T/GDMZCX 034-2020 Active Group standards

T/GDMZCX 034-2020 Hakka-style Snacks: Specifications for the Production Process of Ai Bao

T/GDMZCX 034-2020

Publish Date: 2020-11-25 Implement Date: 2022-12-25 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 034-2020

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: 2022-12-25

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Dough skin raw materials: - 500 grams of glutinous rice flour - 50 grams of eagle millet flour - 250 grams of mugwort - A small amount of water 4.1.2 Filling: - 200 grams of peanuts - 100 grams of black sesame seeds - 100 grams of white sugar 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB/T 317, GB/T 1532, and GB/T 21126. Processing water shall comply with the provisions of GB 5749. 4.2.3 The chopped mugwort should be added to the glutinous rice flour while it is still warm or at a certain temperature and kneaded thoroughly. It should not be added after it has completely cooled down, otherwise it will be difficult to form a dough. 4.2.4 Do not add too much water when boiling the mugwort, otherwise the mugwort flavor will become weaker. 5. Production process 5.1 Preparing the dough skin 5.1.1 Wash the mugwort and blanch it in boiling water. After draining slightly, chop it into a paste (or crush it into a paste using a crusher). 5.1.2 Add the mugwort to the glutinous rice flour and eagle millet flour and knead until it becomes a smooth, non-sticky dough (dough skin). 5.2 Preparing the filling Crush the roasted peanuts and sesame seeds and mix them with white sugar to prepare the filling. 5.3 Shaping and cooking Take a piece of dough skin and wrap it with the filling. After wrapping, steam it until it is cooked. 6. Quality requirements 6.1 Color: The color should be bright green. 6.2 Fragrance: The mugwort fragrance should be strong and the taste should be refreshing. 6.3 Flavor: Sweet and fragrant. 6.4 Form and texture: The finished product should have various shapes, such as round, oval, or in the shape of a large dumpling, with a soft, chewy, and elastic texture. 7. Best consumption time: - It is advisable to consume the dish within 15 minutes after it is cooked and pla