T/GDMZCX 036-2020 Active Group standards

T/GDMZCX 036-2020 Guidelines for the Production Process of Hakka-Style Dim Sum with Vegetable Juice Filling

T/GDMZCX 036-2020

Publish Date: 2020-11-25 Implement Date: 2020-12-25 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/GDMZCX 036-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-11-25

Implement Date: 2020-12-25

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Dough material: 500 grams of flour, 100 grams of white sugar, 5 grams of yeast, 5 grams of baking powder, 300 grams of Leonurus japonicus, and approximately 250 grams of water. 4.1.2 Filling material: 200 grams of minced meat, 15 grams of dried mushrooms, 2 grams of refined salt, 3 grams of fish sauce, 6 grams of light soy sauce, 5 grams of dark soy sauce, and 2 grams of pepper. 4.2 Requirements - Raw materials shall comply with the provisions of GB 2762, GB 2763, GB 13104, GB 20799, GB 31639, GB/T 317, GB/T 5009.38, GB/T 7900, GB/T 15691, and GB/T 21126. - Processing water shall comply with the provisions of GB 5749. - The fermentation temperature and humidity of the dough must be controlled properly. Over-fermentation will result in soft and collapsed steamed buns with a sour taste, while insufficient fermentation will lead to harder and smaller steamed buns with poor texture. - The dough should generally be fermented until it has doubled or tripled in size before being steamed. - The amount of yeast can be adjusted according to the temperature. In summer, the amount can be reduced. 5 Production process 5.1 Dough preparation 5.1.1 Add a small amount of water to Leonurus japonicus and blend it into juice. 5.1.2 Sieve the flour and baking powder together, add white sugar and yeast, water, and Leonurus japonicus juice to make the dough. 5.2 Filling material preparation After soaking the dried mushrooms, mince them and mix with the minced meat. Add various seasonings and mix well to prepare the filling. 5.3 Shaping Wrap the filling in the dough to form steamed buns. 5.4 Cooking After the dough has fermented to twice its original size, steam it for about eight minutes. 6 Quality requirements 6.1 Color The color should be bright green and uniform. 6.2 Fragrance The fragrance of Leonurus japonicus should be fresh and clear, and the filling