T/GDMZCX 037-2020 Active Group standards

T/GDMZCX 037-2020 Hakka-style Snacks: Production Process Standards for Hakka Pumpkin Cakes

T/GDMZCX 037-2020

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 037-2020

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: - 500 grams of glutinous rice flour - 1,500 grams of pumpkin - 150 grams of white sugar 4.2 Requirements: - Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB/T 317, GB/T 5009.38, and GB/T 21126. - Processing water shall comply with the provisions of GB 5749. 4.2.2 Control the heat: fry at low heat on both sides until cooked and ensure a golden-yellow color. 5. Production process 5.1 Peel the pumpkin and cut it into thin slices. Steam it in a steamer until soft, then press it into pumpkin puree. 5.2 Add white sugar and glutinous rice flour to the pumpkin puree and mix well. Knead into a relatively dry dough. 5.3 Divide the kneaded dough into small, even-sized pieces and gently flatten them into disc-shaped dough pieces. 5.4 Heat oil in a pan and fry the dough pieces over low heat until they turn golden-yellow on both sides. 6. Quality requirements 6.1 Color: Golden-yellow with uniform and consistent color. 6.2 Aroma: Pure and rich pumpkin aroma. 6.3 Taste: Sweet and delicious. 6.4 Form and texture: Soft, chewy, and smooth. 7. Optimal consumption time It is recommended to consume within 15 minutes after cooking and plating. The ideal serving temperature is 60°C.