T/JTGK 0002-2018 The production and processing specifications for the Juntongguolui food small business establishment

Scope

Scope: This standard specifies the terms and definitions, basic requirements, processing sites, facilities and equipment, production processes, daily management, and records for the production and processing of Jun Tuan Guo Kui food in small-scale retail stores. Main technical content: 1. Dough preparation: (1) Mix flour with warm water at 36°C to 40°C until evenly combined. (2) Add sourdough (the fermented dough left over from the previous batch of Guo Kui production) and knead until well-mixed. (3) Allow the dough to ferment for a certain period of time. (4) Add or not add food additives and processing aids based on experience. 2. Dough rolling and puffing: Roll the fermented dough with techniques such as pressing, kneading, rubbing, stretching, and patting, then set aside for 3-5 minutes while adding a certain amount of rapeseed oil during this period. 3. Secondary dough shaping: Shape the puffed dough into individual pieces using techniques such as kneading, tossing, rubbing, and picking. 4. Stretching: Stretch the dough into 6cm-7cm wide and 33cm-34cm thin strips through rolling, pulling, and tossing. 5. Pie making: Roll the strips with meat filling, flatten them from top to bottom, and then roll them into a dough piece using a rolling pin. 6. Cooking: (1) Pour rapeseed oil onto a hot griddle and place the dough piece on it. Bake over medium heat, continuously turning and flipping the dough piece until it turns slightly golden on both sides. (2) Place the baked dough piece in the oven with an iron clamp, flipping it once or twice during the baking process until it is fully cooked and then remove it from the oven.

Development Information

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