T/SXXC 012.4-2021 Active Group standards

T/SXXC 012.4-2021 Sha County Snacks - Prepared Products Part 4: Shao Mai (Steamed Dumplings)

T/SXXC 012.4-2021

Publish Date: 2021-12-01 Implement Date: 2021-12-10 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/SXXC 012.4-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2021-12-01

Implement Date: 2021-12-10

Scope

Main Technical Content: 5.3.2 Key Processing Points All raw and auxiliary materials shall comply with the requirements of 6.1 and meet the corresponding quality standards. They can only be accepted after passing the inspection. - Cut pork lean meat into small pieces and marinate with seasonings for about 20 minutes. - Soak vermicelli noodles, remove them after soaking, and cut them into small pieces. - Cut other vegetables into small pieces and mix them well. - Prepare the filling: Add vermicelli noodles and vegetables to the seasoning mixture and mix well. Alternatively, add edible oil to a hot pan, pour in the vermicelli noodles and vegetables, and stir with the seasoning until they are 80% cooked. Transfer to a container and set aside. - Process the dough: Add appropriate amount of salt water to flour, knead into a dough, and repeatedly roll it into a thin sheet. During the rolling process, sprinkle with tapioca flour to prevent sticking. Cut the prepared dough into 6 cm–8 cm square pieces (about 150–200 pieces per 500 g of dough). - Shape the dumplings: Pack the filling (lean meat, vermicelli noodles, etc.) into the dough and seal it. For hand-made dumplings, place the dough in the palm of the hand, first add the lean meat, then scoop in the vermicelli noodles and other fillings, and pinch the edges together with the fingers. Brush the surface with vegetable oil. - Steam the dumplings: Place the sealed dumplings in a steamer and steam for 8–10 minutes over high heat. After removing from the steamer, brush the surface with lard and cool to room temperature. - Freeze or rapid cooling: Freeze the products as quickly as possible until the center temperature reaches below –18 °C. For refrigerated products, quickly lower the center temperature to below 7 °C. - Packaging: Weigh and pack the dumplings according to the net content specified on the pre-packaging label, seal the bags, and box them. - Storage: After packaging, store the products prom