T/GDMZCX 009-2019 Hakka Cuisine - Cooking Process Standards for Open-Pan Pork Meatballs

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 Hakka cuisine's "Open-Pan Pork Meatballs". This standard applies to the preparation of Hakka cuisine's "Open-Pan Pork Meatballs". Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Main ingredients: 500 grams of lean pork from the neck, 175 grams of tapioca flour, 25 grams of dried squid tendons, 20 grams of dried shrimps. 4.1.2 Seasonings: 10 grams of refined salt, 3 grams of MSG, 2 grams of pepper powder. 4.1.3 Garnishes: 5 grams of chopped scallions. 4.2 Requirements 4.2.1 Main ingredients, seasonings, and garnishes shall comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2762, GB 2763, GB/T 7900, GB/T 8967, and GB/T 29343; SC/T 3204 and SC/T 3208. 4.2.2 Processing water shall comply with the provisions of GB 5749. 6. Production process 6.1 Knife work and pre-processing 6.1.1 Cut freshly slaughtered lean pork from the neck into granular pieces. 6.1.2 Soak dried squid tendons and dried shrimps in water until softened, then rinse and dry them. Cut them into strips. Stir-fry them in a wok with a small amount of oil until fragrant, then mix them into the chopped lean pork. Add tapioca flour and seasonings, and mix with chopped scallions. Squeeze the mixture into small round shapes. 6.2 Cooking Steam the meat mixture into small round shapes in a steamer over high heat for 12-14 minutes, then remove it from the steamer and it's ready. 8. Quality requirements 8.1 Color and shape: Complete and beautiful, with a golden-brown and shiny color. 8.2 Aroma: A strong pork aroma with a pleasant fragrance. 8.3 Flavor: A rich and authentic flavor with a natural taste. 8.4 Texture: Smooth, soft, and chewy with a springy texture.

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