T/GDMZCX 002-2020 Hakka-style snacks - Production specifications for Ai Bao

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 snacks, Ai Bao. This standard applies to the production of Hakka-style snacks, Ai Bao; Main technical content: 3. Terms and definitions The terms and definitions defined in T/GDMZCX 001 apply to this standard. 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Dough skin raw materials: 500 grams of glutinous rice flour, 50 grams of eagle millet flour, 250 grams of mugwort, and a small amount of water. 4.1.2 Filling: 200 grams of peanut, 100 grams of black sesame, and 100 grams of white sugar. 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB/T 317, GB/T 1532, and GB/T 21126. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 The chopped mugwort should be added to the glutinous rice flour while it is still hot or at a certain temperature, and kneaded well. It cannot be added after it has completely cooled down, otherwise it will be difficult to form a dough. 4.2.4 Do not use too much water to boil the mugwort, otherwise the mugwort flavor will become weaker. 5. Production process 5.1 Making dough skin 5.1.1 Wash the mugwort and blanch it in boiling water. After draining slightly, chop it into a paste (or crush it into a paste using a crusher). 5.1.2 Add the mugwort to the glutinous rice flour and eagle millet flour, and knead until it becomes a smooth and non-sticky bun dough (dough skin). 5.2 Making filling Crush the roasted peanut and sesame seeds and add white sugar to mix into a filling. 5.3 Shaping and cooking Take a piece of dough skin, wrap it with the filling, and steam it until it is cooked. 6. Quality requirements 6.1 Color: The color should be bright green. 6.2 Fragrance: The mugwort fragrance should be strong, and the taste should be re

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