T/QLY 054-2021 Active Group standards

T/QLY 054-2021 New style Qian cuisine and Xī mǐ xiǎo pú tou cooking technique specification

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 054-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

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 Pork ribs 200g. 4.1.2 Sago 60g. 4.2 Seasonings 4.2.1 Salt 1g, which shall comply with the requirements of GB 2721. 4.2.2 Cooking wine 20ml, which shall comply with the requirements of SB/T 10416. 4.2.3 Langdai sauce 8g. 4.3 Seasoning ingredients 4.3.1 Ginger slices 8g, which shall comply with the requirements of GB/T 30383. 4.3.2 Scallion segments 10g, which shall comply with the requirements of NY/T 744. 4.3.3 Chives 3g, which shall comply with the requirements of NY/T 744. 4.4 Processing water shall comply with the requirements of GB 5749. 5. Cooking utensils 5.1 Equipment: steamer and related accessories. 5.2 Tools: cutting board, knives, etc. 6. Production process 6.1 Preliminary processing 6.1.1 Cut the pork ribs into 6cm-long pieces. Add salt, ginger slices, scallion segments, and cooking wine, and marinate for more than 30 minutes. 6.1.2 Soak the sago in 150ml cold oil for 20 minutes, then drain the oil. 6.2 Processing 6.2.1 Roll each piece of pork ribs in sago and place them in a wooden steamer. Steam for 40 minutes until cooked through, then remove and sprinkle with chives. 7. Packaging 7.1 Packaging containers: bamboo or wooden steamers or flat plates. 7.2 Packaging method: arrange and transfer evenly. 8. Sensory requirements 8.1 Appearance: beautiful and elegant, with a translucent luster. 8.2 Aroma: a rich fragrance of sauce and the fresh aroma of meat. 8.3 Taste: tender meat with a delicious flavor and no leftover bones. 8.4 Texture: soft and chewy sago, tender meat, and thick sauce. 9. Best consumption time and temperature After the dish is taken out of the steamer and plated, it should be consumed within 10 minutes. The optimal serving temperature is 47°C to 57°C.