T/KLPX 04-2023 Active Group standards

T/KLPX 04-2023 Guizhou snack Nongzi balls · Nongzi ball cooking technical specifications

Publish Date: 2023-09-01 Implement Date: 2023-10-01 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/KLPX 04-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-09-01

Implement Date: 2023-10-01

Scope

Scope: This standard specifies the raw materials and quantities, cooking utensils, production processes, plating, quality requirements, and optimal consumption time for the Guizhou snack "Glutinous Rice Dumplings". This standard applies to the Guizhou snack "Glutinous Rice Dumplings". Main technical content: 1. In Qian Dongnan Prefecture, the Miao and Dong ethnic groups love to eat glutinous food. During festivals, they soak glutinous rice in water for 12 hours, then mince pork (70% lean and 30% fat) into a paste, add scallion, ginger water, salt, pepper, and cornstarch to mix and knead into meatballs, then roll them in glutinous rice and steam them in a steamer. Glutinous Rice Dumplings are a traditional delicacy of the Miao and Dong ethnic groups, and are a delicious dish for entertaining relatives and friends or celebrating festivals, symbolizing family reunion and happiness. 2. Terms and definitions: The terms defined in T/KLPX04 apply to this standard. 3. Raw materials and requirements: 3.1 Main ingredients: 3.1.1 High-quality glutinous rice: 250g. 3.1.2 Pork fat and lean meat: 300g. 3.2 Seasonings: 3.2.1 Salt: 2g, which shall comply with the provisions of GB 2721. 3.2.2 Chicken essence: 5g. 3.2.3 Pepper powder: 5g. 3.3 Garnishes: 3.3.1 Ginger rice: 4g, which shall comply with the provisions of GB/T 30383-2013. 3.3.2 Scallions: 5g. 3.4 Processing water shall comply with the provisions of GB 5749. 4. Cooking utensils: 4.1 Cooking utensils: frying pans, steaming pans, and related tools. 4.2 Utensils: 8-inch round plates. 5. Production process: 5.1 Preliminary processing of main ingredients and knife work: 5.1.1 Wash the rice and soak it in warm water with yellow rice dye for 12 hours until it is transparent. 5.1.2 Mince the pork fat and lean meat, add 5g of minced ginger and 20g of scallion and ginger water, and mix with 25g of cornstarch. Shape it into 15g meatballs and set aside. 5.1.3 Roll the meatballs in the soaked glutinous rice to coat them with a