T/HZNM 001-2020 Huozhou New Year's Dumpling Production Standards

Scope

Scope: This document specifies the main equipment and tools, raw materials and auxiliary materials required for the production of Huozhou New Year's buns, as well as the production process. This document is applicable to the production of Huozhou New Year's buns; Main technical content: 6.1 Production process: - Using wheat flour as the raw material, mix with traditional yeast, then let it ferment into dough. - Knead the dough, divide it into portions, and refine it. - Shape the dough (final shaping). - Second fermentation, steaming, and cooling for 5-6 hours before packaging (internal and external packaging). - Finally, store the finished products. 6.2 Requirements for processing sites: - The hygiene of the production and processing sites shall comply with GB14881. 6.3 Preparing the dough: - Soak the traditional yeast in warm water, add flour and seasonal warm water, then mix and ferment in an environment of around 35°C for 4-6 hours. - Add more flour and seasonal warm water to the fermented dough, then mix and ferment for another 4-6 hours. Repeat this process eight times, gradually increasing the amount of flour added each time until the dough is ready for use. 6.4 Adding flour: - A strong dough-maker uses a large dough vat to pour in a certain amount of flour (usually 15-20kg) and add water at around 40°C to mix into a fluffy mass. Then, add an appropriate amount of fermented dough (in a 10:1 ratio) and mix well, kneading and shaping the dough. 6.5 Basic kneading techniques: - There are five basic techniques: kneading, picking, lifting, patting, and rubbing. The dough should be kneaded until it's smooth on the hands, the surface of the dough, and the kneading bowl. 6.6 Dividing the dough: - Divide the fermented dough into small portions according to the different types of New Year's buns. 6.7 Refining the dough: - Refine the dough according to the type of product being made. The purpose of

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