GB 1352-1986
Replaced
T/GZSX 040-2019
Active
Group standards
T/GZSX 040-2019 Technical Specifications for the Processing of Tongren Crispy Rice Noodles
T/GZSX 040-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/GZSX 040-2019
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 crispy rice flour. This standard applies to the production and processing of Tongren crispy rice flour. Main technical contents: 7. Processing requirements 7.1 Select materials and remove impurities from raw materials by manual or mechanical methods. 7.2 The ratio of rice to soybean is about 40:1. 7.3 Soak and wash rice and soybean, then soak them in water until they are soft and drain them. 7.4 Steam rice. Steam some rice into rice. T/GZSX 040—201937.5 Grind pulp. Add soaked rice, soybean, appropriate amount of rice, and vegetable leaves to a suitable amount of water, and grind them into pulp using a stone mill, etc. 7.6 Spread the dough. Brush a small amount of vegetable oil evenly in the pot, stir the ground pulp evenly, and pour it into the preheated pot or electric pancake pan with a suitable thickness. 7.7 Simmer the pancake. Simmer the pancake over low heat until it is cooked and shaped. 7.8 Remove the pancake and cool it. Remove the simmered pancake and let it cool at room temperature, allowing it to soften naturally. 7.9 Cut strips. Cut the pancake into long strips according to actual conditions. 7.10 Packaging. Put the cut crispy rice flour into a clean packaging bag for packaging.