T/CZCA 017-2022 Active Group standards

T/CZCA 017-2022 Puning cai and Xiaomi guozi

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 017-2022

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 Wash and peel the white radish, then grate it and marinate it with 3 g of salt for 5 minutes. Squeeze out the excess water and set aside. 5.2.1.2 Chop the pork into minced pork and set aside. 5.2.1.3 Rinse and drain the dried shrimp, then fry them until fragrant. Cut 20 g of the dried shrimp into pieces and set aside the remaining 20 g. 5.2.1.4 Soak the mushrooms in warm water until softened, then cut them into mushroom pieces. 5.2.1.5 Chop the scallions and set aside. 5.2.2 Processing 5.2.2.1 After mixing the ingredients (white radish shreds, pork mince, dried shrimp pieces, mushroom pieces, and scallions) evenly, add 7 g of salt, 10 g of vegetable oil, five-spice powder, and white pepper powder to make the filling. 5.2.2.2 Pour the corn starch into a 32 cm-diameter stainless steel bowl and set aside. 5.2.2.3 Add 800 g of drinking water to a wok and boil it over high heat. After the kway teow is cooked through, remove it and add it to the bowl containing the corn starch. 5.2.2.4 Use a rolling pin to mix the corn starch and kway teow while they are still warm, then knead them into a dough. 5.2.2.5 During the kneading process, gradually add 50 g of boiling water (the water used to cook the kway teow) and finally add 10 g of vegetable oil to knead until the dough is smooth. 5.2.2.6 Pour glutinous rice flour onto a flat plate as a dusting powder (to prevent sticking). Divide the kneaded dough into 30 g each and place them on the flat plate. 5.2.2.7 Take a piece of dough and pinch it into a bowl shape along the edges. Place a piece of dried shrimp in the center and fill it with 25 g of filling. Then knead and seal it along the edges to form a round shape (without exposing the filling) to make a mini kway teow dough. 5.2.2.8 Use a mini kway teow clamp (see Appendix B for the tool) to twist the mini kway teow dough into three petals in a clockwise direction and place it in a stea