T/GDMZCX 021-2020 Guidelines for the Production Process of Hakka-Style Dim Sum: Fried Bread Rolls

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, production process, quality requirements, and optimal consumption time for the production of Hakka-style snack food, "Fa Bao". This standard applies to the production of Hakka-style snack food, "Fa Bao". Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 500 grams of glutinous rice flour, 100 grams of yellow sugar, 100 grams of white sugar, 500 grams of water, 5 grams of yeast. 4.2 Requirements: The raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB 31639, GB/T 317, and GB/T 21126. 4.2.1 The processing water shall comply with the provisions of GB 5749. 4.2.2 The sugar water should be cooled to 35-40°C before pouring it into the flour. The temperature should not be too high, otherwise it will not be conducive to yeast fermentation. 4.2.3 Master the fermentation time and temperature to ensure the taste and quality of the finished product. 5. Production process 5.1 Add water to the brown sugar and white sugar and boil until the sugar melts. Cool it for later use. 5.2 Mix the glutinous rice flour and yeast, then pour in the sugar water and stir until there are no lumps in the paste. 5.3 After 30-40 minutes of fermentation, pour it into the mold and steam it in the steamer until it rises and cracks (about 30 minutes). 6. Quality requirements 6.1 Color: White with uniform color. 6.2 Aroma: Strong rice aroma and a refreshing taste. 6.3 Flavor: Sweet and fragrant. 6.4 Form and texture: The finished product has raised and cracked surfaces, evenly distributed pores, and a soft, chewy, and elastic texture. 7. Optimal consumption time: It is advisable to eat it within 15 minutes after it is cooked and plated, and the optimal consumption temperature is 60°C.

Development Information

Related Standards