T/QLY 060-2021 Active Group standards

T/QLY 060-2021 New Pingxian Cuisine Bean Thread Hotpot Cooking Techniques Specification

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 060-2021

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 Cooked Mung Beans: 650 g. 4.1.2 Pork Belly: 500 g. 4.2 Seasonings 4.2.1 Chili Sauce: 180 g. 4.2.2 Salt: 3 g, meeting GB 2721 standards. 4.2.3 Chicken Bouillon: 2 g, meeting SB/T 10371 standards. 4.2.4 Fried Chili: 50 g, meeting DBS 52001 standards. 4.2.5 Soy Sauce: 50 ml, meeting GB/T 18186 standards. 4.2.6 Cooking Wine: 10 ml, meeting SB/T 10416 standards. 4.2.7 Lard: 50 ml, meeting GB/T8937 standards. 4.2.8 Ginger and Scallion Water: 30 ml, meeting NY/T744 standards. 4.2.9 Cooked Mung Bean Broth: 500 ml. 4.2.10 Fresh Broth: 2000 ml. 4.3 Garnishes 4.3.1 Garlic Chives: 50 g. 4.3.2 Ginger Rice: 15 g, meeting NY/T30383 standards. 4.3.3 Garlic Cloves: 15 g, meeting NY/T744 standards. 4.3.4 Crushed Garlic Cloves: 15 g, meeting NY/T744 standards. 4.3.5 Green Garlic Flowers: 10 g. 4.4 Processing Water: Meeting GB 5749 standards. 5. Cooking Utensils 5.1 Equipment: Frying pan and related tools. 5.2 Tools: Cutting boards, knives, etc. 6. Production Process 6.1 Preliminary Processing 6.1.1 Cut the pork belly into 2 mm-thick slices and marinate with cooking wine, ginger and scallion water, and 15 ml of soy sauce for flavoring. 6.1.2 Place the marinated pork in a container and mix with fried chili, salt, chicken bouillon, and soy sauce. Pour into individual plates or bowls and add the crushed garlic cloves and green garlic flowers to make a chili dipping sauce. 6.2 Processing 6.2.1 Heat the frying pan over high heat and add lard. Stir-fry the marinated pork until it reaches a medium-soft doneness. Remove and drain the oil. 6.2.2 Heat the pan and sauté the ginger rice and garlic cloves until fragrant. Add the fried chili and stir-fry until the aroma intensifies. Add the cooked mung bean broth and fresh broth, season with salt and chicken bouillon, and pour into the hotpot. Add the soft-stirred pork, sprinkle with garlic chives, and