T/GDMZCX 048-2020 Active Group standards

T/GDMZCX 048-2020 Hakka-style Snacks: Production Standards for Rat Bun Cake

T/GDMZCX 048-2020

Publish Date: 2020-11-25 Implement Date: 2020-12-25 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/GDMZCX 048-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-11-25

Implement Date: 2020-12-25

Scope

Main Technical Content: 4. Raw Materials and Requirements 4.1 Raw Materials 4.1.1 Ingredients for making bantuan: - 500 grams of glutinous rice flour - 200 grams of water 4.1.2 Auxiliary Ingredients: - 50 grams of minced pork - 5 grams of scallions - Pepper powder as needed 4.2 Requirements 4.2.1 Raw materials must comply with the provisions of GB 2762, GB 2763, GB 20799, GB/T 5009.38, and GB/T 21126. Processing water must meet the requirements of GB 5749. 4.2.3 Wait until the water in the pot boils before pressing in the raw bantuan. Otherwise, it will affect the shaping and taste of the finished product. 4.2.4 When pressing the bantuan on the pressing board, try to control the pressure evenly to ensure that the size and length of the bantuan are consistent. 5 Production Process 5.1 Mix 200 grams of water and 50 grams of glutinous rice flour to make rice paste. 5.2 Boil the rice paste. 5.3 Add the remaining glutinous rice flour to the rice paste and knead evenly. Let it rest for 30 minutes. 5.4 Add water to the pot and boil it. Turn the heat to medium and place a special "bantuan pressing board" on the pot. Press the bantuan on the pressing board to make bantuan strips, which will fall into the pot. When the bantuan is cooked and floats on the surface, remove it and soak it in cold water. After cooling, remove it and set aside. 5.5 Before eating, it can be boiled or stir-fried with minced pork, scallions, pepper powder, etc. as seasonings. 6 Quality Requirements 6.1 Color: White and translucent, with a pear-like luster. 6.2 Aroma: A rich and refreshing fragrance. 6.3 Taste: Salty and fragrant with a clear rice aroma. 6.4 Shape and texture: Slightly narrow at both ends and slightly thick in the middle, soft, chewy, and elastic. 7 Best Consumption Time: - After cooking and plating, the consumption time should not exceed 15 minutes. - The ideal serving temperature is 65℃.