T/GDXNCX 014-2022 The production process specifications for the Hakka-style snack radish cake in Xingning

Scope

Main Technical Content: 4. Raw Materials and Requirements 4.1 Raw materials: - 400 grams of flour - 700 grams of glutinous rice flour - 350 grams of scallion stems - 30 grams of edible salt - 15 grams of five-spice powder - 30 grams of red yeast rice - 100 grams of peanut oil 4.2 Requirements: - All raw materials must comply with the provisions of GB 2762, GB 2763, GB 2721, GB 31637, GB 2713, GB 1886.19, GB/T 15691, GB/T 1534, GB/T 5009.38, and GB/T 21126. - Processing water must comply with the provisions of GB 5749. 5 Cooking Utensils 5.1 Cooking tools: - Wok - Steamer - Related tools 5.2 Utensils: - Cutting board - Knives - Radish grater - Tray (60 cm long, 40 cm wide, 5 cm high) 6 Production Process 6.1 Filling preparation 6.1.1 Use a radish grater to shred white radish into fine strips. Set aside the scallion stems for later use. 6.1.2 Add salt to the shredded radish and marinate for 10 minutes. Drain the excess water and set aside. 6.1.3 Heat a wok and stir-fry the scallion stems until fragrant, then set aside. 6.2 Shaping the bao 6.2.1 Add the drained radish strips to a bowl and mix with the stir-fried scallion stems. Add glutinous rice flour, wheat flour, five-spice powder, and red yeast rice and mix well. Add water to form a dough. 6.2.2 Place the dough in a tray and smooth it out (place a small amount of peanut oil on the bottom of the tray to prevent sticking). 6.3 Cooking 6.3.1 Place the shaped bao in a steamer and steam for 1 hour. Remove and cool. 6.3.2 Heat oil in a wok and fry the bao until golden brown on both sides. Serve immediately. 7 Quality Requirements 7.1 Color: Red and shiny. 7.2 Aroma: Intense radish flavor and fresh aroma. 7.3 Taste: Sweet and delicious. 7.4 Form and texture: Square shape with soft, chewy, and elastic texture. 8 Best Consumption Time 8.1 After cooking and plating, consume within 30 minutes. Serve at 60°C (see Appendix A for product imag

Development Information

Related Standards