T/GLCX 001-2018 Active Group standards

T/GLCX 001-2018 Guilin Horse-hoof Cake Cooking Process Specification

T/GLCX 001-2018

Publish Date: 2018-11-18 Implement Date: 2018-12-18 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/GLCX 001-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2018-11-18

Implement Date: 2018-12-18

Scope

Main technical content: I. Raw materials: 1. It is recommended to use taro flour produced in Guilin, which should comply with the requirements of DBS 45/002. 2. Fresh taro should be selected from Guilin, and it should comply with the regulations of GB 2762 and GB 2763. II. Process flow: - Mixing of main and auxiliary raw materials - Rinsing of raw and cooked taro pulp - Filtration - Cooking III. Main production process: 1. Rinsing of raw and cooked taro pulp: - Take half of the taro flour and prepare water according to a 1:6 ratio. Heat the water to 50℃ and pour it into the taro flour to mix evenly. - Use room-temperature water to mix the other half of the taro flour according to a 1:6 ratio. Quickly combine the two mixtures and mix evenly. 2. Filtration: - Filter the rinsed taro pulp through a mesh sieve with a pore size of 0.4mm. - Pour the filtered taro pulp into a tray with a thickness of 6cm. 3. Cooking: - Heat the steamer until the water boils, with sufficient steam and a temperature between 90 and 100℃. Add the prepared taro pulp and steam for 60 minutes.