T/CZCA 010-2022 Active Group standards

T/CZCA 010-2022 Puning Cuisine - Stir-fried Noodles

T/CZCA 010-2022

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 010-2022

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 Cut the Puning noodles into 10 cm lengths with scissors and set aside. 5.2.1.2 Wash the chives and cut them into 6 cm sections for use. 5.2.1.3 Wash the bean sprouts and set aside. 5.2.1.4 Heat water in a pot, add the Puning noodles, adjust the heat to low, stir with a chopstick, blanch for 2 minutes, then remove and rinse under cold water for about 5 minutes (to reduce the salt content), and drain well. 5.2.2 Processing 5.2.2.1 Heat a frying pan, grease it with hot oil, add 20 g of cooked lard, and pour in the Puning noodles. Stir-fry over low heat for 10 minutes. During the stir-frying process, use a chopstick to break up the noodles to prevent them from sticking together. Then continue to stir-fry over medium heat for 1 minute. 5.2.2.2 Spread the noodles to one side of the pan. Add 10 g of cooked lard, add the chives and bean sprouts, and stir-fry for 30 seconds. Then stir-fry evenly with the noodles over medium heat. 5.3 Plating Serve the cooked Puning noodles on a plate.