T/QLY 101-2022 Active Group standards

T/QLY 101-2022 Guizhou Snacks - Xingyi Shua Ba Tou Cooking Technique Specification

T/QLY 101-2022

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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 101-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4 Raw materials and requirements Main ingredients (based on 10 portions): - 500g flour - 350g water-soaked golden bamboo shoots - 500g minced pork (2 parts fat to 8 parts lean) - 2 eggs - 50g dry starch - 30g chili oil seasoning - 3g salt - 1g MSG - 1g sugar - 1g pepper powder - 3g soy sauce - 6g aged vinegar - 2g sesame oil - 50ml chicken broth - 5ml rendered pork fat - 2g ginger rice - 3g scallions - Processing water must comply with GB 5749 standards. 5 Cooking equipment and tools - Steaming oven, steamer, and related tools. - Utensils such as cutting boards and knives. 6 Production process - Preliminary processing: Clean and drain the water-soaked golden bamboo shoots, then cut them into fine pieces. - Heat a wok over medium heat, add rendered pork fat, and sauté the ginger rice until fragrant. Add the bamboo shoot pieces and stir-fry until the moisture evaporates. Transfer to a container. - Add minced pork, salt, MSG, pepper powder, sugar, and dry starch, along with scallions, and mix to form a filling. - Place the flour in a bowl, add 50ml water and 2g salt, and knead into a dough. Roll out the dough into a round shape with a rolling pin. - Place a portion of filling on each dough piece, fold and seal into a brush-handle shape. - Steam in a steamer for 8 minutes until cooked, then transfer to a plate. - Prepare a dipping sauce by mixing chili oil seasoning, salt, soy sauce, aged vinegar, sesame oil, and chicken broth with scallions. Serve with the steamed brush-handle heads. 7 Packaging and serving - Serving utensils: Dinner plates. - Serving method: Stack and arrange. 8 Sensory requirements - Appearance: Golden yellow and shiny. - Aroma: Intense bamboo fragrance with an appetizing aroma. - Flavor: Salty and savory with a spicy dipping sauce. - Texture: Tender and fluffy filling with a light, non-greasy oiliness. 9 Best consumption time - After removing fr