T/QLY 090-2021 Active Group standards

T/QLY 090-2021 Guizhou Snacks: Cooking Techniques for Potato Pancakes

T/QLY 090-2021

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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/QLY 090-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main technical content: 4 Raw materials and requirements 4.1 Main ingredients 4.1.1 Potatoes: 300 g. 4.1.2 Small crispy wafers: 10 g. 4.2 Seasonings 4.2.1 Salt: 2 g, meeting the requirements of GB 2721. 4.2.2 Five-spice chili powder: 10 g. 4.2.3 Dilute sweet sauce with warm water: 5 g, meeting the requirements of SB/T 10296. 4.3 Toppings 4.3.1 Pickled radish granules: 10 g. 4.3.2 Chives: 2 g, meeting the requirements of NY/T 744. 4.4 Processing water should meet the requirements of GB 5749. 5 Cooking equipment and tools 5.1 Equipment: Frying pans, flat pans, and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production process 6.1 Preliminary processing 6.1.1 Wash the potatoes to remove surface dirt, boil them in water for 15 minutes until they are semi-cooked, remove them, and then put them in a pressure cooker to cook for 5 minutes until they are fully cooked. Remove and cool them. 6.1.2 Peel the cooked potatoes, crush and mix them with salt to make cooked potato paste. 6.1.3 Take 100 g of the potato paste and put it into a mold to press it into a 2 cm-thick pancake. 6.2 Processing 6.2.1 Heat the frying pan over medium heat and add cooked rapeseed oil. Fry the potato pancakes one by one for 2 minutes on each side until they are golden brown. Remove and place them in a serving container, sprinkle with pickled radish granules, five-spice chili powder, chives, sweet sauce, and crispy wafers. 7 Packaging 7.1 Packaging containers: Striped square iron plates. 7.2 Packaging method: Stack and sprinkle with seasonings, then pour sauce on top. 8 Sensory requirements 8.1 Color: The surface should be golden brown, and the inside should be light yellow. 8.2 Aroma: The aroma should be rich and fragrant. 8.3 Taste: The texture should be soft and chewy, with a salty and spicy flavor. 8.4 Texture: It is a traditional and popular snack for the general public. 9 Best consumption time: The optimal consumption