T/CZCA 028-2022 Active Group standards

T/CZCA 028-2022 Puning cai you guai

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 028-2022

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 Soak mung beans in water for 4 hours, remove and drain the water, spread them on a wet gauze, then put them in a steamer and steam for 30 minutes over high heat. Remove and crush them into a paste while they are still hot for later use. 5.2.1.2 Wash the wok, heat it over low fire, pour in the pressed mung bean paste, and stir constantly until the paste becomes loose. Turn off the heat and add sugar to mix well for later use. 5.2.1.3 Pour glutinous rice flour and sticky rice flour into a bowl, add water and mix well. Let it rest for 0.5 hour, then mix again and pour into a plate. Put it in a steamer and steam over high heat for 10 minutes after the steamer comes to a boil. Remove it and add 20 g of vegetable oil. Stir quickly with a chopstick to make a dough for later use. 5.2.2 Processing 5.2.2.1 Divide the dough into pieces of about 40 g each, press them into a 10 cm diameter round skin, put in 20 g of filling, and wrap them into a 6 cm diameter and 2 cm high round cake for later use. 5.2.2.2 Pour oil into the wok and heat it to about 140 °C. Adjust the heat to low, put the raw oil cakes into the oil pan, and constantly flip them on both sides until they turn slightly yellow on both sides.