T/GDMZCX 038-2020 Active Group standards

T/GDMZCX 038-2020 Hakka-style snacks: Production process specifications for sweet potato flour buns

T/GDMZCX 038-2020

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/GDMZCX 038-2020

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 4.1.1 Banh Tuan Ingredients: - Cassava flour: 500 grams - Water: 250 grams 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB 20799, GB/T 317, GB/T 5461, GB/T 7900, GB/T 15691, GB/T 21126, GB/T 29343, and GB/T 38581. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Add water to the cassava flour while it’s still hot and knead into a dough. Adjust the amount of water based on the desired softness or firmness of the Banh Tuan. 5 Production Process 5.1 Preparing the dough: Add cassava flour to boiling water and mix well, then knead into a dough. 5.2 Shaping and cooking: Divide the dough into small balls and shape them into ancient coin-like shapes or knuckle shapes. Cook in boiling water until they float to the surface, then remove them. 5.3 Season the Banh Tuan with sautéed mushrooms, shredded pork, peanuts, and shrimp, and sprinkle with scallions and other seasonings before serving. 6 Quality Requirements 6.1 Color: White and translucent 6.2 Aroma: Intense and refreshing 6.3 Flavor: Fresh and fragrant with a subtle cassava flavor 6.4 Texture: Soft, chewy, and resilient 7 Optimal Consumption Time: - Consume within 15 minutes after cooking and plating. - Serve at a temperature of 65°C (149°F).