T/GDMZCX 045-2020 Active Group standards

T/GDMZCX 045-2020 Guidelines for the Production Process of Zhai Bao, a Snack with Hakka Flavors

T/GDMZCX 045-2020

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 045-2020

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 rice balls: 1,500 grams of glutinous rice. 4.1.2 Additives: 200 grams of peanuts, 100 grams of sesame seeds, and 100 grams of white sugar. 4.2 Requirements 4.2.1 Raw materials should comply with the provisions of GB 2762, GB 2763, GB 13104, GB/T 317, GB/T 21126, GB/T 1532, and GB/T 22106. Processing water should comply with the provisions of GB 5749. 4.2.3 After steaming, the glutinous rice should be placed in a stone mortar and pounded repeatedly while it is still hot. The rice should be pounded until it has a certain stickiness and elasticity. 5. Production process 5.1 After washing, soak the glutinous rice in water and steam it in a steamer. 5.2 Place the steamed glutinous rice in a stone mortar and pound it repeatedly until it becomes elastic. 5.3 Crush the roasted peanuts and sesame seeds, then mix them with sugar and set aside. 5.4 Divide the pounded rice balls into even-sized dumplings and coat them with peanut-sesame sugar for consumption. 6. Quality requirements 6.1 Color: White and glossy. 6.2 Aroma: A rich aroma of roasted peanuts and sesame seeds. 6.3 Flavor: Fresh and fragrant with a subtle glutinous rice flavor. 6.4 Form and texture: Soft, chewy, and elastic with a springy bite. 7. Optimal consumption time: It is recommended to eat the cooked rice balls within 15 minutes after they are prepared, and the serving temperature should be at room temperature.