T/WRSPCYHY 003-2020 Active Group standards

T/WRSPCYHY 003-2020 Wanrong Famous Foods - Stir-fried Jin Cake Production Technical Specifications

T/WRSPCYHY 003-2020

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 003-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2020-06-28

Implement Date: 2020-07-28

Scope

Main technical content: 5.1 Steamed Jin Cake 5.1.1 Main ingredients: 200g of Japonica rice, 400g of drinking water, 12 Jishishan Pan Zao dates, and 10g of soft white sugar. 5.1.2 Production process 5.1.2.1 Wash the Japonica rice clean and place it in a stainless steel pot. Add water and soft white sugar, and simmer over low heat while stirring constantly to prevent sticking. When the pot boils, turn off the heat and set aside. 5.1.2.2 Clean the Jishishan Pan Zao dates, soak them in water until they become plump and soft, then remove them. Slice them vertically in half and set aside. 5.1.2.3 Use a suitable stainless steel container. First, place 4 prepared Jishishan Pan Zao dates, then add one-third of the cooked Japonica rice, followed by another 4 Jishishan Pan Zao dates, and finally add one-third of the Japonica rice. Press the layers flat and compact them. 5.1.2.4 Place the stainless steel container flat in a stainless steel steamer and steam for 60 minutes. 5.2 Stir-fried Jin Cake Heat a frying pan with cottonseed oil. Sprinkle in some soft white sugar, add the steamed Jin Cake, and stir-fry over low heat. Flip the pan frequently to prevent burning. Stir-fry until the Jin Cake's outer layer turns golden and forms a crust, then transfer it to a plate and serve.