T/QLY 068-2023 Active Group standards

T/QLY 068-2023 New trend of Qian cuisine and vegetarian sour smoked meat cooking technique specification

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 068-2023

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 Select fresh winter melons, scrape off the skin, remove the seeds, and wash them. T/QLY 068—2023 6.1.2 Add glutinous rice and sticky rice to a pot, stir-fry them over low heat until they turn yellow, and grind them into a powdery paste using a stone mill (or process them with a blender into a rice paste). 6.1.3 Cut the processed winter melons into thick slices and place them in a container. Add salt and the rice paste, mix well, and then seal the jar with straw or bamboo leaves. Invert the jar into a water-filled pot and ferment for 15 to 30 days to make sour winter melons. 6.2 When preparing to eat, remove the sour winter melons from the jar, steam them in a steamer for 15 minutes until they are fully cooked, and they are ready to serve.