T/QLY 053-2021 Active Group standards

T/QLY 053-2021 New Pai Qian cuisine cooking technique specification for pickled pepper tendon

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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 053-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 Pork tendons: 200 g. 4.1.2 Guizhou chili peppers: 60 g. 4.1.3 Celery: 35 g. 4.2 Seasonings 4.2.1 Salt: 2 g, meeting the requirements of GB 2721. 4.2.2 MSG: 1 g, meeting the requirements of GB 2720. 4.2.3 White sugar: 5 g, meeting the requirements of GB/T 1445 4.2.4 Dry starch: 8 g. 4.2.5 Soy sauce: 8 ml, meeting the requirements of GB/T 18186. 4.2.6 Aged vinegar: 3 ml, meeting the requirements of SB/T 10303. 4.2.7 Cooking wine: 5 ml, meeting the requirements of SB/T 10416. 4.2.8 Water starch: 10 g. 4.2.9 Red oil: 15 ml. 4.3 Garnishes 4.3.1 Ginger slices: 3 g, meeting the requirements of GB/T 30383. 4.3.2 Garlic slices: 5 g, meeting the requirements of NY/T 744. 4.3.3 Scallion segments: 8 g, meeting the requirements of NY/T 744. 4.4 Processing water shall meet the requirements of GB 5749. 5 Cooking Equipment 5.1 Equipment: Stir-fry wok and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Remove the fat and lean meat from the tendons, cut them into 3 cm square pieces or 6 cm thick strips, and season with salt, cooking wine, and dry starch. 6.1.2 Select Guizhou chili peppers pickled in Huaxi chili peppers and cut them into 4 cm "horse-ear" shapes or 6 cm thick strips. 6.1.3 Remove the leaves from the celery, wash it, crush it, and cut it into 3 cm long pieces. 6.2 Processing 6.2.1 Heat the wok over high heat, scorch the wok, add 550 ml of oil (actual consumption 30 ml), heat it to 40% of the heat, and stir-fry the seasoned tendons quickly until the seeds are scattered and the meat is fully cooked. Drain the oil. 6.2.2 Add 50 ml of oil to the wok, stir-fry the chili peppers, ginger slices, and garlic slices until fragrant and golden, then add the stir-fried tendons, celery segments, and scallion segments. Season with salt, MSG, white sugar, and soy sauce, st