Leizhu is also known as Zaozhu, Zaoyuanzhu, and it is also known as Leigongzhu. It is a bamboo species of the genus Rhododendron. It is a unique and cultivated edible bamboo species in China. Spring bamboo shoots come out from the beginning of March to the end of April. Shooting in December-12. Chongyang is known as the "hometown of Chinese Leizhu". Chongyang Leizhu planting is distributed in the yellow and red soil areas of low hilly land with a slope of 25?, and Chongyang is a large agricultural county with minimal industrial pollution. The atmosphere, water quality and environmental quality are all maintained at the national superior level, providing an ideal external environment for the excellent planting of Chongyang Leizhu bamboo shoots, which has achieved the unique quality of Chongyang Leizhusun.

Leizhu is also known as Zaozhu, Zaoyuanzhu, and it is also known as Leigongzhu. It is a bamboo species of the genus Rhododendron. It is a unique and cultivated edible bamboo species in China. Spring bamboo shoots come out from the beginning of March to the end of April. Shooting in December-12. Since the 1990s, some counties (cities) in Jiangxi, Shanghai, Jiangsu, Anhui, Fujian, Hubei, Yunnan, and Guizhou provinces have been widely introduced and cultivated in most counties (cities) in Zhejiang. However, under normal conditions, Lei bamboo shoots are prone to deterioration and aging after harvest and are difficult to store. At present, it is mainly through tank storage, pickling and drying to extend the supply period and expand the supply range. Chongyang is known as the "hometown of Chinese Leizhu". Chongyang Leizhu planting is distributed in the yellow and red soil areas of low hilly land with a slope of 25?, and Chongyang is a large agricultural county with minimal industrial pollution. The atmosphere, water quality and environmental quality are all maintained at the national superior level, providing an ideal external environment for the excellent planting of Chongyang Leizhu bamboo shoots, which has achieved the unique quality of Chongyang Leizhusun. In recent years, Chongyang actively supports the development of the Leizhu industry, supports relevant departments and enterprises to carry out the work of applying for the protection of national geographical indications, promotes the expansion of Leizhu products, and continues to expand and strengthen the Leizhu industry, and drive farmers to become rich. Well-off. Up to now, the county has a total of more than 60,000 mu of Leizhu base, with an annual output of 60,000 tons of fresh bamboo shoots. More than 30,000 bamboo farmers specialize in the cultivation of bamboo and bamboo products.

Chongyang Lei bamboo shoots quality technical requirements First, the variety requires Chongyang native Leizhu. Second, the geographical conditions require an altitude of 100m to 500m, the soil is brown red loam, yellow red loam and yellow brown loam, pH 5.5 to 6.5, organic matter content ≥ 3%, soil thickness 50 to 80 cm. Third, cultivation management requirements 1. Planting: planting from September to November every year, planting bamboo depth of 20 to 25cm, planting density of ≤1200 per hectare. 2. Fertilization: Apply high-quality organic fertilizer ≥2000 kg/ha per year. 3. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. 4. Excavation requires four years after planting, from December to May of the following year, the local bamboo shoots are excavated within 4cm. V. Production process requirements (1) Clear water bamboo shoots. 1. Production process: production process: fresh bamboo shoots - pretreatment - cleaning and cooking - shelling - grading - forming canning fermentation - sterilization - finished products. 2. Technical requirements. (1) At the time of cooking, the temperature is 100 ° C, and the cooking time is 20 minutes to 23 minutes. When the temperature of the bamboo shoots falls below 20 °C, the effluent enters the shelling process. (2) Sterilization: When the pH value reaches 4.2 to 4.6, it enters the sterilization process, the sterilization temperature is 100 ° C to 130 ° C, and the sterilization time should be ≥ 90 minutes. (2) Dried bamboo shoots. 1. 2. (2) Add 8 to 10% of edible salt when cooking. When the bamboo shoots are not fully cooked, they should be turned up and down once. When fully cooked, the pan is air-cooled. (3) After the bamboo shoots are completely cooled, the bamboo shoots are sent to the drying room for drying. The drying temperature is controlled at about 67 °C, the treatment is ≥ 8 hours, and the bamboo shoots are shaped after the second drying for 4 hours. Sixth, quality characteristics 1. Sensory characteristics: the bamboo shoots are thick and white, the shell is thin and fat, the smell is fragrant, and the taste is crisp and sweet. 2. Physical and chemical indicators: project indicator total sugar ≥2.36% crude fiber ≤0.63% meat yield ≥87.3% 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 production area of ​​Chongyang Leizhu bamboo shoots may apply to the Quality and Technical Supervision Bureau of Chongyang County, Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.