T/YCXCYHYXH T/YCCY014-2024 Active Group standards

T/YCXCYHYXH T/YCCY014-2024 Yangcheng Sweet Fruit Production Specification

Publish Date: 2024-12-04 Implement Date: 2024-12-05 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/YCXCYHYXH T/YCCY014-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-04

Implement Date: 2024-12-05

Scope

Main technical content: 1. Pour 250g of flour into a bowl; heat 100g of oil in a pan until it reaches 150℃; add 350g of flour to the bowl, then pour 130g of water into a pan and heat it to 40℃. Add salt, alkali, and brown sugar, stir well, and pour it into the flour to mix evenly, setting aside for later use. 2. Mix the two fluffy doughs together until the surface is smooth and free of white spots. Cover and let rest for 10 minutes. 3. Divide the kneaded dough into pieces weighing 20g each, with a length of 3cm and a thickness of 2cm, setting aside for later use. 4. Pour 1000g of oil into a 20cm-diameter pan and heat it to 180℃. Add the dough pieces one by one and fry until they turn golden brown, then remove them immediately.