T/CZCA 005-2022 Active Group standards

T/CZCA 005-2022 Puning cai spring roll

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 005-2022

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 Wash the chives and spread them out to dry. 5.2.1.2 Wash the pork and mince it. 5.2.1.3 After washing the dried shrimp, soak them in water for about 20 minutes and remove them for later use. 5.2.1.4 Soak the dried mushrooms in water, squeeze out the excess moisture, and cut them into 0.2 cm-thick mushroom strips. Stir-fry them until fragrant and set aside. 5.2.1.5 Mix 100 g of drinking water and 60 g of medium-gluten flour to make a batter. 5.2.2 Processing 5.2.2.1 Cut the chives into sections, each about 8 cm long. Season them with 5 g of edible salt and 5 g of five-spice powder, then mix them well and set aside. 5.2.2.2 Mix the minced pork with 3 g of pepper powder, 15 g of wet starch, and 3 g of edible salt, then divide it into eight equal portions. 5.2.2.3 Lay out the spring roll wrappers flat. Place 15 g of chives, 2 dried shrimp, and mushroom strips on each wrapper, then roll them tightly into spring rolls about 12 cm long. Seal the edges with the batter. 5.2.2.4 Heat a wok with 1,500 g of peanut oil. When the oil temperature reaches around 150°C, add the spring rolls and fry until they turn golden brown, then remove and drain them.