GB 1352-1986
Replaced
T/GZSX 050-2019
Active
Group standards
T/GZSX 050-2019 Shicheng Huangshui Baba Processing Technical Specifications
T/GZSX 050-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/GZSX 050-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Cereals, legumes, and their products
Publish Date:
2019-02-22
Implement Date:
2019-03-01
Scope
Scope: This standard specifies the terms and definitions, basic processing requirements, raw material and auxiliary material requirements, process flow, and processing requirements for the processing of Shicheng Huangshui Baba. This standard applies to the processing of Shicheng Huangshui Baba; Main technical content: 7. Processing requirements 7.1 Material selection: Select materials according to the requirements of the execution standards for each raw material and auxiliary material. 7.2 Cleaning: Wash glutinous rice and soybeans with clean water, and clean the leaf sheets and straw for removing impurities. Place them in a mesh frame to drain the water. 7.3 Soaking: Soak glutinous rice and soybeans separately. For glutinous rice, soak it until it can be crushed by hand; for soybeans, soak them until they become soft, swell up, and can be crushed. Cover the soaking container with a lid to avoid exposing the raw materials for a long time. 7.4 Pre-processing of raw materials 7.4.1 Steaming: Place some cleaned and soaked glutinous rice in a steamer and steam it over high heat until it is cooked through. 7.4.2 Grinding or purchasing: Grind some cleaned and drained glutinous rice into powder, or directly purchase glutinous rice flour. 7.4.3 Pureeing: Add water to soaked soybeans and grind them into soy milk (with a ratio of about 1:2). Add brown sugar water (the brown sugar water needs to be heated and dissolved before adding it) and mix well. 7.5 Mixing: Add the steamed glutinous rice and an equal amount of glutinous rice flour to the ground soy milk and stir them evenly. 7.6 Kneading: Knead the mixed glutinous rice dough by hand until it forms a ball, then divide and knead it into small balls. 7.7 Tying and shaping: Wrap the kneaded glutinous rice dough in lotus leaf sheets and tie it into square shapes. 7.8 Cooking: Place the tied Huangshui Baba evenly in a steamer, and pad each layer with clean straw from top to bottom. Heat it over high fire