Introduction to Qitaihe Rice
Qitaihe Rice is a geographical indication product for agricultural products. Qitaihe City is located in the humid climate zone of the temperate zone, with distinct four seasons and uneven distribution of precipitation in each season. Winter is long, dry, and cold, while summer is short, hot, humid, and rainy. The climate is variable in spring and autumn, with rapid warming, strong winds, and less rain and drought in spring, and rapid cooling and early frost in autumn. The annual average temperature is 4.0 ℃. The unique geographical climate has created the unique quality of rice, which is semi transparent and glossy. When steamed, the rice has a fragrant taste, with a soft and elastic texture, crystal clear grains, and a pleasant and fragrant taste
Scope of Protection
10 townships in Boli County under the jurisdiction of Qitaihe City, namely Yongheng Township, Jixing Township, Shuanghe Town, Dasizhan Town, Woken Town, Xingshu Township, Boli Town, Qingshan Township, Zhaoken Township, and Xiaowuzhan Town; There are 9 management areas in Jinsha New Area, namely the first operation area, the second operation area, the third operation area, the fourth operation area, the fifth operation area, the sixth operation area, the seventh operation area, the eighth operation area, and the ninth operation area; There are four townships in Qiezihe District, namely Tieshan Township, Zhongxinhe Township, Hongwei Town, and Qiezihe Town; Two townships in the emerging area, namely Changxing Township and Hongqi Town; There is one township in Taoshan District, namely Wanbaohe Town, consisting of 17 townships, 9 management areas, and 220 villages in 1 county, 4 districts. What is the nutritional value of Qitaihe rice with geographical coordinates of 130 ° 25 ′ 14 ″ E to 131 ° 44 ′ 04 ″ E and 45 ° 44 ′ 42 ″ N to 46 ° 37 ′ 15 ″ NRice contains about 75% carbohydrates, 7% -8% protein, and 1.3% -1 fat 8% and rich in B vitamins, etc. The carbohydrates in rice are mainly starch, and the proteins it contains are mainly glutelin, followed by gliadin and globulin. Its protein's biological value and amino acid composition ratio are higher than those of cereal crops such as wheat, barley, millet, and corn, with a digestion rate of 66.8% -83.1%, which is also a higher type of cereal protein