matter content of ≥2.0% and a pH of 6.5 to 7. (3) Cultivation techniques: 1 sowing: sowing seedlings around May 30. About 30 days old. 2 transplanting: 5 days before transplanting, spray disease prevention and pest control to send the graft medicine. It adopts the specifications of 26cm horizontal and 20cm straight, which is good for ventilation and light transmission and convenient for walking and fighting in the disease prevention and control field. Each hectare is planted with about 195,000 holes, and 5 holes per hole. 3 Fertilization: Before transplanting, when applying Pingtian, apply 20 kg of urea and 50 kg of calcium, magnesium and phosphate fertilizers as base fertilizer. After returning to green, apply 15 kg of compound fertilizer and 25 kg of gypsum powder. Apply 0.5 kg of potassium chloride at the booting stage and pay attention to it. Control rice blast. 4 Irrigation: using shallow water transplanting, deep water returning to green, shallow moisture, sealing the field, drying and wet after drying the field. Water was cut 7 days before harvest. 5 Decontamination: In the heading stage and maturity stage of Dahe rice, the field is removed to ensure the purity of Dahe Valley. (4) Harvest: In October and mid-October, harvest according to different maturity periods. (5) Quality requirements: no mildew, no odor, no insects, less impurities, amylose content 16.0% to 18.0% (dry basis), gel consistency ≥ 70mm. (2) Water. The water source is deep well water and mountain spring water within the protected area. Hardness ≤ 50 mg / L (calculated as CaO), pH 6.5 to 7.0. The health indicators meet the GB 5749-1985 standard for drinking water. (3) Production control. Production process: 1. Wash the selected Xiangyang Dahe rice, soak the Dahe rice for 7 to 8 days with a small flow of water in the spring water (or deep well water) at a ratio of water to rice ratio of 3:1; After soaking, the big glutinous rice is rinsed into the mash, steamed under normal pressure, and steam is released for 8 minutes. 3. Put the steamed rice into the clean stone shovel and manually squeeze it (or mechanically) To the rice into a velvet, and then re-invested in rice steamed; 4. After steaming, put it into the stone, beat it and steam it again, repeat 3 times, beat 200 捶; 5. Make the beaten rice cake into various rice cakes; The rice cake can be marketed directly in the form of fresh rice cakes, and can also be marketed after vacuum packaging and sterilization. Process: raw materials → rinsing → soaking → cleaning → steaming → extrusion smashing → re-steaming → beating → re-steaming → beating → forming → vacuum packaging → sterilization → finished packaging (4) quality characteristics. 1. Sensory characteristics: The color is leucorrhea yellowish, oily, slightly transparent, slightly scented with rice, no sour, musty and other odors. It is not paste after cooking, non-sticky, soft and smooth, and pliable. 2. Physical and chemical indicators: water ≤ 50%, acidity ≤ 5.0 (0.1N NaOHm1 / 10g), whiteness ≥ 40% (452nm blue reflectivity), spit degree ≤ 4.0%, good cooking performance.

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Producers within the scope of protection of Liyang rice cake GI products may submit an application to the Quality and Technical Supervision Bureau of Shuyang County, Jiangxi Province for the use of “Special Marks for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.