T/CZCA 003-2022 Active Group standards

T/CZCA 003-2022 Puning vegetable and Puning soy sauce ribs

Publish Date: 2022-12-18 Implement Date: 2022-12-19 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/CZCA 003-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-12-18

Implement Date: 2022-12-19

Scope

Main technical content: 5.2 Cooking 5.2.1 Preparation 5.2.1.1 Cut the ribs into 4 cm-long pieces, rinse and soak them in water until there is no blood stains, then dry them with a clean cloth and set aside. 5.2.1.2 Crush the Puning soybean paste with a knife and set aside. 5.2.1.3 Add the ribs, 10 g of scallions, 10 g of ginger slices, rice wine, sugar, Puning soybean paste, sesame paste, and light soy sauce to a bowl. Mix well and marinate for 15 minutes, then remove the ginger slices and scallions. T/CZCA 003—2022 5.2.2 Processing 5.2.2.1 Heat a wok, add enough oil to lubricate the wok, then pour in the ribs and 10 g of ginger slices and 10 g of scallions. Fry over low heat until golden brown. Add the broth and simmer over medium heat for 10 minutes, then turn to low heat to reduce the sauce for about 15 minutes. 5.2.2.2 Spread the aluminum foil, arrange the cooked ribs on it, and then wrap them in the aluminum foil into a round shape. 5.2.2.3 Place the wrapped ribs in a steamer and steam over high heat for 10 minutes.