T/TQLYCYFD 1-2021 Active Group standards

T/TQLYCYFD 1-2021 Fry glutinous soybeans and winter squash dumplings

Publish Date: 2020-12-20 Implement Date: 2021-02-20 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/TQLYCYFD 1-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Sugar production and sugar products

ICS Name: Food processing

Publish Date: 2020-12-20

Implement Date: 2021-02-20

Scope

Scope: This document specifies the raw materials and requirements, production processes, quality standards, and nutritional indicators for fried sticky bean buns. This document applies to fried sticky bean buns prepared through innovative cooking methods based on traditional crafts in Inner Mongolia. **Main Technical Content**: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Main ingredients: 500g of yellow rice, 165g of corn bran, and 200g of milk-flower mung beans. 4.1.2 Auxiliary ingredients: 50g of sesame leaves, 30g of white sugar, and 50g of sunflower seed oil. 4.2 Requirements 4.2.1 Each fried sticky bean bun should weigh approximately 250g. 4.2.2 The yellow rice used should be selected from locally grown varieties and comply with GB/T 13356 standards. 4.2.3 The milk-flower mung beans should comply with LS/T 3103 standards. 4.2.4 White sugar should comply with GB/T 317 standards. 4.2.5 Sunflower seed oil should comply with GB/T 10464 standards. 4.2.6 All ingredients should be free from husks and impurities. 4.2.7 Other raw materials should meet relevant food safety standards and regulations. 5 Production Processes 5.1 Soaking 5.1.1 Soak the yellow rice, corn bran, and milk-flower mung beans. Wash the sesame leaves and set aside. 5.1.2 Mix the washed yellow rice and corn bran in a 6:4 ratio and soak in cold water at 15–20°C for 12 hours. 5.1.3 Continue soaking until the rice granules become powdery. 5.2 Preparing the filling 5.2.1 Boil the washed milk-flower mung beans in cold water until tender, then mash them into a paste. 5.2.2 Add white sugar and mix well. 5.3 Dough preparation 5.3.1 Drain the soaked yellow rice and corn bran to remove surface moisture. 5.3.2 Process the drained ingredients into a fine flour. 5.3.3 Add water as needed to adjust the moisture content of the dough and ferment for 18–20 hours at 40–45°C. 5.3.4 After 10 hours of fermentation, knead the dough once; after 15 hour