T/HZSX 05-2021 Active Group standards

T/HZSX 05-2021 Huaizhou Tugolo Cake Production Technical Specifications

T/HZSX 05-2021

Publish Date: 2021-12-08 Implement Date: 2021-12-18 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/HZSX 05-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nBasic standards

ICS Name: Pre-packaged foods and refined foods

Publish Date: 2021-12-08

Implement Date: 2021-12-18

Scope

Scope: This document specifies the terms and definitions, hygiene requirements, raw materials, processing techniques, and production and sales of Huozhou Troglo cakes. This document is applicable to the production of Troglo cakes in Huozhou City. Main technical content: 6.1 Syrup Processing: According to a ratio of 100kg of white sugar to 60kg of water, first put the water into a clean copper or iron wok and boil it over high heat. Then add white sugar and stir evenly. Boil it over high heat again, followed by cooking over medium heat for about 15 minutes. Add peeled pineapple and lemon, and simmer over low heat for 1 hour. Remove from the wok, filter the syrup through a white gauze, and store it in a cleaned earthenware jar for 10 days before use. 6.2 Coconut Shreds Frying: Soak the coconut shreds for 205 minutes. After the coconut shreds become soft, wash them and place them in a bamboo sieve to dry. Pour them into the wok and stir constantly over medium heat until the moisture is completely evaporated. Add white sugar and continue to stir until the coconut shreds become dry and transparent. Then add peanut oil and stir until the coconut shreds are completely coated with oil. Remove from the wok and cool to use. 6.3 Filling Preparation: Pour the cooled coconut shreds onto the worktable. Then sprinkle the pre-processed barbecued pork, sesame seeds, sunflower seeds, peanuts, almonds, and walnut kernels evenly on the surface of the coconut shreds, and add peanut oil and seasonings. Stir repeatedly until the filling is well mixed. 6.4 Crust Production: Place the weighed flour on the worktable. Then mix the flour, syrup, and peanut oil in a certain proportion by hand until even, and knead vigorously until completely combined. Let it rest for about 10 minutes. Then roll the dough into a long strip and cut it into sections for use. 6.5 Filling Shaping: Take the cut crust, unfold it with a pastry roller or press it flat into a dough, then add the pre-prepared filling and