T/GDMZCX 039-2020 Active Group standards

T/GDMZCX 039-2020 Hakka-style snacks: Production process specifications for Yizi bao

T/GDMZCX 039-2020

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

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Basic Information

Standard Code: T/GDMZCX 039-2020

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 4.1.1 Dough skin raw materials: 500 grams of glutinous rice flour, 150 grams of sticky rice flour, and approximately 250 grams of boiling water. 4.1.2 Filling: - 250 grams of pork belly - 80 grams of dried tofu - 50 grams of dried mushrooms - 10 grams of minced garlic - 10 grams of peanut oil - 4 grams of refined salt - 6 grams of fish sauce - 3 grams of pepper powder - 2 grams of MSG 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB 2716, GB 2762, GB 2763, GB 13104, GB 20799, GB/T 317, GB/T 5461, GB/T 7900, GB/T 15691, GB/T 21126, GB/T 22106, GB/T 29343, and GB/T 38581. Processing water shall comply with the provisions of GB 5749. 4.2.3 The bao should be shaped into a cylinder, and the bamboo leaves should be wrapped as tightly as possible to prevent the leaves from falling out during steaming. 5. Production process 5.1 Preparation of dough skin: Add glutinous rice flour to boiling water and knead until soft and smooth. Then knead into small balls, sprinkle with an appropriate amount of sticky rice flour, and roll out into bao skin (dough skin) for later use. 5.2 Preparation of filling: - 5.2.1 Cut the pork belly, dried tofu, and mushrooms (after soaking) into diced pieces and set aside. - 5.2.2 Add a small amount of oil to the pot and successively add minced garlic, mushrooms, dried tofu, and lean meat to stir-fry. Then add refined salt, fish sauce, pepper powder, and MSG to season and make the filling. 5.3 Shaping: - Take a piece of bao skin, flatten it, and place the filling inside. Shape it into a cylinder, then wrap it in clean bamboo leaves or banana leaves coated with oil. 5.4 Cooking: - Place the shaped bao skin in a steamer and steam over high heat for 18-22 minutes. 6. Quality requirements 6.1 Color: White and translucent 6.2 Aroma: Intense and refreshing 6.3 Taste: Salty and fragrant with a strong