T/HZTSXH 002-2021 Huozhou New Year's Dumpling Production Standards

Scope

Scope: This document specifies the main equipment and tools for the production of Huozhou New Year's buns, their uses, and requirements for raw materials and auxiliary materials, as well as the production process. This document is applicable to the production of Huozhou New Year's buns. Main Technical Content: 4. Main Equipment and Tools and Their Uses See Table 1 for the main equipment and tools and their uses. Table 1: Main Equipment and Tools for Huozhou New Year's Buns and Their Uses Equipment and Tools Usage Kitchen knives, containers, cutting boards, rolling pins, etc. Thermometers, kneading machines, containers, electronic scales, etc. Ingredients, kneading worktables, cutting boards, steamers, scissors, combs, cooling worktables or racks, etc. Shaping, cooling, and steaming Refrigerators, freezers, etc. Raw material and semi-finished product storage worktables, electronic scales, etc. 5. Requirements for Raw Materials and Auxiliary Materials 5.1 Wheat flour shall comply with the provisions of GB/T 1355. 5.2 Living drinking water shall comply with the provisions of GB 5749. 5.3 Dates shall comply with the provisions of GB 5835. 5.4 Other auxiliary materials shall comply with the corresponding product standards and relevant regulations. 6. Production Process 6.1 Requirements for Production and Processing Sites The hygiene of production and processing sites shall comply with the provisions of GB 14881. 6.2 Process Flow The process uses wheat flour, living drinking water, etc. as raw materials, mixed with old yeast for proofing to form dough, followed by kneading, portioning, refining, shaping, secondary proofing, steaming, cooling, and packaging. 6.3 Old Yeast Soak the traditional old yeast in warm water, add wheat flour and warm water, and then ferment in an environment of about 35 °C for 4-6 hours for the first fermentation. Add wheat flour and warm water again and ferment for 4-6 hours for the second ferment

Development Information

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