T/JTGK 0002-2024 Pengzhou Jun Tun Guo Kui Production Process Technical Specifications

Scope

Scope: This document specifies the basic requirements, production process, and processing techniques for the production of Gongzhou Jun Tun Guo Kui (a type of Chinese snack). Main technical content: 1. Mix the Huizi flour with water at 35–45°C to form a dough, then knead it and ferment it in a sealed environment at 25–35°C for 24 hours to obtain the Huizi dough. 2. Mix the flour with water at 35–45°C to prepare the dough, add the Huizi dough, and knead it again. Ferment it in a sealed environment at 25–35°C for 1 hour. 3. Divide the fermented dough into portions for each Guo Kui and shape it into small dough balls. 4. Stretch the dough into thin strips 6–7 cm wide and 33–34 cm long using techniques such as rolling, pulling, and flipping. Note: This applies only to production lines for Guo Kui with meat, meat-containing, and meat-free fillings. 5. Add oil to the dough and knead it repeatedly for 3–5 minutes, adding a certain amount of lard during the process. Note: This applies only to production lines for Guo Kui with meat and meat-containing fillings. 6. After adding oil, shape the dough into pieces using techniques such as kneading, pulling, and plucking. Note: This applies only to production lines for Guo Kui with meat and meat-containing fillings. 7. Add fillings to the dough and stretch it into thin strips, then wrap it with different fillings (meat filling, sugar filling, fruit and vegetable filling, salted filling, etc.) depending on the type of Guo Kui. 8. Shape the dough: (1) Press the wrapped strips down vertically and flatten them with a rolling pin to form a dough blank. (2) Depending on the product requirements, the prepared dough blank can be frozen as a semi-finished product or processed further for cooking. 9. Cook the dough blank in a heating device until it is fully cooked and golden brown on both sides.

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