T/QLY 142-2023 Active Group standards

T/QLY 142-2023 Traditional Qian cuisine - Yong'an Zhuzang Sour Tripe Cooking Techniques Specification

Publish Date: 2023-12-26 Implement Date: 2023-12-28 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 142-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Add fresh pork large intestines to flour and cooking wine, then rub and knead them repeatedly. Finally, wash them with vegetable oil to remove odors and remove the fat on the intestines to drain the water. 6.1.2 Process the pork large intestines by cutting them into 4 cm to 5 cm small pieces. Add ginger pieces, scallions, and Sichuan peppercorns to boiling water and cook for 30 minutes until they are cooked. Remove them, rinse with cold water, and drain the water. 6.1.3 Cut the pickled chili peppers into 2 cm to 3 cm small pieces. 6.2 Processing Heat the wok over high heat, add cooked lard, and stir-fry until fragrant. Add the cooked pork large intestine sections and stir-fry until they are well seasoned. Add the red sour sauce and pickled chili peppers and stir-fry until they are well mixed. Pour in fresh soup and boil it. Add salt and MSG to adjust the seasoning. Remove the wok and place it in the hotpot. Sprinkle with scallion sections. When serving, accompany with various seasonal vegetables and eat while the soup is boiling.