T/GDMZCX 044-2020 Active Group standards

T/GDMZCX 044-2020 Guidelines for the Production Process of Sorghum Rice Dumplings, a Typical Snack of the Hakka People

T/GDMZCX 044-2020

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 044-2020

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 - 250 grams of corn flour - 250 grams of brown sugar - 350 grams of water 4.2 Requirements 4.2.1 The raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, and GB/T 21126. - The processing water shall comply with the provisions of GB 5749. 4.2.3 When making rice dumplings, pay attention to the amount of water used and control the softness and hardness. 4.2.4 Ensure the steaming temperature is appropriate. 5. Production process 5.1 Boil the brown sugar with appropriate water to make sugar water. 5.2 Add the corn flour and glutinous rice flour to a bowl, mix them well, then add the sugar water and knead into a dough. 5.3 Divide the kneaded corn dough into even-sized small pieces, shape them with a special mold, and steam them in a steamer until they are cooked. 6. Quality requirements 6.1 Color: A yellowish-brown color with uniform coloration. 6.2 Fragrance: A strong and pure corn fragrance. 6.3 Flavor: Sweet and fragrant. 6.4 Form and texture: Soft, sticky, smooth, and delicious. 7. Best consumption time: It is recommended to eat within 15 minutes after cooking and serving, and the ideal serving temperature is 65℃.