T/QLY 086-2021 Active Group standards

T/QLY 086-2021 Guizhou snacks, Zhenfeng glutinous rice cooking technical specifications

Publish Date: 2021-12-24 Implement Date: 2021-12-27 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 086-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Food processing

Publish Date: 2021-12-24

Implement Date: 2021-12-27

Scope

Main Technical Content: 4 Raw Materials and Requirements 4.1 Main Ingredients 4.1.1 Glutinous rice: 150 g. 4.1.2 Marinated pork slices: 30 g. 4.2 Seasonings 4.2.1 Salt: 1 g, which shall comply with GB 2721. 4.2.2 Oil chili: 5 g. 4.2.3 Cardamom powder (based on 100 parts): 10 g. 4.2.4 Sichuan pepper powder (based on 100 parts): 30 g. 4.2.5 Sandalwood powder (based on 100 parts): 15 g. 4.2.6 Star anise powder (based on 100 parts): 12 g. 4.2.7 Cinnamon powder (based on 100 parts): 8 g. 4.2.8 Soy sauce (based on 100 parts): 50 ml. 4.2.9 Cooking wine (based on 100 parts): 30 ml. 4.2.10 Pork bone broth (based on 100 parts): 800 ml. 4.2.11 Rendered lard (based on 100 parts): 50 g. 5 Cooking Equipment and Tools 5.1 Equipment: Steamers and related equipment. 5.2 Tools: Cutting boards, knives, etc. 6 Production Process 6.1 Preliminary Processing 6.1.1 Pork (prepared with 500 g of seasonings): Cut into large pieces and place in a container. Add cardamom powder, Sichuan pepper powder, sandalwood powder, star anise powder, cinnamon powder, and salt, then mix with cooking wine. Marinate for 4 hours in summer and 8 hours in winter. 6.1.2 Glutinous rice: Wash and clean the glutinous rice. Soak in water for 2 hours in summer and 4 hours in winter, then remove and drain. Steam until cooked. 6.1.3 Acidulated radish: Cut into thick shreds and mix with oil chili and scallions. 6.2 Processing 6.2.1 Rinse and drain the marinated pork, then fry in 55%-hot lard until deep red in color. Remove and drain the oil. Cool and slice thinly. 6.2.2 Place the steamed glutinous rice in a bowl, pour in pork bone broth, add salt, and mix well with a chopstick (to break up the glutinous rice). 6.2.3 Add a small amount of lard to the wok, then stir-fry the mixed glutinous rice until the moisture is absorbed. Remove and drain the oil, transfer to a bowl, place the pork slices on top, add shredded acidulated radish and oil chili, and sprinkle with s