T/GDMZCX 007-2020 Hakka-style snacks: Production process specification for Yizi bao

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 Hakka-style snacks - Yizi Bun. This standard applies to the production of Hakka-style snacks - Yizi Bun; Main technical content: 4.1 Raw materials 4.1.1 Dough skin raw materials: 500 grams of glutinous rice flour, 150 grams of sticky rice flour, and approximately 250 grams of boiling water. 4.1.2 Filling: 250 grams of pork belly, 80 grams of dried tofu, 50 grams of dried mushrooms, 10 grams of minced garlic, 10 grams of peanut oil, 4 grams of refined salt, 6 grams of fish sauce, 3 grams of pepper powder, and 2 grams of MSG. 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB 2716, GB 2762, GB 2763, GB 13104, GB 20799, GB/T 317, GB/T 5461, GB/T 7900, GB/T 15691, GB/T 21126, GB/T 22106, GB/T 29343, and GB/T 38581. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 The buns should be shaped into cylinders, and the bamboo leaves should be tightly wrapped to prevent the leaves from falling out during steaming. 5. Production process 5.1 Preparation of dough skin: Add glutinous rice flour to boiling water and knead until soft, flexible, and smooth. Then knead into small balls, sprinkle with a suitable amount of sticky rice flour, and roll out into dough skin (dough base) for later use. 5.2 Preparation of filling: 5.2.1 Cut pork belly, dried tofu, and mushrooms (after soaking) into diced pieces and set aside. 5.2.2 Add a small amount of oil to the pot and successively add minced garlic, mushrooms, dried tofu, and lean pork. Stir-fry until cooked, then add refined salt, fish sauce, pepper powder, and MSG to season the filling. 5.3 Shaping: Take a piece of dough skin, flatten it, and place the filling into the dough skin. Shape it into a cylindrical shape, then wrap it in clean bamboo leaves or banana

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