T/QLY 143-2022 Traditional Qiancuisine Cuisine with Zha-soaked Beef from Zunyi - Traditional Cooking Techniques and Specification

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: Pork head meat 200g, pork neck meat 200g, pork belly meat 200g, indica rice 600g, glutinous rice 200g. - Seasoning: Salt 25g, which shall comply with GB 2721. - Processing water shall comply with GB 5749. 5. Cooking equipment and tools: - Equipment: Earthenware pots, steamers, and related accessories. - Tools: Cutting boards, knives, etc. 6. Production process: - Preliminary processing: Clean and scrape the pork head, neck, and belly meat, then slice them. Cut the pork skin into small pieces, add salt and mix well for 4-6 hours. - Cooking: Heat a wok over high heat to evaporate the water, then add indica rice and glutinous rice. Stir-fry until golden brown, then transfer to a mill and grind into coarse flour. Mix the coarse flour with the marinated meat and place in an earthenware pot sealed with straw or bamboo leaves. Ferment for 15-30 days to produce sour pickled meat. When ready to eat, steam the pickled meat in a steamer for 30 minutes until fully cooked. 7. Packaging: Use steaming bowls and small serving plates. Packing method: Stack in layers. 8. Sensory requirements: - Color: Pale white with a full and pleasant appearance. - Aroma: Intense sour fragrance with a savory and delicious taste. - Taste: Powdery and mellow with crispy pork and a sour aroma. - Texture: Soft, chewy, and delicious with a non-greasy fatty flavor. 9. Best consumption time and temperature: - After the dish is taken out of the wok and placed on the plate, it should be consumed within 10 minutes. - The optimal serving temperature is 47°C to 57°C.

Development Information

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