T/LSSGB 0003-2021 "Lishui Taste" - Characteristic Snacks of Chuzhou District, Suichang County Long Zong Production Standards

Scope

Scope: This document specifies the terms and definitions, basic requirements, process requirements, technical requirements, test methods, inspection rules, marking, packaging, transportation, and storage of Suichang Long Zongzi. This document is applicable to the production of Suichang Long Zongzi. Main technical content: Process flow - Zongzi leaf processing, glutinous rice processing, filling material preparation, shaping, and boiling (see Appendix A). Processing requirements: 5.2.1 Zongzi leaf processing: After cleaning the Zongzi leaves and Long Xu grass, soak them in hot water until they become soft. 5.2.2 Glutinous rice processing: Wash the glutinous rice and soak it for about 15 minutes to 40 minutes, then drain it. Add 0.3 kg of edible salt and 400 ml of vegetable oil to every 25 kg of glutinous rice, and mix in appropriate ingredients. 5.2.3 Filling material preparation: Prepare different filling materials such as preserved plum, egg yolk, red bean paste, and meat according to needs, offering a variety of flavors. Six common filling materials and their ingredients are listed in Appendix B. 5.2.4 Shaping: a) Select several Zongzi leaves according to the size of the Zongzi and lay them out; b) First, place a layer of glutinous rice, then add the filling material and cover it with glutinous rice; c) Use Zongzi leaves to wrap all the ingredients tightly, and tie them with Long Xu grass or Zongzi palm leaves to form a square-angled cylinder with a length of 20 cm to 40 cm and a diameter of 35 mm to 50 mm. 5.2.5 Boiling: Place the shaped Zongzi in a pot or boiling equipment, fill the water to cover the Zongzi, and boil for 4 hours to 8 hours until they are fully cooked.

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