T/HNBSCC 001-2019 Huai'an beef soup production technical specifications

Scope

Main Technical Content: 5.1 Raw Material Preparation 5.1.1 Chili Oil Production 5.1.1.1 Weigh and set aside chili powder and yellow beef fat in a 1:4 ratio. 5.1.1.2 Mix the chili powder with boiling water at a 10:1 ratio and set aside. 5.1.1.3 Heat the beef fat in a pot to 140°C ± 5°C, then gradually add the wet chili powder (from step 5.1.1.2) while stirring continuously. After about half an hour, when the chili powder floats to the surface, reduce the heat to low and slowly stir until the chili oil develops a fragrance. Turn off the heat and pour into a high-temperature food-grade container containing Huainan beef soup special seasoning B (the ratio of chili oil to B seasoning is 100:0.5). Cool and set aside. 5.1.2 Side Dish Preparation Wash and cut scallions, garlic shoots, cilantro, and fresh ginger and set aside. 5.1.3 Beef Preparation Boil yellow beef until medium-rare, then freeze at -10°C ± 2°C for 3–4 hours and slice. 5.1.4 Vermicelli Preparation Soak vermicelli in 45°C ± 5°C water for 30 minutes, stirring 2–3 times during the process, then remove and set aside. 5.1.5 Bean Cake and Thousand Layers Preparation Select bean cake for later use; slice the thousand layers. 5.2 Broth Production 5.2.1 Soak yellow beef and beef bones in water for 4–8 hours, changing the water 1–2 times during this period. After draining and washing, add water, beef bones, yellow beef, scallions, and fresh ginger in a 100:30:20:1.5:1.5 ratio and mix with Huainan beef soup seasoning A. Bring to a boil over high heat, skim off blood foam. 5.2.2 Simmer over low heat for 4–8 hours, remove scallions, fresh ginger, and seasoning bags, then adjust the water level and boil again to skim off blood foam. This completes the broth. 5.2.3 Add Huainan beef soup special seasoning B and salt in a 100:0.16:1.2 ratio to the broth, bring to a boil, and it’s ready to serve. 5.3 Broth-based Dishes 5.3.1 Select beef/offal, vermicelli/bean cake/thousand layers, and arr

Development Information

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