GB 1352-1986
Replaced
T/NMGPRCYFD 001-2019
Active
Group standards
T/NMGPRCYFD 001-2019 Yuanquan Shaomai Production Technical Specifications
T/NMGPRCYFD 001-2019
Price:
$ 20.00
Basic Information
Standard Code:
T/NMGPRCYFD 001-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2019-02-10
Implement Date:
2019-02-25
Scope
Scope: This standard specifies the terminology and definitions, raw material requirements, hygiene requirements for the production process, processing requirements, characteristics of finished products, and packaging utensils for Yuanquan Shao Mai. This standard applies to noodles made primarily from wheat flour, lamb, and scallions. The dough is kneaded, pressed, and pounded into a skin, then mixed with lamb and scallions and seasonings to make a filling. The filled dough is shaped and steamed until cooked, or fried in water or oil until cooked. Main technical content: 6.1 Processing requirements for the dough 6.1.1 Main ingredients: 500g wheat flour, 200g water 6.1.2 Mixing the dough: Pour the flour onto a worktable and make a well in the center. Add water in three batches. First, add 60% of the water and mix it into a snowflake-like texture. Then add 30% of the water and mix it evenly. The remaining 10% of the water is used as supplementary water and added to the raw dough. After that, knead, rub, pound, and pummel the dough until it is evenly mixed. 6.1.3 Proofing, also known as maturation, is the process of allowing the kneaded dough to rest at an appropriate temperature (10℃-30℃) for a period of time to promote its maturation. Through proofing, the water is evenly distributed, the gluten is fully formed, and the processing performance is improved. 6.1.4 Making the Shao Mai skin: Take the kneaded dough, roll it into a 3-centimeter-wide strip, and divide it into 80 small pieces. Add a small amount of corn starch to the dough with a hammer and roll it into a 10-centimeter-round pancake. Stack each pancake together, with 15 pieces per stack, and then pound it into a lotus leaf-shaped edge with a hammer to make the Shao Mai skin. 6.2 Making the filling 6.2.1 Ingredients for the filling: lamb hind leg pork 500g, scallions 250g, ginger 30g, Dianqingshan refined salt 15g, dried ginger powder 9g, Sichuan pepper powder 1g, sesame oil 35g, water 200g, and MSG 6g. 6.2.