T/GDMZCX 004-2020 Guidelines for the Production Process of Hakka-Style Dim Sum with Vegetable Juice Filling

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 dim sum - Vegetable Juice Buns. This standard applies to the production of Hakka-style dim sum - Vegetable Juice Buns; Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Dough skin raw materials: 500g flour, 100g white sugar, 5g yeast, 5g baking powder, 300g motherwort, and approximately 250g water. 4.1.2 Filling: 200g minced meat, 15g dried mushrooms, 2g refined salt, 3g fish sauce, 6g light soy sauce, 5g dark soy sauce, and 2g pepper powder. 4. Requirements 4.2.1 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. 4.2.2 Ensure the fermentation temperature and humidity of the dough. Over-fermentation will result in soft and soggy buns with a sour taste, while insufficient fermentation will lead to harder and smaller buns with poor texture. 4.2.3 Generally, the dough should be fermented until it has doubled in size before being steamed in a steamer. 4.2.4 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 the motherwort and blend it into juice. 5.1.2 Sieve the flour and baking powder together, add white sugar and yeast, water, and motherwort juice to make the dough. 5.2 Filling preparation Soak the dried mushrooms and mince them. Add the minced meat and mix well with various seasonings to prepare the filling. 5.3 Shaping Wrap the filling in the dough to form buns. 5.4 Cooking and maturation After the dough has doubled in 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 motherwort fragrance should be fresh and th

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