T/MMXC 05-2023 Active Group standards

T/MMXC 05-2023 The cooking process specifications for Gao Liang Cai (high-altitude vegetable) and Miaomiao soaking in horse mackerel dumplings

Publish Date: 2023-12-29 Implement Date: 2023-12-31 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/MMXC 05-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-29

Implement Date: 2023-12-31

Scope

Scope: This document specifies the terms and definitions, main and auxiliary material requirements, cooking utensils, production process, and quality requirements for the white-blanched water-dipped watercress dish in Gaoliang cuisine. This document is applicable to the preparation of white-blanched water-dipped watercress dishes in the Gaoliang cuisine series. Main technical content: 3 Terms and definitions. The terms and definitions defined in DB4409/T 25-2022 and the following terms and definitions are applicable to this document. 3.1 Shenggua Marinated Swordfish Balls: A traditional specialty dish of Gaoliang cuisine made from swordfish mixed with pork and marinated in Shenggua sauce. 4 Main and auxiliary material requirements 4.1 Main materials 4.1.1 Swordfish: 1000g, which shall comply with the requirements of GB 2733. 4.1.2 Pork fat: 50g, which shall comply with the requirements of GB 2707. 4.1.3 Egg whites: 50g, which shall comply with the requirements of GB 2749. 4.2 Auxiliary materials 4.2.1 Shenggua: 150g, which shall comply with the requirements of GB 2763. 4.2.2 Ginger: 10g, which shall comply with the requirements of GB 2763. 4.2.3 Scallions: 20g, which shall comply with the requirements of GB 2763. 4.3 Seasonings: Corn starch 100g, refined salt 20g, chicken essence powder 10g, white pepper powder 5g, and cooking wine 15g. 5 Cooking utensils: Stove, wok, cutting board, and knives. 6 Production process 6.1 Clean the swordfish, drain the water, remove the bones, scrape off the fish meat with a spoon, and mince it with a knife. Add pork fat and egg whites, corn starch, and refined salt and mix well. While mixing, use your hand to stir clockwise and repeatedly pound until a elastic minced meat is formed. Squeeze it into fish balls and place them on a plate for later use. 6.2 Wash the Shenggua and cut it into strips. Blanch it in boiling water and place it on a plate for later use. 6.3 Add broth to the pot. When the water temperature is about 70 degrees Cel