T/GDMZCX 018-2020 Guidelines for the Production Process of Maize-Flavored Snacks in the Hakka Style

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 corn-flour pancakes, a Hakka-style snack. This standard applies to the production of corn-flour pancakes, a Hakka-style snack. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 200 grams of corn, 500 grams of arrowroot flour, 100 grams of tapioca flour, 250 grams of water, and 50 grams of sugar. 4.2 Requirements 4.2.1 The raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB/T 317, GB/T 5009.38, GB/T 21126, and GB/T 29343. 4.2.2 The processing water shall comply with the provisions of GB 5749. 4.2.3 Do not make the flour paste in the pan too thick, otherwise it will not be fried through properly inside. 5. Production process 5.1 Cook or steam the corn and set aside for later use. 5.2 Mix the arrowroot flour and tapioca flour, then add water and sugar and stir evenly. 5.3 Add the corn and mix well to form a uniform flour paste. 5.4 Heat oil in the pan, pour in the flour paste, and fry over low heat until both sides turn golden brown. 6. Quality requirements 6.1 Color: Golden and transparent. 6.2 Aroma: Intense and refreshing corn aroma. 6.3 Taste: Sweet and delicious. 6.4 Form and texture: Smooth and pleasant to the palate. 7. Optimal consumption time It is advisable to consume the dish within 15 minutes after it is cooked and plated, and the ideal serving temperature is 65℃.

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