T/GZSX 042-2019 Active Group standards

T/GZSX 042-2019 Technical Regulations for the Processing of Sinnan Huatian Baba

T/GZSX 042-2019

Publish Date: 2019-02-22 Implement Date: 2019-03-01 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/GZSX 042-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Cereals, legumes, and their products

Publish Date: 2019-02-22

Implement Date: 2019-03-01

Scope

Main technical content: 7. Processing requirements 7.1 Selecting materials: Use glutinous rice and japonica rice (or indica rice) suitable for making Sinnan Huatian Baba. Impurities and yellow rice kernels should be removed. 7.2 Ingredient ratio: The proportion of glutinous rice to japonica rice (or indica rice) for making Sinnan Huatian Baba is approximately 2:1. 7.3 Soaking: Soak the glutinous rice and japonica rice (or indica rice) in water until they are fully submerged. They can be soaked separately or mixed together. Soak until the rice kernels no longer have a hard core. During summer and autumn, the soaking water should be changed 1–2 times to ensure the raw materials do not turn sour. 7.4 Draining: After soaking, pour off the water and use stainless steel tools or sieves to drain the rice. Adjust the draining time based on the length of the soaking period. For shorter soaking times, extend the draining time to allow the rice kernels to continue swelling. For longer soaking times, drain the water as soon as possible. 7.5 Milling (grinding): Mix the drained glutinous rice and japonica rice (or indica rice) in the appropriate proportion and grind them using milling equipment or repeatedly pounding them with a stone mortar to obtain a fine powder. 7.6 Pounding: Add a portion of the ground rice flour to an equal amount of water and stir vigorously to prevent clumping. Stir while heating until a paste-like rice slurry is formed. 7.7 Kneading: Mix the rice slurry with the ground rice flour and knead it into a rice dough. Knead until it is not sticky to the hand and has elasticity. 7.8 Embossing (stamping): After kneading, use special tools such as bamboo/wooden sticks, along with natural fruit and vegetable juices or dried fruit and vegetable powders, to color the dough. Through kneading, rolling, pressing, and stretching, ensure a uniform external color without color leaks. Both ends of the Baba should display patterns such as flowers or charact