T/GDMZCX 006-2020 Guidelines for the Production Process of Taro Flour 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, namely sweet potato flour buns. This standard applies to the production of Hakka-style snacks, sweet potato flour buns. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Bun dough ingredients: 500 grams of tapioca flour and 250 grams of water. 4.1.2 Auxiliary materials 4.1.3 Pork shreds: 100 grams, mushrooms: 10 grams, peanut kernels: 20 grams, dried shrimp: 5 grams, pepper powder: 2 grams, refined salt: 2 grams, and scallions: 2 grams. 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB 20799, GB/T 317, GB/T 5461, GB/T 7900, GB/T 15691, GB/T 21126, GB/T 29343, and GB/T 38581. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Water should be added to the tapioca flour while it's still hot and kneaded into a dough. The amount of water should be adjusted according to the softness or hardness of the bun. 5. Production process 5.1 Making the dough: Add tapioca flour to boiling water and stir it, then knead it into a dough. 5.2 Shaping and cooking: Divide the dough into small balls, shape them into ancient coin-like shapes or knuckle-like shapes, and put them into boiling water. After they float to the surface, remove them from the water. 5.3 Mix the sweet potato flour buns with fried mushrooms, pork shreds, peanut kernels, and dried shrimp, and sprinkle with scallions and other auxiliary materials before serving. 6. Quality requirements 6.1 Color: White and translucent. 6.2 Aroma: Rich and refreshing. 6.3 Flavor: Fresh and rich with a light tapioca flavor. 6.4 Form and texture: Soft, chewy, and resilient with a bouncy texture. 7. Optimal consumption time: It is advisable to consume the buns within 15 minutes after they are cooked and plated, and the optimal se

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