T/GZYZC 070-2024 Active Group standards

T/GZYZC 070-2024 Fashionable Qian cuisine, Anshun Duo Duo Fen

Publish Date: 2024-12-18 Implement Date: 2024-12-21 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/GZYZC 070-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Wash the pork bones, put them in a stew pot, add water, and boil over high heat. Skim off the surface foam, add ginger pieces, and simmer over low heat until the soup becomes clear and slightly white. 6.1.2 Add ginger rice, salt, and pepper powder to the minced pork, mix well, then add egg whites and mix until the moisture is absorbed. Shape the mixture into patties and set aside. 6.1.3 Cut the vermicelli into small squares. 6.2 Processing 6.2.1 Heat the wok over high heat, add cooked lard, and sauté the ginger rice until fragrant. Add chopped salted vegetables and stir-fry until the aroma comes out. Pour in the bone soup and bring to a boil. Transfer to a black sand pot, add spicy base sauce, and season with salt, MSG, chicken bouillon, and pepper powder. Add vermicelli cubes, celery sections, and cilantro sections. Drizzle with red oil, top with the pork patties, and decorate with a few vermicelli cubes. After serving, boil over high heat and serve with various side dishes according to diners' preferences for cooking and eating.