T/LXMX 001-2023 Lanxi Scallion Fried Pancake Production Standards

Scope

Main Technical Content: **Lanxi Scallion Pancake Production Standards** 1. Scope This standard specifies the terms and definitions, raw material requirements, production processes, cooking requirements, and hygiene requirements for Lanxi scallion pancakes. It applies to the production and processing of Lanxi scallion pancakes. 2. Normative Reference Documents The content of the following documents is incorporated into this standard through normative references. Among them, the version of the documents marked with a date applies only to this standard on the specified date. For documents without a specified date, the latest version (including all amendments) applies. - GB 14881: National Food Safety Standard—General Hygiene Standards for Food Production - GB 16153: Hygiene Standards for Hotels and Restaurants - GB 5749: Hygiene Standards for Drinking Water - GB/T 28120-2011: Flour Standards - GB/T 9959.1-2019: Fresh and Frozen Pork Standards - GB 5461: Edible Salt 3. Terms and Definitions Lanxi Scallion Pancake: A widely popular local delicacy in Lanxi. 4. Raw Materials Raw materials must meet relevant standard requirements. 5. Production Processes 5.1 Lanxi Scallion Pancake 5.1.1 Ingredients: - Main ingredients: Flour 37g, pork belly 26g - Auxiliary ingredients: Scallion 5g, dried plum 5g - Seasonings: Salt 2g, MSG 1g, sesame 1g, water 16g, molasses 1g 5.1.2 Production Methods: 1) Cut the pork belly into minced meat and add salt, MSG, and dried plum. Mix well and add chopped scallion. 2) Add water to the flour and knead repeatedly until well-mixed. Let it rest for 30 minutes. Squeeze the dough into 37g-sized pieces and flatten them with the palm of your hand. Wrap the prepared meat filling into the dough to make small pancakes. 3) Heat the oven to a temperature of 60-70°C. Place the prepared pancakes on it and bake until they turn golden brown.

Development Information

Related Standards