T/GDMZCX 007-2019 Active Group standards

T/GDMZCX 007-2019 Culinary Process Specifications for Radish Balls

T/GDMZCX 007-2019

Publish Date: 2019-10-30 Implement Date: 2019-11-30 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/GDMZCX 007-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nBasic standards

ICS Name: Food processing

Publish Date: 2019-10-30

Implement Date: 2019-11-30

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Luobo Wan, a Hakka dish. This standard applies to the preparation of Luobo Wan, a Hakka dish. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Main ingredients: 500 grams of white radish, 50 grams of sweet potato flour, 25 grams of pork belly, and 10 grams of dried shrimp. 4.1.2 Seasonings: 8 grams of salt, 5 grams of pepper powder, and appropriate amount of peanut oil. 4.1.3 Toppings: 20 grams of garlic cloves. 4.2 Requirements 4.2.1 Main ingredients, seasonings, and toppings shall comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, GB/T 7900, GB/T 34321, NY/T 1367, and SC/T 3204. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 White radish shall be cut into shreds, and pork shall be minced for later use. 5 Cooking utensils 5.1 Cooking tools: frying pans, steaming baskets, and related tools. 5.2 Utensils: cutting boards, knives, etc. 6 Production process 6.1 Preliminary cooking: Blanch the cut radish in boiling water, then cool it in cold water and dry it. 6.2 Cooking: 6.2.1 Heat a wok and add dried shrimp, garlic cloves, and pork belly. Stir-fry until they are just cooked through, then add the drained radish and mix in seasonings. Squeeze the dried sweet potato flour into balls and arrange them evenly on a plate. 6.2.2 Place the formed radish balls in a steaming basket and steam them over medium heat for 8 minutes until they are just cooked through. 7 Packaging 7.1 Packaging utensils: plates. 7.2 Packaging method: Arrange the formed radish balls on a plate after steaming, and serve them immediately after cooking. 8 Quality requirements 8.1 Color and shape: Complete and beautiful in shape, with a white and shiny color and a transparent texture. 8.2 Fragrance: T