T/CZCA 027-2022 Active Group standards

T/CZCA 027-2022 Puning vegetable fried fruit meat

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 027-2022

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 Preparation of T/CZCA 027-202245.2.1 Pre-processing 5.2.1.1 Wash the pork, cut it into thin strips, then add salt, five-spice powder, and MSG to marinate for later use. Wash the shallots, peel them, and cut them into thin strips for later use. 5.2.1.2 Add the marinated pork to the shallots, red onions, and egg mixture, mix well, then add sweet potato flour and mix again to make the filling. 5.2.1.3 Spread the collagen membrane, place the filling on it, and roll it into a strip with a cross-sectional diameter of 2.5 cm. Moisten the sealing area with water and roll it tightly. Cut the filled collagen membrane into 3 cm-long raw fruit strips, and dip the ends of the strips in cornstarch for later use. 5.2.2 Processing 5.2.2.1 Heat a wok over high heat and add 1500 g of vegetable oil. When the oil temperature reaches 130 °C, fry the raw fruit strips until they take shape. Fry them over low heat until they are fully cooked, then remove and drain the oil. When the oil temperature rises to 160 °C, fry the fruit strips again until they turn golden brown, then remove and drain the oil completely.