T/GDXNCX 017-2022 Xingning Hakka-style Snack Food Making Process Specification for Nong Bun

Scope

Main Technical Content: 4. Raw Materials and Requirements 4.1 Raw Materials - Rice flour: 500 grams - Flour: 250 grams - Edible salt: 5 grams - Drinking water: 500 grams - Filling: - Pork shoulder meat: 250 grams - Chives: 500 grams - Dried squid: 100 grams - Mushrooms: 50 grams - Seasonings: - Salt: 5 grams - MSG: 8 grams - Soy sauce: 2 grams - Oyster sauce: 2 grams - Five-spice powder: 1 gram - White pepper: 2 grams 4.2 Requirements - Raw materials and fillings must comply with the provisions of GB 2762, GB 2763, GB 2707, GB 2721, GB 2720, GB 2713, GB 31637, GB 2171, GB/T 21999, GB/T 7900, GB/T 38581, SC/T 3208, GB/T 5009.38, and GB/T 2126. - Processing water must comply with the provisions of GB 5749. - Note: When making the bao skin, knead it thoroughly and evenly. Ensure the edges are tightly sealed to prevent leakage of filling. Control the steaming time properly. 5 Production Process 5.1 Making the Bao Skin - Mix rice flour, flour, and edible salt in a bowl, then add boiling water and knead until the dough is smooth and non-sticky (bao skin). 5.2 Making the Filling 5.2.1 Cut the pork into minced meat, then cut the soaked dried squid into pieces and the mushrooms into pieces. Wash and cut the chives into small sections. 5.2.2 First, stir-fry the pork mince, squid pieces, and mushroom pieces until they are cooked and fragrant. Then add salt, MSG, soy sauce, oyster sauce, white pepper powder, and five-spice powder to stir-fry the filling. 5.2.3 Add the chopped chives and toss with the cooked filling to prepare the filling. 5.3 Shaping 5.3.1 Take a piece of bao skin (about 40 grams) and roll it into a circle, then wrap it with the filling and pinch it into a crescent shape, sealing it tightly. 5.4 Cooking 5.4.1 Place the shaped bao into a steamer and steam for 15 minutes. 5.4.2 Heat oil in a pan to about 70°C and fry the steamed bao until golden brown on bo

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