T/GDMZCX 051-2020 Active Group standards

T/GDMZCX 051-2020 Hakka-style Snacks: Production Specifications for Making Roast Radish Snacks

T/GDMZCX 051-2020

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/GDMZCX 051-2020

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: - Cassava flour: 50 grams - White radish: 200 grams - 1 egg - 1 gram of refined salt - Sufficient water 4.2 Requirements 4.2.1 The raw materials shall comply with the provisions of GB 2749, GB 2762, GB 2763, GB/T 5009.38, GB/T 5461, and GB/T 29343. The processing water shall comply with the provisions of GB 5749. 4.2.3 When slicing the radish, it should be done carefully and not too thickly. The batter poured into the pan should not be too thick to prevent it from being undercooked inside, and the fried buns should be of consistent thickness. 5 Production process 5.1 After grating the radish, mix it with glutinous rice flour, water, and egg to form a uniform paste. 5.2 Place the radish paste in an oil pan and fry it over low heat until it turns golden brown and is fully cooked. 5.3 Remove it from the pan, cut it into pieces, and serve it on a plate for consumption. 6 Quality requirements 6.1 Color: The color should be golden and transparent. 6.2 Aroma: The radish aroma should be fresh and pleasant. 6.3 Taste: It should be sweet and delicious. 6.4 Form and texture: The texture should be smooth and pleasant. 7 Best consumption time After the dish is cooked and plated, it is advisable to consume it within 15 minutes, and the ideal serving temperature is 60°C.