T/GDMZCX 011-2020, Guidelines for the Production Process of Taro Silk Dumplings with Hakka Flavors

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, production process, quality requirements, and optimal consumption time for the production of taro silk rice noodles, a Hakka-style snack. This standard applies to the production of taro silk rice noodles, a Hakka-style snack. Main technical content: 4. Raw materials and requirements 4.1 Raw materials: 500 grams of glutinous rice flour, 200 grams of taro, 400 grams of water, 6 grams of refined salt, a small amount of fish sauce, and an appropriate amount of MSG. 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 31639, GB/T 5009.38, GB/T 5461, and GB/T 21126. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 For small bowls, shallow bowls are preferred, as deep bowls are not easy to cook through. 4.2.4 When mixing the batter, stir it several times to make the steamed noodles more elastic in texture. 5. Production process 5.1 Wash and peel the taro, then grate it and sauté it until fragrant for later use. 5.2 Take a large bowl and pour the glutinous rice flour into it. Add water, sautéed taro shreds, refined salt, and other seasonings, then mix them well. 5.3 Pour the well-mixed batter into a copper or stainless steel tray coated with oil and steam it until cooked. 6. Quality requirements 6.1 Color: Gray-white with a glossy appearance. 6.2 Aroma: Fresh and pure fragrance. 6.3 Flavor: Salty and fragrant. 6.4 Texture: Smooth and elastic. 7. Optimal consumption time: It is recommended to consume the noodles within 15 minutes after they are cooked and plated, and the ideal serving temperature is 65℃.

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