Hunan Daily, October 29 (All-media reporter Liu Yuebing correspondent Liu Zhijun) Today, the reporter interviewed Jiang Xinping, the leader of the qumi fish industry in Qiyang City, and was interrupted from time to time by a call asking for koji rice fish. The person in charge of the city's Bureau of Commerce told reporters that the annual output value of koji rice produced by Jiang Xinping reached 140 million yuan, and the area of fish farming ordered by development order was more than 10,000 mu, driving more than 300 people to work.
Qiyang Qumi Fish is a local traditional dish that is cooked by every household during the New Year's Festival and has a history of more than 900 years. Its production process is more complicated, first of all, the production of red yeast rice, local materials from 70 kinds of natural Chinese herbs to make koji seeds, the cooked rice added to the koji seed, fermentation after 8 days to make koji rice flour. Then, the fish is scaled, cleaned, drained and cut into pieces, marinated with salt and rice wine for 12 hours, rinsed and dried, added koji rice flour, tea oil, red pepper powder and other stirring, steamed on the pot. In 2018, Qiyang Qumi fish was included in the list of intangible cultural heritage of Yongzhou City.
In order to make koji rice fish into an industry, in 2013, Jiang Xinping, a villager in Quantang Village, Xiamadu Town, Qiyang City, gave up a stable business and raised more than 4 million yuan to specialize in the industrial production of koji fish. Faced with many difficulties such as no ready-made equipment for processing koji fish, difficulty in preserving freshness, etc., Jiang Xinping repeatedly tackled key problems and built a modern koji fish production line through more than a year of efforts. The factory-produced koji fish maintains its original fresh and tender characteristics. He also developed more than 10 kinds of flavors and more than 100 kinds of products such as cumin flavor and perilla flavor for the eating habits of consumers in different regions, without any preservative additives, which can be refrigerated for 45 days and frozen for 180 days. Qiyang qumi fish is therefore "breaking the circle" and is exported to hotels in Guangdong, Guangxi and other places, and also enters supermarkets in Changsha, Hengyang and other places.
At present, driven by Jiang Xinping, Qiyang City has developed 20 koji fish processing enterprises.
Source: Hunan Online
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