Gangping Town is known for its ability to process and cut rice with rice. “Gangping Cut Powder” is famous in the local area. Its production process is unique, and the processed cut powder is tough and crisp, which is well received by the masses. This fat cow gangping cuts the powder, the meat is delicious, it is very chewy, and it is full of satiety. It is most suitable for breakfast.

Gangping cut powder is a collection of famous special products, which began in the Song Dynasty more than a thousand years ago. Based on the high-quality rice produced locally, it is carefully crafted with traditional techniques. It is famous for its high-quality, refreshing, soft, smooth and tough, rich and sweet flavor. Gangping cut powder is not only a kind of food for all ages, but also one of the must-have gifts for local festivals, wedding celebrations and visiting relatives. The gifted cut powder has the meaning of "decent", "face", "welcome" and other folk etiquette. To explore the visitors, bring the cutting powder, express respect and congratulations to the owner; the guest returns, the owner sends the cut powder, expressing welcome and gratitude. Therefore, mutual exchange of powder is to express each other's "to give a face", "remaining decent", and friendship is in it.

Technical requirements for quality of Gangping cut powder 1. Raw material requirements 1. Rice: Select the japonica rice produced in the protected area. The rice has a general storage period of more than one year, and its amylose content is 19% to 26%. The fatty acid value (KOH/dry basis) ) ≤ 60.0 mg / 100g. 2. Water: The raw material used for processing the cut powder is selected from local natural spring water or stream water. The pH is 6.5 to 7.5 and the total hardness is ≤100 (CaCO3, mg/L). Second, processing 1. Process: raw materials → selection → cleaning → soaking → refining (three times) → steaming powder → once drying → folding → cutting powder → secondary drying → powdering → packaging → finished products. 2. Process requirements: (1) Selection of raw materials: remove impurities such as sand, bismuth and antimony through multiple processes. (2) Cleaning: Washing with water. (3) Soaking: Soak the washed rice with 60:100 water. Soak for 2 to 3 hours when the temperature is high in spring and summer; soak for 3 to 4 hours when the temperature is low in autumn and winter. Control the moisture content of the last dipped rice to be about 30%, and the handcuffs can be broken. (4) Refining: The impregnated rice is added with water in a ratio of 2:1 by mass. The dipped rice is placed in a stone mill, and it is ground while being drenched with water, and after three times of refining. The water should be evenly distributed and ground into a thin and slippery slurry. (5) Steaming powder and drying: uniformly apply a thin layer of edible vegetable oil on the bottom and inside of the stainless steel rectangular powder plate, stir the grounded slurry evenly and pour it into the plate. The thickness of the slurry is generally 0.5mm to 1mm. . Steam in a steamer for 2 to 3 minutes. After the pan is cooled, the whole skin is peeled off from the plate, and the powder is kept intact. The skin is neatly tiled and placed in the sun until it is 80% dry. (6) Folding and cutting powder: stack a few sheets of powder skin neatly, roll into a tube shape, and cut into a square fan with a uniform cross section with a knife. Shake the chopped rice fans apart, but keep them even and straight, and don't let the fans entangle each other. (7) Secondary drying: The cut rice fans are air-dried and air-dried in a light, well-ventilated outdoor drying room, and dried to a rice noodle water content of not more than 13%. (8) Dregs: divide the straight-shaped rice fans into zigzag, pay attention to each fan to be consistent, and each fan should have a uniform shape. Bundled with bamboo poles, each about 125 grams. (9) Packaging and storage: packaging to reduce contact with outside air. Gangping cut powder should be placed in special finished products. Keep the air in the library and keep the temperature below 30 °C. Third, the quality characteristics 1. Sensory characteristics: The project requires color and color. The normal natural color odor of this variety has the inherent odor and flavor of Gangping cut powder. The odor-free form is thin strip, the thickness is uniform, the surface is smooth and the mouth is soft and non-sticky. No, no dentition, no dentate impurities, normal vision can not be seen foreign impurities 2. Physical and chemical indicators: Item index moisture / (%) ≤ 13 broken rate / (%) ≤ 8 acidity / oT ≤ 2 rehydration rate / (%) ≥150 3. Safety requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the Gengping cut-off production area may apply to the Huaiji County Market Supervision Administration of Guangdong Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Guangdong Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.