T/GDMZCX 008-2020 Guidelines for the Production Process of Yao Bian, a Snack with Hakka Flavors

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 Yao Bian, a Hakka-style snack. This standard applies to the production of Yao Bian, a Hakka-style snack. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 500 grams of glutinous rice flour, 100 grams of white sugar, approximately 200 grams of water, 5 grams of Chicken-poop Vine, 5 grams of Muga leaves, and 5 grams of Moxa herb. 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB 31639, GB/T 317, and GB/T 21126. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Pay attention to the amount of water. The glutinous rice dough should be kneaded until it is smooth and not sticky to the hands. 4.2.4 Add the water to the cassava flour while it is still hot and knead into a dough. The amount of water should be adjusted according to the softness or hardness of the dough. 5. Production process 5.1 Making the dough 5.1.1 Wash the Chicken-poop Vine, Muga leaves, and Moxa herb, and add them to a blender with water to crush them. 5.1.2 Pour the crushed juice into a pot and add white sugar. Boil it together. 5.1.3 Pour the mixture into glutinous rice flour while it is still hot and knead into a smooth dough (the dough). 5.2 Shaping and cooking Take a small piece of dough, flatten it, and steam it in a pot until it is cooked. 6. Quality requirements 6.1 Color: The color should be dark brown with a uniform and shiny appearance. 6.2 Aroma: The herbal aroma should be strong and mellow. 6.3 Taste: The taste should be sweet and pure. 6.4 Form and texture: The texture should be soft, chewy, and refreshing. 7. Optimal consumption time After the dish is cooked and plated, the optimal consumption time should not exceed 15 minutes, and the optimal serving temperature is 65℃.

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