T/QLY 140-2022 Traditional Qian cuisine Xingren beef soup stew cooking technique specification

Scope

Main technical content: 4 Raw materials and requirements: - Main ingredients: - Cooked beef slices with skin: 1,000 g - Cooked beef tendons: 300 g - Tomatoes: 100 g - Seasonings: - Fresh Sichuan pepper: 8 g, meeting GB/T 30391 standards - Star anise: 5 g, meeting GB 2721 standards - MSG: 2 g, meeting GB 2720 standards - Chicken essence: 5 g, meeting SB/T 10371 standards - Pepper powder: 6 g, meeting NY/T 455 standards - Sichuan pepper powder: 4 g, meeting GB/T 30391 standards - Beef tallow: 50 mL - Beef broth: 2,000 mL - Huzi chili dipping sauce: 1 portion per person, meeting DBS52/ 011 standards - Scallion segments: 15 g, meeting NY/T 744 standards - Mint leaves: 15 g - Processing water: meeting GB 5749 standards 5 Cooking equipment and tools: - Cooking wok and related equipment - Utensils: cutting boards, knives, etc. 6 Production process: - Initial processing: - Process 5 kg of beef. Remove the bones; rinse the beef and bones with water to remove blood stains, then drain. - Add them to a soup pot; pour in purified water and boil over high heat. Skim off the foam. - Add 200 g of spice pack, 150 g of ginger pieces, and 50 g of rice wine. Simmer over low heat for 3 hours until the soup turns light white. - Remove the cooked beef, cool, and slice into thick pieces. - Blanch the raw beef tendons in boiling water, then remove and rinse. - Add them to the beef broth pot and simmer for 2 hours. Remove and cool, then cut into small pieces. - Wash and slice the tomatoes thickly. - Heat a wok over medium heat, add beef tallow, and sauté ginger slices, fresh Sichuan pepper, and star anise. - Pour in the beef broth, bring to a boil, add salt, pepper powder, Sichuan pepper powder, MSG, and chicken essence. Transfer to a hotpot. - Add the cooked beef slices and beef tendons, sprinkle with tomato slices, mint leaves, and scallion segment

Development Information

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