T/GDMZCX 013-2020 Guidelines for the Production Process of Rice Dumplings with Hakka Flavors

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, production process, quality requirements, and optimal consumption time for the production of Tzi Ba, a Hakka-style snack. This standard applies to the preparation of Tzi Ba, a Hakka-style snack. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients for Tzi Ba: 1,500 grams of glutinous rice. 4.1.2 Auxiliary materials: 200 grams of peanuts, 100 grams of sesame seeds, and 100 grams of white sugar. 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB/T 317, GB/T 21126, GB/T 1532, and GB/T 22106. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Steamed glutinous rice should be placed in a stone mortar and pounded repeatedly while it is still hot, until it becomes somewhat sticky and elastic. 5. Production process 5.1 After washing, soak the glutinous rice in clean water and steam it in a steamer. 5.2 Place the steamed glutinous rice in a stone mortar and pound it repeatedly until it becomes elastic. 5.3 Crush the roasted peanuts and sesame seeds, mix them with sugar, and set aside for later use. 5.4 Divide the pounded Tzi Ba into even-sized Tzi Ba buns, then coat them with peanut-sesame sugar and they are ready to eat. 6. Quality requirements 6.1 Color: White and shiny. 6.2 Aroma: A strong aroma of roasted peanuts and sesame seeds. 6.3 Flavor: Fresh and rich, with a light fragrance of glutinous rice. 6.4 Form and texture: Soft, chewy, and elastic, with a bouncy texture. 7. Optimal consumption time: It is recommended that the time between completion of cooking and serving should not exceed 15 minutes, and the serving temperature should be at room temperature.

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