T/GDMZCX 012-2020 Hakka-style snacks: Production process specifications for Sui Bao

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, production process, quality requirements, and optimum consumption time for the production of Hakka-style snacks - Sui Bao. This standard applies to the production of Hakka-style snacks - Sui Bao. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 500 grams of glutinous rice flour, 250 grams of corn flour, 250 grams of brown sugar, and 350 grams of water. 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, and GB/T 21126. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 When making Sui Bao, attention should be paid to the amount of water used to achieve the right softness or hardness. 4.2.4 The steaming temperature should be controlled properly. 5. Production process 5.1 Boil the brown sugar with appropriate water to make sugar water. 5.2 Add the corn flour and glutinous rice flour to a bowl and mix well. Add the sugar water and stir first, then knead into a dough. 5.3 Divide the kneaded corn dough into small, uniform pieces and shape them with special molds. Steam them in a steamer until they are cooked. 6. Quality requirements 6.1 Color: The color should be yellow-brown with a uniform hue. 6.2 Fragrance: The corn fragrance should be strong and pure. 6.3 Taste: It should be sweet and delicious. 6.4 Form and texture: The shape should be soft, sticky, smooth, and delicious. 7. Optimum consumption time: It is recommended that the time between cooking and serving should not exceed 15 minutes, and the serving temperature should be around 65℃.

Development Information

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