T/GDMZCX 040-2020 Active Group standards

T/GDMZCX 040-2020 Guidelines for the Production of Yao Bian, a Snack with Hakka Flavors

T/GDMZCX 040-2020

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

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Basic Information

Standard Code: T/GDMZCX 040-2020

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: - 500 grams of glutinous rice flour - 100 grams of white sugar - Approximately 200 grams of water - 5 grams of Cuscuta - 5 grams of Muzhi leaves - 5 grams of wormwood 4.2 Requirements 4.2.1 The raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB 31639, GB/T 317, and GB/T 21126. 4.2.2 The processing water shall comply with the provisions of GB 5749. 4.2.3 Pay attention to the amount of water. The glutinous rice dumplings should be kneaded until they are smooth and not sticky to the hands. 4.2.4 Add the water to the tapioca starch while it is still hot and knead it into a dough. The amount of water should be adjusted according to the softness or hardness of the dumplings. 5 Production process 5.1 Making the dough 5.1.1 Wash the Cuscuta, Muzhi leaves, and wormwood, then add them to a blender with water and blend them. 5.1.2 Pour the blended juice into a pot and boil it with white sugar. 5.1.3 Pour the mixture into glutinous rice flour while it is still hot and knead it into a smooth dough (the dough). 5.2 Shaping and cooking Take a small piece of dough, flatten it, and steam it in a pot. 6 Quality requirements 6.1 Color: The color should be dark brown, uniform, and shiny. 6.2 Aroma: The herbal aroma should be strong and mellow. 6.3 Taste: The taste should be sweet and pure. 6.4 Form and texture: The texture should be soft, chewy, and refreshing. 7 Best consumption time After the dumplings are cooked and plated, it is recommended to consume them within 15 minutes. The ideal serving temperature is 65°C.