T/GDXNCX 019-2022 The production process of Xingning Hakka-style snacks, including the making of Ai Ban cakes

Scope

Main Technical Content: 4. Raw Materials and Requirements 4.1 Raw materials: - 500 grams of glutinous rice flour - 200 grams of sticky rice flour - 250 grams of mugwort - 50 grams of white sugar - 250 grams of drinking water 4.2 Requirements: - All raw materials must comply with the provisions of GB 2762, GB 2763, GB 13104, GB 31637, GB 2713, GB/T 1532, and GB/T 21126. - Processing water must comply with the provisions of GB 5749. - The chopped mugwort should be added to the glutinous rice flour while it is still warm or at a moderate temperature and mixed thoroughly. It should not be added after it has completely cooled, as this may cause it to clump. - Do not add too much water when boiling the mugwort, as this may dilute its flavor. 5 Production Process 5.1 Preparation of the dough: - Wash the mugwort and blanch it in boiling water, then cool it in cold water and drain it slightly. - Add the chopped mugwort to the glutinous rice flour, sticky rice flour, and white sugar, then mix with boiling water to form a smooth, non-sticky dough. 5.2 Shaping and cooking: 5.3.1 Take a piece of dough and press it into a mold. After shaping, steam it in a steamer for 10 minutes, then remove and arrange on a plate. 6 Quality Requirements 6.1 Color: A bright green hue. 6.2 Aroma: A strong mugwort fragrance with a refreshing taste. 6.3 Flavor: A tender, smooth, and sweet taste. 6.4 Form and texture: The finished product should have a round shape with a soft, chewy, and elastic texture. 7 Best Consumption Time 7.1 It is ideal to consume the dish within 15 minutes after it has been cooked and plated, and the serving temperature should be around 60°C (see Appendix A for dish images). 7.2 It can be stored at temperatures below 10°C for 3-5 days and processed for consumption later.

Development Information

Related Standards