Fengcheng frozen rice sugar is made from pure glutinous rice, net tea oil and sugar white sugar. With transparent sugar, aromatic sweet-scented osmanthus and red fine grapefruit as auxiliary materials, it is characterized by strict selection of materials. It has been said: "Xingan rice, Longquan tea, Jiangsu osmanthus, Taiwan white granulated sugar". The four corners are flat, white and bright, the red pomelo silk is evenly paved, small pieces are cut, crisp and refreshing, and the mouth is dissolved, no residue, no debris, no sticky teeth, no teeth, and endless aftertaste.

The production and processing of Fengcheng frozen rice sugar began in the Ming Dynasty. According to the u0026lt;u0026lt;Fengcheng County Recordsu0026gt;u0026gt;, during the Wanli Period (1573–1620), Fengcheng began to produce frozen rice sugar, which has a history of more than 400 years. According to legend, Deng Zilong (1531–1598), a national hero of the Ming Dynasty, led the Jiangxi soldiers to Fujian, Guangdong, Guizhou, Yunnan, and North Korea. In order to facilitate the marching of the army, he ordered the officers to dry the glutinous rice and fry it into popcorn. Mix with sugar, cut into small pieces, named "small cut", this is the earliest prototype of Fengcheng frozen rice sugar. In the future, during the Mid-Autumn Festival, every household in Fengcheng Rural Village produced a "small cut" to show the patriotic general Deng Zilong. This tradition continued into the Qing Dynasty and gradually evolved into a treat for tea and gifts to relatives and friends. The frozen rice sugar developed on this basis is selected from the finest glutinous rice. After steaming, it is cooled to become “frozen rice”, then fried and fried into fried rice, and then drained and drained, then melted. Stir sugar, sometimes add osmanthus, green skin orange, red peeled grapefruit and other condiments, pour into the square wooden box on the plate, roll with a wooden roller back and forth and press flat. Then use a special kitchen knife (some have five fingers on the back of the knife to make a downward force), use the wooden strip as a ruler, cut into squares with a knife, easy to package and eat. The wrapper of frozen rice sugar is white stencil, which is wrapped into a small pillow shape. There are more than twenty processes before and after completion. Since Fengcheng frozen rice sugar is made from frozen rice, the local people are intuitively called “frozen rice sugar”. Since then, the word “Fengcheng frozen rice sugar” has been used ever since.

Fengcheng frozen rice sugar quality technical requirements (a) raw and auxiliary materials requirements. 1. Glutinous rice: “Cinnamon silk 产” from the scope of the protected area. 2. Sugar. (2) Processing technology. 1. Technical specification for sugar production: (1) Production of wort: germination of the floor, humidity control at 15 to 17 °C, moisture control of wheat grain at 43% to 48%, relative humidity of germination chamber controlled at over 90%, germination During the process, the wheat is moderately mashed, the germination time is 6 to 7 days, and the fully grown malt is chopped and juiced. (2) Raw rice cooking: use local rice, steam until the starch is completely gelatinized, then naturally cool to about 60 ° C, add wort, and digest it under natural conditions. (3) Enzymatic hydrolysis: 2% of the wort is added, the mixed raw material is placed in a mashing pot, the temperature is maintained at 60 ° C to 62 ° C, the temperature is maintained for 40 minutes, and then the temperature is raised to 70 ° C for 5 minutes, and then rapidly heated to 78 ° C. Inactivated enzymes. (4) Filtration: The filtrate is required to be free of impurities. (5) Tanning: The open flame is restricted for 15 minutes, so that the final solid concentration of the product reaches 90% or more. 2. Fengcheng frozen rice sugar production technical specifications: (1) Raw material rice: The local high-quality glutinous rice “guicant silk glutinous rice” is used, which requires the grain shape to be full, white, transparent, and has the unique fragrance of the rice. The water content is ≤16%, the average grain length is 6.5 mm, and the average grain width is 2.2 mm. (2) Removal: impurities such as stones mixed in rice are removed. (3) Dipping: soaking glutinous rice, the immersion time changes with temperature, the outdoor temperature is less than 5 ° C for 72 hours, 5 ° C to 10 ° C for 48 hours, 11 ° C to 15 ° C for 24 hours. (4) Cooking: Start timing when the water is completely boiling, steam for about 40 minutes, until it is fully steamed. (5) Spreading the cold and smashing: Put the steamed glutinous rice in the simmering pan and cool it. After 10 hours, mix it with a wooden spatula, and then smash it after 5 to 6 hours, until it is not a group. (6) Drying and drying: Drying the smashed rice with a mat, can not be exposed to the sun, and it is better to use sunny days and less clouds. The drying tools must be made of tanned sun mats, and drying on the grass is best. Need to constantly flip, the time is about 3 days, to a moisture content of 8%. The optimum temperature for the production of frozen rice is 5 ° C to 10 ° C. (7) Frying and puffing: When the oil temperature reaches 180 °C, put the selected high-quality frozen rice and puff it for about 1 minute until the particles are completely puffed. When the whiteness does not change color, quickly use the filter to pick up. The natural drain oil is then cooled simultaneously to a temperature of 70 ° C to 80 ° C. (8) Mixing: Put the puffed frozen rice with temperature from 70 °C to 80 °C into the mixer immediately, add the cooked sugar, sugar and prepared ingredients, and mix according to the ratio of weight ratio of 5:1. Feed until the puffed frozen rice sugar and auxiliary materials are completely mixed. (9) Forming and cutting: Pour the evenly heated hot rice candy into the mold plate according to the standard ratio, first flatten it with a tool, then put it into the push tank, turn it on and off, press the heat to flatten it, and then flatten it after cooling. The rice candy is placed in the movable push frame together with the mold plate, and the motor is started to cut counterclockwise slowly. (3) Quality characteristics. 1. Sensory characteristics: It has the characteristics of “fragrance, sweetness, crispness and crispness”. It is white and bright, crisp and refreshing, and the mouth is ablated. After eating, there is no residue, no swarf, no sticky teeth, no teeth. 2. Physical and chemical indicators: Project index moisture / (%) ≤ 5.0 fat / (%) ≥ 15 total sugar / (%) ≥ 12 acid price (by fat) ≤ 3mg / g peroxide value (by fat) ≤ 0.25g/100g carbonyl price (based on fat) ≤20mg/1kg3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Fengcheng frozen rice sugar GI products may submit an application to the Fengcheng Quality and Technical Supervision Bureau of Jiangxi Province for the use of “Special Marks for Geographical Indication Products”, which are subject to review by the Jiangxi Provincial Bureau of Quality and Technical Supervision. The General Administration announced the approval. The statutory testing agency for Fengcheng frozen rice sugar is designated by the Jiangxi Provincial Bureau of Quality and Technical Supervision.