T/QLY 107-2022 Guizhou Snacks - Guizhou Cold Noodles (Yaxi Flavor) Cooking Technical Specifications

Scope

Main Technical Content: 4. Raw Materials and Requirements - Main ingredients: 250 g of pea cold noodles. - Seasonings: 35 g of red oil chili sauce. - 25 g of wheat sauce. - 15 ml of garlic juice. - 3 g of scallions. - Processing water must comply with GB 5749 standards. 5. Cooking Equipment and Tools - Cooking pots, woks, and related facilities. - Tools including cutting boards and knives. 6. Production Process - Initial processing: - Select 5,000 g of dried peas and soak them in water until they swell (6 hours in summer, 12 hours in winter). - Grind them into a paste and filter with a gauze. - After allowing them to settle for 5 hours in summer or 10 hours in winter, remove the surface acidic water and retain the middle yellow paste and bottom white paste. - Place a cooking pot on the fire and add 2,500 ml of water. First, pour in the yellow paste while stirring continuously. - When the paste boils, add the white paste while stirring continuously. - When the paste becomes a thick paste, drip it into cold water to quickly solidify. Remove the pot from the heat, pour it into a bowl, and cool to set the pea cold noodles. - Salt sauce preparation: - Add 2,500 ml of purified water, 260 g of salt, 60 g of MSG, and 125 g of starch to a pot and boil until it becomes a thin paste. - Heat 100 g of vegetable oil in a wok and sauté 120 g of crushed fermented black beans until fragrant. - Pour the sautéed mixture into the salt water and continue to simmer for 10 minutes to make the salt sauce. - For serving: - Cut the pea cold noodles into 5 cm × 1.5 cm strips and arrange them in a plate. Add garlic juice, salt sauce, red oil chili sauce, and scallions to finish. 7. Packaging - Packaging containers: Round shallow bowls or noodle bowls. - Packaging method: Stack and pour. 8. Sensory Requirements - Color: Golden in color with

Development Information

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