T/GLCX 019-2024 Guilin Big Belly Bun Production Technical Specifications

Scope

Scope: This document defines the terminology and definitions of Guilin Da Bu Pa, and stipulates the requirements for raw materials, production processes, quality standards, production site requirements, and archival records. This document applies to the production of Guilin Da Bu Pa. Main Technical Content: 3.1 Guilin Da Bu Pa - Main ingredients: glutinous rice flour, pork belly, Lipei taro, and mushrooms. - Seasonings: edible salt, MSG, etc. - After selecting and pre-processing the ingredients, the dough is made with glutinous rice flour, then stuffed with filling and steamed to create a Guilin-style snack. 4. Raw Materials and Requirements for Meat Filling 4.1 Main Ingredients 4.1.1 Glutinous rice flour shall comply with GB 2715. 4.1.2 Water shall comply with GB 5749. 4.2 Ancillary Ingredients 4.2.1 Pork belly shall comply with GB/T 9959.1. 4.2.2 Lipei taro shall comply with GB 2762 and GB 2763. 4.2.3 Mushrooms shall comply with GB/T 38581. 4.3 Seasonings 4.3.1 Edible salt shall comply with GB 2721. 4.3.2 MSG shall comply with GB 2720. 4.3.3 Vegetable oil shall comply with GB 2716. 4.3.4 Ginger shall comply with GB/T 30383. 4.3.5 Green onion shall comply with GB 2762 and GB 2763. 5. Production Process 5.1 Production Flow The production process of Guilin Da Bu Pa is shown in Figure 1. Figure 1: Production Process of Guilin Da Bu Pa 5.2 Processing Techniques 5.2.1 Selection of Ingredients - Preferably use glutinous rice flour produced in Guangxi. - Pork belly, Lipei taro, and mushrooms. 5.2.2 Making Dough - Add boiling water to glutinous rice flour and knead into a smooth dough. Cover with plastic wrap and set aside for later use. 5.2.3 Mixing Filling - Wash and peel Lipei taro, then cut into small dices. Soak and drain mushrooms, and cut into small dices. Cut pork belly into small pieces. Cut green onion into segments and ginger into slices, and set aside. - Heat a sufficient amount of vegeta

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