T/SXXC 012.3-2021 Sha County Snacks - Prepared Products Part 3: Taro Dumplings

Scope

Main technical content: 5.3.2 Key Processing Steps 5.3.2.1 Raw Material Processing All raw and auxiliary materials shall comply with the requirements of 6.1 and meet the corresponding quality standards. They can only be accepted after passing the inspection. After washing and drying the taro, boil it until it is soft, remove the taro skin and parts that affect the quality, and mix or pound it into a paste. Cut the pork into small pieces and marinate it with seasonings for about 30 minutes. Cut other vegetables into small pieces and mix them evenly. 5.3.2.2 Filling Preparation Add the pork pieces and vegetables to the seasoning and mix them evenly, or add vegetable oil to a hot pan and stir-fry the vegetables until they are 80% cooked. Transfer them to a container and set aside for use. 5.3.2.3 Dumpling Skin Processing Mix the taro paste and starch in a certain proportion, stir and knead them into a dough, then roll them into even-thickness strips and cut them into equal-sized pieces to make dumpling skins. 5.3.2.4 Shaping Wrap a certain amount of filling into the dumpling skins and pinch them into triangular-shaped taro dumplings. 5.3.2.5 Freezing or Rapid Cooling Freezing products should be frozen as quickly as possible, with the center temperature of the products reaching below -18°C. Refrigerated products should quickly reduce the center temperature to above the freezing point and below 7°C. 5.3.2.6 Packaging Weigh and package the taro dumplings according to the net content requirements specified on the pre-packaging label, seal the bags, and pack them into boxes. 5.3.2.7 Storage After the products are packaged, they should be stored promptly. The temperature of the refrigerated warehouse should comply with the requirements of 12.1.

Development Information

Same series standard

Related Standards