T/HZNM 003-2024 Active Group standards

T/HZNM 003-2024 Huozhou New Year's Dumpling Production Standards

T/HZNM 003-2024

Publish Date: 2024-10-15 Implement Date: 2024-11-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/HZNM 003-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-10-15

Implement Date: 2024-11-01

Scope

Main Technical Content: 3 Terms and Definitions The following terms and definitions apply to this document. - **Huo County New Year's Bun**: A traditional specialty food of Huo County, made from wheat flour, drinking water, and red dates, and fermented with leaven. - **Old Leaven**: A yeast made from wheat flour, drinking water, alcohol yeast, and a small amount of corn flour, which is fermented and then kneaded. - **Fat Flour**: A dough made from wheat flour and old leaven, which is fermented through repeated kneading. 4 Requirements for Raw Materials and Auxiliary Materials - Wheat flour must meet the requirements of GB/T 1355. - Drinking water must meet the requirements of GB 5749. - Red dates must meet the requirements of GB 5835, and it is recommended to use Lulin red dates, with a size of 340 per kg. 5 Main Equipment and Tools - Heating equipment and steaming tools; - Cutting boards, kitchen knives, and rolling pins; - Stainless steel pots or buckets; - Kneading machines; - Electronic scales; - Scissors, chopsticks, combs, thermometers; - Worktables, cooling tables, or cooling rooms; - Fermentation boxes or fermentation rooms; - Refrigerators and freezers. 6 Production Procedure The production process of Huo County New Year's Bun is shown in Figure 1. - **Alcohol Yeast + Wheat Flour + Drinking Water + Small Amount of Corn Flour**: Shaping and secondary fermentation, then steaming. - **Old Leaven Fermentation**: Precise kneading + wheat flour + water. - **Fat Flour**: Adding wheat flour and water to the fermented dough, then kneading and cooling. 7.1 First Fermentation - Soak the alcohol yeast in warm water and add wheat flour and 35°C warm water to mix into a paste. Place it in a 35°C environment for fermentation for about 5 hours. Observe that the paste volume has significantly increased and there are many large air bubbles. - Repeat the process twice. - Add wheat flour and a small amount of corn flo