T/QLY 147-2022 Traditional Qiancuisine: cooking technique specification for stewed sour eggplant with pork

Scope

Main technical content: 4 Raw materials and requirements: - Main ingredients: - Sour cucumber: 200 g - Pork lean meat: 50 g - Seasonings: - Dried chili segments: 8 g - Salt: 1 g (must comply with GB 2721 standards) - MSG: 1 g (must comply with GB 2720 standards) - Chicken essence: 2 g (must comply with SB/T 10371 standards) - Pepper powder: 2 g (must comply with NY/T 455 standards) - Cooking wine: 3 mL (must comply with SB/T 10416 standards) - Starch solution: 8 mL - Seasoning ingredients: - Ginger slices: 2 g (must comply with GB/T 30383 standards) - Garlic slices: 3 g (must comply with NY/T 744 standards) - Garlic sprouts: 25 g (must comply with NY/T 744 standards) - Processing water must comply with GB 5749 standards. 5 Cooking equipment and tools: - Cooking wok and related equipment. - Cutting board, knives, etc. 6 Production process: - Pre-processing: - Wash and cut pork lean meat into small slices, then marinate with salt, cooking wine, and starch solution. - Select sour cucumbers soaked in earthen jars and cut into 1-inch segments. - Cooking: - Heat oil in a wok until 60% hot. Add marinated pork slices and sour cucumber segments, and stir-fry until cooked through. - Add dried chili segments, ginger slices, and garlic slices to the wok and stir-fry until fragrant. - Add the cooked sour cucumber and pork slices, then season with salt, MSG, chicken essence, and pepper powder. Stir in garlic sprouts and toss until well combined. - Remove from heat and transfer to a plate. 7 Presentation: - Use a round shallow dish or flat plate for serving. 8 Sensory requirements: - Appearance: Bright and appetizing color. - Aroma: Intense sour cucumber fragrance that invites people to taste. - Flavor: Sour, spicy, and slightly salty, perfect for appetizers. - Texture: Smooth and crumb-free, a traditional folk delicacy. 9 Best consumpt

Development Information

Related Standards