T/YCZX 0004-2024 Shandong Cuisine -- Noodles and Buns: Talent Beyond Praise -- Glutinous Rice Cake

Scope

Main Technical Content: 1. Scope: This document specifies the raw materials and requirements, cooking methods, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the "Rudan Noodles and Dim Sum – Glutinous Rice Cake" at Yantai Culture and Tourism Vocational College. 2. Normative Reference Documents: The content of the following documents is incorporated into this document through normative reference. Among them, the referenced documents with dates only apply to the version corresponding to that date; the unmarked documents apply to the latest version (including all amendment lists). - GB 317: White Sugar - GB 14881: National Food Safety Standard – General Hygiene Standards for Food Production - GB/T 21270: Food Fillings - GB 25190: National Food Safety Standard – Sterilized Milk 3. Terms and Definitions: This document does not define any specific terms or definitions. 4. Raw Materials and Requirements: - Main Ingredients: 200g glutinous rice flour, 600g indica rice flour. - Additives: 150g powdered sugar, 300g milk, date filling, blueberry jam. - Requirements: Raw materials must be within their shelf life and comply with GB 317, GB/T 21270, and GB 25190. 5. Cooking Utensils: - Steamer: Use electric or gas-powered steamers. - Steaming tray: Use stainless steel steaming trays. - Utensils: Use measuring instruments that comply with national regulations. 6. Production Process: - Weighing and mixing. - Sifting the mixed flour through a sieve. - Add the date filling and mold into a square mold. - Steam for 20 minutes over high heat. 7. Plating and Packaging: - Use a 40cm x 20cm square plate as the serving dish. - Pack the "Rudan Glutinous Rice Cake" into the plate. 8. Quality Requirements: - Sensory requirements: Snow-white color. - Aroma: Rich fragrance. - Taste: Smooth texture with a refreshing sweetness. - Texture: Lo

Development Information

Related Standards