T/CZCA 023-2022 Active Group standards

T/CZCA 023-2022 Puning cai dry fried shrimp ball

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 023-2022

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 After removing the shrimp veins and washing the fresh shrimp fillets, pat them dry and mince them for later use. 5.2.1.2 Wash the fatty pork and cut it into fine diced pieces for later use. 5.2.1.3 Wash the chives and chop them into fine pieces for later use. 5.2.1.4 Wash the water chestnuts, peel them, and cut them into fine diced pieces. Squeeze out the water and set aside for later use. 5.2.1.5 Wash the eggs and set aside the egg liquid for later use. 5.2.2 Processing 5.2.2.1 Add the pre-processed shrimp paste to a stainless steel bowl. Add the diced water chestnuts, chopped chives, and diced fatty pork. Mix well, then add the egg liquid, flour, salt, and cooked Sichuan pepper powder. Mix and knead until a glutinous paste forms, ready for use. 5.2.2.2 Heat a wok with 1,500 g of peanut oil over medium heat. When the oil temperature reaches around 120°C, extrude the shrimp paste into date-shaped pieces (each weighing about 30 g) and fry until they take shape. Raise the oil temperature to around 150°C and fry the shrimp dates until they are fully cooked and golden in color. Remove them and drain the oil. 5.2.2.3 Return the wok to low heat, add sesame oil, and toss the fried shrimp dates with white pepper powder. Serve immediately.