T/WRSPCYHY 007-2020 Active Group standards

T/WRSPCYHY 007-2020 - Wanrong Famous Foods - Production Standards for Tonghua Rice Paper

T/WRSPCYHY 007-2020

Publish Date: 2020-06-28 Implement Date: 2020-07-28 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/WRSPCYHY 007-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Starch and its derivative products

Publish Date: 2020-06-28

Implement Date: 2020-07-28

Scope

Main technical content: 5. Production process 5.1 Main ingredients: 600g of sweet potato starch 5.2 Auxiliary ingredients: 5g of dark soy sauce and 3000g of drinking water 5.3 Mixing paste: Place the sweet potato starch in a container and gradually add water to mix until it is uniform. Then add the dark soy sauce and mix well for later use. 5.4 Blanching the skin: Place the rotating disc into a pot of boiling water, add an appropriate amount of the prepared paste, and rotate the disc by hand. Use centrifugal force to spread the paste evenly. When the paste solidifies, tilt the rotating disc to allow the boiling water in the pot to enter the disc. Blanch until the paste becomes transparent. 5.5 Cooling: Remove the skin from the rotating disc, flatten it, and place it in a basin of cold water for cooling.