T/QLY 083-2021 Active Group standards

T/QLY 083-2021 Guizhou Snacks - Zunyi Rice Noodle Cooking Technical Specifications

T/QLY 083-2021

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

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/QLY 083-2021

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 Rice skin: 300 g. 4.1.2 Braised pork diced meat: 30 g. 4.2 Seasonings 4.2.1 Ginger and garlic water: 10 ml. 4.2.2 Specialized red oil chili sauce: 10 g. 4.2.3 Sun-dried soybean paste: 3 g. 4.2.4 Sichuan pepper powder: 1 g, which shall comply with GB/T 30391 standards. 4.2.5 Imitation soy sauce: 5 ml. 4.2.6 Aged vinegar: 3 ml, which shall comply with SB/T 10303 standards. 4.2.7 MSG: 2 g, which shall comply with GB 2720 standards. 4.3 Toppings 4.3.1 Mung bean sprouts: 10 g. 4.3.2 Cucumber: 5 g. 4.3.3 Crispy soybeans: 5 g. 4.3.4 Crispy peanuts: 10 g. 4.3.5 Chives: 3 g, which shall comply with NY/T 744 standards. 4.4 Processing water shall comply with GB 5749 standards. 5 Cooking Equipment and Tools 5.1 Equipment: Water pot and related facilities. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Cut the rice skin into 2 cm-wide strips. 6.1.2 Wash the mung bean sprouts, blanch them in boiling water, and remove them to cool naturally. 6.1.3 Wash the cucumber and cut it into thin strips. 6.2 Processing 6.2.1 For cold eating, place the rice skin in a shallow conical bowl. For hot eating, heat the rice skin in boiling water, then add the mung bean sprouts and cucumber strips in turn. Pour on the ginger and garlic water, sun-dried soybean paste, MSG, Sichuan pepper powder, imitation soy sauce, aged vinegar, and red oil chili sauce. Add the braised pork diced meat and sprinkle with crispy soybeans or peanuts and chives. 6.2.3 Diners often mix the ingredients themselves and rarely pour in soup. 7 Packaging 7.1 Packaging containers: Round shallow nest plates or shallow conical bowls. 7.2 Packaging methods: Stack and pour. 8 Sensory Requirements 8.1 Color: The rice skin should be white and bright red. 8.2 Aroma: A fragrant and spicy aroma with a pleasant scent. 8.3 Taste: A