T/QLY 015-2021 Active Group standards

T/QLY 015-2021 Traditional Qian Cuisine - Cooking Techniques for Guzhen Talent's Pork Knuckle

T/QLY 015-2021

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 015-2021

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: 5 fresh pork trotters (3000 g) 4.2 Seasonings 4.2.1 Chili paste: 50 g, in accordance with the provisions of DBS52/T011. 4.2.2 Rock sugar: 500 g, in accordance with the provisions of GB/T 35883. 4.2.3 Star anise: 8 g, in accordance with the provisions of GB/T 7652. 4.2.4 Licorice root: 12 g. 4.2.5 Bay leaves: 10 g. 4.2.6 Fennel seeds: 6 g. 4.2.7 Star fruit: 22 g. 4.2.8 Licorice root: 15 g. 4.2.9 Cloves: 8 g. 4.2.10 Cardamom: 20 g. 4.2.11 Sand ginger: 15 g. 4.2.12 Luohanguo: 30 g. 4.2.13 Sand ginger: 20 g, in accordance with the provisions of DBS52/T 543. 4.2.14 Sichuan pepper: 10 g, in accordance with the provisions of GB/T 30391. 4.2.15 Cinnamon: 6 g, in accordance with the provisions of GB/T 30381. 4.2.16 White Atractylodes: 15 g. 4.2.17 Salt: 30 g, in accordance with the provisions of GB 2721. 4.2.18 Soy sauce: 10 ml, in accordance with the provisions of GB/T 18186. 4.2.19 Double-flowered vinegar: 45 ml. 4.2.20 Cooking wine: 250 ml, in accordance with the provisions of SB/T 10416. 4.2.21 Fresh soup: 10 L. 4.3 Garnishes 4.3.1 Ginger powder: 5 g, in accordance with the provisions of GB/T 30383-2013. 4.3.2 Ginger chunks: 300 g, in accordance with the provisions of GB/T 30383-2013. 4.3.3 Scallions: 8 g, in accordance with the provisions of NY/T 744. 4.4 Processing water shall comply with the provisions of GB 5749. 5 Cooking equipment and tools 5.1 Equipment: Stir-fry pans, soup pots, and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production process 6.1 Preliminary processing 6.1.1 Burn off the hair on the pork trotters with a flaming torch, soak and wash them, cut them in half, blanch them in boiling water, remove them, rinse them, and drain them. 6.1.2 Remove the seeds from the star fruit, and soak the star fruit, star anise, licorice root, scallions, fennel seeds, cloves, cardamom, sand ginger