T/QLY 150-2022 Active Group standards

T/QLY 150-2022 Traditional Qian cuisine and Duck Creek bean fermentation hotpot cooking technical specifications

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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 150-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main Technical Content: 4 Raw Materials and Requirements - Main ingredient: Shi Dou Zhi (fermented black beans) 125g. - Pork belly (or spare ribs) 600g. - Tomatoes 60g. - Seasoning ingredients: - Cai Ba Chili (chili powder) 200g. - Sichuan pepper 3g, meeting the requirements of GB/T 30391. - Salt 5g, meeting the requirements of GB 2721. - MSG 2g, meeting the requirements of GB 2720. - Chicken essence 5g, meeting the requirements of SB/T 10371. - White sugar 4g, meeting the requirements of GB/T 317. - Sichuan pepper powder 5g, meeting the requirements of GB/T 30391. - Soy sauce 10mL, meeting the requirements of GB/T 18186. - Lard 150mL, meeting the requirements of GB/T 8937. - Fresh soup 2000mL. - Seasoning ingredients: - Ginger slices 12g, meeting the requirements of GB/T 30383. - Garlic shoots 20g, meeting the requirements of NY/T 744. - Processing water must meet the requirements of GB 5749. 5 Cooking Equipment and Tools - Cooking wok and related equipment. - Cutting board, knives, etc. 6 Production Process - Pre-processing: - Cut 500g pork belly into 3cm-wide, 5cm-long, 8mm-thick slices and place in a container, mixing with soy sauce. - Chop 100g pork belly into minced meat. - Wash and dice tomatoes. - Select local specialties Zunyi No. 6 chili peppers and Lantern chili peppers, mix and rinse them in a 7:3 ratio. After soaking in warm water, drain and add to a mortar with washed ginger and garlic cloves to pound into a paste-like texture, forming Cai Ba Chili. - Heat a wok over high heat, add lard and fry the pork belly slices until they turn golden and crispy. Drain and place in a plate. - Wash the vegetables and set aside. - Heat a wok with lard, add Cai Ba Chili and stir-fry until it turns dark brown and the oil deep red. Add ginger slices, Sichuan pepper, Shi Dou Zhi, and diced tomatoes to release aroma. Stir in minced meat until it’s just cooked th