T/NMGPRCYFD 008-2023

Scope

Main technical content: A method of cooking mutton soup by cutting the meat into diced pieces and adding seasonings, then steaming it in a container. A method of making cold soup by cutting seasonings into fine strips and mixing them with seasonings. 4 Production equipment: Stoves should preferably use gas, electric, or other stoves. Cooking utensils should include double-eared steaming pots, steaming trays, frying pans, frying spoons, and other utensils. The utensils should comply with national regulations on measuring instruments. 5 Production process: - Knife work: After peeling, wash the eggplant and cut it into 1.5cm-thick slices; - Peel and wash the potatoes and cut them into 1cm-thick slices; - Clean and cut the green beans into 1cm-long sections; - Wash and cut the cucumber into fine strips; - Wash and cut the water radish into fine strips; - Wash and cut the chili peppers, removing the stems and seeds and cutting them into fine strips; - Wash and cut the tomatoes into small diced pieces; - Chop half of the scallions into minced pieces and the other half into shreds; - Chop the garlic into minced pieces; - Grate the ginger into thin shreds; - Cut the mutton into 1cm-square diced pieces; - Wash and chop the cilantro into minced pieces. When making noodles, it must go through three stages of processing to be ready. - First stage: The wheat grains are peeled off. - Second stage: The wheat is processed into flour. - Third stage: The wheat is made into finished products without being steamed in a steamer. - Third stage: After the noodles are cooked, they are immediately soaked in boiling water and mixed with the noodles until there is no dry flour left, then kneaded into a smooth and fine dough. - For nest-shaped noodles: Tear off a piece of noodle dough with the right hand, knead it into a 4-gram piece, place it on a stone slab, press it down with the palm of the right hand, then roll it up with the left index finger

Development Information

Related Standards