Tongren Sweet Potato Vermicelli

Tongren Sweet Potato Vermicelli

Tongren sweet potato vermicelli is a protected geographical indication product.

　　Tongren sweet potato vermicelli has a long history of production and processing, and enjoys relatively high brand recognition. The product is made from high-quality sweet potatoes sourced from 17 townships in Bijiang District and Wanshan District of Tongren City, as well as premium underground spring water sourced from depths of over 100 meters, combining traditional craftsmanship with modern technology through careful processing. It boasts features such as being resistant to overcooking, fragrant and delicious, versatile in cooking methods, with uniformly thick strands that are semi-transparent, free from clumping or breakage, soft and tough to the touch, and excellent elasticity.

　　Tongren sweet potato vermicelli has a long history of production and processing, and enjoys relatively high brand recognition. The product is made from high-quality sweet potatoes sourced from 17 townships in Bijiang District and Wanshan District of Tongren City, as well as premium underground spring water sourced from depths of over 100 meters, combining traditional craftsmanship with modern technology through careful processing. It boasts features such as being resistant to overcooking, fragrant and delicious, versatile in cooking methods, with uniformly thick strands that are semi-transparent, free from clumping or breakage, soft and tough to the touch, and excellent elasticity. It also meets specific standards including moisture ≤15%, starch ≥75%, ash content ≤0.5%, cooked breakage rate ≤10%, and boiling endurance time ≥15 minutes.

　　In 2010, the Quality Supervision Bureau of Bijiang District submitted a report to the Bijiang District Government proposing the application for protected geographical indication status for Tongren sweet potato vermicelli. This received high attention and support from the government, which promptly established a leadership team and office, formulated an application plan, allocated special funds, and required relevant departments and enterprises to actively participate and cooperate. Under the unified leadership of the government and its leadership team, the quality supervision department took overall responsibility and meticulously arranged the process, while departments such as agriculture, animal husbandry, and science and technology collaborated closely. They extensively collected and compiled data, conducted thorough research, and completed the preliminary application materials swiftly. In January of this year, the application was officially accepted by the General Administration of Quality Supervision, Inspection and Quarantine of China. A responsible official from the Tongren City Quality Supervision Bureau stated that implementing protected geographical indication status will promote the branding of Tongren sweet potato vermicelli, laying a solid foundation for scaling up the industry and achieving greater economic and social benefits.

　　The administrative regions under the jurisdiction of 16 townships and subdistricts: Hexi Subdistrict Office, Huanbei Subdistrict Office, Shizhong Subdistrict Office, Dengta Subdistrict Office, Yunchangping Town, Chuantong Town, Bahuang Town, Chadian Town, Tongmuping Township, Yutang Dong and Miao Ethnic Township, Heping Tujia Ethnic Township, Huashi Dong and Miao Ethnic Township, Yangtou Town, Daping Dong Ethnic Township, Wawu Dong Ethnic Township, and Liulongshan Tujia Ethnic Township in Tongren City, Guizhou Province.

　　Quality and Technical Requirements for Tongren Sweet Potato Vermicelli

　　I. Requirements for Raw and Auxiliary Materials

　　1. Brewing Water: Underground water within the production area, meeting relevant drinking water regulations.

　　2. Sweet Potatoes: Processing-grade sweet potatoes with high starch content sourced from the production area, with fresh potato starch content exceeding 20%.

　　II. Production Process Flow

　　1. Traditional Process: Crushing → Filtering → Settling → Mixing Slurry with Starch → Extruding and Gelatinizing → Kneading the Noodles → Sun-Drying the Strands.

　　2. Key Points of Production Operations:

　　(1) Crushing: Grind finely into slurry using twice the amount of water.

　　(2) Filtering: Use filter cloth for double filtration.

　　(3) Settling: Separate out the starch.

　　(4) Mixing Slurry with Starch: Mixing ratio is 1:10, with water temperature between 95°C and 100°C.

　　(5) Extruding and Gelatinizing: Extrusion temperature between 30°C and 40°C, water temperature ≥95°C.

　　(6) Kneading the Noodles: Cool in natural water, then wind around bamboo poles and lift out.

　　(7) Sun-Drying the Strands: Naturally dry in a sheltered, sunny location, with moisture content ≤15%.

　　III. Quality Characteristics

　　1. Sensory Characteristics: Uniform and fine strands, pure and shiny, neat, soft, and tough, with transparency; resistant to overcooking, good toughness, smooth and chewy.

　　2. Physicochemical Indicators: Moisture ≤15.0%, starch ≥75.0%, boiling endurance time ≥15 minutes.

　　3. Safety and Other Quality and Technical Requirements: Product safety and other quality and technical requirements must comply with relevant national regulations.