T/QLY 154-2023 Active Group standards

T/QLY 154-2023 Fashion Qian Cuisine and Drying Spare Ribs Cooking Technique 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 154-2023

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

Pages: 7 pages

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Cut the pork chops into 5cm-long pieces, soak them in water for 3 hours, and drain the water. Place them in a container, add salt, MSG, pepper powder, chicken essence, five-spice powder, Sichuan pepper powder, cooking wine, ginger slices, and scallions, and marinate for 2 hours. 6.1.2 Remove the ginger slices and scallions from the marinated chops, then add glutinous rice flour, steamed meat flour, and soybean flour to mix well. Wrap the chops with rice straw and tie them up. Steam them in a steamer for 40 minutes, remove them, and set them aside. 6.2 Processing Heat a wok over high heat, add cooking oil and fry the steamed rice-scented chops until they turn golden brown. Drain the oil and arrange them on a plate to serve.