T/LFCFXH 19-2024 Active Group standards

T/LFCFXH 19-2024 Hongtong Delicacy Snack Production Specification and Hongtong Ouer Box

Publish Date: 2024-12-16 Implement Date: 2024-12-16 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 19-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-16

Implement Date: 2024-12-16

Scope

Main technical content: 6 production processes and raw materials: 500 g of Hongdong lotus root, 150 g of pork filling, 5 g of ginger, 10 g of scallions, 200 g of corn starch, 150 g of flour, 3 g of salt, 5 g of MSG, 10 g of soy sauce, 10 g of oyster sauce, 500 g of cooking oil, 5 g of white vinegar, 3 g of Thirteen Spices. Production steps: - Peel the lotus root and cut it into wedges. Place them in a bowl and add 5 g of white vinegar. - Add salt, MSG, soy sauce, oyster sauce, and Thirteen Spices to the pork filling and mix well. - Use a chopstick to stuff the prepared meat filling into the lotus root wedges and set aside. - Add flour to the corn starch and mix with water in the same direction until there are no lumps and the mixture can be stretched into a thin strand. - Add 20 g of cooking oil to the mixed batter and mix well. - Heat the oil in a pan to 150–180 °C and fry the lotus root with the added meat until it turns golden brown.