T/QLY 144-2022 Active Group standards

T/QLY 144-2022 Traditional Qian cuisine cooking technique specification for rice sheet and sour pork dish

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 144-2022

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 head meat 1,000 g. - Millet 800 g. - Rice flakes 60 g. - Seasoning ingredients: Dried chili sections 10 g. - Sichuan pepper 26 g, which shall comply with the provisions of GB/T 30391. - Salt 27 g, which shall comply with the provisions of GB 2721. - MSG 0.5 g, which shall comply with the provisions of GB 2720. - Chicken essence 2 g, which shall comply with the provisions of SB/T 10371. - White sugar 1 g, which shall comply with the provisions of GB/T 317. - Corn starch 25 g. - Light soy sauce 5 mL. - Sesame oil 2 mL, which shall comply with the provisions of GB/T 8233. - Sichuan pepper oil 5 mL, which shall comply with the provisions of GB/T 22479. - Ingredients: Ginger slices 5 g, which shall comply with the provisions of GB/T 30383. - Garlic slices 5 g, which shall comply with the provisions of NY/T 744. - Green onion sections 5 g, which shall comply with the provisions of NY/T 744. - Processing water shall comply with the provisions of GB 5749. 5. Cooking equipment and tools: - Stir-fry pans and related equipment. - Tools: Cutting boards, knives, etc. 6. Production process: - Pre-processing: Select boneless pork head meat 1,000 g, scorch the hair and scrape it clean, then cut into slices and place in a container. Add 25 g of salt and 25 g of Sichuan pepper and marinate for 4 hours. - Stir-fry: Place the stir-fry pan on a high heat, stir-fry the millet 800 g until it turns golden brown, then pour it into a container and mix with the marinated pork. - Processing: Place the pork in a clay pot, seal it with straw or bamboo leaves, and invert it into a water-filled pot. After 15–30 days, the semi-finished sour meat is ready. - Fry the rice flakes until they are crispy, then drain the oil. - Processing: Take out the fermented sour meat 300 g, coat it evenly with corn starch. Place the stir-fry pan on a high heat, heat the oil, and