T/HNSZA 0001-2021 Chains of Xiang cuisine, cooking smoke small stir-fried beef brisket

Scope

Main Technical Content: (1) Chain Xiang Cuisine: “Chuiyan Stir-Fried Beef” Part 1: Dish Quality Requirements This section sets out product requirements for chain stores to ensure consistent dish quality. 1. Characteristic Requirements: - Specific requirements for raw beef and seasonings, as well as serving vessels. - Must use Xiangxi beef aged over 2 years or Xinhuang beef, a national geographical indication product, and comply with T/HNSZA.3 standards. - Must use Chengwan chopped chili peppers aged for at least 4 years, meeting T/HNSZA.2 standards. - Must use standardized 12-inch asymmetric copper beef serving dishes. - Cooking method: Stir-fry. - Dish style characteristics: Spicy, tender, and crispy, with a typical Xiang Cuisine flavor profile: sour and spicy. 2. Dish Preparation Requirements: - Prepare according to the mature production method of the best-selling dish “Chuiyan Stir-Fried Beef”. 3. Physical and Chemical Requirements: - Key indicators affecting taste include salt, oil, and spiciness (no sugar added). - Target values are calculated based on the recipe. 4. Other Requirements: - Prepare according to Xiang Cuisine standard formats. (2) Chain Xiang Cuisine: “Chuiyan Stir-Fried Beef” Part 2: Chengwan Chopped Chili Pepper Processing Quality Requirements This section outlines supply chain requirements for food processing. 1. Raw materials: - Use fresh red Chaotian peppers from mountainous areas, free from pests and spoilage. 2. Processing control: - Follow Jinshankoufu Chengwan Chopped Chili Pepper’s production process and product standards, preserving traditional chopping methods while improving flavor retention. 3. Sensory quality requirements: - Meet the dish preparation standards for “Chuiyan Stir-Fried Beef” and comply with inspection criteria. 4. Other requirements: - Adhere to processed food regulations. (3) Chain Xiang Cuisine: “Chuiyan Stir-Fried Beef

Development Information

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