T/CZCA 008-2022 Active Group standards

T/CZCA 008-2022 Puning cai, salty round

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 008-2022

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 Preprocessing 5.2.1.1 Wash, peel, and grate the white radish. Add 5 g of salt and marinate for 5 minutes. Squeeze out half of the water from the radish and set aside. 5.2.1.2 Peel the garlic cloves and mince them for later use. 5.2.1.3 Crush the pork ribs and set aside. (See Appendix B for the tool used to crush the ribs.) 5.2.2 Processing 5.2.2.1 Add 10 g of salt, 5 g of stir-fry seasoning, and 5 g of white pepper powder to the crushed pork ribs, along with 30 g of minced garlic. Mix well, then add 200 g of radish shreds and potato starch and mix thoroughly. 5.2.2.2 Shape the mixed radish filling into 8-cm-diameter circles and place them in a steamer. Steam over high heat for 20 minutes until cooked. 5.2.2.3 After the salted dumplings have cooled, fry them in a non-stick pan with enough vegetable oil until they become fluffy, turn golden brown, and are fully cooked.