T/GDMZCX 009-2020 Guidelines for the Production Process of Hard Rice Head Bun, a Hakka-Style Snack

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, production process, quality requirements, and optimal consumption time for the production of Hakka-style snacks - Hard Rice Head Bun. This standard applies to the production of Hakka-style snacks - Hard Rice Head Bun. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 500 grams of Dudu Ling (a traditional Chinese herb), 400 grams of water, and 100 grams of white sugar. 4.2 Requirements 4.2.1 The raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB 31639, and GB/T 317. 4.2.2 The processing water shall comply with the provisions of GB 5749. 4.2.3 It is necessary to remove the residue of Dudu Ling to improve the taste. 5. Production process 5.1 Grind Dudu Ling into a powder and filter out the residue. 5.2 Add water and stir into a slurry. Add sugar and mix well. Pour into a small bowl and steam until cooked. 6. Quality requirements 6.1 Color: The color should be orange-yellow and transparent. 6.2 Aroma: The aroma of Dudu Ling should be refreshing. 6.3 Flavor: It should have a sweet and fragrant taste. 6.4 Form and texture: The texture should be smooth and delicious, with a chewy and resilient feel. 7. Optimal consumption time It is advisable to consume the snacks within 15 minutes after they are cooked and plated, and the optimal consumption temperature should be 65℃.

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