T/GLCX 001-2023 Active Group standards

T/GLCX 001-2023 Guilin Horsehoe Cake Cooking Process Specification

T/GLCX 001-2023

Publish Date: 2023-10-31 Implement Date: 2023-10-31 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 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-10-31

Implement Date: 2023-10-31

Scope

Scope: This document applies to desserts made by members of the Guilin City Catering and Cooking Association, using lotus root starch as the main ingredient and fresh lotus root slices and sugar as auxiliary ingredients. Main technical content: I. Raw materials: 1. Lotus root starch produced in Guilin region should be selected, and it should comply with the provisions of GB 2762 and GB 2763. 2. Fresh lotus roots produced in Guilin region should be selected, and they should comply with the provisions of GB 2762 and GB 2763. II. Process flow: 1. Mixing the main and auxiliary raw materials - rinsing the raw and cooked pulps - filtering - cooking. 2. Main production process: - Rinsing the raw and cooked pulps: Take half of the lotus root starch and prepare water according to a 1:6 ratio. Heat the water to 50℃ and pour it into the lotus root starch to mix evenly. For the other half of the lotus root starch, use room-temperature water to mix according to a 1:6 ratio, then quickly rinse and mix with the 50℃ lotus root starch pulp. - Filtering: Filter the rinsed lotus root pulp through a mesh sieve with a pore size of 0.4mm. Pour the filtered lotus root pulp into a plate with a thickness of 6cm. - Cooking: Heat the steamer until the water boils, with sufficient steam and a temperature between 90 and 100℃. Add the prepared lotus root pulp and steam for 60 minutes.