T/LCX 024-2022 Active Group standards

T/LCX 024-2022 The production process and technical specifications for guangyuan egg pastry

Publish Date: 2022-02-10 Implement Date: 2022-05-10 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/LCX 024-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-02-10

Implement Date: 2022-05-10

Scope

Main technical content: 4. Formulation and raw material requirements 4.1 Formulation: - 4 eggs (200g each) - 20g of sugar - 20g of fermented glutinous rice juice - 50g of dried longan - 50g of condensed milk - 1,500g of mixed oil 4.2 Raw material requirements 4.2.1 Raw ingredients and seasonings shall comply with the provisions of GB 2762, GB 2763, and GB/T 12729.1. 4.2.2 Eggs: It is best to use fresh free-range eggs, each weighing around 40g. 4.2.3 Dried longan kernels: Choose dried longan kernels from Luzhou, which should be light brown in color. 5. Production process 5.1 Pre-processing 5.1.1 Dried longan kernels: Cut them into rice-sized pieces on a cutting board. 5.1.2 Crack the eggs into a bowl and whisk them until they are well combined with sugar and condensed milk. 5.2 Cooking and plating When the oil in the wok reaches 130°C (40-50% of the oil temperature), hold the sieve with your left hand and pour the egg mixture into the sieve with your right hand. Let the filtered egg mixture flow from the center of the wok to the edge in a spiral pattern. When the egg mixture turns into a silky texture about 30cm long and golden in color, quickly sprinkle on the dried longan kernels (within 3 seconds) and remove them. Absorb the oil with paper towels immediately. Transfer them to a square plate and press them into shape with a thickness of 2.5cm. Trim off the edges and arrange them into 4cm-long and 2cm-wide rhombus shapes for plating. 6. Sensory and flavor characteristics: Golden in color, crispy and crumbly, sweet and fragrant, with a unique flavor. 7. Flavor type: Sweet flavor type.