T/QLY 119-2022 Active Group standards

T/QLY 119-2022 Guizhou Snacks - Water City Branded Hot Pot Cooking Technique Specifications

T/QLY 119-2022

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 119-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-11-28

Implement Date: 2022-11-30

Scope

Main technical content: 4. Main ingredients: - 100 g of pork belly. - 100 g of lean beef. - 150 g of ubi (taro). - 150 g of yellow-fleshed potatoes. - 250 g of stinky tofu. - 80 g of enoki mushrooms. - 100 g of small melons. - Seasonings: - 0.5 g of salt. - 1 g of Sichuan pepper powder. - 5 ml of soy sauce. - 30 g of five-spice chili powder. - 30 g of garlic chili powder. - 80 ml of refined vegetable oil. - Processing water must comply with GB 5749 standards. 5. Cooking equipment and tools: - Flat-top griddles and related equipment. - Tools: cutting boards, knives, etc. 6. Production process: - Preliminary processing: Clean and cut pork belly and lean beef into thin slices. Marinate the pork belly slices with soy sauce, salt, and Sichuan pepper powder, then arrange them on plates lined with lettuce. Peel and wash ubi and yellow-fleshed potatoes, cut them into thick slices, rinse with water, and arrange them on plates. Clean and arrange enoki mushrooms and small melons on plates. Prepare dipping sauces with five-spice chili powder and garlic chili powder for each guest. - Cooking: Heat the flat-top griddle over medium heat and add base oil. Add potato slices, stinky tofu, beef slices, pork belly slices, enoki mushrooms, and small melons in order. Dip them in the dipping sauces while cooking. 7. Packaging: - Packaging container: flat-top griddle. - Packaging method: Stack on the edge of the griddle. 8. Sensory requirements: - Appearance: Attractive color with a variety of meat and vegetable dishes. - Aroma: Fragrant with a strong charred aroma. - Taste: Varied dipping sauces with delicious flavors. - Texture: Diverse ingredients with a balanced combination of meat and vegetables. 9. Best consumption time and temperature: - Consume within 30 minutes after placing the dish on the griddle. - Optimal serving temperature: 47–65°C. - For griddle-cooked dishes, eat while cooking to extend consumption ti