T/ZSSP 0028-2024
Scope: This document specifies the scope, normative references, terms and definitions, product classification, main raw materials, and technical requirements for the processing of Zhongshan almond cakes.
This document applies to the production and processing of Zhongshan almond cakes.
Main technical content:
5.1 Raw material requirements
5.1.1 Mung beans shall comply with the provisions of GB/T 10462.
5.1.2 Mung bean flour shall comply with the provisions of Terminology 3.2.
5.1.3 White sugar shall comply with the provisions of GB/T 317.
5.1.4 Pork belly slices shall comply with the provisions of GB 2707 and Terminology 3.3.
5.1.5 Edible lard shall comply with the provisions of GB 10146.
5.1.6 Edible vegetable oil shall comply with the provisions of GB 2716.
5.1.7 Nuts shall comply with the provisions of GB 19300.
5.1.8 The above raw and auxiliary materials shall also comply with the requirements of GB 2760, GB 2761, GB 2762, and GB 2763.
5.2 Raw material processing
5.2.1 Soaking beans: First, wash the soaking tank with clean water, then pour in mung beans and add water just enough to cover them. The soaking time shall be selected according to the season and weather, generally 8-10 hours in winter and 6-8 hours in other seasons. It is best when the mung beans just sprout to 2mm-3mm.
5.2.2 Roasting and blanching: Remove the soaked mung beans, drain them, and send them to the roasting machine. The temperature of the roasting machine shall be controlled at around 450℃. The roasting time shall be determined by the technicians, and the roasted beans shall not be dried out. The optimal temperature for taking out the roasted beans is 85℃-95℃.
5.2.3 Drying beans: Clean and dry the drying tank, move the roasted beans into the drying tank and spread them evenly, then turn on the hot air fan with a temperature of 40℃-60℃. During drying, stir the mung beans frequently to ensure even drying.
5.2.4 Shelling: After drying, transfer the shelled mung beans to the shelling machine
Publish Date: 2024-11-06