T/SGCX 004-2022 Active Group standards

T/SGCX 004-2022 Cooking Process Specifications for Steamed Meatballs with Hakka Red Onions

T/SGCX 004-2022

Publish Date: 2022-10-24 Implement Date: 2022-10-24 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/SGCX 004-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-10-24

Implement Date: 2022-10-24

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, packaging, quality requirements, optimal consumption time, and knowledge expansion for the cooking process of steamed meatballs with red onions in the Hakka cuisine. This document is applicable to the preparation of steamed meatballs with red onions in the Hakka cuisine. Main technical content: 4. Raw material requirements 4.1 Pork lean meat: 500 grams, which shall comply with the relevant provisions of GB 2707. 4.2 Sweet potato flour: 100 grams, which shall comply with the relevant provisions of GB/T 34321-2017. 4.3 Seasonings: - Scallions: 3 grams, which shall comply with the relevant provisions of NY/T 744-2020. - Wet mushrooms: 50 grams, which shall comply with the relevant provisions of GB/T 38581-2020. - Dried red onions: 100 grams, which shall comply with the relevant provisions of NY/T 744-2020. 4.4 Seasonings: - Refined salt: 6 grams, which shall comply with the provisions of T/JSQA 008-2020. - MSG: 5 grams, which shall comply with the provisions of GB 2720. - Peanut oil: 25 grams, which shall comply with the provisions of GB/T 1534-2017. - Purified water: 75 grams, which shall comply with the provisions of GB 5749. 5. Process flow 5.1 Cut the pork lean meat into thin slices, wash it, dry it, and refrigerate it for 30 minutes. 5.2 Cut the wet mushrooms and dried red onions into small pieces and set aside. 5.3 Take out the pork and cut it into small pieces. Put it in a bowl, add refined salt and MSG, and stir in one direction until it becomes sticky. Add sweet potato flour and purified water and mix well until it has a glossy texture. Then knead it until it is elastic. Add the wet mushrooms, dried red onions, and peanut oil and mix well. Refrigerate it for later use. 5.4 Squeeze the prepared meat stuffing into small balls, arrange them on a plate, and steam them in a steamer over boiling water for 10 minutes. 5.5 Take them out, brush