T/QLY 117-2023 Active Group standards

T/QLY 117-2023 Guizhou Snacks - Cooking Techniques for Gao Ba Congee

T/QLY 117-2023

Publish Date: 2023-12-26 Implement Date: 2023-12-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Download

Basic Information

Standard Code: T/QLY 117-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Pages: 6 pages

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Rinse the rice, soak it in warm water for 2 hours, and drain the water. Grind the rice into flour and sieve out the coarse grains. Add a small amount of water to the fine rice flour and mix well. 6.1.2 Place the moistened rice flour in a special small wooden steamer shaped like a waist drum. Smooth the rice flour along the edge of the steamer and place it on a special aluminum pot filled with boiling water. Steam for 3 minutes until the rice flour turns into a cake. 6.2 Processing Take a large bowl, add lotus root starch, and moisten it with cold water to mix it evenly. Then pour in boiling water while stirring until it becomes transparent and fully cooked. Pour the steamed cake into the bowl of mixed lotus root starch, drizzle with brown sugar syrup, sprinkle with roasted sesame seeds, roasted sunflower seeds, roasted peanuts, winter melon sugar granules, rose sugar, and shredded candied fruits, and mix well to eat.