T/GDMZCX 005-2020 Hakka-style snacks - Production process specification for Hakka pumpkin cakes

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, production processes, quality requirements, and optimal consumption time for the production of Hakka-style snacks - Hakka pumpkin cakes. This standard applies to the production of Hakka-style snacks - Hakka pumpkin cakes. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 500 grams of glutinous rice flour, 1500 grams of pumpkin, and 150 grams of white sugar. 4.2 Requirements: The raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB/T 317, GB/T 5009.38, and GB/T 21126. 4.2.1 The processing water shall comply with the provisions of GB 5749. 4.2.2 Control the fire to fry the cakes on both sides over low heat until they are cooked through and have a golden color. 5. Production process 5.1 Peel and cut the pumpkin into thin slices, then steam them in a steamer until they are softened and pressed into pumpkin puree. 5.2 Add white sugar and glutinous rice flour to the pumpkin puree and mix them evenly, then knead into a relatively dry dough. 5.3 Divide the kneaded dough into small, even-sized pieces and gently flatten them into cake blanks. 5.4 After heating the oil in the pan, put the cake blanks into the pan and fry them over low heat until they are golden on both sides. 6. Quality requirements 6.1 Color: Golden and uniform in color. 6.2 Fragrance: The pumpkin fragrance should be pure and rich. 6.3 Taste: Sweet and delicious. 6.4 Form and texture: Soft, chewy, and smooth. 7. Optimal consumption time: It is advisable to consume the cooked and plated food within 15 minutes after cooking, and the optimal consumption temperature is 60°C.

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