T/CZSPTXH 108-2019 Chaoshan Cuisine - Production Specifications for Chaoshan Beef Balls (2)

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, production equipment, production process, packaging, and quality requirements for the production of Chaozhou beef balls, as well as the optimal consumption period. This standard applies to the preparation of Chaozhou dishes and Chaozhou beef balls. Main technical content: 3.1 Chaozhou Beef Balls Chaozhou beef balls refer to non-ready-to-eat processed meat products made from fresh beef, with appropriate additions of minced garlic, edible salt, monosodium glutamate, pepper powder, starch, etc. They are prepared using traditional Chaozhou hand-pounding or mechanical pulping methods, shaped into balls, molded, and cooked. 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: Fresh beef thighs. 4.1.2 Seasonings (calculated based on the amount of seasonings corresponding to each kilogram of beef): - 15 g of minced garlic - 12–15 g of edible salt - 10 g of monosodium glutamate - 20–30 g of starch - 100 g of purified water. 4.2 Requirements 4.2.1 Use crushed ice made from purified water. 4.2.2 Select boiling equipment that ensures even cooking of the beef balls. 4.2.3 Use high-quality fresh beef thighs, which should be deboned, deveined, and portioned within 20 minutes. The meat must be pure fat without tendons, and be quick-frozen for 10 minutes (not allowed to freeze). 5. Production equipment 5.1 Cooking equipment: Electric boiling tanks. 5.2 Equipment: Freezer-frequency pulping machines, crushers, freezers, and molding machines. 6. Production process 6.1 Butchery - Remove tendons and cut the beef into small pieces. 6.2 Process of making Chaozhou beef balls 6.2.1 Cut the beef into small pieces and hang to cool or place in the freezer (0–5°C) for 30 minutes to remove moisture. The time between slaughter and pulping should be controlled within 5 hours. 6.2.2 Turn on the pulping machine 30 minutes in advance. When th

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