T/QLY 198-2024 Active Group standards

T/QLY 198-2024 Guizhou Snacks White Sour Soup with Rice Bean Tofu

T/QLY 198-2024

Publish Date: 2024-12-18 Implement Date: 2024-12-21 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

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Basic Information

Standard Code: T/QLY 198-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Cut the rice tofu into uniform 2 cm-sized cubes. 6.1.2 Wash and cut the dill and bird's-eye chili into granules. 6.1.3 Crush the fresh galangal seeds. 6.1.4 Wash the fish herb. 6.2 Processing 6.2.1 Take a bowl, pour in white sour soup, add salt, MSG, and chicken bouillon to adjust the base flavor, then add dill granules, bird's-eye chili granules, ginger rice, garlic rice, and fresh galangal seeds and mix well. Seal with a lid or plastic wrap and refrigerate for 3 hours to make the sour soup sauce. 6.2.2 Place the rice tofu cubes in a concave plate, pour in the sour soup sauce, and sprinkle with chili powder and fish herb to finish.