T/YMCA 004-2018 Active Group standards

T/YMCA 004-2018 HuaYang Pastry and ShaoMai Making Skill

Publish Date: 2018-12-05 Implement Date: 2018-12-05 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/YMCA 004-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2018-12-05

Implement Date: 2018-12-05

Scope

Scope: This standard specifies the terminology, quality, and content of steamed buns, dough preparation, production methods, and sensory characteristics. This standard applies to the production of steamed buns for on-site consumption and immediate sale in catering enterprises in Yangzhou. Main technical content: The dough is prepared with water, rolled into a lotus leaf-edge thin skin, filled with stuffing, and folded and sealed at the top. It is then steamed to produce a snack. Also known as shao mai, shaomei, etc. Quality and content: The weight of the finished product, the ratio of dough to filling, and the specifications for each type of steamed bun are as follows: - Jade steamed buns: Each finished product weighs 95g ± 2g, with a dough-to-filling ratio of 1:2.8. Calculated by 100 pieces, the dough weighs 2.5kg and the filling weighs 7kg. - Pine seed steamed buns: Each finished product weighs 95g ± 2g, with a dough-to-filling ratio of 1:2.5. Calculated by 100 pieces, the dough weighs 2.5kg and the filling weighs 7kg. - Shrimp steamed buns: Each finished product weighs 35g ± 2g, with a dough-to-filling ratio of 1:2.5. Calculated by 100 pieces, the dough weighs 1kg and the filling weighs 2.5kg. - Broccoli steamed buns: Each finished product weighs 35g ± 2g, with a dough-to-filling ratio of 1:2.5. Calculated by 100 pieces, the dough weighs 1kg and the filling weighs 2.5kg. - Celery steamed buns: Each finished product weighs 35g ± 2g, with a dough-to-filling ratio of 1:2.5. Calculated by 100 pieces, the dough weighs 1kg and the filling weighs 2.5kg. - Winter melon steamed buns: Each finished product weighs 35g ± 2g, with a dough-to-filling ratio of 1:2.5. Calculated by 100 pieces, the dough weighs 1kg and the filling weighs 2.5kg. - Tianxiang steamed buns: Each finished product weighs 35g ± 2g, with a dough-to-filling ratio of 1:2.5. Calculated by 100 pieces, the dough weighs 1kg and the filling weighs 2.5kg. - Eggshell shrimp steamed buns: Each finished product wei