T/QLY 113-2022 Active Group standards

T/QLY 113-2022 Guizhou snack: Guizhou bowl erjiao cake (Anlong style) cooking technical specification

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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/QLY 113-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4 Raw materials and requirements Main ingredients (500 units): - Glutinous rice: 5,000 g. - Cooked rice: 500 g. - Soybeans: 500 g. - Seasonings: Brown sugar: 60 g. - White sugar: 300 g. - Edible alkali: 2 g. - Processing water should comply with the provisions of GB 5749. 5 Cooking utensils - Cooking tools: Steamers, steam baskets, and related tools. - Tools: Hand-scooping. 6 Production process - Preliminary processing: - Wash and soak glutinous rice and soybeans separately for 5 hours. - Add warm water to dissolve white and brown sugar separately. - Mix the soaked glutinous rice, soybeans, and cooked rice with water and grind into rice paste in a stone mill. - Pour 1/10 of the rice paste into a pot and boil it to make a paste-like cooked sauce. - Add the cooked sauce to the rice paste and mix well. Let it ferment for 4 hours. - After sufficient fermentation, add melted white and brown sugar and edible alkali and mix well to make the final mixture. - Pour it into specially designed concave bowl-shaped molds and steam in a steamer for 10 minutes until it "fluffs up" before removing it for serving. 7 Packaging - Packaging containers: Dinner plates. - Packaging method: Layered stacking. 8 Sensory requirements - Color: Yellow and bright. - Shape: Beautiful flower-like pattern. - Fragrance: Intense rice aroma with an inviting scent. - Taste: Sweet and delicious with soft glutinous rice aroma. - Texture: Soft and chewy with a rich and satisfying feel. 9 Best consumption time - After removing from the steamer and placing on a plate, the optimal consumption time should not exceed 15 minutes, and the optimal serving temperature should be between 47°C and 75°C.