T/QLY 227-2024 Active Group standards

T/QLY 227-2024 Traditional Qian cuisine, Li Bu Shui Jie Qian

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/QLY 227-2024

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 Remove the old parts of the water fern and wash them. Blanch them in boiling water, then remove and rinse with cold water. Cool them completely and drain the water. 6.1.2 Red chili peppers are washed and cut into granules. 6.2 Processing 6.2.1 Take a small bowl and add red chili pepper granules, minced ginger, minced garlic, water fermented beans, salt, MSG, chicken bouillon, sugar, light soy sauce, aged vinegar, mineral water, and Sichuan pepper oil. Stir gently and sprinkle with scallions to make a water fermented bean sauce dip. 6.2.2 After draining the processed water fern, arrange them in a serving bowl or plate and serve with the water fermented bean sauce dip.