T/GDMZCX 042-2020 Active Group standards

T/GDMZCX 042-2020 Cantonese-style snacks, taste fermented dumplings manufacturing process specification

Publish Date: 2020-11-25 Implement Date: 2020-12-25 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/GDMZCX 042-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Integrated Electronic Components and Information Technology

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-11-25

Implement Date: 2020-12-25

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients for bao tang: - 250 grams of glutinous rice flour - 250 grams of cold water - 250 grams of boiling water - About 3 grams of detergent water 4.1.2 Additives - Red sauce: - 250 grams of water - 100 grams of brown sugar - 50 grams of white sugar - 10 grams of garlic - Soy sauce as needed 4.2 Requirements 4.2.1 Raw materials must comply with the provisions of GB 2717, GB 2762, GB 2763, GB 13104, GB 31639, GB/T 317, and GB/T 21126. Processing water must comply with the provisions of GB 5749. 4.2.3 Use shallow bowls for steaming rather than deep ones, as deep bowls are harder to cook through. 4.2.4 Stir the batter mixture vigorously for a few more times during mixing to achieve a more elastic texture after steaming. 5 Production process 5.1 First, add cold water to the glutinous rice flour and mix well. Then add detergent water, which will make the batter mixture thicker. 5.2 Pour boiling water into the batter mixture at a constant height and stir quickly with a chopstick until well combined. 5.3 Pour the boiling water-mixed batter into small bowls. 5.4 After boiling water in a steamer, steam for 10 minutes over high heat and 20 minutes over medium heat until the edges of the bowl rise and a hollow shape forms in the center. 5.5 Pour the red sauce over the bao tang and serve. 5.6 To prepare the red sauce: - Sauté the garlic until fragrant, then add water, brown sugar, white sugar, and soy sauce as needed. - Simmer over low heat until the sauce thickens. - Remove the sauce from the heat and strain it into a container, discarding the garlic. Cool and seal it properly. 6 Quality requirements 6.1 Color: White and transparent 6.2 Aroma: Fresh with a strong brown sugar fragrance 6.3 Flavor: Sweet and fragrant 6.4 Texture: Soft, chewy, elastic, and refreshing 7 Best consumption time After cooking and plating, it is