T/JYSAX 002-2021 Active Group standards

T/JYSAX 002-2021 The technical specifications for the preparation of fish ball filling for wontons

Publish Date: 2021-12-01 Implement Date: 2021-12-30 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/JYSAX 002-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Aquatic product processing and products

ICS Name: Food processing

Publish Date: 2021-12-01

Implement Date: 2021-12-30

Scope

Scope: This document specifies the terms and definitions, basic requirements, production process, packaging, and transportation for the preparation of knife fish wonton fillings. This document applies to the production of knife fish wonton fillings made from knife fish (legally caught knife fish), pork, and other main raw materials, which are processed through cleaning, meat extraction, grinding, with or without the addition of other auxiliary materials, mixing, shaping, and refrigeration. Main technical content: 4. Basic requirements 4.1 Venues and facilities shall comply with the provisions of Chapter 4 of DBS 32/013-2017. 4.2 Requirements for raw and auxiliary materials 4.2.1 Knife fish should be selected from marine-grown knife fish (legally caught knife fish) and comply with the provisions of GB 2733. 4.2.2 Chives or chive greens should be selected from fresh narrow-leaf chives or chive greens and comply with the provisions of NY/T 579-2002, GB 2762, and GB 2763. 4.2.3 Pork should be selected from pork foreleg tenderloin and comply with the provisions of GB 2707. 4.2.4 Edible lard should be selected from black pig bacon and comply with the provisions of GB/T 8937-2006. 4.2.5 MSG should comply with the provisions of GB 2720. 4.2.6 Water should comply with the provisions of GB 5749. 4.2.7 Table salt should comply with the provisions of GB 2721. 4.2.8 Edible vegetable oil should comply with the provisions of GB 2716. 4.2.9 Other auxiliary materials should comply with the corresponding national (industry) standards and relevant regulations. 5. Production process 5.1 Process flow 5.1.1 Modern production process Knife fish paste + egg white (egg liquid) + cooked pork lard (lard paste) + minced pork + scallion + ginger water + added auxiliary materials + mixed with chive granules + shaped + refrigerated. 5.1.2 Traditional production process Knife fish paste + egg white + cooked pork lard + added auxiliary materials + mixed with