T/CZCA 020-2022 Active Group standards

T/CZCA 020-2022 Puning cai and Hongyang oyster fritter

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 020-2022

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 Clean the oysters and drain them for later use. 5.2.1.2 Peel the eggs and scramble them for later use. 5.2.1.3 Clean the pork, cut it into thin slices, and marinate it with 1 g of salt for 10 minutes for later use. 5.2.1.4 Soak the mushrooms until they are soft, remove the stems, and shred them. Stir-fry them until fragrant for later use. 5.2.1.5 Remove the heads from the cilantro, wash it, and cut it into segments for later use. 5.2.1.6 Remove the heads from the scallions, wash them, and cut them into scallion flakes for later use. 5.2.2 Processing 5.2.2.1 Mix the sweet potato flour, water, and 4 g of salt to make a batter for later use. 5.2.2.2 Take a small bowl and mix the chili sauce, light soy sauce, Puning douban sauce, MSG, white pepper powder, and 100 g of drinking water to make a sauce for later use. 5.2.2.3 Take a frying pan, turn on high heat, add 30 g of lard to grease the pan, pour in the prepared batter, and quickly stir-fry the batter until it is well-mixed. Stir-fry and sear the oysters until they turn golden brown. Add the pork slices, egg mixture, shredded mushrooms, and 20 g of lard. Continue to fry and sear the oysters until their skins are slightly charred and fragrant. Sprinkle with scallion flakes to stir-fry until fragrant, and then remove from the heat.