T/QLY 029-2021 Active Group standards

T/QLY 029-2021 Traditional Qian cuisine and specifications for cooking techniques of sheep liver

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 029-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and 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 Skinned mutton 150g. 4.1.2 Offal (stomach, liver, intestines) 300g. 4.1.3 White radish 100g. 4.1.4 Celery 25g. 4.2 Seasonings 4.2.1 Mutton broth 5ml. 4.2.2 Crushed oilseed 3g. 4.2.3 Fresh Sichuan pepper 10g. 4.2.4 Dried chili segments 15g. 4.2.5 Sichuan pepper 5g, which shall comply with GB/T 30391. 4.2.6 Citrus peel 2g. 4.2.7 Salt 3g, which shall comply with GB 2721. 4.2.8 Chicken essence 3g, which shall comply with SB/T 10371. 4.2.9 White sugar 2g, which shall comply with GB/T 317. 4.2.10 Soy sauce 3ml, which shall comply with GB/T 18186. 4.2.11 Cooking wine 15ml, which shall comply with SB/T 10416. 4.3 Seasoning Ingredients 4.3.1 Ginger slices 10g, which shall comply with GB/T 30383. 4.3.2 Garlic cloves 25g, which shall comply with GH/T 1194. 4.3.3 Cilantro 3g. 5. Cooking Equipment and Tools 5.1 Equipment: Wok and related accessories. 5.2 Tools: Cutting board, knives, etc. 6. Production Process 6.1 Preliminary Processing 6.1.1 Clean and cut the mutton and offal into 1cmx3cm strips, mix them into a container, and season with salt, white sugar, soy sauce, and cooking wine for 5 minutes. 6.1.2 Peel the white radish, wash it, and cut it into strips; wash and cut the celery and fresh Sichuan pepper into segments; crush the oilseed into fine particles; tear the citrus peel into small pieces and soak it in water for a while. 6.2 Processing 6.2.1 Heat 500ml of cooking oil in a wok over high heat, add the seasoned mutton and offal, and stir-fry until they are cooked through. Remove and drain the oil. 6.2.2 Heat 50ml of base oil in the wok and add the dried chili segments, Sichuan pepper, ginger slices, and garlic cloves to stir-fry until fragrant. Add the citrus peel, fresh Sichuan pepper segments, and crushed oilseed, then add the stir-fried mutton and offal. Pour in the mutton broth, season with salt and chicken essence