T/JCCZ 121-2020 Active Group standards

T/JCCZ 121-2020 Qingshui Sandpot Jiaole Production Standards

T/JCCZ 121-2020

Publish Date: 2020-12-30 Implement Date: 2020-12-31 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/JCCZ 121-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2020-12-30

Implement Date: 2020-12-31

Scope

Main Technical Content: 6.1 Making Jiaole Noodles 6.1.1 Mixing Dough 6.1.1.1 The ratio of wheat flour and water is to use 35% of the total wheat flour weight as room-temperature drinking water. 6.1.1.2 Pour 500g of wheat flour and 175g of water into a container and mix well. 6.1.1.3 Use your hands to knead the flour into a cotton-like texture, then repeatedly knead the flour into a uniform dough. 6.1.1.4 Cover the kneaded dough with plastic wrap and let it rest on a workbench for 10 minutes before use. 6.1.2 Pressing 6.1.2.1 Knead the rested dough into small balls. 6.1.2.2 Place the Jiaole noodle press on a boiling water pot, and feed the dough into the feeding port. Press the lever to extrude the dough into the boiling water pot. 6.1.3 Cooking Noodles 6.1.3.1 Boil the noodles in 500g of water for 2-3 minutes. 6.1.3.2 Remove the cooked noodles and set aside. 6.2 Stewing Pork Broth 6.2.1 Wash the pork belly and cut it into 1cm-sized cubes. Place them in a clay pot. 6.2.2 Cut scallions into sections, slice ginger, and add dark soy sauce, salt, and seasonings to the clay pot. Marinate the pork cubes for about 10 minutes. 6.2.3 Add star anise and dried chili peppers to the clay pot and pour in 2,000g of cold water. 6.2.4 Bring the clay pot to a boil over high heat, skim off the foam, cover, and simmer over low heat for about 1.5 hours until the pork is tender. Add salt, chicken bouillon, and pepper powder, simmer briefly, remove from heat, and keep warm on the stove until ready to use. 6.3 Stewing Pork Ribs 6.3.1 Cut pork ribs into 5cm-long pieces, soak in water for 1 hour, drain, and place in a clay pot. 6.3.2 Cut scallions into sections, slice ginger, and add garlic, dark soy sauce, and salt to the clay pot. Marinate the ribs for about 30 minutes. 6.3.3 Add star anise and dried chili peppers to the clay pot and pour in 5,000g of cold water. 6.3.4 Bring the clay pot to a boil over high heat, skim off the foam, cover, and simm