T/QLY 071-2021 Active Group standards

T/QLY 071-2021 Guizhou Snacks: Stir-fried Rice Cooking Technique Specification

T/QLY 071-2021

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 071-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing 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 Cooked rice: 240 g. 4.1.2 Pork hind leg lean meat: 35 g. 4.1.3 Cooked cured meat: 15 g. 4.1.4 Sweet sausage: 7 g. 4.1.5 Cooked green beans: 20 g. 4.1.6 Fresh mushrooms: 5 g. 4.1.7 Green cabbage: 30 g. 4.1.8 Celery: 12 g. 4.1.9 Chives: 12 g. 4. Seasonings 4.2.1 Chili sauce: 70 g. 4.2.2 Chicken bouillon: 3 g (must comply with SB/T 10371 standards). 4.2.3 Sichuan pepper powder: 2 g (must comply with GB/T 30391 standards). 4.2.4 Soy sauce: 5 ml (must comply with GB/T 18186 standards). 4.2.5 Cooked lard: 15 ml (must comply with GB/T 8937 standards). 5. Cooking Equipment and Tools 5.1 Equipment: Stir-fry pan and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6. Production Process 6.1 Preparation: - Cut the cured meat and fresh mushrooms into diced pieces. - Slice the sweet sausage. - Shred the pork hind leg lean meat into fine threads. - Wash and shred the green cabbage. - Remove the leaves from the celery and shred it into 3 cm sections. - Remove the roots and old stems from the chives, wash them, and shred them into 3 cm sections. 6.2 Processing: - Heat the wok over high heat and add the cooked lard. Stir-fry the pork threads until they turn opaque. Add the diced cured meat, sweet sausage, and mushrooms and stir-fry until they are fully cooked. - Add the chili sauce, cooked green beans, celery, and chives and stir-fry together. - Add the cooked rice and stir-fry until it is evenly heated. Season with salt, chicken bouillon, Sichuan pepper powder, and soy sauce, then mix well with the scallions. 7. Packaging 7.1 Packaging containers: Paper bowls and round plates. 7.2 Packaging method: Pour the dish into the containers. 8. Sensory Requirements 8.1 Color: A reddish sauce with well-combined ingredients. 8.2 Aroma: A rich aroma of the dish that stimulates appetite. 8.3 Flavor: Fresh and crispy veg