T/YCXCYHYXH 007-2022 Active Group standards

T/YCXCYHYXH 007-2022 Yangcheng Shengcan Wonton Soup Production Standards

T/YCXCYHYXH 007-2022

Publish Date: 2022-07-01 Implement Date: 2022-07-02 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/YCXCYHYXH 007-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-07-01

Implement Date: 2022-07-02

Scope

Main technical content: 1. Prepare the minced pork: Remove the tendons from the pork and mince it into a paste. 2. Prepare the ingredients: Finely chop the ginger and cilantro, and separate the egg whites and yolks for later use. 3. Mix the minced pork with 5g of water, add the egg whites and 5g of ginger, and stir well. Then add 3g of salt and 5g of pepper, and stir in a clockwise direction to form a smooth mixture. 4. Make the egg cake: Mix the separated egg yolks with 10ml of water and 5g of potato starch, stir evenly, pour into a plate, steam in a steamer, remove after cooking, and cool before cutting into thin diamond-shaped slices. 5. Preliminary processing: Add 2L of water to a pot, heat to 90°C, and extrude the minced pork into small balls (diameter about 1cm) and cook them until done. 6. Cooking: In a separate pot, add 1000g of chicken broth, stir in 5g of ginger, 5g of balls, and season with 8g of salt, 5g of MSG, and 5g of pepper. 7. Presentation: Place 10g of cilantro, 5g of sesame oil, and the egg cake in a serving dish. Pour in the finished ball soup and serve immediately.