T/CYSJ 01-2019 Active Group standards

T/CYSJ 01-2019 "Chongyi dumplings"

Publish Date: 2019-06-28 Implement Date: 2019-10-01 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/CYSJ 01-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Food processing

Publish Date: 2019-06-28

Implement Date: 2019-10-01

Scope

Scope: This standard specifies the terms and definitions, requirements, hygiene requirements for the production and processing process, production process and technology, inspection rules, packaging and storage of Chongyi dumplings. This standard applies to the production, processing, and sales (raw products) of Chongyi dumplings. Main technical content: 7.1 Preparation of dumpling skin 7.1.1 Kneading dough: Use warm water to knead the dough. The ratio of flour to water is approximately 6:25, with a water temperature of 20°C being appropriate. The kneading time is about 30 minutes. The amount of water added and the mixing time should be adjusted according to the season. When the temperature is low, add more water to make the dough slightly softer; in humid weather, add less water to make the dough slightly harder, which is conducive to the shaping of dumplings. 7.1.2 Rolling out the skin: Roll out the kneaded dough by hand or with a rolling machine. During the rolling process, sprinkle corn starch evenly. After rolling the formed dumpling skin into a tube, cut it into trapezoidal dumpling skin. The specifications of the dumpling skin are: upper base 6cm/lower base 8cm/height 7cm, with a weight of about 6.25 grams per sheet. 7.2 Preparation of dumpling filling 7.2.1 Meat filling: Taking pork filling as an example, it is recommended to choose pork with a proper ratio of fat to lean, with a fat-lean ratio of 2:8 or 4:6 being more suitable. After cutting the fresh meat and freezing it for one hour, add salt, MSG, ginger, and water to the minced meat in turn, and then mince the meat to make it uniform and viscous, so that the dumpling products can be full and plump. Other meat fillings can be prepared similarly. 7.2.2 Vegetable filling: Wash and shred the vegetables, mix or not mix according to the name of the filling, and add appropriate amounts of salt, MSG, ginger, and vegetable oil. The vegetables need to be blanched in boiling water and then shredded