T/LFCFXH 22-2024 Active Group standards

T/LFCFXH 22-2024 Hongtong Famous Snacks Production Standards: Zhaocheng Stewed Dishes

Publish Date: 2024-12-16 Implement Date: 2024-12-16 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/LFCFXH 22-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2024-12-16

Implement Date: 2024-12-16

Scope

Main technical content: 6 production processes Raw materials and auxiliary materials: - 200 g pork - 300 g cabbage - 100 g tofu - 50 g kelp - 50 g rice noodles - 20 g fungus Production steps: 1. Soak the rice noodles and fungus in water separately and set aside. 2. Cut the cabbage into small pieces and set aside. 3. Steam the 100 g pork for 30 minutes, then cut it into small pieces and set aside. 4. Cut 50 g pork into strips, add 50 g starch, and mix well. 5. Fry the pork strips in oil to make crispy pork. 6. Make 50 g pork filling by adding 50 g starch, 50 g salt, 50 g soy sauce, and 1 egg, then mix well and fry into meatballs. 7. Fry the 50 g tofu slices in oil until golden brown and set aside. 8. Cut the remaining 50 g tofu into small pieces. 9. Soak peppercorns, star anise, dried chili peppers, scallions, and ginger in water to make a seasoning sauce. 10. Heat oil in a wok until 70% of its capacity. Sauté the dried chili peppers, star anise, and peppercorns with scallions and ginger. Add the sliced pork and cabbage and stir-fry for 2 minutes. 11. Add boiling water and ingredients such as kelp, rice noodles, white tofu, fried tofu, crispy pork, and meatballs. Simmer for 15 minutes. 12. Season with salt and soy sauce, then thicken the sauce with starch before serving and sprinkle with scallions.