T/CZCA 006-2022 Active Group standards

T/CZCA 006-2022 Poisoning Noodles and Meilin Caigou

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 006-2022

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 Soak 200g of rice for 3 hours, remove and add 300g of water to grind into a paste. Then add 60g of corn starch and mix well for later use. 5.2.1.2 Peel garlic cloves and chop them into garlic puree for later use. 5.2.1.3 Preparation of fillings and sauces. (For details, see Appendix B) 5.2.2 Processing 5.2.2.1 Brush oil on the intestine noodle tray, scoop in 80g of the batter, and slowly shake to evenly coat the tray. Steam in a drawer-style steamer over high heat for 3 minutes. Remove and use a bamboo blade to cut into a rectangle (20cm×16cm). Add 60g of pre-fried vegetable filling and wrap into a 6cm×6cm square to make Meilin vegetable cakes. 5.2.2.2 When eating, simply dip in the specially prepared sauce.