T/GDMZCX 043-2020 Active Group standards

T/GDMZCX 043-2020 Guidelines for the Production Process of Taro-Flavored Dim Sum

T/GDMZCX 043-2020

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 043-2020

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: - Glutinous rice flour: 500 grams - Taro: 200 grams - Water: 400 grams - Fine salt: 6 grams - A small amount of fish sauce - Adequate MSG 4.2 Requirements 4.2.1 The raw materials shall comply with the provisions of GB 2762, GB 2763, GB 31639, GB/T 5009.38, GB/T 5461, and GB/T 21126. The processing water shall comply with the provisions of GB 5749. 4.2.3 For small bowls, it is recommended to choose shallow ones as deep ones are not easy to cook thoroughly. 4.2.4 When mixing the paste, stir it several times to make the steamed dish more elastic in texture. 5 Production process 5.1 Wash and peel the taro, then grate it and stir-fry until fragrant for later use. 5.2 Take a large bowl and pour the glutinous rice flour into it. Add water, the stir-fried taro shreds, fine salt, and other seasonings and mix well. 5.3 Pour the well-mixed paste into a copper or stainless steel tray coated with oil and steam until cooked. 6 Quality requirements 6.1 Color: Gray-white with a glossy luster. 6.2 Aroma: Fresh and pure. 6.3 Flavor: Salty and fragrant. 6.4 Form and texture: Smooth and elastic. 7 Best 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°C.