T/GDMZCX 029-2019 Clear Water Catfish Cake Cooking Process Specification

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, packaging, quality requirements, and optimal consumption time for the cooking process of the Hakka dish "Clear Water Tilapia Ball". This standard applies to the preparation of the Hakka dish "Clear Water Tilapia Ball". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: 2,000 grams of tilapia and 1,000 grams of clear water. 4.1.2 Seasonings: 20 grams of sweet potato starch, 80 grams of egg white, 10 grams of MSG, and 15 grams of refined salt, as well as 10 grams of lard. 4.1.3 Seasoning ingredients: 5 grams of scallions. 4.2 Requirements 4.2.1 Raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB 2721, GB 2733, GB 2749, GB 2762, GB 2763, GB/T 8937, GB/T 8967, and GB/T 34321. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Select fresh tilapia. 4.2.4 When making tilapia gelatin, stir in one direction. After the gelatin forms, continue to stir and mix, with emphasis on mixing. 4.2.5 When squeezing the gelatin into balls and placing them in clear water, control the water temperature and cooking time. 5 Cooking utensils 5.1 Cooking utensils: woks (or soup pots) and related tools. 5.2 Utensils: cutting boards, knives, etc. 6 Production process 6.1 Knife work and pre-processing 6.1.1 Slaughter and gut the tilapia, remove the skin, and cut it into small pieces. Place them on a cutting board and use a knife to pound and mince them rhythmically until the minced mixture becomes smooth and elastic, with a mirror-like finish. 6.1.2 Add sweet potato starch, MSG, and appropriate amount of clear water to the minced mixture and mix it into a paste. Continuously stir and mix in one direction while adding egg white and salt. Then add lard and mix well. 6.2 Cooking the prepared gelatin Squeeze the gelatin into balls and immediately place them in a

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