T/QLY 145-2023 Active Group standards

T/QLY 145-2023 Traditional Qian cuisine: Cuisine specification for cooking Tongren's catcatu beans with preserved pork

Publish Date: 2023-12-26 Implement Date: 2023-12-28 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 145-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Pages: 6 pages

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Soak the dried cat beans in warm water for 3 hours until they are fully expanded. Rinse and cut them into small pieces. 6.1.2 Wash the cured meat, boil it in a pot of cold water until it is fully cooked, remove it, let it cool, and cut it into thin slices. 6.2 Processing Heat a wok over high heat and add 30 ml of oil. Stir-fry the cured meat slices until the oil is released. Add the sweet wine sauce and stir-fry quickly, then drain the oil. Heat the remaining oil in the wok, sauté the dried chili sections, add the ginger slices, and stir-fry until fragrant. Add the cat bean sections. Season with salt and chicken bouillon, stir-fry evenly, then add the stir-fried cured meat slices and sauté the garlic shoots until fragrant. Pour in the cooking oil, remove from the heat, and serve in a dish.