T/SXXC 012.2-2021 Sha County Snacks - Processed Products Part 2: Flat Meat

Scope

Main technical content: All raw and auxiliary materials shall comply with the requirements of 6.1 and meet the corresponding quality standards. Only after passing the inspection can they be accepted. Remove the skin, bones, tendons, and fat from the leg meat, wash the whole piece, and dry it. Prepare the filling by repeatedly pounding the drained meat until it becomes a meat paste. First, sprinkle an appropriate amount of edible baking soda water into the meat paste and mix it. Then add seasonings and mix them evenly. Process the dough by adding an appropriate amount of water to the flour, kneading it evenly, and rolling it repeatedly to make a thin sheet. Cut it into square dough pieces about 6 cm to 8 cm in size (about 200 to 250 pieces of dough per 500 g). Shape the dough by evenly wrapping an appropriate amount of filling into it and kneading it into a flat meat with a certain shape. Freeze or rapidly cool the frozen products as quickly as possible until the center temperature of the products reaches below -18℃; refrigerate the products and quickly reduce their center temperature to above the freezing point and below 7℃. Pack the flat meat according to the net content requirements specified on the pre-packaging label, weigh it, seal the bag, and pack it into boxes. After the packaged products are in good condition, they should be stored promptly, and the temperature of the refrigerated warehouse should comply with the requirements of 12.1

Development Information

Same series standard

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