T/GDMZCX 041-2020 Active Group standards

T/GDMZCX 041-2020 Guidelines for the Production Process of Hard Rice Head Bun, a Hakka-style Snack

T/GDMZCX 041-2020

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 041-2020

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: Rhizoma Dysphaniae 500 grams, water 400 grams, white sugar 100 grams 4.2 Requirements 4.2.1 The raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB 31639, and GB/T 317. The processing water shall comply with the provisions of GB 5749. 4.2.3 It is important to remove the residue from Rhizoma Dysphaniae to improve the taste. 5. Production process 5.1 Grind Rhizoma Dysphaniae into a powder and remove the residue for filtration. 5.2 Add water and stir into a slurry. Add sugar and mix well. Pour into small bowls and steam until cooked. 6. Quality requirements 6.1 Color: The color should be orange-yellow and transparent. 6.2 Fragrance: The fragrance of Rhizoma Dysphaniae should be refreshing. 6.3 Taste: It should have a sweet and fragrant flavor. 6.4 Form and texture: The texture should be smooth and delicious, with a chewy and resilient feel. 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.