T/GDMZCX 053-2020 Active Group standards

T/GDMZCX 053-2020 Guidelines for the Production Process of Fapian, a Snack with Hakka Flavors

T/GDMZCX 053-2020

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 053-2020

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: - Sticky rice flour: 500 grams - Yellow sugar: 100 grams - White sugar: 100 grams - Water: 500 grams - Yeast: 5 grams 4.2 Requirements: - All raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB 31639, GB/T 317, and GB/T 21126. - Processing water shall comply with the provisions of GB 5749. - 4.2.2 The sugar water should be cooled to 35-40°C before pouring into the flour. The temperature should not be too high, otherwise it will hinder the fermentation of yeast. - 4.2. 3 Master the fermentation time and temperature to ensure the taste and quality of the finished product. 5. Production process 5.1 Add water to brown sugar and white sugar and boil until the sugar melts. Cool and set aside for later use. 5.2 Mix sticky rice flour and yeast, then pour in the sugar water and stir until there are no lumps in the batter. 5.3 After 30-40 minutes of fermentation, pour the batter into molds and steam until it rises and cracks (about 30 minutes). 6. Quality requirements 6.1 Color: White with uniform color. 6.2 Aroma: A strong rice aroma with a refreshing taste. 6.3 Flavor: Sweet and delicious. 6.4 Form and texture: The finished product should have raised and cracked surfaces, evenly distributed pores, and a soft, chewy, and elastic texture. 7. Best consumption time: It is recommended to eat within 15 minutes after cooking, and the serving temperature should be around 60°C.