T/GLCX 002-2018 Active Group standards

T/GLCX 002-2018 Guilin Pine Cake Cooking Process Specification

T/GLCX 002-2018

Publish Date: 2018-11-18 Implement Date: 2018-12-18 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/GLCX 002-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2018-11-18

Implement Date: 2018-12-18

Scope

Main technical content: I. Raw materials: 1. It is recommended to use glutinous rice and japonica rice produced in Guilin, which should comply with the requirements of GB/T 1354. 2. It is recommended to use taro produced in Lipu County, Guilin, which should comply with the requirements of NY/T 1079. II. Process flow: Soaking the main and auxiliary raw materials - milling - seasoning - cooking. III. Main production process: 1. Milling: Mill the glutinous rice and japonica rice into powder. 2. Seasoning: Mix the powdered brown sugar with the milled rice powder and knead it finely. Add the diced taro to the seasoned rice powder and mix well. Then sprinkle it layer by layer into the steaming tray. 3. Cooking: Heat the steamer until the water boils, with sufficient steam. When the temperature is between 90 and 100°C, place the steaming tray containing the rice powder and steam for 3 hours.