T/GDMZCX 050-2020 Active Group standards

T/GDMZCX 050-2020, Standards for the Production Process of Maize-Flavored Snacks in the Hakka Style

T/GDMZCX 050-2020

Publish Date: 2020-11-25 Implement Date: 2020-12-25 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/GDMZCX 050-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-11-25

Implement Date: 2020-12-25

Scope

Main technical content: 4 Raw materials and requirements 4.1 Raw materials: - 200 grams of corn - 500 grams of wheat flour - 100 grams of tapioca flour - 250 grams of water - 50 grams of sugar 4.2 Requirements 4.2.1 The raw materials should comply with the provisions of GB 2762, GB 2763, GB 13104, GB/T 317, GB/T 5009.38, GB/T 21126, and GB/T 29343. The processing water should comply with the provisions of GB 5749. 4.2.3 Do not make the flour paste too thick when pouring it into the pan, otherwise it will not be fully cooked inside. 5 Production process 5.1 Cook the corn or steam it until it's ready. 5.2 Mix the wheat flour and tapioca flour, then add water and sugar and stir them evenly. 5.3 Add the corn and mix them into a uniform flour paste. 5.4 Heat oil in the pan, pour in the flour paste, and fry it over low heat until it turns golden brown on both sides. 6 Quality requirements 6.1 Color: Golden and transparent. 6.2 Aroma: Intense and refreshing corn aroma. 6.3 Flavor: Sweet and delicious. 6.4 Form and texture: Smooth and pleasant to the palate. 7 Best consumption time: It's advisable to eat it within 15 minutes after it's cooked and plated. The ideal serving temperature is 65°C.