T/LFMCXH 003-2021 Active Group standards

T/LFMCXH 003-2021 Production Specifications for Mung Bean Oil Fried Rice

T/LFMCXH 003-2021

Publish Date: 2021-03-20 Implement Date: 2021-03-20 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/LFMCXH 003-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2021-03-20

Implement Date: 2021-03-20

Scope

Main Technical Content: 7. Processing of Raw Materials 7.1 Production of Mung Bean Oil Powder 7.1.1 After washing a certain amount of mung beans, soak them in boiling water at 1.5 times their weight for 1 hour, then add water at 1.5 times their weight and soak for 6–8 hours. When squeezing the beans by hand, the bean skin should peel off and the bean flesh should break apart. 7.1.2 Remove the soaked beans and grind them into pulp. Add about 8 times the amount of water to the mung beans during grinding, and ensure that the water is evenly added to the grinder during the process. The pulp should reach a fineness of about 80 mesh. 7.1.3 Filter the soy milk through a 80-mesh sieve. When the residue gradually forms a clump, add 3–4 times the amount of water to the mung beans to ensure that all the starch is filtered out, and then filter the solution into a settling tank. 7.1.4 Settle the filtered solution for 4–5 hours, and remove the clear liquid at 1.5 times the amount of mung beans as the second pulp. Place the second pulp in an environment with a temperature above 15°C for fermentation. 7.1.5 Remove the supernatant liquid and starch emulsion from the settling tank and transfer them to a fermentation tank. When removing them, be careful to avoid disturbing the settled starch. 7.1.6 Add the fermented second pulp to the fermentation tank and ferment at a temperature above 15°C for about 5 hours. When the fermentation solution produces foam and emits a sour odor, the fermentation is complete. The fermentation solution is the oil powder. 7.1.7 Store the fermented oil powder at low temperatures to prevent further fermentation. 7.2 Processing of Additives 7.2.1 Soak, clean, and drain the additives. Remove the roots and stems from cilantro and spinach. 7.2.2 Cut green radishes, red radishes, tofu, and mushrooms into strips 5 mm wide and 30–40 mm long; cut kelp into strips 3–4 mm wide and 50–60 mm long; cut cilantro and spinach into approximately 10 m