T/GDMZCX 010-2020 Hakka-style Dim Sum Production Process Standards

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, production process, quality requirements, and optimal consumption time for the production of Hakka-style snacks, Wei Ye Bun. This standard applies to the production of Hakka-style snacks, Wei Ye Bun; Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Bun dough: 250 grams of glutinous rice flour, 250 grams of cold water, 250 grams of boiling water, Approximately 3 grams of detergent water. 4.1.2 Ingredients Red sauce: 250 grams of water, 100 grams of brown sugar, 50 grams of white sugar, 10 grams of garlic, Soy sauce as needed. 4.2 Requirements 4.2.1 Raw materials shall comply with the provisions of GB 2717, GB 2762, GB 2763, GB 13104, GB 31639, GB/T 317, and GB/T 21126. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Use shallow bowls for steaming rather than deep ones, as deep bowls are harder to cook through. 4.2.4 Stir the dough mixture several times during the mixing process to achieve a more elastic texture after steaming. 5. Production process 5.1 First, add cold water to the glutinous rice flour and mix well. Then add detergent water, at which point the dough mixture will become thicker. 5.2 Pour boiling water into the dough mixture at a constant height and stir quickly with a chopstick. 5.3 Pour the boiling water-treated dough mixture into small bowls. 5.4 After boiling water in the steamer, steam for 10 minutes at high heat and 20 minutes at medium heat. When the edges of the bowl rise and a hollow shape forms in the center, the buns are ready. 5.5 Pour the red sauce over the Wei Ye Bun and serve. 5.6 To prepare the red sauce: Sauté the garlic until fragrant, then add water, brown sugar, white sugar, and soy sauce as needed. Simmer over low heat until the sauce thickens. Pour the sauce into a container, remove the garlic, and seal it after it cools down. 6. Quality

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