T/GDMZCX 052-2020 Active Group standards

T/GDMZCX 052-2020 Guidelines for the Production Process of Wudou Tang, a Snack with Hakka Flavors

T/GDMZCX 052-2020

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 052-2020

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 Ingredients for the glutinous rice dumplings: 500 grams of glutinous rice. 4.1.2 Auxiliary ingredients: 80 grams of black beans, 500 grams of pork bones, 200 grams of brown sugar, and 10 grams of dried tangerine peel. 4.2 Requirements 4.2.1 The raw materials should comply with the provisions of GB 2762, GB 2763, GB 13104, GB 20799, and GB/T 21126. The processing water should comply with the provisions of GB 5749. 4.2.3 The amount of brown sugar can vary according to personal taste preferences—less for those who prefer a lighter flavor and more for those who enjoy a stronger taste. 4.2.4 The pork bone soup can be replaced with a stew of pork belly and black beans, which are boiled until tender and then mixed with glutinous rice and brown sugar water to form a dough. 5 Production process 5.1 Roast the glutinous rice until it reaches about 70% doneness (golden yellow) and then grind it into powder. 5.2 Simmer the black beans and pork bones into a soup, remove the bones, add brown sugar and dried tangerine peel, and mix well before kneading into a dough. 5.3 Place the dough in a copper basin, flatten it, and steam until cooked. 6 Quality requirements 6.1 Color: A yellow-brown hue. 6.2 Aroma: A rich fragrance with a refreshing tangerine peel flavor. 6.3 Flavor: Sweet and fragrant with a pleasant taste. 6.4 Form and texture: Soft, chewy, and moist with a satisfying texture. 7 Best consumption time It is recommended to consume the dumplings within 15 minutes after they are cooked and plated, and the ideal serving temperature is 65°C.