T/QLY 194-2023 Active Group standards

T/QLY 194-2023 Ecological Qiancuisine Companion, Guizhou Grilled Plate Dipping Sauce

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

Price: $ 20.00

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Basic Information

Standard Code: T/QLY 194-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Pre-packaged foods and refined foods

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Scope

Main technical content: 5 Processing Technology 5.15.1.1 Marinated sauce with chopped coriander and chili powder, soy sauce, vinegar, and ginger-garlic water. Mix well, fill and seal. Sterilize the sauce packets. Add ingredients such as chili peppers, salt, and MSG to mix and fill the sauce packets. Sterilize the dry sauce packets. Add fresh coriander, scallions, and cilantro as optional fresh sauce packets. 5.1.2 Live oil dipping sauce with soy sauce and vinegar. Mix well, fill and seal. Sterilize the sauce packets. Add ingredients such as red chili peppers, salt, and MSG to mix and fill the sauce packets. Sterilize the dry sauce packets. Add fresh lard as an optional oil sauce packet. Add fresh coriander, scallions, and cilantro as optional fresh sauce packets. 5.1.3 Fresh chili marinated sauce with Meijixian soy sauce, soy sauce, vinegar, and ginger-garlic water. Mix well, fill and seal. Sterilize the sauce packets. Add ingredients such as salt and MSG to mix and fill the sauce packets. Sterilize the dry sauce packets. Add green and red chili peppers, coriander, scallions, and cilantro as optional fresh sauce packets. 5.1.4 Garlic oil dipping sauce with salt and MSG. Mix well, fill and seal. Sterilize the sauce packets. Add garlic oil as an optional oil sauce packet. Add fresh coriander, scallions, and cilantro as optional fresh sauce packets. 5.2 Processing of sauce packets 5.2.1 Pre-processing of dry sauce packets: - Select chili powder or red chili powder according to the flavor. Add crispy soybean, table salt, MSG, chicken bouillon, and Sichuan pepper powder as needed. Mix well and fill according to the required amount. Seal and sterilize to create dry sauce packets. - Prepare ginger-garlic water by washing and crushing ginger and garlic, then adding warm water. Mix well and fill according to the required amount. Seal and sterilize to create sauce packets. 5.2.2 Pre-processing of soup sauce packets: - Clean and mince ginger and