T/GDMZCX 030-2019 Specifications for the Cooking Process of Abacus-Shaped Dishes

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of Hakka-style snacks, "Abacus Sub". This standard applies to the preparation of Hakka-style snacks, "Abacus Sub". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Dough skin raw materials: 100 grams of taro, 500 grams of cassava starch, and approximately 250 grams of boiling water. 4.1.2 Ingredients: 100 grams of lean meat, 5 grams of winter mushrooms, 5 grams of dried shrimp, and 20 grams of dried tofu. 4.1.3 Seasonings: 2 grams of refined salt, 2 grams of fish sauce, 2 grams of pepper powder, a small amount of light soy sauce, and sufficient cooking oil. 4.2 Requirements 4.2.1 The raw materials, ingredients, and seasonings for the dough skin shall comply with the provisions of GB 2707, GB 2721, GB 2762, GB 2763, GB/T 7900, GB/T 18186, GB/T 22106, GB/T 29343, GB/T 1013, SB/T 10134, SB/T 10292, and SC/T 3204. 4.2.2 The processing water shall comply with the provisions of GB 5749. 4.2.3 Local farm-grown cassava starch shall be selected. 4.2.4 The shape of the "Abacus Sub" should be vivid, with attention to uniform size. 5 Production process 5.1 Dough skin preparation: Peel and cook the taro, then mash it and mix with cassava starch and boiling water to form a dough. 5.2 Shaping: Roll the dough into a long strip, extrude 10-gram portions, and roll them into small round balls. Then, pinch them with the thumb and index finger to form a flat, concave round shape, resembling the beads on an abacus. 5.3 Cooking: Place the raw "Abacus Sub" in a boiling water pot and cook until they float to the surface, then remove and cool. 5.4 Seasoning: Heat oil in a cooking pot, stir-fry the lean meat, winter mushrooms, dried shrimp, and dried tofu until fragrant, then add the "Abacus Sub", fish sauce, refi

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