T/GDMZCX 017-2020 Hakka-style Snacks: Specifications for the Production Process of Zhi Le Zi Bao

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, 200 grams of ramie leaves, 250 grams of water. 4.1.2 Auxiliary ingredients: 100 grams of peanuts, 50 grams of sesame seeds, 50 grams of white sugar. 4.2 Requirements 4.2.1 The raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB/T 317, GB/T 1532, and GB/T 21126. 4.2.2 The processing water shall comply with the provisions of GB 5749. 4.2.3 The mixture should be kneaded repeatedly until it becomes soft, elastic, and sticky. 5 Production process 5.1 Wash the ramie leaves, boil them, and remove them for later use. 5.2 Mix the glutinous rice and ramie leaves, then divide them into several large balls. Cook them in a pot, remove them, and put them in a stone mortar to knead and mix. 5.3 Shape the kneaded glutinous rice balls into dumplings. 5.4 Fry and crush the peanuts and sesame seeds, then add white sugar and mix well. 5.5 Coat the dumplings with a layer of peanut and sesame sugar and they are ready to eat. 6 Quality requirements 6.1 Color: A bright green color. 6.2 Aroma: A strong and refreshing aroma of ramie leaves and peanuts. 6.3 Taste: Sweet and delicious with a strong ramie flavor. 6.4 Shape and texture: Round, soft, and smooth. 7 Best consumption time After the dumplings are cooked and plated, it is ideal to consume them within 15 minutes. The ideal serving temperature is 65°C.

Development Information

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