T/GDMZCX 047-2020 Guidelines for the Production Process of Duck Double Soup, a Hakka-style Snack

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Ingredients for banh tang: - 500 grams of tapioca flour - 1,000 grams of water 4.1.2 Additives: - 300 grams of brown sugar - 500 grams of white sugar - 20 grams of candied melon - 20 grams of dried tangerine peel - 20 grams of peanuts - 20 grams of sesame seeds - 20 grams of Hakka caramel candy - 20 grams of ginger - 30 grams of lard 4.2 Requirements 4.2.1 Raw materials must comply with the provisions of GB 2762, GB 2763, GB 10146, GB 13104, GB/T 317, GB/T 1532, and GB/T 29343. Processing water must comply with the provisions of GB 5749. 4.2.3 The tapioca flour must be fried thoroughly before adding the syrup. 4.2.4 When pouring the syrup into the tapioca flour, do so slowly and heat it over low heat. Stir continuously with a spatula while pouring. 5 Production process 5.1 After frying the tapioca flour over low heat, remove it and sieve it for later use. 5.2 Heat a small amount of lard and ginger paste in a pan until fragrant. Add water, white sugar, candied melon, peanuts, sesame seeds, Hakka caramel candy, brown sugar, and dried tangerine peel to boil into a syrup mixture. 5.3 Pour the boiled syrup mixture into the cooked tapioca flour slowly and evenly, while constantly stirring with a spatula. 5.4 Continue stirring until the mixture solidifies into a shiny, smooth texture with a rich aroma. Remove from heat and serve warm. 6 Quality requirements 6.1 Color: Yellow-brown and transparent 6.2 Aroma: Intense sweet aroma with a blend of tangerine peel and ginger-sugar flavors 6.3 Taste: Sweet and fragrant, with a refreshing aftertaste 6.4 Texture: Soft, chewy, and elastic 7 Best consumption time: Consume within 15 minutes after cooking. Serve at a temperature of 65°C

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