T/QLY 110-2022 Guizhou Snacks - Guizhou Oil Tea Soup (Dong Nationality Flavor) Cooking Technology Specification

Scope

Main technical content: 4. Raw materials and requirements - Main ingredients (10 portions): - Old jiegu tea: 100 g - Fresh jiegu tea: 100 g - Glutinous rice dumplings: 210 g - Sweet potato: 150 g - Corn: 200 g - Cooked tea and white beans: 100 g - Sticky rice: 150 g - Colorful rice flower: 350 g - Seasonings (10 portions): - Cooked rapeseed oil: 150 ml - Salt: 15 g, meeting GB 2721 standards - MSG: 5 g - Toppings (10 portions): - Ginger powder: 20 g - Garlic powder: 20 g - Scallions: 30 g - Processing water must meet GB 5749 standards 5. Cooking equipment and tools - Stir-fry pans and related equipment - Tools: cutting boards, knives, etc. 6. Production process - Pre-processing: - Boil water first. Place old jiegu tea in a pot and steep it with boiling water. - Cut fresh jiegu tea into fine powder. Peel and wash sweet potatoes, then cut them into irregular chunks. - Place a large cast-iron wok on a firewood stove, heat the rapeseed oil, and sauté ginger and garlic powder until fragrant. Add tea water, then pour in fresh jiegu tea powder and cooked rice. Simmer for a while, then add sweet potato chunks, corn, and cooked tea beans and simmer until fragrant. - Add glutinous rice dumplings and season with salt and MSG. Pour into a large pot and serve in individual bowls, topping each with colorful rice flower and scallions before eating. 7. Packaging and serving - Packaging containers: plates, soup bowls, and small bowls. - Serving method: Pour the soup into soup bowls and then into individual bowls. 8. Sensory requirements - Color: Bright color with a yellowish hue. - Aroma: A blend of tea, rice, and coarse grains. - Taste: Fresh and appetizing with a distinct tea aroma. - Texture: Soft and chewy for coarse grains, and refreshing for oil tea. 9. Best consumption ti

Development Information

Related Standards