GB 1352-1986
Replaced
T/GZSX 012-2019
Active
Group standards
T/GZSX 012-2019 Technical Specifications for the Processing of Mung Bean Flour in Tongren City
T/GZSX 012-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/GZSX 012-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Cereals, legumes, and their products
Publish Date:
2019-02-22
Implement Date:
2019-03-01
Scope
Scope: This standard specifies the terms and definitions, basic processing requirements, raw material and auxiliary material requirements, process flow, and processing requirements for the processing of Tongren mung bean flour. This standard applies to the production and processing of Tongren mung bean flour. Main technical content: 7. Processing requirements 7.1 Material selection: Use manual or mechanical methods to remove impurities from the raw materials. 7.2 Proportioning: - First-grade mung bean flour: The proportion of mung beans to rice (mung beans: rice) is ≥ 1:4. - Second-grade mung bean flour: The proportion of mung beans to rice (mung beans: rice) is < 1:4, but not less than 1:9. 7.3 Soaking and washing: - After soaking and washing rice and mung beans, soak them separately in water until they become soft and then drain them. 7.4 Milling: - Add (5~10)% of rice to the soaked rice and mung beans, mix them well, and then add appropriate water to grind them into a slurry. 7.5 Mixing: - Stir the ground slurry evenly to achieve a moderate consistency. 7.6 Cooking: - Spread the ground flour slurry evenly in a pan or electric pancake maker, with a suitable thickness. Heat it until the mung bean skin forms on both sides, is fully cooked, but not hard or burnt. 7.7 Cooling: - After cooking, spread the mung bean flour and cool it to soften it. 7.8 Packaging: - Pack the cooled mung bean flour according to needs, either by cutting it into portions or not, and use vacuum packaging equipment or other methods for packaging.