Panzhou Red Rice [Guizhou Panzhou Specialty]

What is Panzhou red rice? Authentic Guizhou Panzhou specialty: Panzhou red rice

Content summary:Do you want to know what Panzhou red rice is? This article is a detailed introduction to the special product of Panzhou, Guizhou Province - Panzhou Red Rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Panzhou Red Rice. The full text takes about 10 minutes to read, mainly including the basic introduction of Panzhou Red Rice and its nutritional value? How did the history of Panzhou red rice come about? Wait

Basic Introduction of Panzhou Red Rice

Panzhou Red Rice is a specialty of Panxian County, Guizhou Province. On July 4, 2016, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Panzhou Red Rice". Red rice, also known as red yeast, is a type of red mold. Red rice belongs to the phylum Fungi, order Fungi, family Monascus, and genus Monascus. Panzhou red rice is a high-quality grain crop grown in the specific natural conditions and local historical and cultural environment of Panzhou, with high edible and medicinal value

1. Protection Name

Panzhou Red Rice

2. Protection Scope

Eight townships in Pan County, Guizhou Province, including Muddy Township, Putian Township, Baoji Township, Shuitang Town, Liuguan Town, Xinmin Town, Jiuying Township, and Baotian Town, are currently under administrative jurisdiction

III. Varieties

Local red rice and local japonica rice varieties

IV. Site Conditions

Within the protected area, the altitude is 1100m to 1800m, the soil organic matter content is ≥ 2%, the soil pH is 5.5 to 7.5, and the soil is paddy soil, yellow soil, and sandy loam

V. Cultivation Management

1 Germination and sowing period

Germination should be accelerated for 5-7 days, and the seeds can be sown when they are white. The sowing time is in early April

2. Seedling raising

adopts a two-stage seedling raising method. The first paragraph: Sow the germination seeds in a greenhouse using a seedling tray and let them grow for 10-15 days; Second paragraph: Transplant in the open field 20-30 days later

3. Transplant

Transplant from late May to early June, transplanting 3-4 plants per hole, planting in wide and narrow rows, with a width row spacing of 40cm, a width row spacing of 25cm, and a hole spacing of 15cm

4. Fertilization

For seedling cultivation, apply 15000kg~22500kg/ha of farmyard manure, and for transplanting, apply 30000kg~37500kg/ha of farmyard manure

5. Harvesting

Harvesting from late September to mid October, harvesting in a timely manner after the grains have fully matured, threshing and lifting, and then drying and storing

Sixth, Processing

Rice → Screening → Stone removal → Magnetic separation → Rice husking → Grain roughness separation → Rice milling → Crushed rice removal → Inspection → Packaging

7. Quality Requirements

1 Sensory characteristics: Rice grains are elongated and elliptical in shape, with a skin that ranges from deep pink to light pink. When steamed, the grain has a strong aroma and the rice is not sticky or sticky. The taste is soft with a slight roughness, and does not regenerate after cooling. The rice grains are slightly hard and elastic

2. Physical and chemical indicators

Straight chain starch content (%) ≤ 15.0; Protein (%) ≥ 6.0; Glue consistency (mm) ≥ 80.0; Alkali elimination value ≥ 7

3 Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations

Growing Environment

Limestone, sandstone, and sandstone are distributed regionally in the area, with typical karst terrain exposed to rocks. The soil is mainly composed of yellow soil, yellow brown soil, and sandy soil, and the area is rich in mineral resources such as gold, silver, copper, iron, lead, zinc, mercury, gypsum, asbestos, marble, iciolite, and coalbed methane. The soil also contains high mineral elements, which not only promote the high-quality growth of red rice, but also make red rice have high content of tannic acid and zinc

Regional protection scope

The production area of red rice in Panzhou is currently under the jurisdiction of 8 townships in Panxian County, Guizhou Province, including Yunzi Township, Pugi Township, Baoji Township, Shuitang Town, Liuguan Town, Xinmin Town, Jiuying Township, and Baotian Town

Use of Special Marks

Producers within the production area of Panzhou red rice can apply to the Panxian Market Supervision Administration for the use of the "Geographical Indication Product Special Mark". After being reviewed by the Guizhou Provincial Quality and Technical Supervision Bureau and approved by the General Administration of Quality Supervision, Inspection and Quarantine, it will be announced. The testing institution for Panzhou red rice is selected by the Guizhou Provincial Bureau of Quality and Technical Supervision from qualified testing institutions

Red rice has a long history of cultivation in Panzhou, and the high-quality red rice it cultivates is closely related to the local history and culture. In ancient times, only wealthy families could enjoy red rice, which has high edible and medicinal value. After the 1980s, the planting area of red rice in Panzhou continued to expand, and red rice gradually entered ordinary households. The local grain crop is mainly red rice, and there are 28 ethnic groups including Han, Yi, Buyi, Hui, Miao, and Bai in Panzhou. Panzhou is one of the areas with the largest concentration of ethnic minorities, and ethnic cultures are integrated with each other. The unique planting techniques of ethnic minorities for red rice, coupled with their diligent labor, have made Panzhou red rice of excellent quality. With unique qualities, in Panzhou, since ancient times, ethnic minority people have mainly lived in areas with abundant rainfall and suitable climate conditions In mountainous areas with unique terrain, people widely plant red rice in a unique environment. The planting techniques have been passed down from generation to generation and have continued to this day. This not only endows red rice with local cultural characteristics, but also gives it unique qualities and attracts widespread attention from the public