T/QLY 106-2022 Active Group standards

T/QLY 106-2022 Guizhou Snacks - Guizhou Cold Noodles (Weng'an Flavor) Cooking Technical Specifications

T/QLY 106-2022

Publish Date: 2022-11-28 Implement Date: 2022-11-30 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 106-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: - 300 g of pea vermicelli. - 3 g of crispy soybeans. - 15 g of red oil chili sauce. - 5 g of fermented black bean paste. - 15 ml of garlic water. - 3 g of scallions. - Processing water must comply with GB 5749 standards. 5. Cooking equipment and tools: - Large iron pots and wooden barrels with supporting facilities. - Tools including cutting boards and knives. 6. Production process: - Preliminary processing: - Select 10 kg each of white and green peas and soak them in water for more than 12 hours until they become swollen. - Remove impurities from the soaked peas, rinse them clean, and grind them into soy milk using a mill. Transfer the soy milk to large wooden barrels. - Let it settle at room temperature (20°C) for 12 hours in winter or 6 hours in summer. The soy milk will separate into three layers: the top layer is clear water, the middle layer is yellow starch (referred to as "yellow paste"), and the bottom layer is white starch (referred to as "white paste"). - During the settling process, control the time and temperature. If the time is too long, the white paste at the bottom will float to the surface; if the time is not enough, the amount of white paste will be insufficient. Both situations will affect the taste of the vermicelli. - Remove the clear water from the top layer of the wooden barrels and extract the yellow paste and white paste separately. - Pour the yellow paste into a large iron pot and heat it with firewood. - During heating, stir constantly with a wooden spatula to ensure even heating. - After the yellow paste boils, slowly pour in the white paste while stirring continuously. - When most of the white paste has been poured in, reduce the heat and judge the viscosity of the vermicelli to determine whether to finish pouring the white paste. - If necessary, add boiling water to adjust th