GB 1352-1986
Replaced
T/GZSX 044-2019
Active
Group standards
T/GZSX 044-2019 Technical Specifications for the Processing of Sinnan Brown Sugar Rice Flour Pudding
T/GZSX 044-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/GZSX 044-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Cereals, legumes, and their products
Publish Date:
2019-02-22
Implement Date:
2019-03-01
Scope
Main technical content: 7. Processing requirements 7.1 Material selection: Select materials according to the requirements of the implementation standards for each raw and auxiliary material. Wash natural plant leaves such as banana leaves and lotus leaves with clean water and soak them in boiling water for about 10 minutes. 7.2 Ingredient mixing: Mix wheat flour and water in a ratio of approximately 3:1. Add an appropriate amount of brown sugar (with or without adding white sugar, red sugar, etc.) and boil it. 7.3 Dough preparation: Mix wheat flour, sourdough (yeast) with water, boiled brown sugar, and flour. 7.4 Fermentation: When the fermented dough becomes swollen and has a honeycomb-like structure, it is ready for use. 7.5 Dividing the dough: Cut the fermented dough into the required size and place it on natural plant leaves such as banana leaves and lotus leaves. 7.6 Cooking: Steam the wrapped dough in a steamer. 7.7 Packaging: Pack the product in food-grade packaging bags.