Loza vermicelli [Xizang Loza specialty]

What are Lozha fans? Authentic Xizang Loza specialty: Loza fans? This article is a special article that introduces in detail the special product of Xizang Loza - Loza fans? Wait

Basic Introduction of Lozha Fans

"Saikaguto" brand fans are a characteristic product of Lozha County. The fans have introduced advanced flour milling equipment and traditional craftsmanship, and are made from locally high-quality peas refined into pure natural green food. They have the characteristics of being durable and delicious, suitable for both meat and vegetables, hot and cold, and are considered as home cooked dishes and gifts for friends throughout the four seasons. The silk strands are evenly fine, pure and shiny, neat and flexible, white and transparent, soft when soaked in water, and will not break after long-term cooking. They are clear, tender, palatable, smooth and chewy, and have high popularity among consumers

Quality and technical requirements

1. Raw material requirements

(1) Variety: local pea variety

(II) Site conditions: Within the production area, the altitude is 3000m to 4200m, the soil layer thickness is ≥ 45cm, and the soil pH value is 6.0 to 7.8

(III) Cultivation management: The sowing time is from mid March to late April every year, with a sowing rate of 375kg/hm ² to 500kg/hm ². The annual application of farmyard manure is ≥ 3.2t/hm ², and the harvest is from late August to early October

(4) Quality requirements: The surface color of peas is black, the particles are plump, and the moisture content is ≤ 15%

(V) Environmental and safety requirements: The use of agricultural fertilizers must comply with relevant national regulations

2. Processing

(1) Process Flow

Foam → Cleaning → Grinding → Slurry Separation → Dehydration → Baking → Forming → Drying → Packaging

(II) Processing Requirements

1 Soaking material: The soaking time is suitable when the water absorption rate of the raw material reaches 50%

2. Grinding: raw materials are ground into soybean milk, and the ratio of water and powder is 2:1

3. Pulp residue separation: soybean milk is put into a separating screen to separate into a starch ball. The starch ball does not contain impurities, and its color is white with yellowish green, slightly hard and not sticky

4. Dehydration: Place the extracted starch clusters into a specialized cloth bag to control excess moisture

5. Baking dough: It can be naturally dried outdoors or baked in a baking room until the surface is dry, hard, light yellow, and has a sweet and sour taste

6. Molding: Place the roasted starch ball in a vat, add warm water and stir well until it turns slightly blue, then put it into a powder dispenser to mold

7. Drying: The molded product is naturally air dried

(III) Storage

The storage period under the condition of>0 ℃ to 15 ℃ shall not exceed 12 months

Scope of origin

The origin range of Luozha vermicelli is the administrative region under the jurisdiction of Zhari Township, Luozha Town, Se Township, Shengge Township, Lakang Town, Bianba Township and Lajiao Township in Luozha County, Shannan City, Xizang Autonomous Region

(1) Sensory characteristics: The silk strands are evenly fine, pure and shiny, white and flexible, soft when soaked in water, unbreakable after long-term cooking, tender and refreshing, with a fragrant taste

(II) Physical and chemical indicators: starch content ≥ 70%, moisture content ≤ 13%, breakage rate ≤ 5%, impurities ≤ 1%

(III) Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations