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[PPPP]

Hi,

We are a ready to eat dumpling manufacturing company. I have a question regarding the standard temperature in food quality. Like what internal temperature does the chicken dumpling and veggie dumpling has to reach while steaming before freezing it?

[kingstudruler1]

Does "standard temperature in food quality"  = food safety / pathogen elimination / reduction.   Ill assume this - as quality is far more complicated.  

 

I have linked a USDA document that addresses using relative humidity in cooking process with time temperature tables.  of intrest to you may also be the discussion on BAKED dumplings.   

 

In the absence of regulatory or aother applicable data, the only way to determine minimum temps and times is conduct challenge / validation studies.    For instance, the document would indicate that the chicken portion is safe at 165 degrees.  However, I would not extrapilate that to the wrapper, etc unless you have data to support the claim.   

 

https://www.fsis.usd.../Appendix-A.pdf