T/QLY 019-2021 Active Group standards

T/QLY 019-2021 Traditional Qian cuisine and its cooking technique specifications for Eight Treasures Turtle

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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 019-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 One soft-shelled turtle (900 g–1000 g). 4.1.2 Half a rooster (1000 g–1250 g), which must comply with GB 2707. 4.1.3 100 g of cooked ham. 4.1.4 25 g of rehydrated dried shiitake mushrooms. 4.1.5 30 g of dried scallops, which must comply with SC/T 3207. 4.1.7 125 g of winter bamboo shoots. 4.1.8 50 g of garlic cloves, which must comply with NY/T 744 4.2 Seasonings 4.2.1 4 g of salt, which must comply with GB 2721. 4.2.2 2 g of pepper powder, which must comply with NY/T 455. 4.2.3 50 ml of yellow wine, which must meet the requirements of QB/T 2745. 4.2.4 600 ml of broth. 4.3 Seasoning Ingredients 4.3.1 6 g of ginger slices, which must comply with GB/T 30383. 4.3.2 8 g of scallion bundles, which must comply with NY/T 744. 4.4 Processing Water 4.4.1 Must comply with GB 5749. 5 Cooking Equipment and Tools 5.1 Equipment: Frying pans, steaming pans, and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 After slaughtering and bleeding, the soft-shelled turtle is blanched in boiling water, removed, and the coarse skin is removed. The internal organs are extracted from the bottom of the skirt and cleaned. The skirt is reserved for later use, and the remaining meat is chopped into 3 cm square pieces and blanched in boiling water with yellow wine. Remove and rinse, then drain. 6.1.2 The rooster’s breast meat is reserved for later use, and the remaining bone and meat are chopped into 3 cm square pieces and blanched in boiling water with yellow wine. Remove and rinse, then drain. The rooster’s breast meat is blanched in cold water with ginger slices and scallion bundles until just cooked through, then removed and cooled. 6.1.3 Soak the dried scallops and dried scallops in water and steam until softened. 6.1.4 Peel and wash the garlic cloves, then fry until golden brown and re