GB 1352-1986
Replaced
T/DAZZXH 001-2022
Active
Group standards
T/DAZZXH 001-2022 Dim Sum zongzi
T/DAZZXH 001-2022 Dim Sum zongzi
Price:
$ 20.00
Basic Information
Standard Code:
T/DAZZXH 001-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Cereals, legumes, and their products
Publish Date:
2022-12-16
Implement Date:
2023-01-01
Scope
Main technical content: Sensory requirements: - Surface appearance: The zongzi should have a neat shape, with appropriate tightness of the binding string, no obvious protruding corners, and no exposed parts of the zongzi body. - Color: After removing the zongzi leaf, the rice grains inside should be light yellow with a slight green tint, and have a glossy appearance. The filling should have a color consistent with the ingredients used. - Texture: The zongzi body should not be overly soft, with the filling intact. The filling may include lean or fat pork from black pigs, pork belly, pork ribs, pork feet, or egg yolk. The filling should be moderately soft, with no impurities, no uncooked ingredients, and no signs of mold, insect infestation, or other external contamination. - Taste and aroma: The zongzi should be glutinous but not overly soft, with a balanced sweetness and saltiness, and retain the natural aroma of the zongzi leaf, glutinous rice, and other ingredients. There should be no signs of spoilage, mold, or rancidity. Physicochemical indicators: - Black pork filling zongzi: - Moisture loss by drying (mass fraction), % ≤ 60 - Protein content (mass fraction), % ≥ 4 - Fat content (mass fraction), % ≤ 14 - Black pork and salted egg yolk filling zongzi: - Moisture loss by drying (mass fraction), % ≤ 60 - Protein content (mass fraction), % ≥ 4 - Fat content (mass fraction), % ≤ 16