T/LFCFXH 016-2024 Active Group standards

T/LFCFXH 016-2024 Hongdong Famous Snack Production Standards Hongdong Bao Cake

T/LFCFXH 016-2024

Publish Date: 2024-08-23 Implement Date: 2024-08-23 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/LFCFXH 016-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-08-23

Implement Date: 2024-08-23

Scope

Main technical content: **7.3.1 Preparation of scallion oil**: Heat a wok with an appropriate amount of edible vegetable oil. When the oil temperature reaches around 180°C, add the prepared scallions and ginger and stir until they release their aroma. Cool and set aside. **7.3.2 Preparation of filling**: Wash and drain the chives and cut them into approximately 1 cm-long pieces. Clean and blanch the mung bean sprouts, then remove and drain. Soak the rice noodles in about 90°C hot water until they soften, remove, and cut into 1 cm-long pieces. Heat a wok with an appropriate amount of edible vegetable oil. When the oil temperature reaches around 180°C, add the rice noodles, salt, and dark soy sauce and stir until they turn golden brown. Set aside. Cut the tofu into thin slices. Heat a wok with an appropriate amount of edible vegetable oil. When the oil temperature reaches around 180°C, add the tofu slices and fry until golden brown, then cut into small pieces and set aside. Crack the eggs into a stainless steel bowl and mix well. Heat a frying pan with a small amount of edible vegetable oil. When the oil is hot, pour in the egg mixture and spread it into an egg pancake. Cut into small pieces and set aside. Combine the ingredients prepared in **7.3.2.1–7.3.2.5** with salt, scallion oil, sesame oil, Sichuan pepper oil, and MSG. Mix well to make the vegetarian filling. Cut the pork belly into small pieces. Heat a wok with an appropriate amount of edible vegetable oil. When the oil is hot, add the pork belly pieces, ginger, cooking wine, Sichuan pepper powder, dark soy sauce, and salt and stir until cooked through. Cool and mix with the ingredients prepared in **7.3.2.1–7.3.2.4**. Add salt and MSG and mix well to make the meat filling. **7.3.3 Preparation of the dough**: Add 500g high-gluten wheat flour and 250ml of approximately 35°C warm drinking water to a stainless steel bowl and mix well. Knead into a dough and let rest at room temperature f