T/GDMZCX 020-2020 Guidelines for the Production Process of Wudou Tang, a Hakka-Style Snack

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, production process, quality requirements, and optimal consumption time for the preparation of Wudou Tang, a Hakka-style snack. This standard applies to the production of Wudou Tang, a Hakka-style snack. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Rice dumpling ingredients: 500 grams of glutinous rice. 4.1.2 Auxiliary materials: 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 Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB 20799, and GB/T 21126. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 The amount of brown sugar can be adjusted according to personal preference. Those who prefer a lighter taste can use less, while those who prefer a stronger flavor can use more. 4.2.4 The pork bone soup can be replaced with pork belly and black beans cooked until tender, then mixed with glutinous rice and brown sugar water to form a dough. 5 Production process 5.1 Roast the glutinous rice until it is 70% cooked (golden yellow) and grind it into powder. 5.2 Simmer the black beans and pork bones into a soup, remove the bones, add brown sugar, dried tangerine peel, and glutinous rice, then mix well and knead into a dough. 5.3 Place it in a copper basin, flatten it, and steam it until it is cooked. 6 Quality requirements 6.1 Color: Yellowish brown. 6.2 Fragrance: Intense fragrance with a refreshing tangerine peel aroma. 6.3 Flavor: Sweet and fragrant with a pleasant taste. 6.4 Form and texture: Soft, chewy, and moist with a pleasant texture. 7 Optimal consumption time It is recommended that the time between completion of cooking and serving should not exceed 15 minutes, and the serving temperature should be around 65°C.

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