T/QLY 043-2021 Active Group standards

T/QLY 043-2021 Fashionable Qian cuisine and cooking techniques for pickled mustard roots and fenugreek

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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 043-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main technical content: 4 Raw materials and requirements 4.1 Main ingredients 4.1.1 Perilla leaves: 150 g. 4.1.2 Sauerkraut: 100 g. 4.2 Seasonings 4.2.1 Salt: 6 g, meeting the requirements of GB 2721. 4.2.2 MSG: 1 g, meeting the requirements of GB 2720. 4.2.3 Sichuan pepper powder: 1 g, meeting the requirements of GB/T 30391. 4.2.4 White sugar: 1 g, meeting the requirements of GB/T 317. 4.2.5 Aged vinegar: 6 ml, meeting the requirements of SB/T 10303. 4.2.6 Soy sauce: 4 ml, meeting the requirements of GB/T 18186. 4.2.7 Hand-rubbed chili powder: 12 g, meeting the requirements of DBS 52/011. 4.2.8 Sesame oil: 2 ml, meeting the requirements of GB/T 8233. 4.3 Garnishes 4.3.1 Ginger powder: 3 g, meeting the requirements of GB/T 30383. 4.3.2 Garlic powder: 3 g, meeting the requirements of GH/T 1194. 4.3.3 Chives: 5 g, meeting the requirements of NY/T 744. 4.4 Processing water shall comply with GB 5749. 5 Cooking equipment and tools 5.1 Equipment: mixing bowl and related equipment. 5.2 Tools: cutting board, knives, etc. 6 Production process 6.1 Preparation: - Remove the old roots and bristles from the perilla leaves, then cut them into 3 cm-long segments. Wash and soak them in light salt water for 6 minutes, then drain. - Wash and squeeze the sauerkraut to remove excess water, then cut it into 3 cm-long and 0.3 cm-wide strips. 6.2 Processing: - Add the sauerkraut strips, chili powder, ginger powder, garlic powder, salt, white sugar, MSG, Sichuan pepper powder, soy sauce, and aged vinegar to the mixing bowl and mix well. Place the mixture on a plate and sprinkle with chives. 7 Packaging 7.1 Packaging container: serving dish or small bowl. 7.2 Packaging method: stacked. 8 Sensory requirements 8.1 Color: Bright and fresh, pleasing to the eye. 8.2 Aroma: Wild and rich, with a strong chili aroma. 8.3 Flavor: Spicy, sour, and unique. 8.4 Texture: Crispy, delicious, and appetizing. 9 Optimal consumption