T/QLY 076-2021 Active Group standards

T/QLY 076-2021 Guizhou Snacks - Guizhou Lamb Noodles (Shuicheng Flavor) Cooking Technology Specifications

T/QLY 076-2021

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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/QLY 076-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 Cooked slices of black goat meat (or cooked offal slices, or a combination of cooked goat meat and offal)—25g per bowl. 4.1.2 Water City rice noodles—200g. 4.1.3 Goat bones—5,000g. 4.2 Seasonings (for 100 bowls) 4.2.1 Red oil chili—1,500g. 4.2.2 Salt—150g, which must comply with GB 2721. 4.2.3 Spice packets—200g. 4.2.4 Cooked goat fat—1,000ml. 4.3 Garnishes 4.3.1 Ginger slices (for 100 bowls)—250g, which must comply with GB/T 30383. 4.3.2 Cilantro slices—5g per bowl. 4.3.3 Scallion slices—3g per bowl. 4.4 Processing water must comply with GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: Soup pot, wide-mouth pot, and related equipment. 5.2 Tools: Cutting board, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Goat deboning (usually done whole, with seasonings prepared based on 5kg)—cut into large pieces. Separately rinse off blood stains from offal and goat bones with water, drain, and add to the soup pot. Pour in purified water, bring to a boil, and skim off foam. Add spice packets, ginger slices, and salt. Simmer for 3 hours until the color turns light yellow. Remove the goat meat and offal after 40 minutes, drain, and cool. Maintain the original soup at a low temperature. 6.1.2 Cut the cooked goat meat and offal into thin slices. 6.2 Processing 6.2.1 Boil the wide-mouth pot. Add the flour mixture into a bamboo basket or sieve and blanch thoroughly. Drain and transfer to shallow-mouthed conical bowls. 6.2.2 Add the cooked goat meat and offal slices to the bamboo basket in the original soup and blanch for 10 seconds. Remove and transfer to shallow-mouthed conical bowls. Pour in the original soup, drizzle with cooked goat fat, and add red oil chili, cilantro slices, and scallion slices. 6.2.3 When serving, diners can add green garlic, oil chili, spicy chili, salt, soy sauce, aged vinegar, and MSG to their likin