T/KLPX 01-2023 Active Group standards

T/KLPX 01-2023 Guizhou Snacks: Spring Rolls· Hengjiang Spring Rolls Cooking Technical Specifications

T/KLPX 01-2023

Publish Date: 2023-09-01 Implement Date: 2023-10-01 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/KLPX 01-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-09-01

Implement Date: 2023-10-01

Scope

Scope: This standard specifies the raw materials and quantities, cooking utensils, production process, plate presentation, quality requirements, and optimal consumption time for the cooking techniques of Guizhou snack "Volunteer Noodles · Rongjiang Volunteer Noodles". This standard applies to Guizhou snack "Volunteer Noodles · Rongjiang Volunteer Noodles". Main technical content: 1. Raw materials and requirements 1.1 Main ingredients 1.1.1 High-quality rice 200g 1.1.2 Pork fat and lean meat 20g 1.1.3 Pickled radish 10g 1.1.4 Bean sprouts 20g 1.1.5 Soybeans 5g 1.1.6 Pickled long beans 20g 1.2 Seasonings 1.2.1 Oil chili 20g 1.2.2 Salt 2g, which shall comply with GB 2721 1.2.3 Pepper powder 2g 1.2.4 Chili sauce 5g 1.2.5 Soy sauce water 10ml 1.2.6 Tomato juice 20ml 1.2.7 Green chili 15g 1.3 Garnishes 1.3.1 Ginger rice 4g, which shall comply with GB/T 30383-2013 1.3.2 Garlic rice 4g 1.3.3 Scallions 5g 1.4 Processing water shall comply with GB 5749 2. Cooking utensils 2.1 Cooking utensils: frying pan, steamer, and related tools 2.2 Utensils: 8-inch round plate 3. Production process 3.1 Preparation of main ingredients and knife work 3.1.1 Rinse the rice and soak it in warm water for 12 hours until it is fully soaked, then grind it into paste. 3.1.2 Wash and cut the pork fat and lean meat, pickled radish, pickled long beans, and bean sprouts into granular form. 3.1.3 Heat 80g cooking oil in a frying pan over high heat until it reaches the sixth layer of oil, then add ginger rice, garlic rice, green chili, and tomato to stir-fry until fragrant. Add pork lean meat and stir-fry until it is well cooked. Add pickled radish, pickled long beans, and bean sprouts to stir-fry until they are fully cooked. Add salt and pepper powder and mix well. Remove from the heat and place in a serving dish as a condiment. 3.2 Steaming When making noodle skin, pour the rice paste into a special drying noodle tray, shake the tray