T/QLY 056-2021 Active Group standards

T/QLY 056-2021 New Pai Qiancuisine Multi-pepper Sautéed Tripe Cuisine 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 056-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

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: - Tripe (200g) 4.2 Seasonings 4.2.1 Dried chili segments (5g) 4.2.2 Salt (2g), meeting the requirements of GB 2721 4.2.3 Pepper powder (2g), meeting the requirements of NY/T 455 4.2.4 Flour (15g) 4.2.5 Cooking wine (25ml), meeting the requirements of SB/T 10416 4.2.6 Sesame oil (3ml), meeting the requirements of GB/T 8233 4.2.7 Chili sauce (3ml) 4.2.8 Light soy sauce (10ml) 4.2.9 Ginger juice (6ml) 4.2.10 Scallion oil (100ml) 4.2.11 Salad oil (500ml), meeting the requirements of LS/T 3227 4.3 Garnishes 4.3.1 Red chili peppers (15g) 4.3.2 Ginger slices (5g), meeting the requirements of GB/T 30383 4.3.3 Chives slices (10g) 4.3.4 Cilantro slices (10g) 4.4 Processing water must meet the requirements of GB 5749 5 Cooking Equipment and Tools 5.1 Equipment: - Wok and related accessories 5.2 Tools: - Cutting board, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Remove the black membrane from the tripe, rinse until no fishy smell remains; drain, cut into strips; add ginger slices, scallion slices, light soy sauce, sesame oil, and cooking wine to marinate for 10 minutes. Rinse again to remove fishy smell, dry with a towel, and mix with ginger juice, salt, pepper powder, cooking wine, and light soy sauce. Pack into containers and garnish with dried chili segments, Sichuan peppercorns, ginger slices, and cilantro slices. 6.1.2 Wash the red chili peppers and cut into thin rings. Place them in a small bowl and mix with light soy sauce, chili sauce, and sesame oil to make a dipping sauce. 7 Packaging 7.1 Packaging containers with stainless steel inner pots 7.2 Packaging method: Pour hot oil into the container and add the ingredients to cook until they are cooked through. 8 Sensory Requirements 8.1 Color: Bright and colorful 8.2 Fragrance: A subtle onion fragrance with a warm aroma 8.3 Tast