T/ZZCB 01-2022 Active Group standards

T/ZZCB 01-2022 Longzhu County Fried Bread Association Fried Bread Group Standard

Publish Date: 2022-05-06 Implement Date: 2022-06-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/ZZCB 01-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-05-06

Implement Date: 2022-06-10

Scope

Scope: This document specifies the terms and definitions, basic requirements, raw material requirements, and production processes for making Changzi Fried Pancakes, as well as hygiene requirements during production. This document applies to the processing and cooking of Changzi Fried Pancakes. Main Technical Content: 6. Production Process 6.1 Characteristics of the finished product: Fresh and glossy, soft and flavorful, with a pleasant fragrance and delicious taste. 6.1.1 Main Ingredients: - 500g flour - 180g pork belly with skin 6.1.2 Auxiliary Ingredients: - 180g vegetable oil - 400g soaked rice noodles 6.1.3 Seasonings: - 10g fine salt - 200g scallions - 150g garlic shoots - 7.5g Sichuan peppercorns - 7.5g star anise - 15g minced ginger - 15g soy sauce - 15g minced garlic - 20g chopped scallions - 20g vinegar - 250g broth 6.2 Baking and Slicing 6.2.1 Place 500g flour in a mixing bowl, add 300g of clean water (cold water), knead into a dough, cover and set aside for fermentation. 6.2.2 Place the fermented dough on a worktop, knead into a dough, stretch and fold it, then roll it out with a rolling pin to a 50cm-diameter pancake. 6.2.3 Place the pancake on a baking pan and bake for 1.5 minutes. Flip it with a spatula and bake for another 1.5 minutes until it turns golden brown. Set aside and slice it into 9-cm-long, 0.5-cm-wide, and 0.3-cm-thick strips with a kitchen knife. 6.3 Seasoning Oil Preparation 6.3.1 Place washed and dried Sichuan peppercorns, star anise, scallions, ginger, and garlic in a container and set aside. 6.3.2 Heat vegetable oil in a wok over a stove until it reaches 180°C (with some smoke rising) and add Sichuan peppercorns, star anise, scallions, and ginger. Finally, add cilantro to make the seasoning oil. 6.4 Broth Preparation 6.4.1 Ingredients - 1500g water - 1 whole white chicken - 500g pork knuckle - 100g scallion whites - 50g ginger - 10g fine salt 6.4.2 Brot