T/GDMZCX 014-2020 Guidelines for the Production Process of Shaocai Bao, a Hakka-style Snack

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, production process, quality requirements, and optimum consumption time for the production of Shaocai Ban, a Hakka-style snack. This standard applies to the production of Shaocai Ban, a Hakka-style snack. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 50 grams of cassava flour, 250 grams of Shaocai, and 2 grams of refined salt, with a small amount of oil. 4.2 Requirements 4.2.1 The raw materials shall comply with the provisions of GB 2716, GB 2762, GB 2763, GB 10146, GB/T 5461, and GB/T 29343. 4.2.2 The processing water shall comply with the provisions of GB 5749. 4.2.3 The Shaocai should not be chopped too finely, as it will have a poor texture if it is too finely chopped. 4.2.4 The flour paste poured into the pan should not be too thick, to prevent it from not being cooked through internally, and the Ban fried out should be of consistent thickness. 5. Production process 5.1 After washing the Shaocai, rinse it slightly and cut it into diced pieces. 5.2 Add the cassava flour to the diced Shaocai and mix well with an appropriate amount of salt and oil. 5.3 Pour the mixture into a hot oil pan and fry it over low heat until it is cooked through. 6. Quality requirements 6.1 Color: Golden and green in color. 6.2 Fragrance: With a rich and refreshing fragrance. 6.3 Taste: With a fresh and rich flavor and a pure taste. 6.4 Form and texture: Crispy on the outside and tender and smooth on the inside. 7. Optimum consumption time It is advisable to consume the dish within 15 minutes after it is cooked and plated, and the consumption temperature should be around 60℃.

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