T/QLY 125-2022 Active Group standards

T/QLY 125-2022 Traditional Qian cuisine and Bozhou regional pork cooking techniques specification

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 125-2022

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: Pork belly with skin, 850 g (actual weight: 600 g); quail eggs, 150 g; chicken feet, 150 g; dried mushrooms, 25 g; dried lotus seeds, 120 g; seasonings: star anise, 3 g; fennel, 4 g; cinnamon, 2 g; bay leaves, 3 g; salt, 12 g (must comply with GB 2721 standards); MSG, 1 g; chicken essence, 5 g; sugar, 3 g; pepper powder, 1 g; dark soy sauce, 10 ml; oyster sauce, 20 ml; cooking wine, 50 ml; sugar syrup, 80 ml; garnishes: ginger cubes, 18 g; scallions, 12 g. - Processing water must comply with GB 5749 standards. 5 Cooking Equipment and Tools - Cooking equipment: wok, steamer, and related accessories. - Tools: cutting board, knives, etc. 6 Production Process - Pre-processing: - Soak dried lotus seeds and dried mushrooms in 60°C warm water for 40 minutes until softened. After rinsing, remove the seeds from the lotus seeds and trim off the stems from the mushrooms. - Clean the quail eggs by washing the shells and boiling them in salted water until cooked through. Remove and rinse under cold water, then drain and peel the shells. - Sear the pork belly until the surface hair is burned off and turn it black. Scrape and rinse thoroughly, then boil in water for 10 minutes. Remove and drain while still hot, quickly brush on dark soy sauce, and let it air-dry. - Clean the chicken feet, trim the nails, and cut in half. - Heat 1,500 ml oil in a wok over high heat until 70% hot. Fry the marinated pork belly until its surface turns brown-red. Remove and drain oil. - Add ginger cubes, scallions, star anise, fennel, cinnamon, bay leaves, cooking wine, salt, MSG, pepper powder, sugar, oyster sauce, and sugar syrup to a pot of water. Simmer over low heat for 30 minutes until cooked through. Remove and cool. - Cut the pork belly into 12-cm square pieces, making diagonal incisions without piercing the skin. - Blanch the lotus seeds, mushrooms, and chicken feet in b