Group Standards of the People's Republic of China CN / TUANTI
Latest
T/MMXC 05-2023
Scope
3 Terms and Definitions
Terms and definitions defined in DB4409/T 25-2022 as well as the following apply to this document.
3.1
Pengguan-soaked Bigeye Tuna Balls
Made from mixing bigeye tuna with pork, then shaping into balls, accompanied by Pengguan-soaked vegetables, this is a traditional特色菜 of Gaolan.
4 Raw Material Requirements
4.1 Main Materials
4.1.1 Bigeye Tuna 1000g, which should comply with the requirements of GB 2733.
4.1.2 Fat Pork 50g, which should comply with the requirements of GB 2707.
4.1.3 Egg Whites 50g, which should comply with the requirements of GB 2749.
4.2 Auxiliary Materials
4.2.1 Pengguan Melon 150g, which should comply with the requirements of GB 2763.
4.2.2 Ginger 10g, which should comply with the requirements of GB 2763.
4.2.3 Scallions 20g, which should comply with the requirements of GB 2763.
4.3 Seasoning
Cornstarch 100g, Fine Salt 20g, Chicken Powder 10g, White Pepper粉 5g, Cooking Wine 15g.
5 Cooking Utensils
Stove, Wok, Cutting Board, Knife.
6 Manufacturing Process
6.1 Rinse the bigeye tuna to clean it, drain off the water, remove the bones, and use a spoon to scrape out the meat. Chop the meat into paste and mix with pork fat and egg whites, cornstarch, fine salt, then stir by hand in a clockwise direction until the meat becomes elastic. Form into balls and set aside on a plate.
6.2 Clean the Pengguan melon, cut it into strips, blanch in boiling water, place in a dish, and set aside.
6.3 Add clear broth to the pot and heat over low heat until the water is around 70 degrees Celsius. Place the fish balls in the pot until they are well-formed and turn snow white.
6.4 Bring to a boil, add the Pengguan melon, stir for a moment, then season with salt, sugar, chicken powder, and white pepper before serving.
T/MMXC 05-2023 history
2023T/MMXC 05-2023 Specifications for the cooking process of mackerel fish balls soaked in Shenggua, a high cold dish