T/LSSGB 0005-2021 "Lishui Taste" - Characteristic Snacks of Chuzhou District in Longquan City; Production Standards for Zha Tian Wonton in Longquan City

Scope

Scope: This document specifies the terms and definitions, basic requirements, process requirements, technical requirements, test methods, and inspection rules for Longquan Chatian wontons. This document is applicable to the production of Longquan Chatian wontons; Main technical content: Process flow - kneading dough, rolling out dough, making meat filling, shaping, making soup, and cooking (see Appendix A); Processing requirements: 5.2.1 Kneading dough: Mix 500g of high-gluten flour, 200g of water, and 15g of salt. After mixing, knead the dough repeatedly until the dough is smooth, the bowl is clean, and the hands are clean. Then cover the dough with a damp cloth and let it rest for 15 minutes to 30 minutes. Note: The resting time for the dough should be adjusted according to the season, temperature, and air humidity. 5.2.2 Rolling out dough: a) Use a piece of gauze to wrap an appropriate amount of starch and tie the bag tightly to make a starch packet; b) After the dough has rested, sprinkle a layer of starch on the production table in advance; c) Use a rolling pin to roll out the dough, rolling while rolling and applying even pressure forward. Roll repeatedly and sprinkle starch during the process; d) After rolling once, spread out the dough and roll in a different direction; e) Repeatedly roll the dough to a suitable thickness (about 0.1cm to 0.2cm) and spread it out completely; f) Cut the dough into wonton skins with a side length of about 8cm to 10cm. 5.2.3 Making meat filling: Select pork hind legs and mince them by hand, adding salt, MSG, and other seasonings and mixing well. 5.2.4 Shaping wontons: Place an appropriate amount of filling in the wonton skins and shape them by hand. 5.2.5 Making soup: Take the sauce-flavored lard soup as an example, see Table 3. Table 3: Processing method of sauce-flavored lard soup Soup variety Main ingredients Reference proportion Processing method Sauce-flavored lard soup Soy sauce (10g), freshly made lard (10g), sc

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