T/LFCFXH 18-2024 Active Group standards

T/LFCFXH 18-2024 Heating Spring Famous Snacks Production Specification Fish Geju Dou

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 18-2024

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 methods: - Ingredients: 500 g mung bean starch, 2,750 g drinking water, and 5 g edible salt. - Production steps: - Add water to a pot, then pour in mung bean starch and salt. Use a rolling pin to stir continuously in the same direction until the starch gradually forms a paste. - Cook over low heat until the paste becomes transparent and grain-free. - Add cold water to a stainless steel bowl. Pour the cooked starch paste into a sieve and shake it up and down to allow the paste to drip naturally into the cold water, forming starch pellets. - After 10 minutes of resting, remove and place into a bowl. Add minced garlic, mustard, chili oil, sesame oil, salt, aged vinegar, and shredded cucumber, then it's ready to eat.