T/GDMZCX 019-2020 Hakka-style Snacks: Production Specifications for Making Roast Radish Snacks

Scope

Scope: This standard specifies the terminology and definitions, raw materials and requirements, production process, quality requirements, and optimal consumption time for the making of Luobo Lao, a Hakka-style snack. This standard applies to the production of Luobo Lao, a Hakka-style snack. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 50 grams of cassava flour, 200 grams of white radish, 1 egg, 1 gram of refined salt, and sufficient water. 4.2 Requirements 4.2.1 The raw materials shall comply with the provisions of GB 2749, GB 2762, GB 2763, GB/T 5009.38, GB/T 5461, and GB/T 29343. 4.2.2 The processing water shall comply with the provisions of GB 5749. 4.2.3 When slicing the radish, it should be done carefully and not too thickly. The batter mixture poured into the pan should not be too thick to prevent it from not being cooked through inside, and the fried Luobo Lao should be of consistent thickness. 5. Production process 5.1 After grating the radish, mix it with glutinous rice flour, water, and eggs to form a uniform paste. 5.2 Put the radish paste into the oil pan and fry it over low heat until it turns golden brown and is fully cooked. 5.3 Scoop it out and cut it into pieces before serving. 6. Quality requirements 6.1 Color: Golden and transparent. 6.2 Aroma: A refreshing radish aroma. 6.3 Flavor: Sweet and delicious. 6.4 Form and texture: Smooth and pleasant to the taste. 7. Optimal consumption time It is advisable to consume the dish within 15 minutes after it is cooked and plated, and the ideal serving temperature is 60℃.

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