T/QLY 073-2021 Active Group standards

T/QLY 073-2021 Guizhou Snacks - Zunyi Tofu Noodles Cooking Technique Specification

T/QLY 073-2021

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 073-2021

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 Alkaline Water Wide Noodles: 200 g. 4.1.2 Water Douhua: 150 g. 4.1.3 Pork Foreleg Meat: 30 g. 4.1.4 Fried Peanuts: 5 g. 4.2 Seasonings 4.2.1 Chili Powder: 100 g. 4.2.2 Douban Sauce: 20 g. 4.2.3 Salt: 1 g, meeting GB 2721 standards. 4.2.4 MSG: 1 g, meeting GB 2720 standards. 4.2.5 Pepper Powder: 2 g, meeting NY/T 455 standards. 4.2.6 Sichuan Pepper Powder: 2 g, meeting GB/T 30391 standards. 4.2.7 Soy Sauce: 5 ml, meeting GB 18186 standards. 4.2.8 Vinegar: 5 ml, meeting SB/T 10303 standards. 4.2.9 Rapeseed Oil: 250 ml, meeting GB 1536 standards. 4.3 Garnishes 4.3.1 Mint Leaves (Yuxiang Cai): 3 g. 4.3.2 Ginger: 5 g, meeting GB 30383 standards. 4.3.3 Garlic Cloves: 3 g, meeting NY/T 744 standards. 4.4 Processing Water 4.4.1 Processing water shall meet GB 5749 standards. 5 Cooking Equipment and Tools 5.1 Equipment: Stir-fry wok, wide-water wok, and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Remove the skin from the pork foreleg and boil it until it’s cooked through, then cut it into diced meat. 6.1.2 Chop the chili powder, douban sauce, ginger, and garlic cloves into chili paste using a double-blade knife. Heat the wok with rapeseed oil until it reaches 50% heat, then stir-fry the chili paste until the chili turns red and the oil shines. 6.1.3 Boil the water douhua until it’s fully cooked. 6.1.4 Wash and trim the mint leaves (Yuxiang Cai) and cut them into segments. 6.2 Processing 6.2.1 Take a small bowl and add the chili paste, garlic cloves, salt, MSG, Sichuan pepper powder, pepper powder, soy sauce, vinegar, cooked pork diced meat, fried peanuts, and mint leaves (Yuxiang Cai). 6.2.2 Boil the wide-water noodles in a wide-water wok until they float to the surface and are fully cooked. Drain them with a sieve and transfer them to a bowl. Add 250 ml o