T/QLY 079-2021 Active Group standards

T/QLY 079-2021 Guizhou Snacks Guizhou Beef Noodles (Xingren Flavor) Cooking Technology Specifications

T/QLY 079-2021

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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 079-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 Panjiang Small Yellow Beef Jerky Slices or Braised Beef Diced Meat (per bowl): 25g. 4.1.2 Xingren Rice Noodles (per bowl): 200g. 4.1.3 Beef Bones (for 100 bowls): 3000g. 4.2 Seasonings (for 100 bowls) 4.2.1 Dried Chili Peppers: 150g, meeting the requirements of GB/T 30391. 4.2.2 Sichuan Pepper: 30g, meeting the requirements of GB/T 7652. 4.2.3 Star Anise: 18g, meeting the requirements of GB/T 7652. 4.2.4 Zingiber officinale: 35g. 4.2.5 Cassia cinnamon: 25g. 4.2.6 Fennel: 15g. 4.2.7 Salt: 120g, meeting the requirements of GB 2721. 4.2.8 Braised Chili Peppers: 150g. 4.2.9 Cooking Oil (including refined oil and beef fat): 500ml. 4.2.10 Beef Fat: 750g. 4.3 Garnishes 4.3.1 Ginger (per 100 bowls): 300g, meeting the requirements of GB/T 30383. 4.3.2 Green onions (per bowl): 3g, meeting the requirements of NY/T 744. 4.3.3 Cilantro (per bowl): 5g. 4.4 Processing Water: - Must comply with GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: Soup pots, stew pots, and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Pack dried chili peppers, Sichuan pepper, star anise, cassia cinnamon, fennel, and other spices in gauze bags. 6.1.2 Skin the beef (usually prepared whole, with seasonings prepared according to 5kg per batch). Remove bones, cut into large pieces, blanch in water, add to the soup pot, and simmer with water until the soup becomes fragrant and delicious. 6.1.3 Braised beef processing: Remove the tendon beef from the soup pot after 10 minutes of boiling, cut into diced pieces, stir-fry with braised chili peppers, add beef bone soup, adjust salt, and simmer with spice bags to make braised beef diced pieces. 6.1.4 Clear soup beef processing: Remove the prime beef from the soup pot after 40 minutes of boiling, cut into thin slices, and arrange in shallow-rimmed