T/GDMZCX 035-2020 Active Group standards

T/GDMZCX 035-2020 Hakka-style snacks. Production process specifications for Hakka-style fermented buns

T/GDMZCX 035-2020

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 035-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

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 Dough skin raw materials: 300 grams of glutinous rice flour, 300 grams of sticky rice flour, and 300 grams of water. 4.1.2 Filling: 350 grams of pork, 200 grams of raw ginger, and 150 grams of scallions. 4.2 Requirements 4.2.1 Raw materials should comply with the provisions of GB2707, GB2762, GB2763, GB20799, GB/T5009.38, and GB/T21126. Processing water should comply with the provisions of GB5749. 4.2.3 Pay attention to the preparation of the dough skin. Knead it thoroughly and evenly. 4.2.4 Seal the edges tightly to prevent the filling from leaking. 4.2.5 Control the steaming temperature properly. 5 Production process 5.1 Preparation of dough skin: Mix glutinous rice flour and sticky rice flour, then add boiling water and knead them to make the dough skin for making bao buns. 5.2 Preparation of filling: Mash the pork and stir-fry it with other fillings. 5.3 Shaping: Take a piece of dough skin, roll it into a circle, wrap it with the filling, and pinch it into a crescent shape, then seal it tightly. 5.4 Cooking: Brush a suitable amount of vegetable oil on the cooked bao buns and steam them over high heat for 8 to 10 minutes. 6 Quality requirements 6.1 Color: The color should be white and transparent with uniform and consistent hue. 6.2 Fragrance: The rice fragrance should be strong and the flavor should be refreshing. 6.3 Taste: It should have a salty and fragrant taste with a strong aroma of the filling. 6.4 Form and texture: It should have a crescent shape with a soft, chewy, and tender texture. 7 Best consumption time: It is recommended to eat them within 15 minutes after they are cooked and plated, and the ideal serving temperature is 60℃.