T/GZYZC 069-2024 Active Group standards

T/GZYZC 069-2024 Fashion Qian Cuisine, Wan Shan Sheep Foot Hot Pot

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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/GZYZC 069-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Burn off the remaining fur on the sheep feet with fire, until the skin turns yellowish brown. Then soak them, scrape off the burnt skin, remove impurities, and blanch them in boiling water with cooking wine. Rinse thoroughly. 6.1.2 Wash celery, scallions, and gluten grass separately, and cut them into 1-inch pieces. Remove the stems from red chili peppers, wash them, and cut them into diagonal slices. 6.2 Processing 6.2.1 Place the cleaned sheep feet in a pressure cooker, add red braising broth, and cook over medium heat for 15 minutes. Turn off the heat and let them cool. After no steam is released, open the lid. 6.2.2 Heat the wok over high heat, add cooked sesame oil, and stir-fry the dried chili peppers and Sichuan peppercorns until the oil turns red. Then add ginger slices, garlic cloves, red chili pepper slices, and gluten grass slices. Stir-fry until fragrant. Add the pressed sheep feet and the braising broth, and simmer until well-seasoned. Pour into a hot pot, sprinkle with celery slices and scallion slices, and serve immediately.