T/QLY 069-2022 New Pai Qiancuisine Sour Cabbage Stir-Fried Sweet Dumplings Cooking Technical Specification

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: Frozen small dumplings (200 g). - Stimulating pickles (50 g). - Seasoning: Dried chili segments (6 g). - Processing water should comply with GB 5749 standards. 5. Cooking equipment and tools: - Cooking wok and related equipment. - Tools: Cutting boards, knives, etc. 6. Production process: - Preliminary processing: Select bagged stimulating pickles, squeeze out the water, and chop them into fine pieces. - Cooking: Place the wok over high heat, add oil until it reaches 80% of its boiling point, then add the frozen small dumplings. Remove from the heat when the skin starts to crisp and burst. Quickly fry them over high heat and drain the oil. - Add a small amount of oil to the wok, heat it, and add the dried chili segments. Stir-fry them over low heat until they become fragrant and crispy. Add the chopped pickles and stir-fry them quickly with the fried dumplings until they are coated with a layer of pickles. Remove from the heat and serve them on a plate. 7. Packaging: - Packaging containers: Round shallow nest plates or flat plates. - Packaging method: After frying and stir-frying, remove from the heat and serve on a plate. 8. Sensory requirements: - Appearance: Bright and appealing, with an attractive color. - Aroma: Fresh and mellow, with a slight spicy fragrance. - Flavor: Salty on the outside and sweet on the inside, with multiple layers of flavors. - Texture: Crispy and chewy, with a smooth and crumbly texture. 9. Best consumption time and temperature: - After the dish is removed from the heat and served on a plate, the consumption time should not exceed 5 minutes. - The optimal serving temperature is 47–57°C.

Development Information

Related Standards