T/GLCX 004-2018 Active Group standards

T/GLCX 004-2018 Lijiang River boat cake cooking process specifications

Publish Date: 2018-11-18 Implement Date: 2018-12-18 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/GLCX 004-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2018-11-18

Implement Date: 2018-12-18

Scope

Main technical content: I. Raw materials: 1. Glutinous rice produced in Guilin should be selected, which shall comply with the requirements of GB/T 1354. 2. Taro produced in Lipu should be selected, which shall comply with the requirements of NY/T 1079. II. Process flow: Preliminary processing of main and auxiliary raw materials — grinding — seasoning — steaming. III. Main production process: 1. Grinding: Soak glutinous rice and japonica rice thoroughly, then grind them into coarse rice paste. 2. Seasoning: Add garlic juice, green garlic leaf juice residue, salt, diced taro, and diced cured meat to the rice paste and mix well. Pour the mixture into a 9-inch square tray with a height of 8 to 10 cm and press it firmly. 3. Cooking: Heat the steamer until the water boils, with sufficient steam. When the temperature is between 90 and 100 °C, place the raw cake in the steamer and steam for 40 minutes. Remove and cool. Cut the cooled cake into 6 × 8 × 2 cm square slices. Fry the slices in a temperature-controlled electric kitchen equipment at 150 °C until they are golden brown on both sides.