T/NMGPRCYFD 002-2022 Active Group standards

T/NMGPRCYFD 002-2022 Hohhot Shao Mai Production Technology Standards

T/NMGPRCYFD 002-2022

Publish Date: 2022-08-05 Implement Date: 2022-08-06 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/NMGPRCYFD 002-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Other

Publish Date: 2022-08-05

Implement Date: 2022-08-06

Scope

Scope: This standard specifies the terms and definitions, raw material requirements, hygiene requirements for the production process, processing requirements, characteristics of finished products, and packaging for Hohhot Shao Mai (a local snack from Chulichuan). This standard applies to wheat flour, lamb, and scallions as the main raw materials. The dough is kneaded, rolled, and pressed into a skin, then mixed with lamb and scallions and seasonings to make a filling. After forming into a shape, the Shao Mai is steamed until cooked or fried in water or oil (a local snack from Chulichuan). Main technical content: 6.1 Dough preparation 6.1.1 Main ingredients: 500g wheat flour, 225-230g purified water, 100g potato starch 6.1.2 Mixing the dough: Pour the flour onto a workbench, make a well in the center, and add water in three stages. First, add 60% of the water and mix the dough into a snowflake-like texture. Then add 30% of the water and mix evenly. The remaining 10% of the water is added as supplementary water to the raw dough, followed by kneading, rubbing, pounding, and shaping to make a homogeneous dough. 6.1.3 Proofing, also known as maturation, is the process of allowing the kneaded dough to rest at an appropriate temperature (15°C-30°C) to promote its maturation. Through proofing, the water is evenly distributed, the gluten is fully formed, and the processing performance is improved. Proofing: Wrap the kneaded dough in cling film and let it rest for 30 minutes or longer. The resting time depends on the softness of the dough and the temperature. The purpose is to allow the flour particles that have not absorbed enough water to further absorb water, better form a gluten network, increase extensibility, and improve the elasticity and smoothness of the gluten, making the dough more moisturizing. 6.1.4 Making Shao Mai skin 6.1.4.1 Ingredients: 750g lamb hind legs, 250g scallion whites, 50g ginger, 25g Dajian Mountain fine salt, 5g Sichuan pepper powder, 35g sesame