T/YCZX 0002-2024 Active Group standards

T/YCZX 0002-2024 Shandong Cuisine - Noodles - Champion Wedding Cake - Mung Bean Cake

T/YCZX 0002-2024

Publish Date: 2024-12-21 Implement Date: 2024-12-30 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/YCZX 0002-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2024-12-21

Implement Date: 2024-12-30

Scope

Main Technical Content: This document specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for the Shouyuan Xi Gao (Green Bean Cake) of the Shandong Cuisine. **Raw Materials and Requirements**: - **Main Ingredients**: 500g peeled mung beans, 50g milk powder, 100g butter, 40g sugar, and 15g matcha powder. - **Fillings**: 40g milk powder, 100g milk, 500g dried cranberries, 50g corn starch, and 30g sugar. - **Requirements**: Raw materials must be selected within their shelf life. They should be clean, hygienic, and free from contamination, complying with the provisions of GB/T 317, GB/T 8885, GB/T 14884, GB/T 15196, and GB/T 25190. **Cooking Utensils**: - Oven: Electric or gas-powered ovens should be used. - Wok: Electric or gas-powered stoves should be used. - Baking tray: Iron or non-stick trays should be used. - Measuring tools: Utensils must comply with national regulations. **Production Process**: - Soaking and maturation. - Making paste. - Stir-frying and molding. **Production Procedure**: 1. Soak and steam the peeled mung beans to make mung bean paste. 2. Add butter, milk powder, and honey to the mung bean paste and stir-fry over low heat until dry. Cool and divide into small portions. 3. Wrap the paste with the stir-fried cranberry-milk filling and mold it into desired shapes. **Production Requirements**: - The cooked mung bean paste should be smooth with a moderate firmness, not too dry, as this would affect molding. - The plating dish should be 40cm long and 20cm wide. - The packaging should place the Shouyuan Xi Gao in individual plates. **Quality Requirements**: - Sensory requirements: Pale yellow in color, with a fragrant and soft aroma. - Taste: Rich and fluffy with a sweet-sweet filling. - Texture: Fine and firm, not sticky. - Hygiene requirements: Free from impurities, foreign objects, or odors. - Product