T/GDMZCX 003-2020 Hakka-style Dim Sum; Production Specifications for Hakka-style Steamed Buns

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, production process, quality requirements, and optimum consumption time for the production of Hakka-style snacks - Hakka Brewed Bun. This standard is applicable to the production of Hakka-style snacks - Hakka Brewed Bun. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Dough skin raw materials: 300 grams of glutinous rice flour, 300 grams of sticky rice flour, and 300 grams of water. 4.1.2 Filling: 350 grams of pork, 200 grams of raw ginger, and 150 grams of scallions. 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB2707, GB2762, GB2763, GB20799, GB/T5009.38, and GB/T21126. 4.2.2 Processing water shall comply with the provisions of GB5749. 4.2.3 Pay attention to kneading the dough skin thoroughly. 4.2.4 Seal the edges tightly to prevent filling leakage. 4.2.5 Control the steaming temperature properly. 5. Production process 5.1 Production of dough skin: Mix glutinous rice flour and sticky rice flour, then add boiling water and knead to make the dough skin for Brewed Bun. 5.2 Filling preparation: Mash the pork and stir-fry it with other fillings. 5.3 Shaping: Take a piece of dough skin and roll it into a circle, then wrap it with the filling and pinch it into a crescent shape, sealing it tightly. 5.4 Steaming: Brush the cooked Brewed Bun with a proper amount of cooking oil and steam it over high heat for 8-10 minutes. 6. Quality requirements 6.1 Color: The color should be white and transparent with uniform and consistent hue. 6.2 Fragrance: The rice fragrance should be strong and the taste should be refreshing. 6.3 Flavor: The filling should have a salty and fragrant taste with a rich flavor of the filling. 6.4 Shape and texture: The shape should be crescent-shaped, and the texture should be soft, chewy, and tender with good elasticity. 7. Optimum consumption time: It is advisable to consume the cooked and plated snacks w

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