T/QLY 052-2021 Active Group standards

T/QLY 052-2021 New style Qian cuisine: Preservation of the cooking technique specification for smoked ham and potatoes

Publish Date: 2021-09-28 Implement Date: 2021-10-01 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 052-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Food processing

Publish Date: 2021-09-28

Implement Date: 2021-10-01

Scope

Main technical content: 4. Raw materials and requirements 4.1 Main ingredients 4.1.1 Weining potato: 500 g. 4.1.2 Weining ham: 50 g. 4.2 Seasonings 4.2.1 Salt: 3 g, meeting the requirements of GB 2721. 4.2.2 MSG: 1 g, meeting the requirements of GB 2720. 4.2.3 Chicken essence: 3 g, meeting the requirements of SB/T 10371. 4.2.4 Chicken sauce: 2 g. 4.2.5 Crispy frying flour: 8 g. 4.2.6 Dry starch: 8 g. 4.2.7 Solid lard: 150 g, meeting the requirements of GB/T 8937. 4.2.8 Solid butter: 100 g, meeting the requirements of LS/T 3217. 4.3 Processing water shall meet the requirements of GB 5749. 5 Cooking equipment and tools 5.1 Equipment: frying pan, pressure cooker, and related equipment. 5.2 Tools: cutting board, knives, etc. 6 Production process 6.1 Preliminary processing 6.1.1 Peel the potato, wash it, and cut it into 5 cm-long irregular pieces. Soak it in water for a while and drain it. 6.1.2 Cut the ham into pieces, rinse off the saltiness, drain it, and cut it into 2 cm-square pieces. 6.1.3 Mix the crispy frying flour and dry starch to make the flour mixture. 6.2 Processing 6.2.1 Place the frying pan on high heat, add lard and fry the ham pieces until they turn golden and slightly charred, releasing a fragrance. Then add the potato pieces and stir-fry for about 1 minute. Pour in 300 ml of purified water, add salt, MSG, chicken essence, and chicken sauce, and transfer it to a pressure cooker. After the pressure builds up, simmer for 5 minutes, remove it, and coat it evenly with the flour mixture. 6.2.2 Place a frying pan on medium heat, add melted butter, and fry the coated potato and ham pieces until they are crispy on the outside and tender on the inside. 7 Packaging 7.1 Packaging container: small pressure cooker. 7.2 Packaging method: pour in the mixture. 8 Sensory requirements 8.1 Color: golden, appetizing. 8.2 Fragrance: rich milk fragrance and fresh ham aroma. 8.3 Flavor: salty and delicious with a