Tongren sweet potato vermicelli has a long history of production and processing, and its brand awareness is high. The products are high-quality sweet potatoes produced in Bijiang District, Wanshan District 17 township of tongren city and high-quality spring water below 100 meters underground, which organically combines traditional technology with modern technology. It has the characteristics of long cooking time, delicious flavor, various eating methods, uniform thickness of silk strips, translucent state, no broken strips, flexible feel and good elasticity.

Tongren sweet potato vermicelli has a long history of production and processing, and its brand awareness is high. The products are high-quality sweet potatoes produced in Bijiang District, Wanshan District 17 township of tongren city and high-quality spring water below 100 meters underground, which organically combines traditional technology with modern technology. It has the advantages of long cooking time, fragrant and delicious taste, various eating methods, uniform yarn thickness, translucent state, no broken yarn, flexible hand feeling, good elasticity, moisture ≤ 15%, starch ≥75%, ash ≤0.5%, cooked broken yarn rate ≤ 10% and boiling resistance ≥ 650.

20 10 The Quality Supervision Bureau of Bijiang District submitted a report to the Bijiang District Government to declare the protection of geographical indication products of Tongren sweet potato fans, which was highly valued and supported by the government. Immediately, a leading group and office were set up, a declaration plan was drawn up, special funds were allocated, and relevant departments and enterprises were required to actively participate and cooperate. Under the unified leadership of the government and its leading group, the quality supervision department was fully responsible, carefully arranged, and the departments of agriculture, animal husbandry, science and technology cooperated with each other to collect and sort out information extensively, seriously carry out investigation and study, and the preliminary application materials were completed quickly. In June this year, it was officially accepted by the General Administration of Quality Supervision, Inspection and Quarantine at 5438+ 10. The person in charge of tongren city Quality Supervision Bureau said that the protection of geographical indication products will promote the brand building of Tongren sweet potato vermicelli, and lay a solid foundation for making the industry bigger and stronger and obtaining greater economic and social benefits.

Tongren city Hexi Sub-district Office, Huanbei Sub-district Office, Shizhong Sub-district Office, Dengta Sub-district Office, Yunchangping Town, Chuandong Town, Ba Huang Town, Chadian Town, Tongmuping Township, Yutang Dong and Miao Township, Heping Tujia Township, Huashi Dong and Miao Township, Yangtou Town, Daping Dong Township, Wawu Dong Township and Liulongshan Tujia Township jointly administer 16 townships and sub-district offices.

Quality and technical requirements of Tongren sweet potato vermicelli

I. Requirements for raw and auxiliary materials

1. Brewing water: the groundwater in the production area, the quality of which meets the relevant regulations on drinking water.

2. Sweet potato: the processed potato with high starch content in the producing area, and the starch content of fresh potato is above 20%.

Second, the production process

1. Traditional technology: crushing → filtering → precipitation → sizing → powder leakage and curing → powder rubbing → silk drying.

2. Key points of production operation:

(1) pulverization: twice water milling into slurry;

(2) filtering: filtering twice with filter cloth;

(3) precipitation: separating starch;

(4) Sizing: the sizing ratio is 1: 10, and the water temperature is 95℃ to100℃;

(5) powder leakage curing: the powder leakage temperature is 30-40 DEG C, and the water temperature is more than or equal to 95 DEG C;

(6) Powder rubbing: after cooling in natural water, wrap it with bamboo poles and take it out.

(7) Dried silk: naturally dried in the leeward and sunny place, with water content ≤ 15%.

Third, the quality characteristics

1. Sensory characteristics: the silk strips are even and thin, pure and bright, neat, flexible and transparent; Long cooking time, good toughness, smooth and chewy.

2. Physical and chemical indexes: moisture ≤ 15.0%, starch ≥75.0%, cooking time ≥ 15 minutes.

3. Quality and technical requirements such as safety: Quality and technical requirements such as product safety must comply with relevant national regulations.