T/GDMZCX 046-2020 Active Group standards

T/GDMZCX 046-2020 Guidelines for the Production Process of Shaocai Ban, a Hakka-style Snack

T/GDMZCX 046-2020

Publish Date: 2020-11-25 Implement Date: 2020-12-25 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/GDMZCX 046-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-11-25

Implement Date: 2020-12-25

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials: - Cassava flour: 50 grams - Vegetables: 250 grams - Fine salt: 2 grams - A small amount of oil 4.2 Requirements 4.2.1 The raw materials should comply with the provisions of GB 2716, GB 2762, GB 2763, GB 10146, GB/T 5461, and GB/T 29343. The processing water should comply with the provisions of GB 5749. 4.2.3 The vegetables should not be cut too finely, as this will result in a poor texture. 4.2.4 The flour paste poured into the pan should not be too thick to prevent it from not being cooked through completely, and the fried buns should be of consistent thickness. 5. Production process 5.1 After washing the vegetables, rinse them briefly and cut them into diced pieces. 5.2 Add the cassava flour to the diced vegetables and mix them with a suitable amount of salt and oil. 5.3 Pour the mixture into a hot oil pan and fry them over low heat until they are cooked through. 6. Quality requirements 6.1 Color: Golden and greenish in color. 6.2 Aroma: A rich and refreshing fragrance. 6.3 Flavor: Fresh and flavorful with a pure taste. 6.4 Form and texture: Crispy on the outside and tender and smooth on the inside. 7. Optimal consumption time: It is recommended that the time between completion of cooking and serving should not exceed 15 minutes, and the serving temperature should be around 60℃.