T/QLY 114-2022 Active Group standards

T/QLY 114-2022 Guizhou Snacks Guizhou Bowl Bait Cake (Zunyi Flavor) Cooking Technology Specifications

T/QLY 114-2022

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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/QLY 114-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4 Raw materials and requirements: - Main ingredients (1,000 pieces): 5 kg of rice. - 800 g of cooked rice. - 500 g of brown sugar syrup as seasoning. - 300 g of corn flour. - 300 g of buckwheat flour. - Processing water should comply with the requirements of GB 5749. 5 Cooking utensils: - Cooking tools: steaming oven, steamer, and related tools. - Tools: long wooden spoons. 6 Production process: - Pre-processing: soak and rinse the rice, add cooked rice, and grind them together into rice paste. Use the fermentation principle to slowly ferment until large bubbles appear on the surface. - Before steaming: divide the fermented rice paste into three parts and add brown sugar syrup, corn flour, and buckwheat flour respectively. Mix them well and pour into molds covered with white cloth. Steam in a steamer over high heat for 8 minutes until cooked. Remove and serve immediately. 7 Packaging: - Packaging containers: dinner plates. - Packaging method: stacked. 8 Sensory requirements: - Color: colorful and bright. - Fragrance: rich rice aroma with a subtle wine fragrance. - Taste: chewy and sweet with a hint of wine aroma. - Texture: soft and chewy with a full and rich flavor. 9 Best consumption time: - The best consumption time after removing from the steamer and placing on a plate should not exceed 15 minutes. - The best serving temperature should be between 30°C and 75°C.