T/QLY 098-2022 Guizhou Snacks: Cooking Technique Specifications for Five-Colored Glutinous Rice

Scope

Main technical content: 4 Raw materials and requirements: - Main ingredients: 500 g of white glutinous rice. - 50 g of Mimosa pudica (yellow). - 50 ml of Sappanwood extract (red). - 50 g of purple grass (purple). - 50 ml of maple leaves (black). - 50 ml of spinach juice (green). - Seasoning: 100 g of white sugar. - Processing water must comply with GB/T 317 standards. - Cooking utensils: - Steamers and associated tools. - Tools: wooden basins, sieves. 5 Production process: - Processing of main ingredients: 6.1.1 Preliminary processing: Clean and soak the glutinous rice in warm water for more than 4 hours. Rinse and drain the soaked rice, then divide it into 5 portions. Soak each portion in plant juice of different colors (green, yellow, red, purple, and black) to dye them respectively. 6.1.2 Steaming: Steam the five dyed glutinous rice separately and the white glutinous rice. Remove and arrange them on plates for shaping. The styles of wrapping and filling vary from region to region. 7 Packaging: - Packaging containers: - Small round bamboo baskets, bamboo cages, etc. - Packaging method: - After steaming the multi-colored glutinous rice, place them in packaging containers and wrap them according to local customs. 8 Quality requirements: - Bright and colorful appearance with pleasant colors. - Rich fragrance of glutinous rice and pleasant aroma. - Soft and chewy texture with sweet and refreshing taste. - Excellent texture and a delicacy of ethnic cuisine. 9 Best consumption time: - It is recommended to consume the dish within 30 minutes after it is taken out of the steamer and served. The ideal serving temperature is 60°C.

Development Information

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